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This legendary spot was the first to marry the bounty of our local waters with Cantonese techniques honed to highlight the inherent sweetness of live seafood. Local diners keenly anticipate the annual Alaskan king crab promotion in MarchÑa dining experience that cannot be replicated at such a reasonable price. Dim sum is prepared in-house to exacting standards: shrimp har gow are translucent and fresh (the steamed prawn dumplings are topped with local Dungeness crab meat), and the baked tapioca pudding steams under a crackling crust.

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