Restaurant: Seafood World Restaurant [1, 2, 3, 4, 5]
Location: 15351 Brookhurst St, Westminster, CA 92683. (714) 775-8828
Date: April 27, 2025
Cuisine: Cantonese seafood and dim sum (large banquet hall)
Rating: Great
Back here about 2-3 weeks later!
World Seafood Restaurant opened its doors in 2014, taking over a cavernous former banquet space on South Garfield Avenue and quickly asserting itself as one of the San Gabriel Valley’s grand Cantonese dining rooms. The owners—veteran Hong Kong restaurateur Raymond Wong and his Los Angeles–raised daughter Stephanie—set out to recreate the celebratory seafood palaces they remembered from Kowloon: soaring ceilings hung with crystal chandeliers, gleaming marble floors, a forest of live tanks by the entrance, and a sea of round tables capped with white-linen–clad lazy Susans. From the outset, the Wongs have run the restaurant as a family affair; Raymond oversees purchasing at the downtown docks at dawn, while Stephanie manages the front of house with an eye toward bilingual service that welcomes both first-generation regulars and curious Angelenos discovering dim sum for the first time.
Geoduck body sashimi. Excellent. Translucent, sweet-briny slices with a firm, satisfying snap and a clean ocean finish.
Geoduck neck, fried. Lightly fried, it turns golden and crisp outside with a sweet, briny chew; the clean ocean flavor and snappy texture make it simply satisfying.
The dish, a velvety mound of Sesame Noodles, entices with its golden hue, glistening beneath a delicate sheen of sesame oil. The air is rich with a nutty aroma, subtly interwoven with hints of garlic and a whisper of sweetness. Each strand of noodle, meticulously pulled and lovingly prepared, offers a silken texture, yielding effortlessly to the bite. A sprinkle of toasted sesame seeds adds a delightful crunch, enhancing the dish’s complex symphony of flavors — a harmonious balance of umami and sweetness that lingers on the palate, inviting one to savor each exquisite morsel.
Fried oysters (again). Crisp, briny, and indulgent, with a tender pop inside a crunchy coat—exactly why I keep ordering them.
Szechuan-Style Scallops. Actually a little spicy and quite delicious, even with the bell peppers. The scallops are tender, with a gentle heat that lets their sweetness shine.
Roast pig. Expect shattering crackling over tender, juicy meat, with deep porky savor and a whisper of smoke.
The table is graced with a stunning presentation of crispy suckling pig, its golden-brown skin glistening beneath soft light, an inviting visual pathway to the rich delights within. As the aromatic scent wafts through the air, hints of roasted garlic and a whisper of star anise mingle, stimulating the senses with each eager breath. The skin crackles delightfully with the first bite, giving way to supremely tender, succulent meat that boasts an umami depth, layered with delicate juices reminiscent of sweet and savory caramel. A final accent of fresh herbs lifts the dish, weaving a tapestry of flavor that is nothing short of extraordinary, inviting a slow, appreciative exploration of each sumptuous mouthful.
Presented with an extravagant flourish, the dish Si-Check Roast Suckling Pig captivates with its lustrous mahogany skin, glimmering under the soft glow of ambient light. A symphony of savory aromas wafts through the air, redolent of softly caramelized spices and a hint of smokiness, inviting anticipation. As you delve into the tender flesh, the luscious texture is a harmonious balance of crisp and succulent; the crackling skin shatters with a satisfying crunch, revealing moist, flavorful meat beneath. Each bite is an indulgent revelation of rich umami, beautifully complemented by a subtle sweetness that lingers, a true testament to the art of culinary mastery.
Weird poultry part consommé. Crystal-clear and aromatic, with a silky, collagen-rich body and a gently gamey depth; surprisingly comforting for an offal-leaning broth.
Steamed fish. Delicate and moist, it showcases the fish’s natural sweetness and tender flakes, with a clean, subtle flavor that lets simple aromatics like ginger and scallion shine.
Fried “milk”. More or less egg whites, milk, and shrimp. Mushy and delicious. Silky-soft curds with gentle dairy sweetness and a light shrimp savor.
Beef and veggies on crispy vermicelli. The beef was a bit overcooked/sketchy, but the sauce on the crispy noodles was killer. The crackly vermicelli soaks up the sauce, giving a satisfying crunchy-to-saucy contrast alongside the veggies.
The dish aptly known as Shrimp and Egg Stir-Fry presents a harmonious marriage of hues, with its golden-yellow blend of softly scrambled eggs accentuated by the tender coral of plump shrimp. As you draw closer, a delicate briny aroma wafts upward, mingling with the earthy scent of green onions that punctuate the dish. Each morsel delivers a luxurious creaminess that envelops the palate, while the freshness of the shrimp provides a gentle snap, creating a textured contrast that dances with every bite. The flavor profile is a nuanced interplay of umami and sweetness, leaving a lingering satisfaction that beckons for the next taste.
The dish, an enticing presentation of Stir-Fried Mushrooms with Mixed Vegetables, boasts an earthy palette of golden umber and rich caramel, accented by vibrant flecks of orange and green. Aromas waft from the plate, a heady blend of umami and warm, roasting garlic, inviting the senses to engage. Each bite reveals a delightful contrast between the tender, velvety mushrooms and the crisp, tender-crisp vegetables, harmonizing beautifully with the glossy, savory sauce that clings to every morsel. The flavor is a masterful interplay of nutty undertones from the mushrooms, balanced by the natural sweetness of the carrots and the faint saline kiss from the accompanying sauce, leaving a lingering, satisfying depth on the palate.
Crispy chicken. It has shatter-crisp skin with a golden crunch and juicy meat underneath. It’s savory and satisfying.
Yang Chow Fried Rice. A Cantonese staple with roots in Yangzhou: fluffy, separate grains tossed with char siu, shrimp, peas, and egg. Savory with a hint of wok hei, lightly sweet, and comforting.
Abalone and mushrooms. I was getting very full, but these were nice. The abalone’s gentle brininess and slight bounce pair well with the mushrooms’ earthy umami, making a clean, savory bite.
Jelly dessert. Wobbly and translucent, it’s lightly sweet with a clean, quivering bite and a playful sheen.
A stunning Puligny-Montrachet from Jacques Carillon, this wine hails from the renowned Burgundy region. The 2018 vintage showcases a vibrant acidity, round mouthfeel, and flavors of ripe pear, apricot, and delicate oak, making it a perfect companion for rich seafood dishes such as scallops or lobster in butter sauce.
The 2017 Meursault from Pierre Morey is a true expression of the terroir, displaying notes of honey, white flowers, and hazelnut with a creamy texture. This white Burgundy pairs beautifully with roasted chicken or creamy pasta dishes, elevating any meal with its elegant structure and complexity.
This exquisite Chassagne-Montrachet from Domaine Ferret, vintage 2016, is an embodiment of finesse and balance. With bright citrus notes, layers of stone fruit, and a hint of minerality
