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Roast Duck of the Seafood Restaurant
2012-06-28 38 views
Sorry I was too busy to take the signature duck dishes' photo but off all the kua jiong dishes, we're here for the roast duck.Yes, roast duck has always been the signature dishes here, although the sign board says "Seafood Restaurant".Their roast duck is fragrant, crunchy on the out side and juicy on the inside, but I still believe the secret is with their special sauce for the duck.
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 Sorry I was too busy to take the signature duck dishes' photo but off all the kua jiong dishes, we're here for the roast duck.

Yes, roast duck has always been the signature dishes here, although the sign board says "Seafood Restaurant".

Their roast duck is fragrant, crunchy on the out side and juicy on the inside, but I still believe the secret is with their special sauce for the duck.
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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Specialties at Loong Foong
2012-06-26 20 views
When one mentions roast duck, this restaurant should ring a bell in everyone's mind. The roast duck here is so famous that you have to pre-order it because buying on the spot will mean only one thing - you go home empty handed. Duck was freshly roasted, the meat was soft and succulent while the skin was crispy. This dish is usually served with its special sauce, but you can always eat the duck without any sauce to enjoy its true flavour. This is also another dish that the restaurant is famous fo
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When one mentions roast duck, this restaurant should ring a bell in everyone's mind. The roast duck here is so famous that you have to pre-order it because buying on the spot will mean only one thing - you go home empty handed.
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 Duck was freshly roasted, the meat was soft and succulent while the skin was crispy. This dish is usually served with its special sauce, but you can always eat the duck without any sauce to enjoy its true flavour.
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 This is also another dish that the restaurant is famous for. It's called the Golden Pumpkin. Apparently all the seafood contained in the "gold" such as sea cucumber, scallops, fish bladder, clams and mushrooms etc have been steamed for over eight hours to bring out their flavours, hence the thick gravy here is superb
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 Another specialty - spare ribs cooked with Guinness stout. Well we all know Guinness stout is bitter right? But in this dish, the bitterness is masked by sugar, so the ribs were sweet afterall.
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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