This resto is so understated .. but the food this kitchen churns out is so yummy for the price point no wonder it’s always crowded . The roast chicken, soon hock fish, fried rice with silver fish , cereal prawns , Brocoli w monkey head , orh nee were all tasty and delicious . Perfect place for family gathering where u don’t wanna dress up n eat heartily without a hole in your pocket . Has air con in door dining too .
Every dish was so delicious that I didn’t capture any of them except this! It was swallowed up in seconds by the table of hungry 10pax! This dish is very fragrant esp the toppings. The dishes here can be quite salty so need to pair with white rice.
This is a unique appetizer, a house creation with a novel balance of fruity sweet savoury salty flavours.
.
The exterior has a light crispy flour batter, while the interior is stuffed with bouncy deshelled scallops, and soft caramelised banana. Interesting dish.
.
.
.
Jing Long Seafood Restaurant
More details:
https://ivanteh-runningman.blogspot.com/2022/06/jing-long-seafood-restaurant.html
This award-winning restaurant is a firm favourite, with advance reservations fully booked at least 1 week ahead.
.
Pleased with the Crispy Chai Poh Steamed Sea Bass Fish (SGD $5 for 100g, $35 for 700g). The large sea bass fish is fresh, with tender moist flaky fish meat that has light sweet savoury flavour. The rich gravy of soy sauce lends robust salty savoury notes, while the crispy fried preserved radish bits on top lend a nice contrasting crunch and bold vegetal salty spice flavour. Really nice.
.
The Prawn Ball In Cheese Butter Sauce (SGD $25.80) features large deshelled prawn balls, fresh and succulent with a juicy crunchy texture, and bright natural sweet savoury flavour. The gooey cheese butter sauce is spiced with curry leaves, and lends a robust savoury sweet milky spice salty flavour to the prawn balls.
.
The Lobster Porridge (SGD $59) is luxurious and comforting all at once. A fresh whole lobster, nicely sized for up to 4 people, with tender succulent juicy lobster meat that bursts with sweet savoury flavour. The porridge is actually a pao fan / poached rice, with soft cooked white rice in a rich seafood broth, sprinkled with crunchy rice krispies, having bold sweet salty savoury notes. Comforting and fortifying, so good.
.
.
.
Jing Long Seafood Restaurant
More details:
https://ivanteh-runningman.blogspot.com/2022/06/jing-long-seafood-restaurant.html
A stalwart bastion of exquisite Chinese cuisine, garnering awards for their visually impressive dishes with bold fresh flavours, being reowned for their attention to detail.
.
Loved the Fried Fish Skin With Salted Egg Yolk (SGD $14.80)! Freshly fried, the crisp crunchy salmon fish skin is generously coated with salted egg yolk paste, having a bold eggy salty spice savoury flavour, so yummy. The kick from the curry leaves really entices the palate.
.
The Hei Zho / Pork & Prawn Rolls (SGD $10.80) feature juicy piping hot pork and prawn rolls, crisp and tender and crunchy all at once, with bold meaty sweet savoury salty flavour. Great when paired with the thick sweet dipping sauce.
.
The Stir-Fried Broccoli With Garlic (SGD $16.80) feature fresh crunchy florets of broccoli, simply stir-fried with a generous amount of crisp garlic chips. Has a lovely vegetal sweet spice flavour.
.
The Crispy Eggplant With French Beans (SGD $22.80) is big on taste. The French beans are juicy with a light crunch, having bright vegetal sweet shrimpy savoury flavour. The battered eggplant has a gentle crunch, with lovely vegetal earthy savoury salty flavour. Wholesome.
.
The unique Japanese Style Pork Ribs (SGD $20.80) has tender moist morsels of bone-in pork ribs, coated in a thick sweet and sour glaze. This lends a bright meaty sweet sour savoury flavour to the pork ribs. Garnish of katsuobushi / bonito flakes sits on top, wispy and light in texture, lending a layer of intense savoury flavour.
.
The Yam Taro Paste With Gingko Nuts (SGD $22.80) was delicious. The thick creamy yam / taro paste is smooth with bright earthy sweet flavour, and the creamy coconut milk lends a floral earthy sweet note to the dessert. There's tender gingko nuts with nutty flavour within.
.
The Longan With Sea Coconut (SGD $14.80) is a refreshing dessert. The juicy longan holds bright fruity sweet flavour, while the slippery tender sea coconut has honeyed sweet notes, pairing well with the chilled syrup.
.
.
.
Jing Long Seafood Restaurant
More details:
https://ivanteh-runningman.blogspot.com/2022/06/jing-long-seafood-restaurant.html
We enjoyed this jap style pork rib! They have it in Hong Kong style and Coffee; picked the jap style as they said it was slightly less sweet than HK’s. The pork ribs were tender enough and beautifully caramelised on the outside, and just the right balance of savoury/ sweet!
This was very fresh and enjoyable! The sauce wasn’t spicy at all and somehow had a nutty hint to it. Would’ve liked a little more heat to it. We also ordered mantou ($6, min 6 pcs) to dip because it’s an unspoken rule 🤪
Salted yolk prawns, coffee ribs, sambal kangkong, prawn balls, orh nee, duck crepes & cai pok tofu
One of the delicacy not to be missed during Chinese New Year! We opted for Pen Cai set dinner instead of ala carte dishes. This is so flavourful and delicious, with so much premium ingredients. A table of 10 cost about S$598++.
All the way to the Far East of Singapore for the first lou hei of the year, at this former tze-char-stall-turned-restaurant.
💫
Tender coffee pork ribs with its smoky coffee-infused sweet-savoury was one item that stood out. This was a good ratio of tender lean meat with a little melty pork fat. Other items, like the prawn ball and beancurd didn’t disappoint either. The menu is a little pricier than most for its portions though (the large can look like a medium in other places). IG: tiara_star
The fried rice was perhaps one of the most tasty dish for the night! The crunch mix of fresh cube cut vege coupled with salted fish, scallops, fried onions, egg, minced meat bits and tiny pork lard bits is a simply perfect combination! The fragrance of olive oil bought the taste up a notch. Xoxo, wet tissue wipes
The steam fish was served with lots of garlic bits! The fish was fresh! The sweetness of the meat was great contrast with the soya sauced used! Yum! Xoxo, wet tissue wipe wipe
This soup was so good that I finished every last drop of starch. Generous portions of crab and prawns in every bowl! I felt really thirsty after that (probably the MsG) but I Guess it was worth it! Xoxo, wet tissue wipe wipe
This dish is really unique! This light appetiser dish is really a good starter. The crispy popiah skin is breaded and the core of it is filled with coleslaw filled with chilled coleslaw. The side is served with Thai sauce sliced shell fish and strips of onion! Xoxo, wet tissue wipes
The suckling pig here comes with 2 sauces-- a slightly salty sauce and a Super sweet sauce (those they usually give for ngio hgiang). I love how they separate the skin from the pork really well! Thin and crispy skin done just right! No Chao tar (burnt) at all! *oink* xoxo, wet tissue wipes
This is on their secret menu. Serving was huge and I loved how nicely everything is blended together. Perfect for family dinners!
Don't ask me how they do it but every strand of the fine egg noodles is infused with rich seafood flavour. Overall, this is very moist even though there isn't any visible gravy.
This is the kind of dish that puts smiles on the faces of every generation in a family. Quality ingredients is key and Jing Long always delivers. The sea cucumber was tender yet managed to retain a slight spring in its gelatinous texture. The fish maw was also very delicious and brimmed with flavour.
This signature dish is a favourite of my mum's and requires at least a day's advance order. It is cooked whole and cut apart only when served at the table. With the laborious cooking process, it's no surprise that the meat is fall-off-the-bones tender, and boasts of amazing depth of flavour. I like how the sweet chestnuts practically melt in my mouth, and the plentiful mushrooms are juiced-up sponges of the sauce.
