888 Seafood Restaurant

Name: 888 Seafood Restaurant
Address: 8450 Valley Blvd, Ste 121, Rosemead, CA, 91770, US
Telephone: 626-573-1888
Price range: $$

Dim Sum$$

Call Directions Website

Daily 9am–8pm

8450 Valley Blvd, Ste 121, Rosemead, CA 91770
626-573-1888
Last verified: September 2026

Steamed Selections

Premium Har Gow$5.90
Pork & Shrimp Siu Mai$5.90
Shrimp & Chives Dumpling$5.90
Shrimp Ball Wrapped with Sticky Rice$5.90
Chiu Chow Style Pork & Peanut Dumpling$5.90
Sparerib in Black Bean Sauce$5.90
Steamed Chicken Feet in Brown Sauce$5.90
Steamed Beef Ball$5.90
Bean Curd Skin Rolls$5.90
Beef Tripe with Ginger & Onion$5.90
Steamed Pork Shanghai Dumpling$5.90
Chicken & Mushroom Bun$5.50
BBQ Pork Bun$5.50
Sticky Rice Wrapped with Lotus Leaves$5.90
Egg Tofu with Shrimp Paste in Brown Sauce$5.90

Baked & Deep Fried

Baked BBQ Bun$5.50
Deep Fried Shrimp Spring Roll$5.90
Deep Fried Pork Dumpling$5.50
Pan Fried Turnip Cake$5.50
Pan Fried Taro Cake$5.50

Rice Noodle Roll

Steamed Rice Noodle Roll with Shrimp$5.90
Steamed Rice Noodle Roll with Beef & Cilantro$5.90
Steamed Rice Noodle Roll with BBQ & Cilantro$5.90

Congee

Pork & Preserved Egg Congee$5.90

Dessert

Custard Egg Tart$5.50
Carrot Custard Bun$5.90
Steamed Egg Yolk Cream Bun$5.50
Pineapple Egg Yolk Cream Bun$5.50
Pineapple Bun with Custard Filling$5.90
Egg Sponge Cake$5.50

Delicacy

Sparerib & Preserved Sausage Claypot Rice$8.90
Chicken & Mushroom Claypot Rice$8.90
Poached Vegetable with Gingko & Tofu Skin$12.50
Wonton in Chili Oil$8.90
Poached Chinese Broccoli$7.90
Poached Choy Sum & Mushroom$12.50
Lettuce with Preserved Tofu Sauce$7.90
Pan Fried Stuffed Tofu$7.90
Marinated Tofu$10.00
Salt & Pepper Squid$8.90
Beef Tripe with Turnip$7.90
Dumpling in Soup with Abalone$7.90

Chinese BBQ & Marinated Delicacy

Roasted Pork$18.50
BBQ Pork$13.00
Poached Chicken$12.00
Soy Sauce Chicken$12.00
Marinated Pork Ear$12.00
Marinated Pork Stomach$12.00

Rice / Noodle

Fried Sticky Rice with Preserved Meat$17.00
Seafood Fried Soy Sauce Noodle$19.00
Fried Beef Rice Noodle$17.00
Crab Meat & Dried Scallop Fried Rice$17.00
Kung Pao Chicken Fried Rice$18.00
Egg White and Ginger Fried Rice$17.00
Roasted Pork & Preserved Vegetable Fried Rice$18.00
Minced Meat & Preserved Vegetable Vermicelli$17.00
Shredded Fish Cake Fried Noodle & Vermicelli$18.00
Singapore Style Fried Vermicelli$18.00
Hokkien Fried Rice$20.00
Fried Fish Fillet with Rice Noodle in Black Bean Sauce$20.00

Rice / Noodle Soup

Beef Noodle Soup$12.00
Tomato Seafood Noodle Soup$12.00
Wonton Noodle Soup$12.50
Dumpling Soup$10.00
Shredded Roasted Duck & Preserved Vegetable Vermicelli Soup$10.00
Shredded Chicken, Pickled Vegetable & Enoki Mushroom Vermicelli Soup$10.00

Plate Meal

Single Item Rice Plate$10.00
Two Item Rice Plate$12.00

Menu items and prices are approximate and may have changed — call the restaurant to confirm.

Dishes to know on this menu

Tofu (bean curd): Pressed soybean curd, from custard-soft (for mapo tofu and soups) to firm (for stir-fries and braises). Fried tofu puffs soak up sauce; tofu skin (yuba) is the sheet lifted off simmering soy milk, rolled and braised or fried as a "vegetarian duck". On this menu as: Bean Curd Skin Rolls · Egg Tofu with Shrimp Paste in Brown Sauce · Poached Vegetable with Gingko & Tofu Skin.
Rice noodle rolls: Sheets of freshly steamed rice batter rolled around shrimp, beef, char siu or a fried cruller, then sliced and dressed with a sweetened soy sauce. Slippery, soft and mild, it is a dim sum staple that is also sold plain from street carts. On this menu as: Rice Noodle Roll · Steamed Rice Noodle Roll with Shrimp · Steamed Rice Noodle Roll with Beef & Cilantro.
Fried rice: Day-old rice stir-fried with egg, scallion and whatever the kitchen adds. Yangzhou (Yang Chow) style means shrimp, char siu and peas, and is the version most menus mean by "house special". Good fried rice is dry and separate-grained, never wet. On this menu as: Crab Meat & Dried Scallop Fried Rice · Kung Pao Chicken Fried Rice · Egg White and Ginger Fried Rice.
Congee: Rice simmered in a large volume of water or stock until it breaks down into a thick, savory porridge. Served plain with pickles and fried crullers, or with sliced fish, preserved egg and pork, or chicken stirred in. A breakfast, late-night and sick-day staple. On this menu as: Congee · Pork & Preserved Egg Congee.
Wonton: Small dumplings in a thin square wrapper, loosely gathered rather than pleated. Served in clear broth (wonton soup, often with egg noodles), deep-fried as an appetizer, or tossed in chili oil as a Sichuan cold plate, "red oil wontons" or hong you chao shou. On this menu as: Wonton in Chili Oil · Wonton Noodle Soup.
Clay pot rice: Rice cooked to order in an individual earthenware pot with Chinese sausage, chicken, mushrooms or salted fish laid on top, finished with sweet soy. The prize is the crisp, toasted layer of rice that forms against the pot. On this menu as: Sparerib & Preserved Sausage Claypot Rice · Chicken & Mushroom Claypot Rice.