From humble beginnings to a renowned seafood restaurant that promises to pleasure your tongue whether you’re eating out with intimate friends or in polite company, Jing Long Seafood Restaurant is going from strength to strength. This heaven for crab lovers is located in the heartlands of Singapore’s Bedok, along Bedok North Avenue, and while Jing Long now offers a real fine-dining seafood experience, the authenticity of its offering remains true to its origins as a Singaporean seafood street stall.
The story of Jing Long Seafood Restaurant, whose opulently-appointed premises
down Bedok North Avenue are unmissable, is a fascinating one. The story begins, in
fact, across the road from the current site of Jing Long Seafood Restaurant, where
the proprietors opened a humble zi char stall in a local coffee shop, hawking
all manner of fresh seafood, meat and vegetarian dishes at rockbottom prices to
hungry passersby. Their signature dishes, such as Hong Kong-style pork ribs, ya
fang, tofu with cai po, salted egg crab, and sea cucumber with duck began to be
popular fixtures in Bedok’s casual eatery scene. For ten years, our unsung
Singaporean seafood heroes laboured to build their reputation. And build it did,
leading to an offer of proper restaurant premises across the way.
That Jing Long Seafood Restaurant was born due to loyal patronage and the irrepressible force of word-of-mouth is appropriate for a restaurant that is known as a place for seafood that pleasures your tongue. Their success with their new Bedok North Avenue premises allowed the enterprising chefs in Jing Long Seafood Restaurant’s kitchens to diversify, adding such delicacies as lobster porridge, salted egg crab, homemade bean curb with cai po, prawn with bbq sauce, and the delicious scallop and bague with banana roll to the menu. Singapore diners looking for seafood – and more – in Bedok simply must take part in Jing Long Seafood Restaurant’s culinary story.
Brought my family here and tried a few of their signature dishes. Awesome food that are value for money and staff are friendly! Highly recommended.
nice food service was good! atmosphere not bad price were reasonable
The indoor seating was not as pleasant due the table i m seated has flies.
We went there at 5.30pm so there was not much crowd. Towards the end the crowd was flowing in. Food was yummy! We ordered a total of 13 dishes for 5 pax. The chilli crab, pepper crab and boiled prawn was fresh and tasty. Fried rice with crabmeat was flavoursome. Yam paste was so enjoyable that we ordered twice. Lastly, the service was good too. Definitely will be back soon.
Had fish maw soup which was fantastic with a generous dash of black vinegar you put in yourself. The salted egg crab and black pepper crab is to die for. Fortunately we brought our own Italian Prosecco wine to complement the dish .. and the twain did not disappoint. Steamed grouper fish was another signature dish not to be missed. The fish was fresh and you can tell by its delicate structure because the steaming process was just right. Steam it a bit longer than ideal, the fish would be out of whack rendering the soft flesh rather hard and chewy. This is the real test whether the restaurant has a good chef. Like what my gourmet friends chirp, "The proof of a good chef is in his steamed fish!" I strongly recommend this restaurant for those who live to bring their vintages to match with the food in this restaurant. For one thing there are no corkage charges and no service charges. But hey don't be a Scrooge ... the service staff work real hard to dish out your soup or noodles for each individual and replace your dirty crockery . They bring you your wine glasses for your whites and reds.
The food was delicious with the typical wok-hei that would qualify it as a good Zhi char restuarant! I was impressed by the taste of the dishes during my first week a week ago that I chose to hold a birthday dinner celebration within such a short period of time. Definitely would recommend my other friends to this restaurant by holding our next makan session here! The air-conditioned restaurant was full on a weekday night with diners having to eat outside the restaurant.
Crowded as usual. Was brought to seats effortlessly but was shocked to see one of the empty glass was surrounded by a number of flying insects (seems to be the glass wasn’t being washed properly which attracts those flying insects) and seats kind of squeezy with other tables. Food wise was fresh however taste seems average as compare to the past standard. Yusheng was nice and some dishes not bad but yam paste was much disappointing. Normal scene of low manpower at peak period waited for abt 30mins before the actual dishes was served after the Yusheng, only came to realise no one is actually preparing our dishes as no one has pass in the “slip” to inform kitchen.
Friendly staff... Food is good... good recommendations by staff, We had boiled live prawns $26.80，steamed pomfret $78.40 (.8kg@$98），Sri Lanka chilli crabs $43.40 （.7kg@62）， mushroom with vegetables $20, Fried rice with crabmeat $18.80, Hong Kong style pork ribs $18.80, 18 deep fried buns $18, Beancurd with pork minced meat $16.80, yam paste with pumpkin $22.80 napkin/tea $13.50 total bill $280 Altogether 9 pax If you have Jing Long 10% discount membership card, don't forget to bring it along 😊 No service charge 👍🏻
Second time we have been there in a month, this time as an early celebration for Mothers' Day. Food quality is consistent and good, compared to the last time. However service was a tad slower this time around - 2 of the dishes took almost 45 mins to arrive. I think the pacing of the dishes could be done better. Nevertheless a good place for dinner with reasonable prices and good food. I will definitely return.
The steam pomfret teochew style was great, thoroughly satisfying. The tofu with 'chai po' was also satisfying with the 'chai po' over the tofu being crispy unlike those found over 'chwee kueh'. Overall food standard is very good with attentive service which can be a tad too enthusiastic when other empty dishes are piled on top of each other and cleared whilst still consuming the last dish. Otherwise a pleasant experience.