Hai Wei Seafood Restaurant (海味海鲜) Signature Claypot Crab Rice
Hai Wei Seafood Restaurant has a must-have Signature Claypot Crab Rice dish (招牌沙煲螃蟹肉) whenever we dine in the neighborhood of Tanjung Tokong.
This established Hainanese restaurant with typical Chinese Chu Char was previously at the ground floor of a serviced apartment and has since moved to Precinct 10.
We used to have our dinners here whenever we worked late as the restaurant is known for its fresh seafood dishes and the Signature Claypot Crab Rice.
Due to the limited supply of fresh mud crabs and the long cooking process, you will need to pre-order. The crabs flavor the fried rice and normally each serve has two large crabs. The pairing is one fleshy crab and the other with delicious roe.
The menu is comprehensive with familiar Chinese stir-fry dishes suitable for regular patrons’ family dinners and gatherings.
The dishes are served à la carte style and usually eaten with rice.
As we made last-minute dinner arrangements, we didn’t get to taste the pre-order Signature Claypot Crab Rice. However, we ordered several signature dishes which we enjoyed.
The notable dishes that I liked were the Cincalok Squid and Qing Long Vegetable with Bean Sprouts.
Signature Claypot Crab Rice
This is by far the best dish in the house, the last time I ate it when the restaurant was at Jalan Wee Hein Tze. I really miss eating this Claypot Crab Rice dish!
This is a popular spicy Chinese dish from Sichuan province with cubed tofu cooked in a bright red sauce with minced meat. This dish is a little too bland for my liking.
Stingray Curry with Ladies Fingers
Normally I would prefer a redder curry cooked with belacan, tamarind water lemongrass, Daun kesum leaves and garnished with torch ginger. I don’t like the dark tone of this curry with is not as fragrant as many I have tasted. However, the stingray is fresh and in quite large pieces.
Qing Long Vegetable with Bean Sprouts
This dish is well fried with a fresh crunchy taste.
Fresh and sweet without being chewy but this dish completely missed the taste of the pinkish collared cincalok which is salty and readily identifiable.
Braised Pork Ribs
A complete meal with meaty fork-tender braised pork and broccoli. The gravy is hearty and flavourful but the dish could do with a few more broccoli florets.
Black Vinegar Chicken Recipe 黑醋鸡
We didn’t order the Mango Chicken with crispy deep-fried chicken pieces topped with a refreshing mango/ raw onion kerabu with a tangy sauce. Instead, we had the Black Vinegar Chicken Recipe 黑醋鸡, and it was good.
Hai Wei Seafood Restaurant is a local family-style Chinese Chu Char restaurant that is popular in the neighborhood of Tg. Tokong. The price of food is affordable depending on the dishes you order.
What I miss most is eating crabs in the non-air-conditioned seating area of the old restaurant with a cooling breeze continuously blowing from the sea.
Nevertheless, we had several recommended dishes with 4 rice and drinks (RM200) which was more than sufficient for the 7 of us.
Hai Wei Seafood Restaurant
Address: Lot 10-B-03 Precinct, 10, Jalan Tanjong Tokong, 10470, Penang
Business hours: 11:30am – 3.00pm, 5:30pm – 10:00pm, Closed on Wednesdays
Phone: 04-890 1813