Mad About Seafood
Long Beach Seafood Restaurant remains the king of seafood—but that’s not the only star of the show
In today’s dining scene where restaurants seem to come and go, there are a few gems that manage to overcome the odds. One of them is Long Beach Seafood Restaurant, which first opened at Bedok Rest House in the late 1940s, and has grown to five outlets across our shores. Since the beginning, it has always prided itself in serving fresh seafood. In fact, it was the first local establishment that started importing these treasures of the sea and has continued to bring in everything from Alaskan king crabs and razor clams, to tiger sea mantis. When these are placed in the hands of the chefs, they turn them into tantalising delights, be it the famous black pepper crab or popular Singapore chilli crab. The dishes are worth the space on your dining table (and tummy). But if you’re longing for something different such as a protein-rich accompaniment— there are other palate pleasers to be discovered. Be prepared to fall in love with the golden stripe live lobster. It’s covered in a huge mound of tasty floss, teasing you for a game of treasure hunt. But you won’t be disappointed once you uncover what’s underneath—sweet, succulent flesh that will have you asking for seconds. As tempting as it sounds, we urge you to control your appetite for the big and meaty Alaskan king crab. What you get is the sweetest meat—as if it has just been caught from the ocean— balanced with the spiciness of the classic white pepper sauce. The heat is just enough that it coats your tongue without the numbing sensation. Seafood is not the only star of the menu. There is the supreme roast chicken. A true definition of the “chef’s labour of love”, it is doused in oil for half an hour to ensure a crackling skin. The meat is marinated with herbs and five spices, it’s savoury down to the core. You also have the baby abalone with the vegetables and the claypot duck fillet with Japanese ramen. The former is cooked just right, while the latter is served piping hot with veggies, duck and noodles. Every meal at Long Beach should end with dessert, and the rose jelly with coconut cream is always worth your limited stomach space. • Main (1018 East Coast Parkway), tel: 6445 8833 • Dempsey (25 Dempsey Road), tel: 6323 2222 • IMM Level 3, tel: 6566 9933 • UDMC (01-04 East Coast Seafood Centre), tel: 6448 3636 • King (220 Stadium Boulevard), tel: 6344 7722