Long Jiang Seafood has closed.

(Closed) Long Jiang Seafood (龙江海鲜)


Overall RatingBased on 7 reviews
Stir-Fried Prawns with Pumpkin Cream Sauce View all
Children/Family, Dinner, Large Groups/Gathering, Lunch View all
Most helpful review:

Prawns with pumpkin cream sauce!

Food/Drink 4 | Value 4 | Ambience 4 | Service 4
Total Reviews: 45

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!

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Most helpful reviews for (Closed) Long Jiang Seafood

Good Value Buffet

Food/Drink 4 | Value 5 | Ambience 3 | Service 4
Total Reviews: 2157

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).


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Surprising on the upside

Food/Drink 4 | Value 4 | Ambience 3 | Service 4
Total Reviews: 2

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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the return of long jiang!

Food/Drink 4 | Value 4 | Ambience 3 | Service 4
Total Reviews: 259

For photos and more reviews, visit us at http://foodphd.wordpress.com!

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.

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Six&Seven reviews Long Jiang Seafood @ Commonwealth

Food/Drink 5 | Value 5 | Ambience 3 | Service 4
Total Reviews: 68

For more photos, please visit Six & Seven. 

Six&Seven has received feedback that our website has been progressively geared towards Ang Moh food. While I do not think the Italians would take it too lightly to have their food categorized under the same header as the French, I do have to agree I have not paid much homage to my heritage.

I began my witch-hunt for a Chinese restaurant to visit. While I could have easily settled with popular favourites such as Crystal Jade or Imperial Treasure, the kaya toast at my local coffee shop would have been equally predictable. Here at Six&Seven, we write for the very same reason you read – uncovering new restaurants.

My findings led me to Long Jiang Seafood @ Commonwealth. Headed by Chef Wong Heng Ah, Long Jiang  was formerly situated at Crown Prince Hotel from 1986 to 2005. The restaurant boasts a humble façade, and an interior furnished right off a Chinatown catalogue. But I was certain that apart from its simplistic design, there must have been some drawing factor that led to its rich heritage.

The first dish served was the Crispy soft shell crab with chicken floss ($12). The soft shell crab was battered lightly, and topped with generous portions of chicken floss. The chicken floss, which is rather unique to the standard soft shell crabs, gave the dish a nice tinge of sweetness.

Following the soft shell crab was the Smoked duck in camphor wood ($40 for whole duck/ $28 for half duck). The camphor wood (a kind of timber used in flavouring confectioneries) gave the duck meat an amazingly rich smoked taste. The duck was cooked to perfection, with the meat flavourful and juicy, and the skin still crispy. Don’t bother with the sweet sauce served as it does more harm than good to the duck, unless you’re one of the many fools to dip truffle fries in chili sauce.

The Baked codfish in honey mango sauce ($13) was served next. You can be assured that codfish served is immensely fresh. However, the honey glaze and the sweet mango sauce mellowed the natural sweetness of the codfish down. The incorporation of the sweet mango gave the impression that the dish should be reclassified under the desserts section.

We also ordered the Crispy chicken with special spicy sauce ($32 for whole chicken/ $18 for half chicken). The chicken was juicy, while the skin kept its paper thin crisp. The “sauce” however, looked more like a filling, and it felt rather separated from the dish. While the “sauce” was nice, it did not gel together with the chicken (perhaps because it is not a sauce to begin with).

Next to last was the Braised beancurd ($12), the helm of most Chinese restaurants. Do not be fooled by the menu’s spelling error, as “Brasied” is not a word. The mushroom was superbly tender, and I liked how the beancurd was coated with egg before frying.

Lastly, we settled for the Crab served in braised vermicelli (they ran the spell check this time around). The vermicelli swam in a rich and amazingly fragrant broth, or as the Chinese often call it “Pang”. The inclusion of crab in the dish further enriched the broth in all its natural flavours. While the restaurant was considerate enough to break the crab up into smaller pieces, do be careful of small bits of shell that can be found in the dish.

With its simplistic outlook, one can tell that it is the restaurant’s good food that keeps its patrons coming back. The prices in the menu are definitely a great steal given the quality of food. Long Jiang Seafood’s modern Chinese cuisines sit well with diners looking to spice up traditional meals. P/S: Order the duck!

If you like our review, please drop by Six & Seven!

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