Daily: 11:00 - 15:00
Daily - Fri: 18:00 - 23:00
Serving seafood since 1946, this well-established Chinese restaurant has branched out from its original beachfront location at Bedok to a number of restaurants. The black pepper crab and chilli crab are evergreen favourites, and the restaurant even offers de-shelling services for its crab dishes.
Had dinner at Long Beach IMM. We ordered cereal prawn, chilli crab, roast chicken and spinach in trio egg. Overall food is good, especially roast chicken. Was a little dissapointed with chilli crab as i have tasted the one @ their branch in dempsey and it is definitely could be better.
Service is excellent, the waiter make sure that our plates are changed frequently and top up our tea timely. The manager of the day , Miss Carol Liew also was very friendly. Overall, we had a good dining experience.
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Don't normally write reviews, but have to say that the service was excellent. They were pleasant, looked after our table making sure that drinks were replenished, offered to crack all our crabs. All this on a busy Saturday dinner. Wish more restaurants were like this...
The Long Beach Seafood restaurant branch at IMM is situated at the 3rd level. From the restaurant, you can catch lovely views of the garden outside.
First on the table was the bamboo clam. The clam was cooked with generous amounts of garlic which lends fragrance to the dish while the rice noodles soaked up the goodness of the rich stock. The clam itself was fresh and succulent.
Served next, was the Crispy Baby Squid. It was a let down as the squid wasn't as crispy and crunchy as I would have liked, but turned out to be on the hard side.
The Sambal Kangkong at Long Beach was decent, with just enough spiciness to tantalize the tastebuds.
The tofu is our 4th dish. Presentation wise, the dish doesn't look impressive. However, taste wise, it's actually pretty good! The tofu is fried to crispiness on the outside, yet leaving the inside still silky smooth. The cucumber shreds on the top dispels the oiliness of the tofu and the pork floss adds flavor to the otherwise bland tofu.
The crabs came highly recommended so we ordered a med sized one, cooked with black pepper. The crab meat is firm and sweet and since we ordered a female crab, there's plenty of roe as well.
We also ordered the Peking Duck. Trust me on this, skip this dish! Instead of the usual egg skins, it seems that Long Beach has substituted with store bought flour popiah skins... Bleh! Also, the duck skin was soggy and was cut in a way that a thick layer of fat was stuck with it. The hoisin sauce that was meant to accompany the peking duck was cloying as well.
The yam paste tasted really funny. The yellow liquid added to yam paste tasted like corn syrup and certainly did not complement the yam paste.
For Long Beach, I guess you really have to stick to the dishes of their namesake - Seafood...
For full review and pictures, please visit http://BunnySays.blogspot.com/