Long Beach Seafood Restaurant at Singapore is a pretty popular place for its menu. Its location is also fantastic - a spectacular view of the sea while you tuck into some really fresh fish. The restaurant has an air conditioned section on the first floor but on a cloudy weekend afternoon, there's nothing like sitting beside the lawn, sipping cold beer and watching ships and boats sail by.
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| Sea view |
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| Fierce looking Alaskan king crabs |
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| Gold crabs |
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| Geoduck |
Huge tanks are lined up against one of the walls of the restaurant that hold Alaskan king crabs, lobsters, grouper and other fish and bivalves like geoducks. Most of the tank inhabitants are imported.
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| Yusheng before the toss up |
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| Canned abalone |
Since it's just a few days before the lunar new year, we start with yusheng (prosperity toss), a salad that is made of several ingredients and each is symbolic of health, wealth, happiness and prosperity. As he added the ingredients, our waiter explained the significance of each one. There's usually slices of raw fish but we had the abalone version. Lime juice is squeezed over it and placed over the shredded carrots and radish along with seasoning, oil, crushed peanuts, sesame seeds and crisps. Everyone at the table tosses together all the ingredients with chopsticks, the higher the better, all the while shouting out "lo hei"!!
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| Pepper crab |
Long Beach is famous for its pepper crab. Our crab was a huge fellow, meaty and the pepper had infused the sweet flesh with warmth and an earthy flavour. So delicious. Eating crab is always a messy affair but our waiter offered to extract the meat for us and did a fantastic job.
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| Squid stuffed youtiou |
There was also youtiou (Chinese crullers) stuffed with squid paste, topped with sesame seeds and deep-fried (I've never had squid this tender). Served with mayo, this was another stand out dish.
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| Thai-style fried red snapper |
The fish dish was deep-fried red snapper Thai-style. Loved the kaffir lime leaf-infused curry paste, a perfect foil for the crisp fish that was so moist inside. The squeeze of lime juice over the top added much needed acidity and heightened every other flavour.
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| Fried rice with fish |
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| Kailan with garlic |
To end the meal, we had fried rice and kailan with garlic sauce. The greens were cooked just enough to retain their crunchiness and colour; the flavour of garlic was mild and lent a lovely fragrance to the greens. A perfect match for the rice.
Long Beach UDMC Seafood Restaurant
#01-04 East Coast Seafood Centre
Singapore 449881
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