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Introduction
As the Creator of the Original and the Best Black Pepper Crab of Singapore, Long Beach has created many renowned dishes such as Drunken Prawns with VSOP Brandy, BBQ Golden Phoenix fish, Renowned Crispy Duck during the 1980s, signature dish Golden Stripe Lobster and House Speciality Prawn. Long Beach is also the first restaurant to bring in seafood where initially was never served but has now become popular favourites. These include the Razor Clam, Abalone Conch, Mouse Cowrie, Tiger Sea Mantis, Geoduck, Alaskan King Crab, Robin Triton Clam, Japanese Hokkikai Clam, Alaskan Hokikai and many more.
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Opening Hours
Mon - Sun
11:00 - 15:00
17:00 - 00:00
Above information is for reference only. Please check details with the restaurant.
Signature Dishes
Met a few friends for dinner so we decided to go Long Beach cos we are carving for crabs. Personally I love the crab here ..... so we ordered chilli and salted eggs crab. Chilli crab to me not really spicy but the thick yummy sauce really go well with a small man tou! I dun really fancy salted eggs crabs but my gfs love it to the max.... especially people whom like salted eggs this is the dish which is a must to order ..... to my rest of gfs commented that generous salted eggs mix it with fresh yummy juicy crab meat is heaven! Roast chicken was well roasted crispy! I find that the youtiao, claypot seafood and tofu was kinda normal. Another dish that I would rave about was their yuan yang la la horfun ..... normal horfun and crispy mix together cook with la la. Lotsa la la added in and is really sweet! Thumbs up for this dish ... a dish that I will not miss when I am there!
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Had a guest visit from overseas and decided that Long Beach Seafood was the place to go!Their fried baby squid was crispy like crackers. Not too salty, but a little bit was enough. Maybe I'm not too fond of the sauce.Black Pepper Crab! The claw was absolutely humongous and the meat was juicy and succulent. Though they only provided one of those "crackers", it wasn't really needed as the meat stayed in one piece and could easily be slid out of its shell. For the lazy, beware when trying to bite on the crabs cause your teeth might be the one breaking instead. I would totally go back to this branch for their Black Pepper Crab because they really do it well.Always a kid's favorite. Despite being sinful, their Butter-Fried Frog legs is absolutely delectable. The taste of butter is soaked into the meat of the frog legs and the meat is so easily torn away from the bones. Dessert was a refreshing lime and lychee combo. Loved how it didn't taste like something that came out of a can.
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I used to patronise the Long Beach at Marina South, and was a big fan of their steam crab. It has been awhile since I had eaten the same version of this steam crab after they moved away. Until my mother told me that the chef from marina south has been stationed at this outlet, I was elated. We always go for the alaksa crab which can be divided into 2 portion, 1 for steam and theother portion was fried with WHITE pepper. The claws were as big as my palm! And yet the meat was soft and sweet. My little girl can finished one claw by herself.. she also enjoyed it like we do!
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Before my mother (Madam Su Siok King) returned back to Ipoh on Hari Raya night, I was hunting for some local delights so that she can take some risk to try them. I decided to bring her to Long Beach KING Seafood Restaurant (长堤海霸王海鲜酒楼), an established seafood brand name in Singapore since 1946 at Bedok Resthouse. Brand building for Long Beach has been successfully evident, judging by the crowds that have been hoarding this place regularly.LONG BEACH SEAFOOD is the original creator of Singapore's world famous and best Black Pepper Crab in 1982.Before we reached this Chinese Restaurant around 4.30 p.m., I was glad that I made a booking via telephone reservation.Upon sitting down to order the food, we decided to take a set meal for four persons.Chinese Tea as our beverages.My mother was quite disappointed due to no soup being offered in the set menu and we cannot try the sea coconut with longan for dessert.All in all, the food was good. I felt some pain after paying the bills using ANZ Platinum MasterCard because towels are chargeable and there is no promotion for Citibank Credit Card Discount after checking with the Malaysian Supervisor (Miss Kelly Lim). For the price, the portion is big. It is of good value. However, it is not a good place to entertain guests or to impress because the Service is NOT that of a 5 star hotel.
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We ordered the chilli crab, and the crab cooked in creamy sauce. The latter tasted better, and more unique too. A must-order dish for me is the venison. The venison dish was served on hot plate with chilli. It was very finely cut, tender, and well worth the money. The fried vegetable dish was just normal, and we did not finish it.
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