Longjiang Seafood at Commonwealth Avenue

Crab Vermicelli wrapped in Opeh leaf

Since everyone was living around the area, Jeff organized dinner at Longjiang Seafood when he read about it in the papers.

This was a refreshing change for me because usually good restaurants don’t occur near me; I have to like, hunt them down.


Spinach in wine broth

Unfortunately, Jeff found it difficult to make reservations over the phone as the place seemed to be perpetually full. In the end, he drove down to the restaurant and negotiated for a seating at 8.30pm. I guess it must be the power of the press that pumps up popularity like a pulsating pustule.

Upon entering the establishment, my first reaction was: I’m walking into a toilet. Lo and behold, I counted no less than 3 wall-mounted automatic air fresheners programmed to spew, ever so frequently, the kind of fragrance normally associated with the WC. Either the food stinks or we the people do.

However, the service was prompt, helpful and courteous, mainly because the executive chef was walking around. More on this later.

Among the highly recommended were the Crab Vermicelli wrapped in Opeh leaf, the Mala Crispy Skin Chicken and the Crispy Duck.

Crispy-skin Chicken with delicious topping


The recommendations were right on the money. The Mala Chicken was juicy with crispy skin and was topped by an interesting contrast of fried Milk with Vinegar and Sichuan Pepper.

The Crab Vermicelli came piping hot still wrapped in the Opeh Leaf. This is a good thing as it gives the vermicelli some time to soak it some of the flavor of the Opeh leaf. For a non-Crab lover, I have to say the vermicelli were delicious. A tad over-sugared but good nonetheless.

A pleasant surprise was the Beef with Asparagus in XO sauce. Most Chinese restaurants tend to over-tenderize their beef to the point you’re eating mush. The beef in this dish were thick chunks that were tender but had a pleasant bite to it.

No one liked the Crispy Duck much because it was slightly dry but I liked the flavor. And the Spinach in wine broth blew everyone away as a very appetizing starter, part soup, part veg. And the fried rice was outstanding with a nice wok hei.

Of course, all the good things ended when the restaurant manager and the executive chef left the restaurant and us to the mercies of the remaining staff.

Surprisingly good stir-fried beef with Asparagoose :)

As a last dish, we ordered a simple Hor Fan which is a soupy rice noodle stir-fry. The noodles came out either half-cooked or raw in some places and everything else was cold.

Also by this time (10.30pm), as we were the only table left, the staff started to surround us and as we still had food and wine at the table, we carried on. Until someone came round and told us they wanted to close the restaurant.

And with that, we left.

Longjiang Seafood is at 38 Commonwealth Avenue, #01-01 Singapore. It’s next to Sin Kee Chicken Rice. Tel: +65 6474 9066. Opens Mon–Sun: 11am–2pm, 6pm–10pm. Reservations are necessary but difficult to obtain and try to stay until the executive chef leaves or at least within their opening hours.


Really bad Hor Fan (Rice Noodles)




Posted on 18th Dec 2011 in Makankaki, Sichuan, Singapore


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