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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 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.
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).
Was there for a friend gathering (dinner) on 30/4 and wondering why they suggested makan somewhere ...near Queestown MRT...,where many of the old buildings have been tear down....But....from then....
it is all surprise......
tuck in the middle of nowhere....a restaurant
the ambience is ok ....above average
$48 promotion....which includes chilli crab, herbal prawn and roast chicken...for 4. person.. (only 3 of us)...another surprise....friend had a herbal soup earlier and we finished the night with fried durian ice-cream....
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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 duck with 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 was mediocre.