Loong Grilled Fish Seafood

營業中

休息中

t was a family dinner and I wanted to go to this famous hawker stall in Jinjang, an area in Kuala Lumpur that I seldom step foot on.Long Grilled Fish Seafood Restaurant is the name to look for, but it is actually an open-air food stall operating on the roadside a.k.a. dai pai dong in Cantonese. They are quite famous for seafood especially crabs, but we skipped that as we wanted something else.Creamy butter Japanese snail came first; the snail was crunchy, the flavourful white cream immediately e

这款咸蛋苏东是把苏东切成苏东圈然后用粘上咸蛋酱再拿去炸，对我来说好吃的咸蛋苏东吃起来一定要给我感觉到满满的咸蛋香味，而亚龙这里的咸蛋完全给到我这给感觉，咸蛋黄粘再苏东上面炸过后变得粉粉的吃起来十分的酥脆，实在是好吃

我很喜欢来亚龙槟城烧鱼海鲜饭店这里用餐，因为老板时常都能给到我们惊喜，老板时常都会推出一些新的菜式，让顾客白吃不厌，阿龙的濕奶油日本螺，奶油味十分的香浓，喜欢重口味的人一定会爱上这道菜肴的，而且店家用的是日本螺，所以体型比较大只也十分的有弹性

听到焼螃蟹第一时间让人联想到的是芙蓉焼螃蟹，但是kl也有还有很好吃的焼螃蟹如这间阿龙的焼螃蟹，店家没用太多的调味料，只是用了一些酒和药材去烧，烧过的螃蟹不但味道不会单调，而且把螃蟹的鲜味推到高点，加上螃蟹很多肉吃起来口感非常好，肉质又鲜甜，很好吃

The conventional style stingray came with chilli sauce. The stingray was grilled to slightly char. The skin was slightly crispy. The stingray meat was fresh and succulent. The cut of the meat was nice, it made a lot easier for eating without the need to dig out a lot of bones. The chilli sauce was tangy with lime and pungent with onions and garlic. It was a very good dipping sauce. The combination was tasty.

Butter Crab. 2kg of butter crab was flooded with creamy buttery gravy. The gravy was thick and mouth-watering. The gravy contained a few pieces of curry leaves to add a tinge of spiciness to it. The crabs were fresh and quite meaty. It was sinfully delicious. The fried mantao was thin but crispy. Eaten together with the creamy buttery gravy, the combination was awesome.

Steamed Prawns. The presentation of this dish was very nice, the prawns were arranged accordingly in a circle fashion, topped with lady fingers, onions and mint leaves. The prawns were big and fresh. The flesh does not stick to shell, thus making the peeling process much easier. The prawns were juicy and succulent. The chilli sauce was slightly spicy and sour. The lady fingers were fresh.

Crispy Fried Baby Squid was piled on top of cucumber slices. This dish can be a snack on its own as it was bite-sized. The portion was generous. The baby squids were coated with honey and very crunchy indeed. The coating was sweet and slightly sticky. The honey glazed the baby squid nicely, thus resulting in the baby squid’s crispy exterior and chewy interior. The baby squid was fresh.

Two style Pork Ribs: On one side, it was black beer flavour, another side was spicy flavour. The pork ribs were cut to big pieces, thus making it difficult to eat. The meat was not tender, slightly on the rough side; it was quite difficult to bite the meat off the bone. The black beer flavoured ribs were sweet and slight bitter. The spicy flavoured ribs were garlicky and spicy. I preferred the former flavour.

Grilled Stingray Western Style. This dish was a unique dish specially designed and created by the chef. The presentation was western style: A piece of grilled stingray topped with mustard sauce. There was some black pepper sauce at the bottom too. The stingray was charred, thus the crispiness of the skin. The interior was succulent and fresh. The mustard added some bitterness and spiciness to the dish.

Two style kai lan (Ying Yang Kai Lan). The steamed kai lan was placed below the fried kai lan bits, topped with tiny anchovies. The steamed kai lan was glossy and crunchy. The stem was succulent and very fresh indeed. The fried kai lan bits were shredded and deep-fried to crispiness. It was crunchy like packet seaweed. With a pinch of salt, the kai lan tasted just nice.

Siong Tong La La (clams in superior soup).The clams were served in a big pot with generous portion. The clams were fresh, juicy and succulent. The clams were sweet too. The superior soup was thick and heavy loaded with shredded ginger and a little bit of chilli padi, hence the spiciness. It has a strong flavour of Chinese wine as well as light herbal taste. The soup was delicious and addictive.

LOong Grilled Fish is one of the famous Restaurant in Jinjang, Kepong.beside grilled fish, they also serve Hokkian and Cantonese foods at night time. In this visit we try their special XO Loh Mee (Loh Mee + XO wine)they putting XO wine into the soup is really flavorsome,the soup is full of flavor with a lot of fresh prawn, abalone slices.aftertaste feels heavy XO wine in the mouth, so strong flavored that makes one feel burning.Although this restaurant is packed with people but their dishes come