Beach Corner Seafood

Beach Corner Seafood Authentic Hainanese Cooking

Beach Corner Seafood Authentic Hainanese Cooking

Beach Corner Restaurant serves good Hainanese eats with consistent food quality that old-timers keep coming back for the familiar goodness.

This restaurant is a favourite with the local Penangites for weekend family dinners and celebrations.

Beach Corner Restaurant is right by the seaside of Batu Ferringhi.

If you go early, just before dusk, you will be rewarded with a beautiful sunset!

We went on a Saturday night for dinner with some friends.

There were a few tables of Penangites having a typical weekend family dinner.

This Hainanese restaurant is popular over the weekends.

I suggest you make reservations and order ahead for the signature dishes.

For our girls night out dinner, we prefer something lighter.

Beach Corner Seafood Has Nostalgic Hainanese Cooking Taste Of Yesteryear.

The no. 1 item to order is the authentic Hainanese speciality to order is Choon Piah (Spring Rolls).

Packed with shredded vegetables and crab meat thicker ‘poh piah’ skin is necessary for holding the ingredients in place for deep frying.

The ingredients include jicama or yam bean, cabbage, carrot, and Chinese mushrooms.

This treat goes with the homemade dipping sauce, a mixture of Lea and Perrin’s sauce with bird’s eye chilis.

Beach Corner Seafood Authentic Hainanese Cooking

Choon Piah (Spring Rolls)

A Hainanese classic, the Nyonya Style Chicken Curry Kapitan is a must-order

The great Hainanese classics that have withstood the test of time include poultry dishes like Hainan Chicken Chop, Inchee Kabin, and of course Curry Kapitan.

We decided to order spicy dishes that goes so well with white rice!

The Nyonya Style Chicken Curry Kapitan is fragrant, spicy and flavourful.

This curry topped with lots of fried shallots is delicious.

Beach Corner Seafood Authentic Hainanese Cooking

Fragrant Nyonya Style Chicken Curry Kapitan with an overdose of fried shallots!

Tasty Hainanese Curries At Beach Corner Seafood

There are fresh seafood items, prepared upon order.

The Chef recommended the squids just freshly caught by the local fishermen.

Squids have no flavour, and if overcooked; it’s like chewing on a rubber band.

I normally hesitate to order squids unless I’m in Langkawi. Pantai Cenang has freshly jigged squids that taste so good fried in a light batter with salt and pepper.

Sometimes, we will order the squids coated with salted egg yolks.

We tried the Hainanese style of Squids cooked with a spicy pique sauce.

The verdict: tastes delicious.

These Spicy fried squids packed a powerful punch with the heat from the chillies and spices. The squids are just done and moist.

Beach Corner Seafood Authentic Hainanese Cooking

Spicy fried squids with okra, tomatoes and birds eye’s chili.

Quick Stir Fry Fresh Greens

For greens, we ordered simple stir-fried sweet potato leaves with garlic.

The Sweet Potatoes leaves, their young leaves and shoots are eaten as greens. A quick stirfry makes this a sweet tasty dish packed with numerous nutrients, vitamins, and minerals, with amazing health benefits to the body.

Lastly, we had the easy and fast classic Chinese recipe for bean sprouts with salted fish.

This dish of fresh Mung beans sprouts (Taugeh) is crisp and can be described as nutty tasting.

The health benefits of bean sprouts are the high concentration of nutrients that peak during the germination or sprouting stage.

Beach Corner Seafood Authentic Hainanese Cooking

Sweet potatoes leaves are a good source of dietary fiber

Beach Corner Seafood Authentic Hainanese Cooking

Bean Sprouts with Salted Fish

Review of Beach Corner Seafood

We enjoyed our meal, and the tables next to ours seemed happy with the food quality and price too!

We spent the rest of the evening for a fun walk to throng the Batu Ferringhi night markets.

Penangites love to shop as much as they love eating.

Telephone: +604- 8811867, 012-4729113, 016-4222113
Opening Hours: Thurs.-Tue 6:00 pm to 9:30 pm Thurs.-Tue 12:00 Noon till 2:30 pm Close every Wednesday.


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