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
Mon - Sun: 11:00 - 15:00
Mon - Sun: 18:00 - 23:00
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