Cuisine:

• Chinese
• Sea food
• Cantonese
• Diner
• Waterfront dining
• East and West

East Ocean City Description:
Specializes in Cantonese/Hong Kong style seafood.
Other restaurants with the same owners include Fugakyu in Brookline and Sudbury, Kaze Shabu Shabu, and Imperial Seafood.
When the elapsed time between the final swim of a fish and your first bite is as little as fifteen minutes, there isn't much a cook needs to do to produce an impressive meal. But that's a double-edged sword: simple, well-cooked food is some of the hardest to execute. East Ocean City lives and dies (or should we say dives?) by these principles. Up front, tanks teem with catfish, shrimp, crabs and lobsters. Order one off the menu and it is transported by bucket to the kitchen. More often than not, it emerges as an edible beauty minutes later. Head-on shrimp with salt and pepper is flavorful, not austere; a heaping platter of clams in black bean sauce is a classic born anew; any whole fish is an oceanic delight. Avoid the over-salted chicken and rubbery duck, and stick with the seafood.


Be the first one to rate and write a review for this East Ocean City restaurant!