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Saigon Seafood Harbor
Cantonese
Saigon Seafood Harbor runs a hybrid system: you fill out a paper order slip, then carts bring the food anyway. It's a dim sum parlor in a Sunnyvale strip, and the barbecue pork buns arrive with that glassy, lacquered top that signals someone is paying attention. The siu mai gets a drizzle of chile oil, and the scallop dumplings are translucent little parcels with enough celery to keep things bright. Weekend tables fill fast, so come early or come hungry enough to wait.
The awards strongest first
- San Francisco Chronicle Best dim sum restaurants in the SF Bay Area
One number, weighted & current 65
How we scoreThe dishes from the writeups
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Barbecue pork buns
“The barbecue pork buns are wildly delicious with a glistening top that looks polished to a glassy sheen.”
San Francisco Chronicle -
Siu mai
“Fresh chile oil provides a mellow kick of spice and complements the siu mai with a golden ratio of shrimp and pork that’s chunky but not tough.”
San Francisco Chronicle -
Scallop dumplings
“Try the scallop dumplings, a translucent package of tender scallops, shrimp and small cubes of celery that add freshness.”
San Francisco Chronicle
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