This was a really good feed, and I'm sure a great night was had by all. Long Beach @ Dempsey is well-known for the very popular 'Singapore-style' Crabs that they serve (we dived in to Black Pepper, Chilli and Garlic Butter Crabs). I'm still licking my lips.As well as the food, it is imperative that I mention the wonderful people we have met through the Foodies Group. Always good for a laugh, and always a ton of interesting conversation - thanks to our friends for making the night so enjoyable!!
Long Beach @ Dempsey
(since 1946)
62 Years of Experience in Seafood Delicacies
Creator of the Original & the Best Black Pepper Crab of Singapore
Long Beach, the restaurant with more than 62 years of history, is a household name to many seafood lovers in Singapore and overseas. We serve only the freshest, live seafood that’s value for money and just as everyone says. "Simply Marvellous! Fantastic! Second to None!" If you haven’t tasted seafood at Long Beach, you haven’t tasted the REAL SEAFOOD!Established in 1946 at Bedok Rest House along Old Bedok Road, it now boasts four outlets from east to west. They are probably one of the oldest and most popular seafood restaurants in Singapore that always seems to draw in a never-ending stream of diners. Long Beach has been conferred many culinary awards and has been recommended by all manner of TV food programs and food guides both locally and internationally. Their accolades are a testament to its freshest and excellent tasting seafood.
Crabs are a must to order at Long Beach. Did we forget to mention that they are the original creator of the famous "Black Pepper Crab" in Singapore. They have more than 30 ways of cooking crabs at Long Beach. In recent years, they have introduced exotic seafood from regions such as South China Sea and North Pacific Ocean. They are the only restaurant that offers Air Flown Alaska King Crab throughout the year and they are kept alive in temperature controlled tanks.
If you are a sashimi lover, do not miss the Air-Flown Live Australian Lobster and Air-Flown Live Canadian Geoduck Sashimi with Superior Stock Steamboat. People who do not take raw food can cook the lobster and geoduck in the superior stock steamboat. Other specialties you can look forward to include the succulent Golden Stripe lobster, Live Tiger Sea Mantis with Spicy Salt and Pepper, Live Drunken Prawns with Brandy & Herbal Soup, BBQ Live Nilotica Red Fish, Renowned Crispy Duck, Claypot Live Marble Goby and many seafood diners' favourite.
Long Beach @ DEMPSEY25 Dempsey Road, Tanglin Village,
opposite Singapore Botanic Gardens.
Tel: 6323 2222
Lunch: 11am - 3pm
Dinner: 5.30pm - 1.30am
HISTORY OF THE CHILLI CRAB IN SINGAPORE
Chili crab is a famous seafood dish served in Singapore. It is made with hard-shell crabs, and cooked in a thick gravy with a tomato chili base. It is a favourite at seafood restaurants in Singapore.
The creation of Singapore's Chili Crab is claimed by the founder of Roland Restaurant.
The Year 1956, founder of chili crab, Mr. Lim Choon Ngee (and his wife Mdm Cher Yam Tian) started their seafood restaurant along the Kallang River with just a couple of kerosene lamps, wooden tables and stools. Seafood was cooked by using open charcoal fire during that time. As the number of seafood lovers grew, the restaurant then relocated themselves to Bedok Beach along Upper East Coast Road.
Mr. Lim served not only the finest quality food, but also the most generous helpings of food. His specialties were, of course his creation, the Chili Crab accompanied by local Crusty French Loaf for sauce dipping, Black Sauce Prawns, Sambal Mussel, Fried Crispy Baby Squid, Teochew-Style Steam Fish and not forgetting Cockles dip with Home-Made Mum's Chili Sauce, prepared by his wife.Mr. Lim Seafood Restaurant soon earned a reputation purely by word of mouth. Up till today, the food consistently earns the highest praise.
In 1985, Mr. and Mrs. Lim together with the family decided to immigrate to Christchurch, New Zealand, selling off part of his restaurant shares and leaving the remaining shares to his son, Mr. Roland Lim.
The Chili Crab is currently celebrated as the unofficial national dish of Singapore, much as Sushi and Sashimi are known as such for Japan. Various festivals like the Singapore Chili Crab Festival that takes place on a weekend in the first 2 weeks of August each year in Williamsburg, Brooklyn attest to that.
Nowadays, the dish also has many incarnations: some are packed with fresh spices like galangal, ginger, and turmeric, some are sweet-sour and rosy with tomato, others are ribboned with beaten egg, and still others carry the sting of chilli oil. All are meant to be attacked with gusto – and a nutcracker to tackle thick shells, plus a few slices of French bread or mantou (Chinese buns) to help you soak up every last drop of delicious sauce.
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