Finding a decent spot for late-night seafood in the San Gabriel Valley used to be a whole lot easier before the world changed a few years back. If you’ve spent any time driving down Valley Boulevard in Rosemead, you’ve definitely seen the neon sign for S & T Hong Kong Seafood Restaurant. It’s one of those places that feels like a portal back to a specific era of Cantonese dining in Los Angeles—noisy, bright, and smelling faintly of fermented black beans and ginger.
People come here for very specific reasons. They aren’t coming for the decor, which, let’s be honest, hasn't seen a significant update since the Clinton administration. You're here because you want Dungeness crab at 10:00 PM or because your family needs a massive table for ten people on a Tuesday night without a three-hour wait.
What Actually Sets S & T Hong Kong Seafood Restaurant Apart?
Most people get Hong Kong-style cafes (Cha Chaan Teng) mixed up with seafood-focused Cantonese spots. S & T leans heavily into the latter. It’s the kind of place where the "S & T" stands for Sun Tui, and while the name on the door says seafood, the menu is a massive tome that covers everything from congee to deep-fried pork chops.
The vibe is chaotic but efficient. You’ll see tanks of live shrimp and crab near the entrance, which is basically the litmus test for any serious Cantonese seafood joint. If the water is murky or the tanks are empty, turn around. Here, they're usually bubbling away.
One thing that surprises people who are used to the polished, high-end spots like Sea Harbour or Elite is the price point. S & T isn't "cheap" per se—seafood market prices are what they are—but the overhead feels lower. You're paying for the wok hei (that smoky "breath of the wok"), not the tablecloths. Honestly, the service is exactly what you'd expect from a legacy SGV spot: brusque, fast, and occasionally involves a plate being set down with a bit of a thud. Don't take it personally. It's just how the gears turn.
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The Reality of the Menu: Hits and Misses
Let's talk about the food because that's why you're reading this.
The House Special Lobster is the heavy hitter. Usually, they prepare it with ginger and scallions or the spicy salt version. If you go the spicy route, expect a mountain of fried garlic and chilies that you’ll be picking off your fingers for the next hour. The lobster meat stays succulent because they flash-fry it before tossing it in the wok, a technique that locks in the moisture.
Then there’s the Honey Walnut Shrimp. Look, I know it’s the "Panda Express" of the seafood world to some snobs, but at S & T Hong Kong Seafood Restaurant, they do the classic banquet style. Huge prawns, thick mayo-based sauce that isn't too cloying, and walnuts that actually have a crunch.
- The Clams with Black Bean Sauce: A staple. They don't skimp on the sauce, and the clams are usually grit-free, which is more than I can say for some of the newer spots in Alhambra.
- Deep Fried Squab: If they have it, get it. It’s a specialty that requires a specific temperature to get the skin like glass while keeping the dark meat tender.
- French Style Filet Mignon: This is a weirdly common dish in HK-style spots. It’s basically cubed beef with a savory, slightly sweet glaze and onions. It’s reliable.
Wait, I should mention the salt and pepper pork chops. They are thin, crispy, and dangerously salty. It’s the kind of dish that makes you drink four glasses of tea, but you can't stop eating the little fried bits at the bottom of the plate.
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The Late Night Factor
The San Gabriel Valley used to stay open until 3:00 AM. Those days are mostly gone. However, S & T Hong Kong Seafood Restaurant remains one of the more reliable "late" options, often staying open until midnight or later depending on the day of the week.
This makes it a magnet for the post-karaoke crowd or people finishing late shifts. There is something uniquely comforting about sitting under harsh fluorescent lights at 11:30 PM, eating a bowl of Seafood Topped Crispy Noodles. The texture contrast—the crunchy nest of noodles slowly softening as they soak up the gravy—is peak comfort food.
Why Some Local Foodies Are Divided
Nothing stays the same forever. If you check recent reviews or talk to regulars who have been going there for twenty years, you'll hear whispers that it's not what it used to be.
Some complain about the salt levels. Others say the "seafood" part of the menu has become secondary to the cheaper stir-fry dishes. Is it as refined as the Michelin-recognized spots nearby? No. But comparing S & T to a place like Bistro Na’s is like comparing a reliable old pickup truck to a Lexus. They both get you there, but the experience is fundamentally different.
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The "nuance" here is in the value. In 2026, finding a place where you can feed a group of six for a reasonable price (assuming you aren't ordering abalone and bird's nest) is becoming a rare feat in Los Angeles. S & T fills that gap. It’s the neighborhood workhorse.
Navigating the Experience
If you’re going for the first time, don't expect a host to greet you with a smile and a "How is your day going?" Just walk in, catch someone’s eye, and tell them how many.
- Check the Whiteboard: There is almost always a whiteboard with daily specials written in Chinese. Sometimes there's a translation, sometimes not. Use a translation app or just point at what the table next to you is eating. That's usually where the best seasonal fish is listed.
- The Tea is Standard: It’s hot, it’s brown, and it’s meant to cut through the grease. Keep the lid of the teapot propped open if you want a refill; it’s the universal signal.
- Parking is a Nightmare: The lot at S & T is notoriously cramped. If you have a massive SUV, may the odds be ever in your favor. Street parking on the side streets is often your best bet unless you want to do a 15-point turn to get out.
Final Verdict on S & T Hong Kong Seafood Restaurant
Is it the best seafood in the world? Probably not. Is it the best seafood in Rosemead? It’s definitely in the top tier for the specific "Old School Hong Kong" category.
It’s a place built on consistency and nostalgia. You go there because you know exactly what the Salt and Pepper Squid is going to taste like. You go because you want a casual environment where you don't have to dress up but can still eat like a king.
Practical Next Steps for Your Visit
- Bring Cash: While they take cards, having cash is always faster in these types of establishments, especially for smaller lunch tabs or splitting bills.
- Call Ahead for Large Groups: If you're bringing more than eight people, a quick phone call can save you a 45-minute wait on the sidewalk.
- Focus on the Live Tanks: If you’re there for a "foodie" experience, stick to the items coming out of the water. The closer the dish is to the tank, the better it usually is.
- Try the Porridge: If you’re feeling under the weather or just want something light, their preserved egg and pork congee is surprisingly soul-warming.
The restaurant is located at 8111 Valley Blvd, Rosemead, CA. It’s tucked away, but once you find it, it becomes one of those reliable spots you’ll keep in your rotation. Go for the food, stay for the chaotic energy, and don't forget to order the walnut shrimp—even if you think you're too cool for it.