As I am quite fussy about what I dunk in my steamboat, I don't usually go for sets even if they give better value. Personally, I find it more satisfying to just head straight for the items I love. And at LongQing, these are what make the cut:
- U.S. 150 Days Aged Short Rib Chef's Cut (so buttery in the mouth!)
- luncheon meat (love, love, love the chunky meat texture of the brand they serve)
- crispy beancurd skin roll (flash soak these babies for shiok-ness)
- fish paste spread on crispy pork skin (springy and full of flavour)
- winter melon (throw them in at the start of the meal and forget about them till the end when they've become sweet mushiness)
- watercress (I prefer to blanch this for literally 3 seconds to retain that fresh crispness)
- "tang o" (ditto)
- mushrooms (an assortment is always sure to please)

Collagen-based soups are great but after a while, they can become almost too rich. Which is why I really enjoy drinking the lighter but no less tasty soups at LongQing. They also happen to be MSG-free which doesn't leave me chugging water like there's no tomorrow. The wild mushroom and spicy "ma la" are what I have had here so far. The former is clear yet deeply fragrant while the latter packs plenty of kick but I find it drinkable as it isn't too oily.
If you drive, coming here on a weekend is especially convenient for parking since they are located in the CBD which is quiet during this time.