We had fresh seasonal catch of succulent fleshy crabs, lobsters and prawns at the high school girls meet boys birthday bash at Pang Hainan Seafood, Penang.
The seafood restaurant is often crowded for the simple reason that the seafood is extremely fresh.
The seasonal catch of succulent fleshy crabs, lobsters and prawns is the main drawn. For the times I’ve had dinner there, the crab claws are juicy and fresh tasting.
Recently the March babies celebrated our birthday bash with a seafood dinner. It was a last minute decision as the busy Jalan Tanjung Bungah was choc a bloc crawl. George Town over the long weekends is often packed with tourist and visitors making a bee line for Penang food.
There were three other tables of rambunctious happy Chung Ling High School , celebrating their birthdays at the restaurant.
We girls ordered a lot!
INCHE KABIN CHICKEN
Enche Kabin or Inche Kabin (Nyonya Fried Chicken) was a popular dish cooked on board ships for sailors. The word Enche means Mister in Malay and is pronounced IN-CHAYK.
Often the chef will holler, “Encik dalam cabin, Chicken siap” (Mister in the cabin, fried chicken is ready.) Presumably that’s how the dish got its moniker.
Best marinated overnight, for the deepest flavour, the Inche Kabin Chicken has a crunchy skin and moist juicy meat. This is often served with just a few prawn crackers in other restaurants. At Pang (Hainan) Seafood, the ration of crackers and fried chicken is 1:1
GROUPER FISH CURRY
The fresh grouper is cooked in a homemade paste which is slightly on the sweeter side. I personally prefer a more sourish fiery curry to this milder version. The okra and sprinkle of peppermint leaves on top makes a beautiful mouth-watering presentation.
FRIED TAO FU WITH SALTED FISH
Every restaurant has its version of speciality tofu and this is a favourite with silky smooth tofu, salted fish, minced meat, sliced mushroom and a spring onion garnish. It is a simple, healthy and delicious dish to get enough protein in your diet.
FRIED GREENS WITH GARLIC
Both stir fried greens are crisp and fresh with a good aroma of wok frying.
The beauty of clams is in its tender taste. This simple preparation requires prior preparation to remove sandy grits form the tiny bits of succulent flesh. Only the freshest clams are used, otherwise one bad dead clam unopened will spoil the entire dish.
The sand can be removed by hours of soaking in salted water. Once the clams open, the cooking process must be stopped. Otherwise the clams harden and taste rubbery.
We adore this fresh clam dish, perfectly steamed in a broth of wine with a balance of sweet sour notes.
FRIED VERMICELLI WITH CRABS
Wok hei-redolent bee hoon is addictive. This simple dish of fried bee hoon is infused with the crab and chicken stock is flavourful and delicious.
The mud crabs have a good solid amount of firm sweet meat. Both the male and female crustaceans add depth to the dish. The female has silky and umami-rich yellow roe and the male boasts firmer meat.
When cooked with the bee hoon, the crab meat should be firm yet moist. The measure of the chef’s worth is to ensure that the crabs doesn’t turn opaque. Crabs should not be overcooked and become dry.
This is a delicious but expensive dish it costs RM220 which is more than the rest of the meal at RM150 with drinks.
Pang (Hainan) Seafood Restaurant
Address: 501 K & L, Jalan Tanjung Bungah, Tanjung Tokong, 10470 Tanjung Bungah, Penang
Phone: 017-452 4863
Hours: Open today • 12–10:30PM