So before you read this review and decide how you feel about this restaurant, I want to forewarn you that this restaurant serves meals to groups that cost upwards of $9,000. Sounds pretty flashy for a brand new dim sum restaurant in Temple City — and it kind of is. In fact, the ceilings parallel that of a high-end church, and the furnishing is dramatic enough to belong at the Getty Villa.
It seems like they were expecting a whole lot more of high-end customers and important meals. But in observation of the three occupied tables, I’m not sure those goals are being accomplished.
Upon being seated, menus were quickly distributed, and waiters offered traditional Chrysanthemum tea – a popular choice at dim sum restaurants. The food came at a torturously long wait, but all at the same time, so I’m guessing there’s correlation.
I ordered the Peking duck (of course), walnut shrimp and shrimp dumplings. Each was garnished with an orchid. After trying all three, I’d suggest they remove the orchids and use the money saved to hire better chefs.
The Peking duck was burnt and oilier than week-old hair, the walnut shrimp was Panda Express quality, and the “ha gow” made my ancestors cry.
Maybe I’m being dramatic, but in all honesty, the quality of food is not comparable to the price. I spent just over $30 for three dishes of small proportion. Especially in comparison to other local dim sum hotspots like Full House Seafood or NBC Seafood Restaurant, Grand Harbor doesn’t live up to expectations.
However, despite my sadness and disappointment in the actual entrees, they serve free pineapple “baos,” or buns for dessert, and those were the best buns I’ve ever had.
The actual is bun the softest thing I have yet to hold in my hands, and the consumption was imaginably similar to eating a cumulus cloud with pineapple filling instead of rain.
That alone was reason enough to return. I realized that I would drop some real money on the only thing that they gave to me for free. Ironic.
TCHS School Newspaper