{"id":66179,"date":"2026-04-30T23:01:56","date_gmt":"2026-05-01T05:01:56","guid":{"rendered":"https:\/\/www.nmgastronome.com\/?p=66179"},"modified":"2026-05-02T09:57:54","modified_gmt":"2026-05-02T15:57:54","slug":"east-ocean-chinese-seafood-albuquerque-new-mexico","status":"publish","type":"post","link":"https:\/\/www.nmgastronome.com\/?p=66179","title":{"rendered":"East Ocean Chinese & Seafood – Albuquerque, New Mexico"},"content":{"rendered":"
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East Ocean Chinese & Seafood on Carlisle<\/figcaption><\/figure>\n

In 2022, Freddie Wong posted a TikTok video that went viral on several social media platforms. In the video, Wong, purports to find the most “authentic<\/em>” Chinese food by utilizing restaurant review website Yelp in a unique way. \u00a0\u201cThe easiest way to find authentic Chinese food, assuming you\u2019re living in a major metropolitan area, is to go on Yelp and to look for restaurants with three-and-a-half stars<\/em>,\u201d declared Wong in his TikTok video, which garnered an astonishing 7.2 million views in only two days. \u201cExactly three and a half, not three, not four. Three-and-a-half stars is a sweet spot for authentic Chinese food<\/em>.\u201d<\/p>\n

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The Dining Room<\/figcaption><\/figure>\n

Again, the assumption is based on living in a major metropolitan area where there are a preponderance of “authentic<\/em>” Chinese restaurants. \u00a0In cities such as Albuquerque, few restaurants even offer a traditional Chinese menu (if you ask for it). \u00a0Among those is East Ocean which coincidentally or not is rated\u00a0 exactly three-and-a-half stars on Yelp. \u00a0A Duke City mainstay for more than thirty years, East Ocean has a huge following that includes \u00a0George Thorning, my friend and colleague at the University of New Mexico. \u00a0 Though he did experience a bit of consternation when the restaurant changed ownership a few years ago, he still frequents the Carlisle restaurant. \u00a0 He’s not the only one who loves East Ocean. \u00a0It’s been rated one of Albuquerque’s ten best Chinese restaurants by several online sources.<\/p>\n

“Authentic”or worse “real Chinese” are \u00a0loaded words. \u00a0They are discrimatory and unrealistic. \u00a0To some extent, that’s also true of the term “tradition.” \u00a0Those terms imply that Chinese food has to conform to a set of standard dishes and flavors determined at an arbitrary time and place (e.g., China). \u00a0There’s no latitude given foods that evolve over time or the introduction of new ingredients. \u00a0Chinese foods invented in America are often belittled (expecially by pretentious critics) as not being authentically Chinese even though they may have been invented by Chinese immigrants. \u00a0For some of us who long ago tired of sweet and sour sauced everything, “traditional” Chinese foods offer a welcome difference.<\/p>\n

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Sizzling Orange Sauce Spare Ribs<\/figcaption><\/figure>\n

East Ocean does have a “traditional” Chinese menu<\/strong><\/a>. \u00a0It lists 24 items, some of which you’ll never find at Panda Express or at most Duke City Chinese restaurants . \u00a0Examples are fish stomach soup, ginger onion crab and salted fish fried rice. \u00a0If nothing on this traditional Chinese menu strikes your fancy, the large menu lists other categories: appetizers, soup, noodles, egg foo young, fried rice, chicken and duck, beef, pork, vegetables, seafood, sizzling platters, combination dinner, house\/happy dinners, lunchon menu.<\/p>\n

You’ve undoubtedly been sitting in a Chinese restaurant when a server rushes past you carrying a “sizzling” dish? \u00a0 Enticing aromas emanate from the hot food and sauce as they hiss and spit, creating a smoke trail that draws the rapt attention of all guests. \u00a0 The secret to sizzling foods is that you cook the foods separately on a heated skillet on a gas flame than add the ingredients and sauces at the last minute. \u00a0It’s the reason the server is hurrying \u2013 to get it to the table before the sizzling stops. \u00a0East Ocean offers eight sizzling dishes, everything from sizzling chicken to sizzling garlic with seafood.<\/p>\n

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Pork Lo Mein<\/figcaption><\/figure>\n

31 March 2024<\/strong>: Rather than one of the appetizers, my Kim and I ordered sizzling orange sauce spare ribs.Though we’ve had orange chicken and orange pork a plenty, sizzling orange sauce spare ribs<\/strong><\/em> is something neither or us had ever experienced. \u00a0The orange sauce is very much like the orange sauce with which we’re familiar, but the spare ribs have a lot more umami than pork or chicken. \u00a0In essence, the spare ribs had a meatiness that counterbalanced the sweetness of the orange sauce. \u00a0Most of the spare ribs are boneless, but where we did find bones it was easy to eat around them. \u00a0This was an excellent starter.<\/p>\n

31 March 2024<\/strong>: My Kim isn’t quite as adventurous as her gastronomic husband, but she does draw the limit at sweet and sour dishes. \u00a0Among her favorites are pork lo mein<\/strong><\/em> sans vegetables. \u00a0She loves the tangle of Chinese egg noodles, a mountain of thin noodles with barbecue pork. A good smoke ring is as prominent in Chinese barbecue as it is in American barbecue.\u00a0 It signifies the meats are prepared \u201clow and slow\u201d\u2013slowly smoked in low heat to render those meats moist and tender (in the interest of full disclosure, the smoke ring in Chinese barbecue is often the result of food coloring).\u00a0 Chinese barbecue (char siu) is actually very popular throughout Asia.\u00a0 Instead of on a smoker, Chinese barbecue utilizes a technique in which strips of marinated meat on forked skewers are roasted in an oven or open fire.<\/p>\n

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Beef Hot Pot<\/figcaption><\/figure>\n

31 March 2024<\/strong>: Not one to ever shy away from something I’ve never before ordered, I eschewed the multi-page menu to zero in on a new item on the “traditional” menu. \u00a0Beef hot pot<\/strong><\/em> sounds innocuous enough, but my description might just tell you why others shy away from “traditional” Chinese items. \u00a0The beef hot pot lists only two items: Napa cabbage and scallions and the “beef” includes as much fat as beef. \u00a0If you have an aversion to the texture or flavor of beef fat, you’re not likely to enjoy this dish. \u00a0A wonderful five spice powder-based sauce gives the beef a fabulous flavor and enticing aroma, but the fat did me in after half a plateful.<\/p>\n

25 May 2024<\/strong>: \u00a0Luncheon specials are available daily (Tuesday through Saturday) until 2PM. \u00a0Each luncheon special includes an entree, egg drop soup, steamed rice and an egg roll for an inflation-busting price. \u00a0Most of the luncheon specials are of the sweet-and-sour variety I tend to eschew. \u00a0They remind me of my nascent days enjoying Chinese food. \u00a0Back then Chinese buffets (for the inconceivable price of about five dollars) started the decline of my svelte figure. \u00a0I was like Templeton the Rat on Charlotte’s web enjoying the smorgasbord of carnival eats.<\/p>\n

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Egg Drop Soup<\/figcaption><\/figure>\n

25 May 2024<\/strong>: \u00a0My Kim’s luncheon special started with egg drop soup<\/strong><\/em> (also known as egg flower soup), is a Chinese soup of wispy beaten eggs in chicken broth. \u00a0 It’s seasoned with soy sauce, sesame oil, and white pepper, thickened with a cornstarch slurry, and (at some restaurants) garnished with chopped green onions. \u00a0East Ocean serves its egg drop soup with a small plate of crispy Chinese noodles. Fried in oil to a crispy golden brown, those crispy noodles reconstitute in the soup. \u00a0They’re a delightful addition to a soup that’s very nostalgic and comforting.<\/p>\n

25 May 2024<\/strong>: \u00a0 The entree in my Kim’s luncheon special was orange chicken,<\/strong><\/em>\u00a0succulent chicken pieces with a crispy coating in a delicious sticky, tangy, orange sauce. \u00a0Very reminiscent of buffet quality orange chicken, the orange chicken is (some might say) too heavily breaded. \u00a0Bite into each orange-golden nugget and there will be a little resistance before you reach the moist, delicious chicken. \u00a0The sauce is more sweet than it is citrusy though there are faint notes of the citrus fruit for which this dish is named.<\/p>\n

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Orange Chicken With One Egg Roll<\/figcaption><\/figure>\n

25 May 2024<\/strong>: There are some words which not even Babelfish<\/strong><\/a> can translate. \u00a0Among them is the Chinese \u00a0term\u201cwor<\/em>.” \u00a0Some \u00a0sources simplify take it upon themselves to declare “wor” means \u201ceverything<\/em>\u201d in Chinese, but there really is no definitive source to confirm that. \u00a0The staff at Cantonese-based restaurants might tell you “wor” means \u201cpot<\/em>\u201d or \u201cwok<\/em>.\u201d \u00a0The truth is no one really knows. \u00a0What connosieurs of Chinese cuisine do know is that the term “wor” generally means you’re about to enjoy something delicious–something like wor wonton soup<\/strong><\/em>.<\/p>\n

The Woks of Life<\/strong><\/a> describes wor wonton soup as “a wonton soup with lots of vegetables, sliced chicken, roast pork, and shrimp added, to make a full meal in one bowl<\/em>.” \u00a0Study the photo below and you’ll quickly discern glistening and translucent onions, sliced zucchini, broccoli, mushrooms, carrots, seaweed and that’s just the vegetables. \u00a0Proteins include shrimp, char siu (Chinese barbecue) and \u00a0roast pork. \u00a0The broth is savory, rich and absolutely delicious, a slurp-worthy elixir served hot. \u00a0The dumplings are stuffed with wonderfully seasoned pork. \u00a0You can discern five-spice powder among the seasonings. \u00a0Even in summer, wor wonton soup makes for a great meal in one swimming pool-sized bowl.<\/p>\n

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Wor Wonton Soup<\/figcaption><\/figure>\n

30 April 2026<\/strong>: If you’re an aficionado of the fruits of the sea, you’ll be happy to see all the thirty seafood items on the menu. \u00a0Squid, shrimp, crab, lobster and scallops are prepared in a number of ways, all ostensibly delicious. \u00a0East Ocean may be three point five on Yelp’s book, but it’s a perfect ten for those of us who \u00a0love “traditional” Chinese food even if we don’t fully understand that concept.\u00a0 Seafood is foundational to Chinese cuisine, particularly in coastal regions.\u00a0 It’s been enjoyed for thousands of years and is considered a staple.\u00a0 Moreover, seafood is believed to symbolize abundance and good fortune.\u00a0 At Chinese restaurants specializing in seafood, you’ll find such diverse preparation methods as steaming, stir-frying and braising.<\/p>\n

In China, as in several Asian nations, hot pot meals are more than sustenance.\u00a0 Hot pot meals are an interactive experience among friends and family.\u00a0 In this communal dining experience, guests cook raw meats, vegetables, noodles and seafood in a simmering broth placed on a table-top heater.\u00a0 There are several hot pot restaurants in the Duke City where diners can indulge in this fun and delicious practice.\u00a0 East Ocean’s menu lists eight hot pot entrees in such options as beef, seafood, chicken saday tofu and salted fish tofu chicken.\u00a0 Having experienced the beef hot pot, I wanted to try something different.\u00a0 Seafood hot pot<\/strong><\/em> (shrimp, squid, scallops, tofu, bamboo shoots, water chestnuts and Napa cabbage) it was!\u00a0 There was much more tofu on this dish than there was seafood, but tofu has the tendency to absorb adn inherit the flavors of sauces in which it is prepared.\u00a0 The sauce is an umami-rich oyster sauce which lends a deep, savory and ever so slightly sweet flavor to the seafood.\u00a0 Though the seafood is quite good, much more of it would have greatly enhanced this dish.<\/p>\n

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Seafood Hot Pot<\/figcaption><\/figure>\n

30 April 2026<\/strong>:\u00a0 Our garden in Pe\u00f1asco was replete with many of our staples: corn, beans, pumpkins, carrots, onions, strawberries and green peas.\u00a0 A significant portion of what we grew was eaten off the vine long before my mom could prepare something even more delicious with our agrarian bounty.\u00a0 That’s especially true of strawberries and peas.\u00a0 Because the sweet, juicy strawberries left telltale evidence of our having devoured them before they could be made into jelly, we didn’t get away with our crime.\u00a0 Green peas left no such evident.\u00a0 We could enjoy their vibrant, crunchy texture and subtle sweetness off the vine without giving away our guilt.\u00a0 We must have reasoned that by eating many (or most) of the green peas, my mom wouldn’t be able to cook them.\u00a0 None of us liked cooked peas.<\/p>\n

Memories of sweet deliciousness of green peas come flooding back when I espy snow peas on the menu at some Chinese restaurants.\u00a0 Though menus usually refer to them as “Chinese pea pods,” that’s often a bit of a misnomer.\u00a0 Pea pods are the shells containing small, undeveloped seeds.\u00a0 Quite often, restaurants serve more mature peas which aren’t quite as sweet.\u00a0 Such is the case with East Ocean’s scallops with snow peas<\/strong><\/em>.\u00a0 Snow peas have the remarkable ability to remain crisp even after cooking.\u00a0 This adds a delightfully fresh contrast to more tender items.\u00a0 East Ocean’s chef certainly knows how to prepare and season scallops.\u00a0 These small bay scallops add umami to a delicious dish which also contains baby corn and zucchini.<\/p>\n

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Scallops With Snow Peas<\/figcaption><\/figure>\n

30 April 2026<\/strong>: Among the many things I love about my great friend and frequent dining companion Bill Resnik is our common adventurousness when visiting restaurants.\u00a0 Bill had never previously visited East Ocean and was blown away by how comprehensive the menu is.\u00a0 A Chinese restaurant may list a thousand items on a menu, but we dismiss roughly a third of them for being “Americanized.”\u00a0 That is, dishes developed by 19th Century Chinese immigrants who catered to local tastes and available ingredients.\u00a0 To a large extent, that means sweet, deep-fried and saucy dishes.\u00a0 Among these Americanized dishes are orange chicken, chop suey, crab Rangoon and especially sweet-and-sour anything.\u00a0 We would probably eat caterpillars before we order any dish preceded by “sweet-and-sour.”<\/p>\n

Our tastes gravitate toward dishes with plenty of umami, piquancy or diversity.\u00a0 One of our common favorites is pork with spicy garlic sauce.\u00a0\u00a0<\/strong><\/em>This is a classic Sichuan dish which means lively flavors and rich, enticing aromas.\u00a0 Those aromas wafted toward us as the dish was delivered to our table.\u00a0 A large serving bowl was brimming with thinly shredded stir-fried pork, wood ear mushrooms, bamboo shoots and red and green peppers in a savory, spicy garlic sauce.\u00a0 The garlic sauce includes garlic, ginger, scallions and chili bean paste.\u00a0 This dish isn’t quite as piquant as other Sichuan dishes we both love, but it’s absolutely delicious, maybe my favorite of all the dishes I’ve had at East Ocean.<\/p>\n

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Pork with Spicy Garlic Sauce<\/figcaption><\/figure>\n

30 April 2026<\/strong>: Tom Parker Bowles (yes he’s Queen Camilla’s son), a British food writer and critic believes Cantonese cuisine is the very best China has to offer.\u00a0 Considered one of the “eight great traditions of Chinese cuisine,” Cantonese style is characterized by its emphasis on freshness, mild flavors and such techniques as steaming, roasting and stir-frying.\u00a0 Among the dishes for which Cantonese cuisine is renowned are Char Siu (sweet BBQ pork), white-cut chicken and dim sum (small, bite-sized dishes such as dumplings, buns and rolls).\u00a0 Unlike Sichuan cuisine and its use of powerful sauces, Cantonese cuisine is more subtle in its use of such sauces as oyster sauce, soy sauce, hoisin and plum sauce.<\/p>\n

Flounder with black bean sauce<\/strong><\/em> captures those flavors and techniques Bill appreciates so much about Cantonese cuisine.\u00a0 Picture tender fish fillets, fermented black beans, fresh aromatics, red and green peppers and onions finished with sizzling hot oil.\u00a0 Though Cantonese cuisine is marked by subtle sauces, that doesn’t mean those sauces don’t have personality.\u00a0 Too much personality, however, can take away the flavors of the flounder.\u00a0 East Ocean’s chefs don’t do that.\u00a0 They let the mild flavors of the flounder come across very well.\u00a0 The steamed flounder is light, delicate and flaky.\u00a0 Steaming keeps the fillets moist and tender while providing healthful benefits.<\/p>\n

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Flounder With Black Bean Sauce<\/figcaption><\/figure>\n

Ease Ocean Chinese & Seafood has one of the most varied and comprehensive menus of any Chinese restaurant in the Duke City.\u00a0 It’s particularly a stand-out for its seafood.<\/p>\n

East Ocean Chinese & Seafood<\/strong>
\n3601 Carlisle Blvd., N.E.
\nAlbuquerque, New Mexico<\/strong>
\n(505) 889-9315
\nWebsite<\/strong><\/a> | Facebook Page<\/strong><\/a>
\nLATEST VISIT<\/strong>: \u00a030 April 2026
\n1st VISIT<\/strong>: 31 March 2024
\n# OF VISITS<\/strong>: 3
\nRATING<\/strong>:Excellent<\/strong><\/span> \u2013 High quality dining experience; very good to excellent food, attentive service, and a well-maintained atmosphere; worth a detour.
\nCOST<\/strong>: $$-$$$
\nBEST BET<\/strong>: Sizzling Orange Sauce Spare Ribs, Pork Lo Mein, Beef Hot Pot, Wor Wonton Soup, Orange Chicken, Seafood Hot Pot, Flounder With Black Bean Sauce, Scallops With Snow Peas, Pork with Spicy Garlic Sauce
\nREVIEW #1284<\/strong><\/p>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

In 2022, Freddie Wong posted a TikTok video that went viral on several social media platforms. In the video, Wong, purports to find the most “authentic” Chinese food by utilizing restaurant review website Yelp in a unique way. \u00a0\u201cThe easiest way to find authentic Chinese food, assuming you\u2019re living in a major metropolitan area, is to go on Yelp and to look for restaurants with three-and-a-half stars,\u201d declared Wong in his TikTok video, which garnered an astonishing 7.2 million views in only two days. \u201cExactly three and a half, not three, not four. Three-and-a-half stars is a sweet spot for authentic Chinese food.\u201d Again, the assumption is based on living in a major metropolitan area where there are a preponderance…<\/p>\n","protected":false},"author":1,"featured_media":80797,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"footnotes":""},"categories":[440,277,33,141,563,18],"tags":[3842,3812,2911,5702,4028,4026,3810,5704,5703,1169,5700,3811,3813,4027,1275],"class_list":["post-66179","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-albuquerque","category-asian","category-chinese","category-new-mexico","category-rating-excellent","category-seafood","tag-3-5-rating","tag-beef-hot-pot","tag-carlisle","tag-flounder-with-black-bean-sauce","tag-luncheon-specials","tag-orange-chicken","tag-pork-lo-mein","tag-pork-with-spicy-garlic-sauce","tag-scallops-with-snow-peas","tag-seafood","tag-seafood-hot-pot","tag-sizzling-orance-sauce-spare-ribs","tag-traditional-chinese-menu","tag-wor-wonton-soup","tag-yelp"],"yoast_head":"\nEast Ocean Chinese & Seafood - Albuquerque, New Mexico - Gil's Thrilling (And Filling) Blog<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.nmgastronome.com\/?p=66179\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"East Ocean Chinese & Seafood - Albuquerque, New Mexico - Gil's Thrilling (And Filling) Blog\" \/>\n<meta property=\"og:description\" content=\"In 2022, Freddie Wong posted a TikTok video that went viral on several social media platforms. 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