Hours
| Friday | 10 AM–10 PM |
| Saturday | 9 AM–10 PM |
| Sunday | 9 AM–10 PM |
| Monday | 10 AM–10 PM |
| Tuesday | 10 AM–10 PM |
| Wednesday | 10 AM–10 PM |
| Thursday | 10 AM–10 PM |
Address and Contact Information
Address: 8118 Garvey Ave A, Rosemead, CA 91770
Phone: (626) 280-2288
Website: http://www.bloomingvip.com/
Menu Photos
Order and Reservations
Order: Order online
Photo Gallery
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Reviews
Kevin Chen
Went on a weekday lunch for their promo and ordered the shrimp dumpling, sticky dumpling, egg tart, coconut cake, and the lobster yee mein. The shrimp dumpling portions were medium sized, not suspiciously small or overtly big; and the dumpling skin was not too thick. The sticky dumpling was a nice fried sticky rice exterior with a filling of pork and other assorted ingredients that were delicious, especially when fresh hot. The egg tarts were pretty good, not too sweet and had a nice pastry crust on the outside. The coconut cake was like a jello with red beans on top; not too sweet, pleasant and very delicious as a dessert. The Lobster Yee Mein was a great pick for having great lobster mixed into the delicious noodles. The sauces have absorbed the lobster flavor onto the noodles and the lobster meat itself has a good firmness indicating this was a fresh lobster. This noodle plate can be shared with more than 4. The restaurant is located in a plaza so there may be lots of parking available or becoming full very quickly with many other businesses around.
… morebetty moey
We were excited to see an adds for Dim Sum and seafoods restaurant. Got a chance to go and check it out. We got there around 2pm after the lunch crowd and there were few tables in the restaurant. Proceed to order our favorite Dim Sum dishes, nothing wild! The Ha Cao, Shiu mai, shrimp rolls, steamed pork ribs, crispy Taro Gok and salted eggs steamed buns. The portion is bigger than other dim sum places, the Shiu mai , crispy Taro Gok and Ha Cao were pretty good. The shrimp rice rolled however was pretty bad. The texture was thicker than it’s supposed to be. We didn’t have any expectations on the service but it was pretty bad for an off peak lunch period. There were several staff there but only one server. We got our dishes one at a time and the last dish came out cold. That’s not how Dim Sum dishes are supposed to be. Not sure if I want to go back and try other dishes not to mention it’s pretty steep on your pocket. The Average dish is $7.50 and tea per cup is $2.50.
… moreKendrick Khoe
I saw on a post about their lobster deal for $20 lunch special and wanted to try it.
It turns out there are 2 deals.
1 is a $20 lunch special another is for a $15.99 per lbs, buy 2 get 1 special.
The $20 lunch special is not quite $20. You are required to order 3 Dimsum items.
So my bill was closer $40+. The lobster was about 1.25 lbs. it was on the small side but it was still a good deal. The lunch was worth it.
The $15.99 per lbs, but 2 get 1 free deal, you will need to order 2 other dishes to get it. You also don’t have to buy 2 lobsters at the same time. You can buy 1 , another day buy another 1 then you get the free one after.
The house special lobster – that was excellent. There is a slight sweet , savory and spicy flavor. Strong on garlic flavor. There is a hint of fermented soy bean in that as well. My order was 2.8 lbs. I managed to easily handle that on my own.
Dimsum –
Pork bun tasted a bit dry. Not the best. Chicken bun needs a bit more fillings.
Beef Ball – that was good. Tasted legit.
Pork Century Egg Congee – I’ll order it again
Shrimp Rice Roll – quite good. Sauce has an excellent earthy savory sweet taste. Perfect texture.
Royal Chicken – is Hainan Chicken , that was good.
… moreIt turns out there are 2 deals.
1 is a $20 lunch special another is for a $15.99 per lbs, buy 2 get 1 special.
The $20 lunch special is not quite $20. You are required to order 3 Dimsum items.
So my bill was closer $40+. The lobster was about 1.25 lbs. it was on the small side but it was still a good deal. The lunch was worth it.
The $15.99 per lbs, but 2 get 1 free deal, you will need to order 2 other dishes to get it. You also don’t have to buy 2 lobsters at the same time. You can buy 1 , another day buy another 1 then you get the free one after.
The house special lobster – that was excellent. There is a slight sweet , savory and spicy flavor. Strong on garlic flavor. There is a hint of fermented soy bean in that as well. My order was 2.8 lbs. I managed to easily handle that on my own.
Dimsum –
Pork bun tasted a bit dry. Not the best. Chicken bun needs a bit more fillings.
Beef Ball – that was good. Tasted legit.
Pork Century Egg Congee – I’ll order it again
Shrimp Rice Roll – quite good. Sauce has an excellent earthy savory sweet taste. Perfect texture.
Royal Chicken – is Hainan Chicken , that was good.
Nelson Hu
This is the first time I have dined at this restaurant. It was iHealth company dinner banquet in a separate reserved room. The food was fairly good overall, with jumbo walnut shrimp being my favorite dish! I also liked the sliced fish with vegetables and lobster with noodles dishes. I thought the Peking duck and sweet sour pork ribs were just average …The atmosphere is festive, private party rooms are great, service is above average! I would have another company party here again!
… moreJames PFN
Blooming VIP: Where the Service is Invisible and the Fish is Primarily Skeletal
It a rare and unfortunate thing when a restaurant visit transitions from a culinary outing to a theatrical performance—specifically, a tragedy of errors starring an absentee protagonist: our server. My party of nine recently descended upon Blooming VIP for what was supposed to be a celebratory Wednesday lunch, a relatively quiet affair post-1 PM. What we received was a masterclass in disappointment, proving that “VIP” stands less for “Very Important Person” and more for “Very Inconvenient Pursuit.”
Our bill tallied a princely $568 for nine dishes, which, by the standards of Southern California’s competitive dim sum and seafood scene, sets expectations high. The first sign of trouble, however, wasn’t the service, but the server’s primary recommendation: the Steamed Vermilion Rockfish. At a cool, breezy $100, this dish should have arrived shimmering, a piscine monument to flavor. Instead, it was a practical joke. The fish seemed to have undergone a diet strictly enforced by its own skeleton, offering an abundance of sharp, structural integrity and a profound deficit of actual meat. It was the culinary equivalent of buying a luxury car and receiving only the chassis.
The disappointment extended beyond the deep fryer and steamer. Even a seemingly simple house special—Garlic Green Peppers Leaf—fell victim to a startling lack of care. Rather than being lightly sautéed to highlight the crispness of the leaves and the fragrant punch of the garlic, the dish arrived looking and tasting as if it had been drowned in water. It was a plate of limp, washed-out sadness, suggesting the kitchen confused “blanching” with “waterboarding.”
But the true star of this one-act play was the service, or lack thereof. Our server, whose demeanor suggested he was contemplating the philosophical implications of existence rather than the contents of our order, made a fundamental mistake with the tea. We requested the delicate, restorative Chrysanthemum tea. He brought something else entirely. When alerted to this error—a simple, easily rectifiable oversight—he nodded, acknowledged the sin, and promised to bring the correct brew.
And then… nothing.
The Chrysanthemum tea became the Moby Dick of our afternoon—chased, promised, but ultimately vanishing into the white abyss of the restaurant’s linens. The indifference was astonishing. The environment was not crowded; the pressure was non-existent. Yet, the inability to execute a simple beverage request, combined with the initial order mix-up, leaves one pondering the cosmic efficiency of this establishment.
Blooming VIP offers fine dining prices for a distinctly casual (and occasionally hostile) experience. If a server cannot manage nine people and two types of tea on a slow Wednesday, I shudder to think of the chaos that must reign during a typical weekend dinner rush. The food may hold occasional sparks, but the $100 dish delivered more bone than value, the vegetables were swimming in neglect, and the service delivered less than zero. I recommend skipping the VIP treatment and finding a restaurant that actually remembers the ‘service’ part of the hospitality industry.
… moreIt a rare and unfortunate thing when a restaurant visit transitions from a culinary outing to a theatrical performance—specifically, a tragedy of errors starring an absentee protagonist: our server. My party of nine recently descended upon Blooming VIP for what was supposed to be a celebratory Wednesday lunch, a relatively quiet affair post-1 PM. What we received was a masterclass in disappointment, proving that “VIP” stands less for “Very Important Person” and more for “Very Inconvenient Pursuit.”
Our bill tallied a princely $568 for nine dishes, which, by the standards of Southern California’s competitive dim sum and seafood scene, sets expectations high. The first sign of trouble, however, wasn’t the service, but the server’s primary recommendation: the Steamed Vermilion Rockfish. At a cool, breezy $100, this dish should have arrived shimmering, a piscine monument to flavor. Instead, it was a practical joke. The fish seemed to have undergone a diet strictly enforced by its own skeleton, offering an abundance of sharp, structural integrity and a profound deficit of actual meat. It was the culinary equivalent of buying a luxury car and receiving only the chassis.
The disappointment extended beyond the deep fryer and steamer. Even a seemingly simple house special—Garlic Green Peppers Leaf—fell victim to a startling lack of care. Rather than being lightly sautéed to highlight the crispness of the leaves and the fragrant punch of the garlic, the dish arrived looking and tasting as if it had been drowned in water. It was a plate of limp, washed-out sadness, suggesting the kitchen confused “blanching” with “waterboarding.”
But the true star of this one-act play was the service, or lack thereof. Our server, whose demeanor suggested he was contemplating the philosophical implications of existence rather than the contents of our order, made a fundamental mistake with the tea. We requested the delicate, restorative Chrysanthemum tea. He brought something else entirely. When alerted to this error—a simple, easily rectifiable oversight—he nodded, acknowledged the sin, and promised to bring the correct brew.
And then… nothing.
The Chrysanthemum tea became the Moby Dick of our afternoon—chased, promised, but ultimately vanishing into the white abyss of the restaurant’s linens. The indifference was astonishing. The environment was not crowded; the pressure was non-existent. Yet, the inability to execute a simple beverage request, combined with the initial order mix-up, leaves one pondering the cosmic efficiency of this establishment.
Blooming VIP offers fine dining prices for a distinctly casual (and occasionally hostile) experience. If a server cannot manage nine people and two types of tea on a slow Wednesday, I shudder to think of the chaos that must reign during a typical weekend dinner rush. The food may hold occasional sparks, but the $100 dish delivered more bone than value, the vegetables were swimming in neglect, and the service delivered less than zero. I recommend skipping the VIP treatment and finding a restaurant that actually remembers the ‘service’ part of the hospitality industry.
Dr Peter Chan
This newly opened restaurant has beautiful decor with an excellent staff. I enjoyed a birthday dinner hosted by Dr. Victor Law, for Dr . Stanley Wong, Dr. Louis Wong. The Cantonese seafood was exquisite in presentation and taste. The fresh Live Giant Clam (5 stars) appetizer was fresh with a sweetness you only find when properly prepared. The yummy Roasted Squab (5 stars) was juicy on the inside, while the skin was crispy and seasoned to perfection. Home-Style Chicken Soup (5 stars) reminded me of what my Mother used to make, Giant Prawns (5 stars) were cooked to perfection and moist with a crunchiness that only fresh prawns can provide. The Live Alaska King Crab was prepared into several different scrumptious dishes: Steamed Garlic Crab Legs (5 stars) were very tasty, Salted Egg Crab Leg Meat (5 stars) was one of the favorites, King Crab Meat egg white in the shell was outstanding (5 stars), Empress Seafood Soup was exceptional (5 stars). We followed dinner with Karaoke and truly loved the superior arrangements by Ben Tu, Banquet Manager. His excellent arrangements, coupled by excellent service by Wen and Dong made this occasion a most memorable one for all in attendance. I highly recommend this restaurant if you’re in search of excellent Cantonese Seafood and Cuisine.
Had a Dim Sum lunch 2 days later which was also excellent. The Creamy Pineapple Bun (5 Star) with Mozzarella Cheese is a very tasty creation. The Sweet Oatmeal bun (4 Stars) was also very good.
… moreHad a Dim Sum lunch 2 days later which was also excellent. The Creamy Pineapple Bun (5 Star) with Mozzarella Cheese is a very tasty creation. The Sweet Oatmeal bun (4 Stars) was also very good.
Duc Nguyen
We made a VIP reservation at Blooming Restaurant one week in advance for a Christmas dinner with family and friends. Our reservation was for 5:00 PM on 12/25/25 for 16 people.
We were seated around 5:00 PM, and the first dish served was the roasted baby pig. After that, nothing else was served for over 1 hour and 30 minutes. We repeatedly asked multiple waiters what was happening with our food, but we were ignored or given no clear answer. It wasn’t until around 7:30 PM—nearly two hours later—that the rest of the food finally started coming out.
This experience was extremely embarrassing, especially since I invited friends and family for a special Christmas dinner. The food quality was also disappointing. The baby pig was watery, especially under the belly, and had a mushy texture. Other dishes were overly salty and not enjoyable.
We paid about $42 per person (not including tip), and this level of service and food quality is unacceptable for that price.
I contacted the manager, Christy, and was told that our order was “lost in the computer.” This excuse is not acceptable when 16 people were seated together for hours and repeatedly asked about their food.
I do not recommend this restaurant for family gatherings or special occasions. Please think carefully before choosing this place for dinner with friends or family. The service we received was very poor, and my family had a very unpleasant experience.
… moreWe were seated around 5:00 PM, and the first dish served was the roasted baby pig. After that, nothing else was served for over 1 hour and 30 minutes. We repeatedly asked multiple waiters what was happening with our food, but we were ignored or given no clear answer. It wasn’t until around 7:30 PM—nearly two hours later—that the rest of the food finally started coming out.
This experience was extremely embarrassing, especially since I invited friends and family for a special Christmas dinner. The food quality was also disappointing. The baby pig was watery, especially under the belly, and had a mushy texture. Other dishes were overly salty and not enjoyable.
We paid about $42 per person (not including tip), and this level of service and food quality is unacceptable for that price.
I contacted the manager, Christy, and was told that our order was “lost in the computer.” This excuse is not acceptable when 16 people were seated together for hours and repeatedly asked about their food.
I do not recommend this restaurant for family gatherings or special occasions. Please think carefully before choosing this place for dinner with friends or family. The service we received was very poor, and my family had a very unpleasant experience.
Lily Siu
Good dim sum, good service-polite, efficient. Large sized taro fried dumpling. Skin (wrap) to shrimp dumpling is thin, with nice chew. Good flavors, not so salty. Good value. 7 dishes $52. Beautiful setting. Nice glass enclosed banquet room.
… moreRichard Fung
Quick Summary
Decent dim sum and the allure is that it’s not too greasy. Everything is made to order, which is becoming the standard nowadays (it’s my preference because the food is fresher and tastes better, while minimizing waste). Those metal push carts will not be missed. Pretty comfortable seating and ambiance/decor is nicer after their recent remodel. Parking can be a hit or miss, since there aren’t the best drivers here, but people are coming in and out so usually able to find a spot shortly.
Food- 4 stars
We ordered the typical popular dim sum dishes: shrimp dumplings, shiu mai, fried raddish cake, egg tarts, tripe, short ribs, barbecue pork buns. Everything was good and standard. I appreciated that it was a bit cleaner and not as greasy as most dim sum spots
Service
It’s a pretty typical dim sum spot with service, but I would say they were more attentative and kind than most dim sum spots
Bottom Line
Pretty solid dim sum location, especially if you’re trying to minimize greasy foods. I wouldn’t come out of my way for it, but it’s a great local neighborhood spot
… moreDecent dim sum and the allure is that it’s not too greasy. Everything is made to order, which is becoming the standard nowadays (it’s my preference because the food is fresher and tastes better, while minimizing waste). Those metal push carts will not be missed. Pretty comfortable seating and ambiance/decor is nicer after their recent remodel. Parking can be a hit or miss, since there aren’t the best drivers here, but people are coming in and out so usually able to find a spot shortly.
Food- 4 stars
We ordered the typical popular dim sum dishes: shrimp dumplings, shiu mai, fried raddish cake, egg tarts, tripe, short ribs, barbecue pork buns. Everything was good and standard. I appreciated that it was a bit cleaner and not as greasy as most dim sum spots
Service
It’s a pretty typical dim sum spot with service, but I would say they were more attentative and kind than most dim sum spots
Bottom Line
Pretty solid dim sum location, especially if you’re trying to minimize greasy foods. I wouldn’t come out of my way for it, but it’s a great local neighborhood spot
iWill
So this place completely fooled us. We came here thinking it was going to be great, little did we know my wife would end up getting food poisoned. We wanted a 6lb lobster. They said they didnt have any that big but they have 2 3lb ones. They ended up giving us pieces of lobster that they claimed added up to 6.5lbs. Some of the pieces you know didnt come from the same lobster because it was discolored and sour. We told the manager we think it might be rotten because the meat was mushie, smells and tasted sour, the lady manager said thats how it is, shruged her shoulders and walked away. Take a look at the pictures, you can see it looks shy at least 3 lbs and see the rotten meat. A table ordered 2 lbs of lobster and our plate of lobster looked exactly the same…. when we asked the manager about it, she said 6 lbs? No ours is 6.5lbs. I pointed out how it was missing 2 and a half claws and many tail pieces. She says that’s how the lobsters come…. I have pictures, you can be the judge. We asked for a high chair twice and kept asking for water which eventually made it to us by near the end of dining. Do yourself a favor and go to Boston lobster or Newport seafood. If you do for what ever reason decide to go here, don’t get scammed like us, go to the lobster tank and point to the one you want. If they don’t pull it out to cook, you know they just screwed you.
After thought, I bet the lobster is probably left over pieces from the previous banquet or maybe they have a bucket of pre chopped lobsters they throw into the fryer. It would explain the random pieces and ungodly amount of legs attached to multiple bodies and scattered rotten pieces. They even asked us if we want the tais and heads for some reason when we were packing.
… moreAfter thought, I bet the lobster is probably left over pieces from the previous banquet or maybe they have a bucket of pre chopped lobsters they throw into the fryer. It would explain the random pieces and ungodly amount of legs attached to multiple bodies and scattered rotten pieces. They even asked us if we want the tais and heads for some reason when we were packing.