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We started the dinner with the Garlic pork belly
as the appetizer dish. We were expecting a cold dish of boiled pork belly marinated with garlic and vinegar but it turned out to be one which was stir fried with a garlic based sauce. The dish would have been better if it was served piping hot. The Fish maw soup
was good in that it was not overly starchy but yet it seemed a little too watery and diluted. The essence of the fish maw and the crab meat was not captured entirely in the broth, which was a pity.
We ordered one of Long Jiang’s
signature dishes – Smoked duckwith camphor wood and fragrance tea leaves served with steamed bun
. The duck was well prepared, with a slightly crisp but not overly oily skin that went well with the tender meat. There was little tea fragrance infused in the meat but nevertheless the duck was still strong in savory flavour. When taken together with the steam bun, soybean paste and Chinese onions, this dish reminded us of Peking duck, with both meat and skin in this case. However, unlike the typical Peking duck where one would go for the skin and subsequently have the meat prepared separately, this smoked duck needed no further preparation and tasted great on its own.
The Live prawns boiled with herb and hua diao wine
were indeed big, fresh and succulent. The prawns were only mildly flavoured with the taste of herb and wine. For those looking for the strong herbal taste, they could get it fixed by consuming the prawns along with the soup, though it could get a little too salty when taken in excess. There was nothing to pick on for the Hong Kong style marble goby with superior soya sauce
. The fish meat was equally fresh, soft and tender. Another commendable dish was the Seafood and tofu claypot
. The Korean look alike bibimbap stoneware kept the ingredients of sea cucumber, fried tofu and mushrooms warm. The final dish of Poached seasonal vegetable in superior stock