Pang Hainan Seafood Dinner in Penang

At the Convent Light Street High School girls’ meet boys’ birthday bash at Pang Hainan Seafood Penang, we enjoyed the fresh seasonal catch of succulent fleshy crabs, lobsters, and prawns.

The seafood restaurant is often crowded for the simple reason that the seafood is exceptionally fresh.

The main draw is the seasonal catch of succulent fleshy crabs, lobsters, and prawns.

For the times I’ve had dinner there, the crab claws are juicy and fresh tasting.

Many Chu Char restaurants in Penang serve fresh seafood. If you like squid, the freshest catch is in the Chu Char restaurants in Kuah town, Langkawi.

You should try my favorites there: Restoran Makanan Laut Yong Leong (fondly known as YL) and 露天海鲜饭店 Rootian Seafood Restaurant.

Sweet Surprise Meeting at Pang Hainan Seafood

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 is often packed with tourists and visitors making a beeline for Penang food over the long weekends.

Three other tables were full of rambunctious, happy Chung Ling High School students celebrating their birthdays at the restaurant.

We girls ordered a lot from the Pang Hainan Seafood menu!

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.

The chef often hollers, “Encik dalam cabin, Chicken siap” (Mister in the cabin, fried chicken is ready.)

Presumably, that’s how the dish got its moniker.

For the most profound flavor, the Inche Kabin Chicken should be marinated overnight. It has crunchy skin and moist, juicy meat.

This is often served with just a few prawn crackers in other restaurants.

At Pang (Hainan) Seafood, the ratio of crackers and fried chicken is 1:1

Grouper Fish Curry

The fresh grouper is cooked in a homemade paste that is slightly sweeter.

I prefer a more sourish, fiery curry to this milder version.

The okra and sprinkle of peppermint leaves on top make a beautiful mouth-watering presentation.

Fried Tofu with Salted Fish

Every restaurant has its version of specialty tofu, and this is a favorite: silky smooth tofu, salted fish, minced meat, sliced mushrooms, and a spring onion garnish.

It is a simple, healthy, and delicious dish to get enough protein.

Fried Greens with Garlic

Both stir-fried greens are crisp and fresh with a pleasing aroma of wok frying. We love greens!

Steamed Clams

The beauty of clams is in its tender taste.

This simple preparation requires prior preparation to remove sandy grits from 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 wine broth with a balance of sweet and sour notes.

I recommend Restoran Rasa Lain Bercham for its steamed clams, fully flavored with rice wine and ginger.

Fried Vermicelli with Crabs

Wok hei-redolent bee hoon is addictive.

This simple dish of fried bee hoon is infused with crab and chicken stock and is flavourful and delicious.

The mud crabs have a good solid amount of firm sweetmeat.

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.

The crab meat should be firm yet moist when cooked with the bee hoon.

The measure of the chef’s worth is to ensure that the crabs don’t turn opaque.

Crabs should not be overcooked and become dry.

This is a delicious but expensive dish. It costs RM220, more than the rest of the meal, which is RM150 with drinks.

My best crab dish is the Claypot Crab Tang Hoon dish at Restoran Rasa Lain Bercham. 

Pang (Hainan) Seafood Restaurant
501 K & L, Jalan Tanjung Bungah, Tanjung Tokong, Penang
Telephone: 017-452 4863
Business Hours: noon –10:30 PM

Permanently Closed