When you step into Capital Seafood, the menu reads like a love letter to bold, authentic Chinese flavors—each dish a savory invitation to explore. I started my culinary journey with their Hot & Sour Soup, a steaming bowl of balance—punchy with vinegar, rich with umami, and delightfully spiced. For vegetarians, the kitchen doesn’t hold back. The Szechuan Style Spicy Stir Fry Bean is a fiery dance of textures, while the Ma Po Spicy Tofu carries a warming kick beneath a silky, tofu-soft blanket.
The entrées are where Capital Seafood truly shines. The Szechuan Style Scallop was a standout—sweet, plump scallops tossed in a spicy glaze that’s not for the faint of heart. Their Shrimp & Scallop in Szechuan Sauce doubles down on the seafood decadence, layering in heat and that addictive, numbing Szechuan peppercorn zing. The Fried Squid with Spicy Salt & Pepper is expertly crisped, each bite a golden crunch with a whisper of chili. For meat lovers, the Crispy Pork with Spicy Salt & Pepper and the Kung Pao Chicken are pure comfort—savory, just spicy enough, and cooked with a reverence for traditional technique.
To round out the savory adventure, I recommend the Singapore Rice Vermicelli—a tangle of noodles kissed with curry, shrimp, and veggies, light but deeply satisfying.
But save room—dessert at Capital Seafood is a treat worth waiting for. The Sesame Rice Ball in Sweet Wine Rice Pudding is unlike anything else: warm, lightly boozy, with chewy sesame-filled glutinous rice balls swimming in a sweet, fragrant broth. It’s the kind of dish that lingers in your memory long after the meal ends.
Every plate at Capital Seafood tells a story—spicy, soulful, and utterly delicious.