Longo Seafood Restaurant
Seafood restaurant · Rosemead ·
Dim sum, seafood, lobster, roast duck, brunch, beer & wine
Dim sum, seafood, lobster, roast duck, brunch, beer & wine
"The parking lot is likely full and you may have to wait for a seat, but this efficient Cantonese parlor is more than capable of handling its crowds, which haven’t let up since day one. Adding to the buzz of this bright dining room is a massive TV that runs down the length of the wall, as well as a host of keen-eyed servers roaming the restaurant floor.The absence of dim sum carts doesn’t always guarantee quality, but plates turned out of this kitchen are both small and large, freshly prepared and appropriately hot. Golden-brown skewers of sugarcane shrimp, plump orbs of pork siu mai, and fluffy steamed buns filled with chicken and dried scallops all delight. Best of all though may be the rice noodle rolls flecked with barbecue pork or shrimp." - Michelin Inspector
"There’s a lot of great dim sum in Los Angeles, but Rosemead’s Cantonese spot is among the best of them. Go with a group to try as much of the menu as possible, which includes dishes like its glistening lobster dumplings and lobster noodles, irresistible har gow, and saucy shrimp cheung fun. Recognized as a Michelin Bib Gourmand, expect a wait on the weekends during peak dim sum hours." - Mona Holmes
"Prices are on the higher side at Longo Seafood Restaurant, but the dim sum here is solid. The lobster noodles are always popular, as are the scallop dumplings with roe, flaky barbecue pork pastries, baked barbecue pork buns, snowcap oatmeal buns, XO spicy steamed chicken feet, and the roast pork and barbecue pork rice roll. Don’t forget to order the almond souffle for dessert, which consists of hot almond milk with gingko nuts wrapped in a dome of puff pastry. Dip the pastry puff into the milk or push the puff into the hot milk to enjoy." - Kristie Hang
"Prices are on the higher side at Longo Seafood Restaurant, but the dim sum here is solid. The lobster noodles are always popular, as are the scallop dumplings with roe, flaky barbecue pork pastries, baked barbecue pork buns, snowcap oatmeal buns, XO spicy steamed chicken feet, and the roast pork and barbecue pork rice roll. Don’t forget to order the almond souffle for dessert, which consists of hot almond milk with gingko nuts wrapped in a dome of puff pastry. Dip the pastry puff into the milk or push the puff into the hot milk to enjoy." - Kristie Hang
"Opened in October 2017 in Rosemead, this high-end dim sum palace drew early praise — Chinese food writer David Chan called it the most significant new dim sum restaurant to open in the SGV in a decade — and is dressed up with ritzy, Vegas-like décor anchored by a large chandelier. Plates arrive in waves rather than one at a time, quickly burying the table under tiers of platters, metal steamers and steaming tureens of rice porridge. Standouts include flaky barbecued pork pastries and sticky baked BBQ pork buns; gently seasoned steamed meatballs; gooey, spicy steamed chicken feet cooked in XO sauce; domes of puff pastry over thin hot almond milk spiked with ginkgo nuts; wrinkly, sauce-soaked tofu skin wrapped around minced seafood; and especially the BBQ Supreme rice noodle roll stuffed with crunchy bits of roast pig — a dish the reviewer likened to a cross between dim sum and first-rate carnitas and highly recommended. Not everything is flawless: traditional shrimp har gow and lobster dumpling wrappers can be overly tough, while the truffled siu mai is singled out as excellent. The menu also suggests lobster noodles and fried chicken cartilage; it’s easy to over-order, but leftovers are worth taking home." - Matthew Kang