SeaSky Seafood Restaurant

by Edwan S. on Thu, February 07, 2013

For me, Seafood is best cooked simply. All seafood dishes should put forth the flavor of the seafood first and foremost. The other ingredients and condiments are there as support, not to overpower. Hence my love for SeaSky Seafood Restaurant. It’s seafood done right.

No farmed seafood here - it's all fresh from Selat Melaka!

Foodster's Verdict

SeaSky Seafood Restaurant
  • Romantic
  • Business
  • Air Conditioned
  • Credit Card
  • Address

    Seasky Seafood Restaurant A12881 & A12882, Tg. Harapan Bagan Hailam 42000 Port Klang E: .(JavaScript must be enabled to view this email address)
    Tel: 03 3176 3688

  • Open


  • Pros

    Expertly done, beautifully cooked seafood

  • Cons

    Honestly, none

  • Price Range

    RM 150 - RM 250

  • Parking


  • Certification

    Pork Free

Located at the popular stretch of Tanjung Harapan, SeaSky has been in operation for thirteen years. It is a large restaurant that looks like a warehouse. They have wide parking spaces and have air conditioned VIP rooms, karaoke, flush toilets and suraus, too. As you enter, you’ll pass by the aquariums that hold your impending dinner. A friendly member of staff will guide you to your table. The restaurant is run by Mr. Tan Yew Hock, who often personally greets guests and takes their orders.

First came Salted Egg Yolk Prawns (RM30). The prawns were large and fresh, and they were coated with the thick, salty and sweet egg yolks. We dug in, and the prawns were beautifully cooked, with a crunchy texture. The sweet flesh weds well with the egg yolks, creating luscious textures inside the mouth. If anything, the dish was maybe, just maybe, a bit too rich.

Next were battered Deep Fried Squid (RM15). We actually wanted the Honey Glazed Baby Sotong of which the restaurant is famous for, but they were out of it when we came. “Not in season at the moment,” Mr. Tan had said. No matter, the Deep Fried Squid was great compensation. The batter came golden brown and shatteringly crisp, and the squid inside was still moist and tender. They would have been great even as snacks, with a tall cold beer!

The first of our two fish dishes arrived next: Deep Fried Red Snapper with Soy Sauce (RM54). The fish had been fried to a lovely burnished golden colour, and doused with light soy sauce with hints of aromatic ginger. Crisps strands of fried ginger garnished the dish. The flesh inside was sweet and moist, a wonderful play of textures with the crispy skin. The soy sauce and ginger highlighted the flavours of the fish, and never once overpowered it.

Then came the Steamed Garoupa with Soy Sauce, Garlic and Ginger (RM42). It came garnished with fresh coriander.

The fish was wonderfully steamed, its flesh cooked to perfection with that firm but easy to flake texture. It took on the subtle hits of garlic and ginger well. Again, a showcase of letting the main ingredient shine.

Finally, my most anticipated dish: Deep Sea Crabs in Kam Heong Style (RM45). Two large crabs, cooked in a thick Kam Heong sauce. We broke open the shells with glee, savoring the oh so sweet treasure within. The Kam Heong sauce was just right, not overpowering with curry and garlic and chili and was chockablock full of the crabs roe! It was a decadent dish, and we greedily mixed in the fatty, custardy crab roe with our rice.It was a fantastic seafood meal, where the seafood was treated with respect and cooked with care and expertise.

Mr Tan gets his fish from a supplier that delivers live seafood to him daily. I asked him what makes his seafood special and different from the other dime a dozen seafood joints located in the area.

“I don’t use farmed fish,” Mr. Tan said. “All of my fish are wild caught, from the Selat Melaka. Wild caught fish always tastes better because they live in free waters. The flesh is not tainted with muddy waters that is the usual waters they farm fish in.”

No wonder then, but he had something else to add.

“Our crabs are not the usual mud crabs in other restaurants,” he said as he led me to a crate in the kitchen. “Our crabs are deep sea crabs, and you can tell the difference because deep sea crabs have a greener shine to them. The taste is sweeter, cleaner. It doesn’t taste muddy.”

“How was the food?” Mr. Tan asked as we paid our bill.

“Excellent,” I said. He smiled and nodded, humbly.

“It’s easy mah,” he said, in parting. “Good seafood, you must let the seafood be the focus. We want to taste the fish, the prawn. And that’s what I try to give you lah!”

How true. How so damn true.