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Telephone
03-7725 5099
03-7725 1099
016-210 4366
Introduction
Pantai Seafood Restaurant is a full service casual dining restaurant with guests profile comprising mainly of families, group gatherings and office workers. The use of timbers in the interior design creates a casual and cozy "kampung" feel for the restaurant. Private rooms with KTV facilities are also available. There's a Aquarium Area in the Dining area, featuring a spectrum of live fishes and seafood for guests to select from. The live fishes and seafood selections, with an emphasis on home-style Chinese cooking are served here.
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Opening Hours
Today
11:30 - 14:30
18:00 - 22:30
Mon - Sun
11:30 - 14:30
18:00 - 22:30
Above information is for reference only. Please check details with the restaurant.
Signature Dishes
Recommended Dishes
第一次来到水上人家，果到服務員超級好服務，搞到我都不好意思，物美價廉，魚，生蠔，蟹都超好吃，吃到食指大動，蟹的做法有好四種，試了奶香味，yummy yummy。生蠔仲係生食最爽！
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There was one day where all I could think about throughout the entire day was salted egg yol crab. Coincidentally my mom was in a good mood and was at the office, so she decided to go to Pantai Seafood for some good crab. Its her favourite place for seafood and I rarely had a preference, all I wanted was my salted egg yol laden crab. A favourite of my mom's is the stir-fried bee hoon. Actually it is quite good because there's very good 'wok-hei' in this dish plus a lot of ingredients in it too. We also got two portions of steamed tiger prawns. This is something I enjoy a lot because the crustaceans were alive just moments ago and then taken from the tank, then cooked to our liking. So this means the prawns are super fresh, juicy and succulent. A clear way to tell if it's fresh is when you eat the head and it tastes really good, something I enjoyed more than actually having the flesh. Finally our order of crab arrived. So the kind we got at Pantai Seafood isn't exactly big in size however it was very fresh as the meat was tender and very sweet, seperates easily from the shell too. I had such a good time devouring this dish down to the very last bits of salted egg yolk. Everyone loved this and was tempted to order another dish of it but we were already full by then.
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We had a gathering for some of the colleagues at office. We decided to eat something expensive. After searching everywhere, we decided to come here. The place was teemed with people. We initially wanted to order the table set meal at RM 599 but then thank god we decided against it because not all the set items are what we want. The first dish we ordered was the most expensive suckling pig (a baby pig) I have ever eaten. It cost RM 168 and I cannot believe anyone spending so much for a pig! It was just normal to me as I did not like pig. But for the sake of review, I would express and say it is very crispy and had a layer of fat beneath the skin. To my disappointment, the Tiger Prawns were too small and not as big as expected. The prawns are just normal and cost RM 47.50! The sauce in which it was cooked was a tad too salty. The Fried Kai Lan with fried green leaves was the bestseller and was amazing at only RM 28. It was really delicious and fragrant. The steamed slices of red snapper was just normal and cooked in soya sauce. The price was RM 65, too expensive for simple fish. We added RM 10 to deep fry the bones of the fish which turned out to be very crispy and tasty when they served it in some fried white stuff. The Fried Vermecelli with Bihun together with seafood was amazing and very well worth the price of only RM 18! There were so much ingredients too. The Signature Hor Fun at RM 22 was quite tasty but simple with very little ingredients. There was a small piece of fried stuff on top, something like fake fish maw.
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this is my first time trying japanese snailsthe texture is not as soft and slimy as the french's escargotit is more firm like the bamboo clamsit doesn't have much taste on its own so it is stir fried with dark soy sauce and cili padi it is chewy and it is more of a snack than a main dish
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这个蒸鱼其实并没有什么调味，但是因为这条鱼很新鲜的关系，所以味道非常的鲜美。蒸的时间拿捏得很好。吃起来真的很鲜嫩幼滑们所以就连酱汁都有很甜的鱼汁在里头，配饭吃很棒。
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