Jing Long Seafood Restaurant

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.