China Harbor Restaurant

"Many locals were upset when massive Lake Union mainstay China Harbor shut down last year after 30 years. Now, the restaurant has opened under new ownership with a slightly tweaked name and similar dim sum dishes. Welcome back (sorta). We haven’t been here yet, but want you to know this spot exists." - Gabe Guarente

"China Harbor, a prominent restaurant in Seattle, is known for hosting a variety of events such as banquets, political rallies, and speed dating. The restaurant, located on the edge of Lake Union, has been a popular destination for dim sum over the last several years. However, it will permanently close after September due to challenges like inflation, rising labor costs, and a previous temporary closure in 2021 for building repairs. The building has a rich history, having started as an Elks Club in the 1960s, and became China Harbor in 1994, gaining popularity for its events and eventually its food under new ownership in 2019. The restaurant's chef, Danna Hwang, introduced new dishes that improved its culinary reputation." - Harry Cheadle

"The massive black rectangle next to Lake Union on Westlake Avenue is instantly recognizable — if not a little out of place. Chef Danna Hwang puts her own twists on classic Chinese dim sum dishes, crafting beautiful bites that are as ornate as the dining room decor: deep-fried taro balls filled with abalone, pan-fried chive dumplings, pineapple buns, and more." - Jade Yamazaki Stewart, Sophie Grossman, Eater Staff

"The massive black rectangle next to Lake Union on Westlake Avenue is instantly recognizable — if not a little out of place. Chef Danna Hwang puts her own twists on classic Chinese dim sum dishes, crafting beautiful bites that are as ornate as the dining room decor: deep-fried taro balls filled with abalone, pan-fried chive dumplings, crispy pork belly in shrimp sauce, and more." - Jade Yamazaki Stewart, Sophie Grossman, Eater Staff

"Even if you’ve never heard of China Harbor, you’ve seen it. Maybe you thought the massive windowless building covered in black tile and neon was a casino, office building, or historical site—and you wouldn't be wrong. This Westlake restaurant that sits right on Lake Union serves classic Chinese dishes and dim sum. Still, on any given day, there could also be a timeshare presentation or a bachata dance club somewhere in the multi-use space. But if the iconic image of China Harbor piques your curiosity every time you drive past, just keep driving. The food isn't very good. With such a long menu, you’ll need a strategy to avoid the worst dishes. Start by staying away from the dim sum. Shrimp dumplings are rock-hard and dry, potstickers taste like they’ve been seared in burnt grease, and oily xiu mai can slip right out of your chopstick grip and roll across the floor. The other plates are easily shareable, though rather plain. There's bok choy covered in minced garlic, honey walnut prawns with chunks of crispy green apple, and fried rice filled with beef, chicken, and, shrimp. Those are fine if you find yourself eating here. But hopefully, you won't get much farther than the entrance— which reeks of stale cigarettes and cooking oil stuck in the carpet. But then, there’s the view. Through China Harbor’s big glass windows, their vantage point of Lake Union is ironically one of the best in the city. And while other may have a long wait or require reservations, the service here is quick and straightforward—and the vast dining room has plenty of giant round tables and squeaky plastic-covered chairs that are always available for a group of any size. (Seriously, it’s huge.)  Let’s be real. We’ll never send you here for the food alone. And yet, we have to admit that China Harbor can fill a niche void that no one talks about, like where to take your in-laws when trying to convince them not to move to Seattle. Or, dare we say, an impromptu post-funeral group meal—because sometimes your great-aunt just died, and you need good-enough fried shrimp, an easy spot to sit down, and to be left alone while you look out onto open water. " - Kayla Sager-Riley