LONG BEACH SEAFOOD

The cre­ator of the orig­i­nal Sin­ga­pore fa­mous black pep­per crab, Long Beach Seafood con­tin­ues to tan­ta­lise palates with its wide range of live and ex­otic seafood as well as de­lec­ta­ble cook­ing styles

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An icon of the Sin­ga­porean culi­nary ex­pe­ri­ence, the fa­mous black pep­per crab was first cre­ated by the chefs at Long Beach Seafood res­tau­rant. While many other ren­di­tions of the dish can be found in eater­ies is­land­wide to­day, food­ies who pre­fer the orig­i­nal ver­sion in­sist on head­ing to the res­tau­rant for their fix of the fiery dish.

Aside from the Sin­ga­porean clas­sic, they can feast on a wide se­lec­tion of other live and ex­otic seafood from var­i­ous parts of the world, in­clud­ing Alaskan king crab, geo­duck, dun­geness crabs, Aus­tralian lob­ster, Aus­tralian snow crabs, king shell, abalone conch, tiger sea man­tis and many more. Large tanks filled with live catch do more than just dec­o­rate the res­tau­rant. Rather, they as­sure din­ers that ev­ery dish that ends up on their ta­ble is made with the fresh­est catch.

From its hum­ble ori­gins at Be­dok Rest House in 1946, Long Beach Seafood has grown to have five out­lets is­land­wide, namely Long Beach Main (which has since moved), Long Beach @ Dempsey, Long Beach UDMC, Long Beach IMM and Long Beach King (Kal­lang). The new­est out­let, Long Beach @ Stevens, will open in Jan­uary 2018. Step into any of the out­lets and you’ll find a bustling am­bi­ence with the lively chat­ter of fam­i­lies, friends, co-work­ers and tourists. Scale of the busi­ness aside, the group’s list of pres­ti­gious ac­co­lades keeps grow­ing. Among them are Trip Ad­vi­sor’s Cer­tifi­cate of Ex­cel­lence for five con­sec­u­tive years and

Sin­ga­pore Tatler’s Best of Sin­ga­pore award since 1996.

Fresh­ness has al­ways been a pri­or­ity for Long Beach Seafood, which is why it uses only live seafood for its dishes. This is one of the main rea­sons why the busi­ness has been suc­cess­ful for over 70 years. De­spite its culi­nary her­itage and promi­nence in the F&B arena, the res­tau­rant con­tin­ues to push bound­aries by in­tro­duc­ing new dishes to the menu at its var­i­ous out­lets so cus­tomers can en­joy their favourite sig­na­ture dishes while teas­ing their palate with some­thing dif­fer­ent at ev­ery visit.

Fresh­ness has al­ways been a pri­or­ity for Long Beach Seafood, which is why it uses only live seafood for its dishes. This is a key rea­son why it has been suc­cess­ful for more than 70 years.

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