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開飯介紹
Famous for their Crab Bee Hoon, Long Ji Da Pai Dang, helmed by Chef Mac, is known for their Crab Bee Hoon.
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星期一至日
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Pictures are at http://thehungrybunnie.blogspot.sg/2015/08/long-ji-seafood.htmlI love crabs (so much I eat them at least once a week!) so when photos of Long Ji's crab bee hoon began popping up on my newsfeed on a daily basis, I thought I'll make a point to try the signature dish, see if it was worth the hype.Located across the alley from Tiong Bahru Bakery, and a little behind cze char-heavyweight Sin Hoi Sai, the small-ish coffeeshop establishment has been doing a roaring trade since it set up shop late 2014. Possibly even better than when the chef-owner was toiling in the kitchens at the now-defunct Golden Spoon Seafood (it was "that other restaurant" across the carpark from Por Kee).We had:1) Long Ji Crab Bee Hoon ($): a towering mound of bee hoon drenched in broth with a crab sitting pretty atop, looks impressive but pedestrian in taste. A little disappointing, after all that hype. The lard-tinged broth was sweet but lacked depth, and needed a little spice or piquancy to kick it up several notches. I had to ask for copious lashings of fried garlic crisps, and sambal,for oomph.2) Fermented Pork Belly ($15 for small): another signature dish but wow did it deliver. The bite-sized strips of pork were scrumptious- flavoursome, and juicy. Elevated by that awesome sambal that was at once punchy and lively. I'll return just for these.3) Cereal Pumpkin Beancurd ($18 for small): also lackluster. It was creamy and sweet enough, but one-dimensional in flavour, and missing in that well-rounded savoury component.
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For the full review, click here:http://www.chubbybotakkoala.com/2015/09/long-ji.htmlCrab Bee Hoon is one of the dish that LD and I totally have a soft spot for. Dunno how, LD found this new place Long Ji and we fell in love with their Crab Bee Hoon (Long Ji Bee Hoon Crab $55/kg). From the look, it will not win the prettiest crab dish contest, however, who cares as long as it tasted fantastic. The broth / gravy is robust and packs with the freshness and sweetness of the crabs. The bee hoon is covered with Wok Hei, slightly al dente yet manage to soak up the beautiful gravy. For this dish, it is important to use female crab, as the roe adds flavour to this dish together with fried shallots and pork lard. The crabs are good in size and fresh. So definitely worthy to be the signature dish of Long Ji.For this dish, Chef Mac Kong (who can be mistaken for a member of Taiwanese Boy Band) will only use one crab for each servings. So if you ordered 2 crabs, you will get 2 servings of Crab Bee Hoon. At our last visit, we ordered 2 crabs and end up have to packed one of the dish. To my surprise, it even tasted better the next day. The Chef also gave us some extra broth and packed them in different container. What a great service!!If this version of the crab dish is not to your liking, you can try their black pepper crab. Using the male Sri Langkan crab, stir fried and coated with Malaysia version of black pepper crab. It has a nice black pepper aroma to it, but not as spicy as the Singapore version. We still prefer the Crab Bee Hoon way of cooking. To accompany the crabs, we suggest you also try their Fermented Pork Belly ($20 / medium). Crispy, well seasoned and moist internally, and provide you with a good porkgasm experience. Of course if you prefer the chicken version, their Shrimp Paste Chicken ($10 / small) is also pretty good, however we found the seasoning did not penetrate beyond the skin. So the meat can be a bit lacklustre compare to the pork.For Fish Head Curry Lovers, their Curry Fish Head ($25) is an absolute mind blower. They use chilli padi in the curry, it will literally blow you head off. The curry gravy was thick, robust and well absorbed into the fish. If you are looking for a “rice thief” dish here, this is definitely the one.Crispy Fried Baby Squid in Rojak Sauce ($12). This a good dish to open up your appetite. The squid is deep fried till crispy, and the rojak sauce is not overly sweet, unlike the regular caramel sauce. Not only a good starter, but a good dish to go with your beer.Romaine Lettuce Stir Fried with Fermented Beancurd ($8 / small). A good vegetable dish, with a touch of Cantonese cooking of the fermented beancurd. Panfried Salted Egg Pork Ribs ($15 / small) might be a dish you want to avoid. We find the meat over-tenderised, it does not tasted like pork. Though we are a fan of salted egg dishes, but this might not be right dish.Service here is friendly, but don't expect restaurant standard. As Chef Mac Kong and cooked almost each of the dish personally, be prepare for the food to come at a slower pace. Called ahead to book the crabs, and reservation is recommended everyday. Expect a longer waiting time on the weekend and they only accept cash payment only. Overall, we personally found a new place to enjoy our Crab Bee Hoon dish. Totally delicious and value for money. There are some hits and misses, however if you are not sure, you can ask the chef for recommendation. We have been there a few times this year and we will probably visit it some more before the end of the year. Cheers!!
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