Tonight, we had dinner at Long Beach King Seafood. It was a good dinner because we were celebrating birthdays. And Long Beach King Seafood is one of our favourite seafood restaurants for such a joyous occasion.
When it comes to seafood, one dish comes immediately to our mind; that is the fresh lobster sashimi. One kilogram of lobster is sufficient to satisfy our cravings for lobster sashimi. The piece of sliced lobster flesh is swiped onto the lump of wasabi in a plate of soya sauce before consumption. I learnt it from a Japanese friend who taught me the authentic way to eat sashimi with wasabi and soya sauce although some will prefer to dissolve the lump of wasabi with soya sauce. It is a personal preference. After the sashimi, the shells are not wasted. In some restaurants, the lobster shells are boiled in chicken stock with only tofu, ginger slice, garnished with spring onions and sprinkles of pepper. It is a nice seafood soup to be consumed on a cold and rainy evening, just like tonight. Tonight, the chef chose to cook the shells with e-fu noodles instead. The noodle has a taste of lobster and exudes an air of sea breeze. You may wish to check out with the service crew of other restaurants how they deal with the lobster shell. At about one hundred dollars or so a kilogram, it is important to make sure that all the parts of the lobsters are not wasted.
Our next favourite dish is the fresh la-la (clam) soup. The clams make a fantastic broth with the stock. The mild spicy soup is boiled with few slices of ginger and small cuts of red hot chili to give a punch. Parsley is added to give a herbal freshness to the spicy soup. It is believed that this soup will help to clear the wind inside the body although I am not sure which will come first: the belch or breaking wind.
Chili crab is one of Singapore’s must-eat dish but we like our Sri Lankan crabs steam instead. You will get a taste of freshness in a steamed dish. If the seafood is not fresh, the horrible taste is obvious. Steamed dishes are also test of culinary skills and the chef’s experience. If the dish is steamed longer than it takes, the flesh will be hard. If the dish is removed too soon from the steamer, some parts of the raw flesh will still stick to the bones or shells. At the right time, you are able to scrap the bits and pieces off the bones and shell easily. Our Sri Lankan crabs are steamed with doses of Shao Hsing Hua Tiao Chiew (rice wine) to remove the fishy smell. Egg white and cuts of spring onion enhance the fragrance.
We never fail to order the Kang Kong with fermented bean curd. The scientific name for Kang Kong is Ipomoea Aquatica, a semi-aquatic tropical plant, a leaf vegetable. It is also known as the Water Spinach, Water Morning Glory, Chinese Spinach, Swamp Cabbage, or Water Convolvulus. If you just stir fry Kang Kong with minced garlic, it tastes like earth especially when the dish is cold. Kang Kong is usually stir fry with sambal belacan (chili with shrimp paste) or fermented bean curd (Fu Yu in Cantonese) to remove the earthly smell. We chose the latter for the children. Young Kang Kong is tender and crunchy while old Kang Kong is chewy. It is a simple dish of freshness, and quick stir fry over strong wok fire.
Finally, we had stir-fried beef with slices of young ginger and generous garnishes of spring onion, deep fried tofu sprinkled with a layer of pork floss, complimentary longan dessert for all, and a bottle of 2004 red wine to complete our dinner.
This was a good meal for an evening of family gathering and bonding.Long Beach MAIN Seafood Restaurant Tel: 6445 8833 1018 East Coast Parkway Next to ECP Burger King Daily: 11am – 3pm / 5pm – 12.15am Sat & Eves of PH: Till 1.15am Long Beach at Dempsey Tel: 6323 2222 25 Dempsey Road Opposite Singapore Botanic Gardens Daily: 11am – 3pm / 5.30pm – 1.30am Long Beach IMM Seafood Restaurant Tel: 6566 9933 Jurong East St 21, Level 3, IMM Building Next to Rooftop Garden Daily: 11am – 3pm / 5.45pm – 11pm Sat, Sun & PH: 11am – 3pm / 5pm -11pm Long Beach UDMC Seafood Restaurant Tel: 6448 3636 1202 East Coast Parkway, #01-04 East Coast Seafood Centre Mon-Thu: 2.30pm – 12.15am, Fri: 1.30pm – 12.15am Sat: 11.30am – 1.15am, Sun & PH: 11.30am – 12.15am Eves of PH: 2.30pm – 1.15am Long Beach KING Seafood Tel: 6344 7722 Next to Kallang Park McDonald’s (5 mins drive from Raffles Hotel) Daily: 11am – 3pm / 5pm – 1.15am