Chinese Seafood Dinner in Pangkor Island @ Restoran Pasir Bogak 高佬海鲜饭店

For our first dinner in Pangkor Island, Christine brought us to Restoran Pasir Bogak 高佬海鲜饭店 which is very popular with locals and tourists alike. I like it too as it is an authentic hyperlocal experience, ingredients are fresh, dishes are delicious, and prices are reasonable. Only drawback is the place is very crowded and often no tables are available for walk-in customers with no pre-booking.

Restaurant name: Restoran Pasir Bogak 高佬海鲜饭店

Address: 80 & 81 Taman Bogak Permai, Pasir Bogak, 32300 Pangkor Island, Perak, Malaysia

Tel: +6012 522 7757 (Agnes) 📞 +605 685 1733

Hours: 6:00pm - 11:00pm (Mon off)

The restaurant is less than five minutes walk from Pasir Bogak Beach (which is on the western shore of Pangkor Island). Across the channel is Pangkor Laut Resort where the great Pavarotti stayed many days between 1994 and 2003.

Restoran Pasir Bogak spans two shoplots. Left side no air con, right side with air con. Both sides full house 😄

Christine managed to snag a table on the non air con side for us. It was comfortable as the evening was cool and gently breezy.

The family that runs the restaurant is Hainanese and it is in the second generation now.

Though full house, the piping hot dishes were served fast and furious. The kitchen was extremely efficient.

First dish was a large claypot of chunks of shark stewed in a thick sourish spicy savoury sauce. This was my favourite dish of the evening.

The shark was soft-tender and sweet. The sauce though robust tasting complemented the more delicate sweet flavours of the shark well. I am a big fan of the gentle tanginess of asam gelugur which there were plenty in the claypot.

Fried Squid rings and heads encased in thick crusty lightly seasoned savoury batter. A tad dry for me as I like my squid juicy.

Oyster Omelette. Pangkor style oyster omelette have local pinkie nail size oysters. The tiny local crustaceans were flavourful but were neither meaty nor creamy, unlike the type used in Singapore and Johor oyster omelette.

Dry Chili Mantis Prawn. Fried mantis prawn meat encased in crusty batter and tossed in a savoury spicy sauce.

Sizzling Hot Plate Prawn. One of my favourite dishes tonight. The fresh meaty succulent prawns were shelled so it was very easy to enjoy.

The sauce was spicy tangy sweet, so rich with flavours and aromas yet I can still taste the fresh prawn's sweetness.

Curry Crab. I didn't go for the flower crab claws (lazy to work on it) but the body was meaty and sweet. The mild curry flavour and aromas complemented the sweet crab meat well without overpowering it.

Fried Pork Trotter though not a seafood dish, is one of Restoran Pasir Bogak's most popular dishes. Every table had one of these huge deep fried knuckles doused in spicy sweet tangy sauce.

The pork skin was crackly crisp while the meat and fat inside were juicily tender.

Restoran Pasir Bogak is like a very good zhi char 煮炒 in Singapore or dai chao 大炒 in Kuala Lumpur. The ingredients are all very fresh. The dishes are well executed by the second generation supported by a good team. The portions are huge. Service is efficient. Prices are very competitive. No wonder it is such a popular place with locals and tourists. This place is always full, so make sure you booked your table with +6012 522 7757 (Agnes) 📞 +605 685 1733 before coming.

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Written by Tony Boey on 27 Aug 2022