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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!
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