Overview
You'll notice Richmond's Pacific Seafood BBQ House from the street with its array of ducks hanging in the windows and chefs working frantically behind them. The street scene tells you everything you need to know — this is a place that's serious about food and not much else. There are no bells and whistles here, just deliciously made Cantonese food you know won't let you down.
Inside, it's all plastic chairs and tables, lazy susans, and menus blu-tacked to the walls. The service is what you might expect — fast and to the point — but rest assured, the food will come out as you ordered it and, assuming it's not too busy, with a smile.
Pacific House Restaurant in Richmond specialises in live seafood, with all the tanks hidden out the back. First off, the Singapore-style pipis are an absolute must. These clams are doused in a spicy XO sauce and served super fresh. The deep-fried flounder is another winner, perfectly spiced with a hint of chilli.
And if you've never come across crocodile on a menu before but have always been curious, this might be the place to try some. It comes served with XO sauce and has the texture of calamari and the flavour of chicken. Speaking of calamari, it comes deep-fried with spicy salt and chilli and is some of the best in Melbourne.
Beef dishes include the classics such as beef with black bean sauce and Mongolian beef, while the pork dishes include pork spare ribs with a Mandarin sauce and the house special pork with sweet and sour sauce. Peking Duck is another obvious signature dish — just look at all of the birds hanging in the window — and it really doesn't disappoint. Add lashings of Pacific House Restaurant's house-made plum sauce, and you're in for a real treat.
There isn't a heap on offer for vegetarians, but we do really love the deep-fried bean curd with spicy salt and chilli. Plus, who can ever turn down a giant plate of Chinese broccoli that's been drenched in oyster sauce and garlic?
Images: Tran Nguyen
Information
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