Mon - Sun: 11:00 - 15:00
Mon - Sun: 18:00 - 23:00
Long Jiang Seafood Restaurant, a eatery specializing in Sichuan Cuisine offers a wide variety of delights and now with a touch of seafood indulgence.
Back by popular demand,the former Long Jiang Restaurant (1986 to 2005) located in Crown Prince hotel is back for a new challenge - fusion Sichuan Seafood dishes.
Originally, authentic Sichuan cuisine does not include seafood dishes. However, former Chef from Crown Prince Hotel - Master Chef Wong Heng Ah, together with his disciples took up the challenge and introduced the marriage of seafood and Sichuan cooking style in Long Jiang Seafood Restaurant.
Master Chef Wong with more than 40 years culinary experience in the art of preparing Sichuan cuisine, continues its long tradition, whipping out delicious food to satisfy loyal patrons. Over the years, he has won compliments from repuatable media with regards to his culinary skills and quality of dishes.
His signature dishes include his popular innovation since 1988 - Crispy Yam Mooncake, and do not miss other popular dishes like Crispy Chicken with Special Spicy Sauce, and Baked Cod Fish in Honey Mango Sauce when you visit Long Jiang Seafood Restaurant!
Master Chef Wong Heng Ah's Profile:
Society of Chinese Cuisine Chefs (Singapore) - Advisor
China Famous Chef Federation - Member
World Championship of Chinese Cuisine - Judges
Singapore Gourmet Hunt - Honourable Award 2002
Restaurant Associate Singapore - Training Culinary Instructor
Auguste Escoffier - President
I had a dinner in long jiang seafood last week.It was a memorable dinner that i had, i went there with my family of five, and we ordered the soft shell crab for a start, the marvellous starter, on the crispy outer layer of the crab with the combination of the fragrant chicken floss it really goes very well in it, second, for the soup, we orderd the sichuan hot and sour soup, the hot and sourness of the soup goes very well with the ingredient, for the first main, we ordered the smoked duck,the tenderness of the duck with the combination of the flower bun, together with the special sweet sauce by the chef, makes the smoked duck very different from the usual that i've taken, the second main, mango cod fish, the first look of the cod fish , i thought that they sent me the wrong dishes, it looks very similar to the baked salmon, the freshness of the cod fish, with the thin layer of honey painted on the outer layer of it goes very well with the mango sauce that specially mix by their chef.Follow by crispy chicken,i would say that the crispy chicken is one of the most crispy chicken that i have ever taken, with the special spicy sauce was superb.
For a more complete review (pictures, prices, etc): CLICK HERE <wait for 5 seconds and click SkipAd on the top right hand corner... thanks! i'm sending the money for charity through my blog :)>
The restaurant was formerly known as Long Jiang Restaurant which used to be located inside the now defunct Crown Prince Hotel, the hotel I stayed in when I first visited Singapore as a tourist. It has since reopened at Commonwealth, with the same chef bringing back his signature dishes, along with modern fusion dishes.
I tried 6 items. Follow the link to find out how they tasted!
I have been spammed with the buffet offer ($25) of Long Jiang Seafood for a long while and decided to pay this place a visit recently to see what this place is about.
Located in a makeshift building, expect a simple dining setting with no-frills, but the food is definitely worth shouting about.
The buffet is broken up into two sections - a set of items where one can order just once and a set of items where there can be unlimited orders.
For the limited orders, we had the whole abalone, drunken chicken, smoked duck and shark fin's soup. This by itself is already worth the money you are paying. The small whole abalone had a good flavourful bite with a strong seawater after taste.
Another limited item that has to be tried is the soft shell crab. A whole crab is covered with pork floss, which makes the entire dish a little more sweet and not as gooey as it usually is.
Do order the scallops as well - bouncy and light - paired with celery.
From the unlimited items menu, worth trying is the pork belly, which is a little high on msg and hence creates a slightly dry flavour but the sliced meat still does a good job of melting in the mouth.
The fried fish is also quite good, with a nice crispy batter in which one can taste the fresh oil.
Meanwhile, the kung pao chicken was also executed well with a good level of saltiness and sweetness.
Finally, end with the fried rice, which has a strong egg after-taste.
Service is quite efficient. The service staff were friendly. Beware though of hidden charges such as peanuts ($1 per person) and towels ($2 per person).