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 After many years the Long Feng at Trans Asia reopened a few months ago as a Singaporean restaurant. The Long Feng in this short period has become one of the most sought after places to dine out at. Trans Asia has reworked the look of the restaurant and even given it an outdoor garden with seating there as well which I think was a great idea and works fabulously since the restaurant is over looking the lake.
After making out way to Long Feng which is located right pass The Royal Thai we sat inside at a table overlooking the garden. I would have much preferred the garden but since the entire restaurant was fully booked we had little choice but I wasn’t complaining the least. Since I had already been here to review it when they opened I almost knew what I wanted to order and was quite excited even before I arrived. After a quick glance at the menu to make every party happy I made my selection quite easily since I knew the menu almost by heart.
After a few minutes our Appetizer which was the Deep Fried Lion Prawn Balls arrived followed by the Cuttlefish with Celery & Onion and the Fried Bean Curd & Plum Sauce. The prawn balls were simply amazing, crunch outside layer with a thinness just right and the soft core was perfectly cooked. After savouring the last remaining crumbs of the prawn balls we eagerly got started on the trying the Cuttlefish dishes. First the Cuttlefish with the Celery & Onion which was a great combination of sharp flavours which is great especially for our local palate. On the other hand the second dish which is the Bean Curd with Plum Sauce is another marvel since the sweet flavours of the plum and the light crispy outer layer of the bean curd and the soft inside just works overtime on your palate. All these three dishes are highly recommended and would probably be too much for one or two people as appetizers but would be quite adequate for around four people.
During my tasting I discovered that sipping my green tea helps since it keeps me from feeling too stuffed and increases my appetite. So next time you are Asian food order your green tea. Getting back to the food we patintly waited till the ever so friendly staff brought over the main courses to the table and pilled them on our table one by one. We were honestly gob smacked.
Starting off the Cuttlefish with Black Bamboo Fungus which now is not a dish you hear of everyday. Yes certainly we know that we all probably eat mushrooms most days but never give it much thought specially along the lines of fungus. But what ever you call it this dish is simply fabulous and I promise you will be picking out the pieces of black bamboo fungus out for yourself. Moving on to the Wok fried Prawn with Spicy Garlic Sauce which was simply marvellous and was finished before they managed to even bring anything else to the table. The prawn dish was very crispy and the garlic sauce was something else. The sauce was a dry sauce which was fascinating to see.
But the pick of the day would be the Grilled Lobster with Salt & Pepper. This simple dish was something different and one which everyone enjoyed. Being served quite a large portion didn’t make a difference since we finished the lobster in two servings quite easily. All the dishes can only be enjoyed properly with steamed rice since you can taste the individual flavours of the dishes well. If you are thinking of going for a mixed rice then I would recommend that you get a Singaporean noodle instead. Also another recommended dish is the Crab in Black Pepper Sauce which is their signature dish and is highly recommended.
The Long Feng has managed to make sure that each an every dish is super spectacular and this quality in a restaurant is rarely seen today. Hat’s off to the Chef and the Management for providing us with such pleasures.
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