Long Beach Seafood: A seafood lover's dream in Robertson Quay

Fellow foodies, prepare your taste buds for a ride as we dive into the world of Long Beach Seafood, a legendary restaurant that has been impressing Singapore's seafood aficionados since 1982.

Outside Long Beach Restaurant in Robertson Quay

Image Courtesy of Long Beach Restaurant website

Long Beach Seafood's latest location is nestled along the river at Robertson Quay.

As you approach the restaurant, you'll notice alfresco dining along the river is the way to go. The inviting ambiance and the gentle rustling of the river set the stage.

Step inside, and you'll find tanks filled with fish swimming, crabs walking and lobsters climbing over each other. Long Beach Seafood takes great pride in its ability to serve premium live seafood.

The menu is a seafood lover's dream. Plump and succulent oysters, lobsters fit for royalty, humungous king crabs that'll impress the in-laws, every dish is a masterpiece.

But it's not just the seafood that steals the show, they also offer a yum cha menu with all your favourite dim sums. This is where you'd go for an exceptional har gow.

The star of the show is the legendary black pepper crab, their signature dish from day dot.

Contrary to popular belief, the Singapore chilli crab isn't the locals' top choice. Instead, the real connoisseurs of crab opt for the robust flavours of the black pepper crab.

However, to our dismay, black pepper crabs had sold out for the day.

Undeterred, we asked for the chef's choice: mud crabs with classic white pepper sauce and the house-recommended jade sauce.

White Pepper Crab

The white pepper crab turned out to be a revelation; the white peppery sauce was both delicate and rich at the same time, and had me licking my fingers. It's no wonder that the locals prefer the pepper sauce over the sweeter alternative of the Singapore chilli crab.

If you're not up for licking your fingers, they provide disposable food-grade gloves for you to handle the crab with, classy.

Mud crab in jade sauce

Let me tell you about the mud crab with jade sauce, an unexpected gem.

As the dish arrived at our table, the aroma of curry leaf and butter wafted through the air. We collectively ooh-ed as the dish hit the table.

I could have devoured that velvety, buttery sauce with bowls of steamed rice.

So we ordered extra sauce and we dipped and coated everything else we ordered in this sauce-ery!

Fried You-Tiao with minced prawn and crab meat

The Fried You-Tiao with minced prawns and fresh crab meat was a genius rendition of the classic sesame prawn toast. A dish I'm all too happy to eat in any interpretation of it, for the sake of nostalgia. Harking back to yum cha in the 90's with my parents, dipping triangles of prawn toast into neon orange sweet and sour sauce.

Salty, crunchy, sweet prawn paste, paired with ice-cold beer, it was a match made in heaven.

Deep-fried cuttlefish

The deep-fried cuttlefish proved to be another great pairing for beers.

The crunchy texture of the cuttlefish, combined with the spring onion and chilli mixture, made for a moreish experience; this dish was one that we couldn't stop eating, like free pretzels at a bar.

Homemade 'Golden Brick' Beancurd

Homemade 'Golden Brick' Beancurd in a special sauce, topped with pork floss and radish.

This fried tofu dish was homely and traditional. The tofu was freshly fried and the toppings added a crunchy texture; another great dish.

Long Beach Seafood in Singapore has perfected unforgettable seafood experiences. Their commitment to serving only the freshest seafood and their innovative menu offerings is why they continue to thrive.

Long Beach Seafood has four branches across Singapore: Demsey, UDC, IMM and Robertson Quay.

Check the website for opening hours.