Still on the chapter of CNY-related meals that never seem to end in the seemingly short span of 14 days. We chinese find every rhyme and reason to celebrate-indulge-renew one's luck through the simplest mode; feasting..almost continuously.
Long Beach is familiar ground with its early origins at ECP. From the days that seashells were stored in their floor tilings to its more upmarket outlook nowadays, the one thing that remained constant is perhaps their swimsuit clad ambassador; Miss Singapore Intercontinetal -- a permanent fixture on its wet napkin packaging.
My first time patronising its Dempsey outlet and thank goodness for reservations, I managed to score ourselves a neat table far away from the mozzies and heat, near the private rooms.
Braised Shark's Fin with Fresh Crab Meat
Appearances can be deceptive, very true for this particular shark's fin soup. Tastes heaps better than it looks! Clumps of crab meat, full shark's fins swimming in the thick broth, I say...the old ginger knows best!
Famous Black Pepper Crab
The crabs at Roland's were impressionable largely because of its history and accolades. I was wary with the "famous" in its name. The rest they say, is history. Deserves every finger licking praise, firm succulent meat made eating crabs beyond enjoyable. Slurping up the meat was never such joy. Sin, ended up right at the back of my mind when attacking this dish. Meat and roe, the richness of the crab roe both in cholesterol and taste...I wish, this happiness could go on forever. Naturally, I did not stop at one...nor two. For once, crabs without mantou...were suffice.
Steamed Live Pa Tin Fish in Penang Style
Limpid flesh makeths this, not quite a fan of its interpretation.
Prosperous Salmon Yusheng
I lost count the number of yushengs I've tossed, so much so it has lost its meaning. Yet another chinese seasonal salad with raw fish.
Special Roast Chicken
No fanciful name for the festive season, simple roast chicken made good. With a dab of salt, it was all good.
Yoshihama Abalone with Dried Oyster and Fatt Choy
Abalone no matter how big or small will cause a flutter of emotions. The prized shell fish sat pretty on my dish whilst I picked at the rest, almost reluctant to consume it. Abalone is really just shellfish with a firmer bite.
Adored how the chefs took Hoe See Fatt Choy (Black Moss and Oysters) up a notch by incorporating these traditional elements into the meat ball! Surprising find and sure enough, it pleased greatly.
'Pulau Ketam' Style Braised Bee Hoon with Live Large Prawn
Wherever 'Pulau Ketam' is, I enjoyed the prawns better than the beehoon. A commendable effort by the chefs using Bee Hoon instead of Mee Sua, although Bee Hoon soaks in the flavours better it retains the springyness of the noodle. Felt the fried onion taste was overbearing.
Black Glutinous Rice with Ice-cream
Ok, so the deal was dessert in a glass dish complete with dry ice for the old school wedding effect. Unfortunately or fortunately they ran out of dishes so this was served in plastic bowls, definitely pre-scooped. Thankfully the nice balance of bland glutinous rice and slightly sweet icecream ended the meal on a nice note.
Long Beach is one of those places that pulls off its dishes with such aplomb, I finally get the crowds...tourists and locals alike. Definitely will be back!
Long Beach
Dempsey
Long Beach is familiar ground with its early origins at ECP. From the days that seashells were stored in their floor tilings to its more upmarket outlook nowadays, the one thing that remained constant is perhaps their swimsuit clad ambassador; Miss Singapore Intercontinetal -- a permanent fixture on its wet napkin packaging.
My first time patronising its Dempsey outlet and thank goodness for reservations, I managed to score ourselves a neat table far away from the mozzies and heat, near the private rooms.
Braised Shark's Fin with Fresh Crab Meat
Appearances can be deceptive, very true for this particular shark's fin soup. Tastes heaps better than it looks! Clumps of crab meat, full shark's fins swimming in the thick broth, I say...the old ginger knows best!
Famous Black Pepper Crab
The crabs at Roland's were impressionable largely because of its history and accolades. I was wary with the "famous" in its name. The rest they say, is history. Deserves every finger licking praise, firm succulent meat made eating crabs beyond enjoyable. Slurping up the meat was never such joy. Sin, ended up right at the back of my mind when attacking this dish. Meat and roe, the richness of the crab roe both in cholesterol and taste...I wish, this happiness could go on forever. Naturally, I did not stop at one...nor two. For once, crabs without mantou...were suffice.
Steamed Live Pa Tin Fish in Penang Style
Limpid flesh makeths this, not quite a fan of its interpretation.
Prosperous Salmon Yusheng
I lost count the number of yushengs I've tossed, so much so it has lost its meaning. Yet another chinese seasonal salad with raw fish.
Special Roast Chicken
No fanciful name for the festive season, simple roast chicken made good. With a dab of salt, it was all good.
Yoshihama Abalone with Dried Oyster and Fatt Choy
Abalone no matter how big or small will cause a flutter of emotions. The prized shell fish sat pretty on my dish whilst I picked at the rest, almost reluctant to consume it. Abalone is really just shellfish with a firmer bite.
Adored how the chefs took Hoe See Fatt Choy (Black Moss and Oysters) up a notch by incorporating these traditional elements into the meat ball! Surprising find and sure enough, it pleased greatly.
'Pulau Ketam' Style Braised Bee Hoon with Live Large Prawn
Wherever 'Pulau Ketam' is, I enjoyed the prawns better than the beehoon. A commendable effort by the chefs using Bee Hoon instead of Mee Sua, although Bee Hoon soaks in the flavours better it retains the springyness of the noodle. Felt the fried onion taste was overbearing.
Black Glutinous Rice with Ice-cream
Ok, so the deal was dessert in a glass dish complete with dry ice for the old school wedding effect. Unfortunately or fortunately they ran out of dishes so this was served in plastic bowls, definitely pre-scooped. Thankfully the nice balance of bland glutinous rice and slightly sweet icecream ended the meal on a nice note.
Long Beach is one of those places that pulls off its dishes with such aplomb, I finally get the crowds...tourists and locals alike. Definitely will be back!
Long Beach
Dempsey
oddly i prefer canned abalone to fresh ones...the latter has too firm a bite for my liking.
ReplyDeletei haven't had black pepper crabs before, but this one sounds delicious! may i know it was spicy?
heh, i prefer my food slightly tougher. :P hmm...it's towards the peppery side than spicy...at least the whole table enjoyed it!
ReplyDelete