Pacific Ocean Seafood Restaurant

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Fu Yong fried egg. Normally we would not order any egg dish during our dai chao session. Since one of the friends preferred an egg dish, we ordered the Fu Yong fried egg. It was cooked with onions, prawns and some bittergout. The egg was nicely pan fried till golden brown. The moisture was still maintained inside the egg. The onions gave a sweet taste. It was good.

Steamed fish with bean sauce ("Jiong Jing" fish). We ordered the tilapia to go with this style of cooking. The fish was flooded with the bean paste sauce and topped with some spring onions. The bean paste sauce was thick, and very flavourful. It has some slight spiciness in it and it was not too salty. The tilapia was a fresh one, as such the fishy taste was not there.

Salted Pork Belly Claypot. True to its name, the Salted Pork Belly Claypot came with dried chilies, pork belly, spring onions and of course the salted fish. We stirred the whole pot evenly. The gravy was thick and very aromatic with the chili and salted fish taste. The pork belly was not too soft though. The gravy was moist. I would say this was an average Salted Pork Belly Claypot.

Salted egg bittergout. My mother heard her colleague strongly recommended salted egg bittergout, so we ordered it. It was indeed a unique combination as this was the first time I tried such combination. The salted egg coating was very aromatic and sinful of course. The bittergout was bitter while the coating was slightly salty. It has strong salted egg taste.

Smashed ginger "wan yue". Apart from the normal deep fried fish, this time we ordered the smashed ginger steamed "wan yue". The fish was very big and meaty, it was quite fresh. The smashed ginger was thick, strong ginger taste. It was not too salty considering the amount of ginger used. This is a very good dish for those who prefer a lighter version for fish dish.

"Sang Har" noodles. My parents are so in love with this new dai chao restaurant that we went twice in a week. The restaurant was having "sang har" noodles promotion which was RM28. Quite a good deal considering the portion can fit two people. The prawns were big, moist and succulent. It was very fresh. The noodle was crispy and the broth was eggy, flavourful with spring onions.

2 style kailan. This vegetables dish is our favourite and whenever we spotted this dish in the menu, we will proceed with the ordering without much hesitation. Pacific Ocean's one has some tiny anchovies on top, they were salty and crispy. The deep fried kailan pieces were crispy too, not too oily, I could eat it just by itself. The kailan stalk was not too fat, and fresh.

Sweet and sour pork. Since it is a newly opened restaurant, we went and ordered the sweet and sour pork. Once we took a bite, the sourness lingered in our mouth. We had to eat it with lots of rice. The pork was too sour as it was empowered by black vinegar. The texture of the pork pieces were crispy and the meat was soft. If only they could improve on the sourness of this dish, it would taste great.

Cincau sea coconut drink. My father has no idea what he got himself into by ordering the cincau sea coconut drink. No matter how I think about it, I still find the combination of the two ingredients very weird. In fact, it was. The drink tasted somewhat herbal-like taste, a bit bitter. The sweetness of the sea coconut does not help much in the taste. The whole drink was just weird.

Sea coconut longan. Since the weather was so hot, I decided to order the sea coconut longan to cool down the body. It came with some ice cubes. The sea coconut pieces and longan were a lot. The sea coconut pieces were chewy in texture. The drink was not too sweet, just nice for my liking. The longan was sweet and soft. This is not a bad drink in a hot day, in a non-air con restaurant.

Boiled prawns. The restaurant was having a promotion on boiled prawns that night, so we decided to give it a try. Although with its promotion price of RM24, they did not skimp on the portion, there were total of 14 prawns, a mixture of small and medium-sized prawns. It came with 2 types of dipping sauces: soy sauce and chilli sauce. The prawns were very fresh and they were succulent and sweet. We do not need to dip in to the sauce to get the saltiness or spiciness.

Deep fried tilapia. There hang a huge banner stating RM12 promotion of tilapia. We ordered the deep fried tilapia to try. The fish was quite huge too despite the cheap pricing. The fish skin was crunchy and the meat was soft. The fish was quite meaty too. The soy sauce was slightly clear and salty. I wish they could put more shredded deep fried ginger as I like it a lot.

Belacan paku pakis. The seafood dishes were good, but the vegetable dish was a letdown. We ordered the belacanpakupakis. The portion was big but it was extremely salty. The pakupakis were crunchy. I think it was the belacan that doesn’t quite live up the standard. It was not strong of the belacan taste, quite oily and salty. We did not finish this dish. Hope they could improve on this.