Restaurant: Wonde Harbor
Location: 1655 S Azusa Ave, Hacienda, Heights. 626-888-7666
Date: July 20 & October 19, 2025
Cuisine: Cantonese Chinese
Rating: Excellent
For this week’s Sunday Chinese we hauled all the way out again for this new place, right next door to the interesting Happy Valley Village.
Step into Wonde Harbor Restaurant, where the inviting facade, adorned with elegant signage and a warm palette, sets the stage for a culinary journey enriched by an atmosphere that seamlessly blends tradition and modernity, inviting diners to indulge in an authentic yet contemporary dining experience.
The spacious dining hall, adorned with elegant chandeliers and rich wooden accents, exudes a refined yet inviting atmosphere, where each table set with crisp linens invites guests to indulge in a culinary journey marked by both tradition and sophistication.
Tanks are always key.
The menu at Wonde Harbor features an impressive selection of seafood dishes, showcasing fresh ingredients with an emphasis on crab preparations and various cooking techniques. Diners can expect a mix of traditional flavors with contemporary presentations, highlighting the restaurant’s commitment to high-quality culinary experiences.
In October we returned to Wonde Seafood for yet another awesome Sunday Cantonese dinner. We had a solid mandate to order, but alas, it was pre ordered by Yarom, so we had good — but typical — dishes.
But on the second visit we did have a great private room.
The Krug Grande Cuvée, a benchmark Champagne from the prestigious Krug house, boasts a rich blend of over 120 wines from more than a decade. Originating from the Champagne region of France, this non-vintage cuvée is renowned for its complexity, showcasing layers of toasted brioche, dried fruit, and citrus zest. It pairs beautifully with seafood, particularly oysters and lobster, as well as creamy cheeses.
Roasted peanuts.
The dish, Spicy Cucumber Salad, presents a vibrant array of emerald greens, each cucumber glistening with a light sheen of reflective sesame oil. The aroma is a tantalizing medley of fresh herbs, with the sharp cilantro intermingling with the gentle heat of red chili flakes, creating an olfactory invitation that is both refreshing and spirited. Texturally, the salad dances between the crisp crunch of the cucumbers and the tender zest of finely chopped garlic, each bite offering a satisfying snap followed by a burst of lively flavors. The taste is a harmonious blend of cooling cucumber, piquant lime juice, and the subtle warmth of chili, crafting a dish that is invigorating yet deeply comforting—a perfect symphony of lightness and complexity on the palate.
The cold plate of roast pork, boiled beef, roast duck, and jellyfish.
One of the many Yarom favorites: scrambled eggs with shrimp. Good version though.
Here we see our charismatic chef proudly presenting a magnificent lobster, setting the stage for a memorable culinary experience.
Ginger & Scallion Lobster. A Cantonese classic: tender, bouncy lobster tossed with wok-fired ginger and scallions, savory and aromatic with a gentle peppery zing. The shells take on a light lacquer, and the sweet meat shines through the fragrance.
King Crab legs, steamed with garlic.
King Crab body, salty egg style. I don’t like this style: too rich and with that grainy texture. Plus crab is already salty.
King Crab fried rice.
Lobster typhoon style. We should have skipped this dish — the first type of lobster was better.
The 2010 Puligny-Montrachet Les Pucelles by Louis Jadot hails from the prestigious Côte de Beaune region in Burgundy, France. This Chardonnay showcases a brilliant harmony of floral and mineral attributes, underscored by a creamy texture and lively acidity. Perfectly pairs with fresh seafood or a rich lobster dish, enhancing the dining experience with its elegance and sophistication.
Scallops with morels and XO sauce. Nice and snappy veggies. Sweet, just-set scallops meet earthy morels, lifted by XO’s briny heat and a glossy, savory finish.
Egg whites with seafood. Delicious, with a nice, soft texture. Light and silky, the egg whites cradle the seafood’s gentle brininess without overpowering it.
Live prawns steamed with garlic and MSG noodles. Sweet, snappy flesh with a garlicky aroma, and the MSG-slicked noodles catch all the briny juices.
The 2008 Vosne-Romanée Les Suchots from Jérôme Chezeaux is a stunning expression of Burgundy, showcasing a rich tapestry of dark cherry, violet, and earthy notes. This Pinot Noir from the heart of Côte de Nuits delivers a silky texture complemented by well-integrated tannins and a lingering finish. It pairs beautifully with roast duck or a luxurious mushroom risotto, enhancing the dish’s umami depths.
Chicken “Knees”, deep-fried with garlic. Delicious and very fried. Extra-crispy and garlicky, with a satisfying crunch.
Chicken braised with sea cucumber. Actually, quite lovely. Tender chicken meets the sea cucumber’s silky, gently briny chew in a glossy, collagen-rich sauce.
Squab. Another Yarom fav. Young pigeon with tender, rosy meat and a clean, gently gamey flavor; often served medium-rare with crisp skin and plenty of succulence. Compact and rich, it feels luxurious without heaviness.
2013 Domaine Dujac Morey-Saint-Denis is a masterclass in Burgundy elegance. This Pinot Noir showcases vibrant red fruit aromatics with subtle notes of earth and spice reflecting its terroir. Its silky tannins and balanced acidity make it a delightful pairing with roasted duck or wild mushrooms.
This vintage embodies complexity and depth, where layers of cherries and raspberries mingle with earthy undertones. The wine’s finesse and structured profile highlight its potential for aging, promising even greater development over the years.
Sichuan-style “spicy” beef. Not that spicy, but some mala. Tender beef with a savory chili aroma and a gently numbing, tingling finish—more tingle than fire.
Yarom’s foot fetish is on display again with wine-braised pig’s feet. Not my thing. The slow braise yields silky, gelatinous skin and tendons with deep, winey savor—great if you’re into that.
Pseudo Peking duck. Very typical of Cantonese ducks. The skin is lacquered and lightly crisp, the seasoning leans soy and five-spice, and the meat tends to be juicier than true Peking duck.
Duck lettuce cups. Crisp lettuce cradles juicy, aromatic duck. Savory with a hint of sweetness and a clean crunch, each bite stays light and lively.
Within the delicate embrace of a crisp, vibrant lettuce leaf lies the exquisite creation known as Lettuce Wraps with Minced Pork and Apples. The dish presents a symphony of earthy browns, punctuated by the soft golden hues of finely diced apples, all enhanced by an inviting glossy sheen from the rich hoisin sauce that delicately coats each ingredient. As the aroma wafts upwards, it tantalizes the senses with a complex medley of savory meats, zesty herbs, and subtle sweetness. Each bite offers the perfect juxtaposition of textures; the tender morsels of pork contrast beautifully with the refreshing crunch of lettuce and the juicy, tender apples, while flavors unfold in layers, revealing sweet, umami undertones peppered with a hint of tanginess that lingers delightfully on the palate.
Braised oxtail in a pumpkin. Like a Rosh Hashanah stew—quite nice. The meat is fall-off-the-bone tender, with a rich, beefy gravy that seeps into the sweet, earthy pumpkin.
Beef with peppers. Very tender and one of my favorite dishes of the night.
Greens with beancurd.
Sweet red bean soup. Soft, tender beans in a lightly sweet, earthy broth—comforting and gently thick, with a warm, garnet hue.
Wonde was a very good Cantonese for sure. The second time, I wish we had gotten some more unusual dishes, but it was still great.
