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East Ocean City Restaurant Review: When the elapsed time between the final swim of a fish and your first bite of it is as little as fifteen minutes, there isn't much a cook needs to do to produce an impressive meal. But that's a double-edged sword: simple, well-cooked food is some of the hardest to execute. East Ocean City lives and dies (or should we say dives?) by these principles. Sure, you will encounter all of the traditional Chinese food staples like Peking ravioli and barbecued spareribs, but the real finds are the fresh seafood dishes. Up front, tanks teem with catfish, shrimp, crabs and lobsters. Order one off the menu and it is transported by bucket to the kitchen. More often than not, it emerges as an edible beauty minutes later. Head-on pan-fried jumbo shrimp is flavorful, not austere; a heaping platter of clams in black bean sauce is a classic born anew; any whole fish with lemon sauce is a delight. Avoid the over-salted chicken and rubbery duck, and stick with the seafood.