Harbor City Restaurant
Permanently Closed
Authentic Cantonese dim sum, Peking duck, congee, and favorites.
Authentic Cantonese dim sum, Peking duck, congee, and favorites.
"Harbor City is a dim sum institution where you can gather some friends around a huge circular table, grab some dumplings from the carts being wheeled around, and repeat. We’re fans of the pan-fried chive and shrimp cakes, but the restaurant's sticky-sweet BBQ buns and oversized potstickers prove that pork is indeed the best brunch meat." - aimee rizzo, kayla sager riley, gabe guarente
"A popular dim sum restaurant in Seattle's Chinatown known for its har gow shrimp dumplings and other dim sum staples, closing due to lease issues." - Harry Cheadle
"This CID spot has been around since the ‘80s, and for good reason. The food is always fantastic, the service is fast, and you will leave with leftovers that are even better the next day. On weekends you’ll find hungry people under the marquee waiting for their name to be called and watching roasted duck get meticulously chopped through the window. And once you do sit down inside the two-level dining room, prepare to order so much great food you’ll have to play dishware tetris. But it's worth having to be spatially aware on a Sunday morning as long as plates of black bean spare ribs, delicate shrimp dumplings, and crispy bean curd are ordered. " - kayla sager riley, carlo mantuano
"Jade Garden is not the only excellent International District dim sum spot open on Christmas Day—there’s Harbor City, too. And since each place will likely be packed, just put your name down at both and see where you can get a table first. " - kayla sager riley
"Harbor City is one of Seattle’s OG dim sum spots, and it routinely draws hordes on the weekends and holidays. But the wait is arguably part of the experience, and will be soon forgotten when the first shrimp and chive dumpling passes your lips. Other standouts include the honey walnut prawns and the fried pea vines. Like many dim sum spots, Harbor City stopped using carts during the pandemic and seems to have abandoned the practice in favor of a streamlined made-to-order system, and while it does take some of the charm out of the experience, the flip side is that plates will swiftly arrive at your table piping hot." - Jade Yamazaki Stewart, Sophie Grossman, Eater Staff