Ph.Ds of FOOD

Singapore Food Blog

Long Jiang Seafood Restaurant

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Long Jiang Seafood Resturant, once located in the now defunct Orchard Crown Prince Hotel, has found its way back.

Garlic Pork Belly

Garlic Pork Belly

Fish Maw Soup

Fish maw soup

We started the dinner with the Garlic pork belly as the appetizer dish. We were expecting a cold dish of boiled pork belly marinated with garlic and vinegar but it turned out to be one which was stir fried with a garlic based sauce. The dish would have been better if it was served piping hot. The Fish maw soup was good in that it was not overly starchy but yet it seemed a little too watery and diluted. The essence of the fish maw and the crab meat was not captured entirely in the broth, which was a pity.

Smoked Duck

Smoked duck with camphor wood and fragrance tea leaves served with steamed bun

We ordered one of Long Jiang’s signature dishes – Smoked duck with camphor wood and fragrance tea leaves served with steamed bun. The duck was well prepared, with a slightly crisp but not overly oily skin that went well with the tender meat. There was little tea fragrance infused in the meat but nevertheless the duck was still strong in savory flavour.  When taken together with the steam bun, soybean paste and Chinese onions, this dish reminded us of Peking duck, with both meat and skin in this case. However, unlike the typical Peking duck where one would go for the skin and subsequently have the meat prepared separately, this smoked duck needed no further preparation and tasted great on its own.

Live prawns boiled with herb and hua diao wine

Live prawns boiled with herb and hua diao wine

Hong Kong style marble goby with superior soya sauce

Hong Kong style marble goby with superior soya sauce

(top) Seafood and tofu claypot; (bottom) Poached seasonal vegetable in superior stock;

(top) Seafood and tofu claypot; (bottom) Poached seasonal vegetable in superior stock;

The Live prawns boiled with herb and hua diao wine were indeed big, fresh and succulent. The prawns were only mildly flavoured with the taste of herb and wine. For those looking for the strong herbal taste, they could get it fixed by consuming the prawns along with the soup, though it could get a little too salty when taken in excess. There was nothing to pick on for the Hong Kong style marble goby with superior soya sauce. The fish meat was equally fresh, soft and tender. Another commendable dish was the Seafood and tofu claypot. The Korean look alike bibimbap stoneware kept the ingredients of sea cucumber, fried tofu and mushrooms warm. The final dish of Poached seasonal vegetable in superior stock was mediocre.

Long Jiang Seafood
#01-01
38 Commonwealth Avenue

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Written by foodphd

February 25, 2012 at 4:07 pm

One Response

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  1. Restaurant no longer at this address. Anyone knows where it moved to?

    TC Choo

    January 16, 2013 at 9:36 pm


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