Johor Bahru - When it comes to seafood dining in Johor, few names command as much respect and reputation as Hai Kee Seafood Restaurant. Tucked away near the coast, Hai Kee has become a go-to destination for locals and visitors alike who crave fresh seafood cooked in classic Malaysian-Chinese style. The restaurant, often featured in Johor’s top seafood lists, is known not just for the quality of its catch, but for its lively, family-style dining experience that perfectly captures the charm of Malaysian seafood culture.
Hai Kee Seafood Restaurant is located in Johor Bahru, conveniently accessible from the city center yet far enough to feel like a coastal escape. The area around it has a distinctly local vibe with rows of old shophouses, the aroma of grilled seafood wafting through the air, and the comforting clatter of woks echoing from the open kitchen. As evening falls, the restaurant comes alive with chatter from families, groups of friends, and travelers who have heard about Hai Kee’s reputation as one of Johor’s must-visit seafood spots.
The restaurant itself is modest but spacious, with both indoor and open-air seating. There’s a relaxed, bustling energy here; the kind of atmosphere that reminds you food is meant to be shared and enjoyed, not rushed. As we settled into our table, the aroma of sizzling garlic and seafood immediately made our stomachs rumble in anticipation.
We started our dinner with pork and chicken satay, a staple in Malaysian cuisine and often a good test of a restaurant’s ability to handle simple yet flavourful dishes. The skewers arrived glistening with marinade and slightly charred from the grill. While the aroma was inviting, the first bite revealed that the meat was a bit on the tough side. The chicken was slightly dry and the pork lacked the tenderness one would expect from perfectly grilled satay.
Next came the slipper lobster, also known scientifically as Scyllaridae. This crustacean may not enjoy the same fame as the Boston lobster, but it is every bit as prized among seafood lovers. Slipper lobsters are known for their sweet, firm-textured meat, usually found in their meaty tails. The flavour is a unique balance; delicate yet rich, with a faint briny sweetness that speaks of the ocean.
Hai Kee’s version did not disappoint. The lobsters were stir-fried with cereal allowed the natural sweetness of the meat to shine. Each bite was succulent, tender, and satisfying. The lobster tails were perfectly cooked; neither rubbery nor overdone. This is a testament to the skill of the kitchen. It was easy to see why many regulars call this one of Hai Kee’s signature dishes.
After the rich seafood came a refreshing contrast — a plate of stir-fried green dragon vegetables. This unique vegetable, sourced from the Cameron Highlands, looks somewhat like garlic chives but with a milder taste and crispier texture. The chef at Hai Kee prepared it with a simple mix of garlic and soy, allowing its natural sweetness and crunch to take center stage.
It was the perfect side dish to complement the heavier seafood — light, fragrant, and wholesome. Each mouthful added a touch of freshness that cleansed the palate and prepared us for the next flavourful round.
The highlight of the evening, without question, was the black pepper crab. We ordered two crabs, freshly caught and cooked to perfection. When the dish arrived, the scent alone was intoxicating with a blend of spice, caramelised pepper sauce, and the unmistakable aroma of fresh crab meat.
The crabs were coated generously in a thick, glossy black pepper sauce that had just the right balance of heat and sweetness. The first crack of the shell released a burst of steam and aroma, and the crab meat inside was succulent, sweet, and incredibly fresh. Every bite offered a satisfying contrast, with the gentle sweetness of the crab enhanced by the bold, spicy kick of the sauce.
It’s easy to understand why Hai Kee is ranked among Johor’s top seafood restaurants. With dishes like this prove their mastery of the wok. Each peppery morsel was finger-licking good, and we found ourselves happily cracking through the shells until the plate was nearly spotless.
Our final dish was the sambal clams, a Malaysian favourite that combines the briny flavour of shellfish with the heat of sambal chili paste. The clams were fresh, plump, and well-cleaned. Each shell holding tender morsels of meat that soaked up the spicy, aromatic sauce.
The sambal had a complex depth with a mix of chili, spring onions, and shallots that gave it a vibrant, tangy finish. The sauce was fiery, fragrant, and full of character; the perfect ending to a seafood feast.
What makes Hai Kee Seafood Restaurant special isn’t just the food; it’s the experience. It’s the sound of sizzling woks, the sight of servers carrying steaming plates across the floor, and the warmth of shared laughter over good food. This is the heart of Malaysian dining; communal, flavourful, and full of stories.
