She Jia Peacock Clam King

Review

She Jia Peacock Clam King sits on Duchuantou Street in Bali, visible as soon as you step off the ferry from Tamsui. Supertaste says it opened in 1981, and a travel site calls it one of Bali's longest-running seafood restaurants. Several peacock clam shops line the Bali Old Street area, but She Jia is the veteran name mentioned most often.

The signature peacock clams (green mussels) can be stir-fried over high heat or steamed with garlic: the former is rich with sauce, the latter keeps the natural juices, and most tables order one. The rest of the menu is Taiwanese seafood stir-fry fare such as three-cup dishes, beef, fried rice, fried items and soups. Diners also recommend the three-cup squid, chilled shark meat dipped in wasabi soy sauce, and the pig blood and intestine hotpot.

Praise focuses on fresh seafood, homestyle stir-fries, strong air conditioning and river views near the pier, making it handy for weekend family meals. Complaints say prices are on the high side, especially the soft-shell crab, which disappointed for its cost; others find the fried rice oily and the seasoning heavy, leaving them thirsty, and a few found the vegetables bland.

Hours are roughly 11 a.m. to 8 p.m. Weekend mealtimes often involve a queue or wait, so arrive early or avoid peak hours. Take the ferry from the pier beside MRT Tamsui Station to Bali; the restaurant is under a hundred steps from the landing. Drivers can use parking around the Bali Left Bank. Sources list no menu prices and much of the seafood is priced by market rate, so ask before ordering.

It suits families or friends taking the ferry to Bali who want a sit-down seafood stir-fry meal, ideally three to five people sharing. Order the peacock clams, then add three-cup squid, a plate of greens and fried rice; try the chilled shark meat for something different. Check prices first on market-rate seafood.