About Us

More than 66 years of experience in Seafood delicacies

History

As the Creator of the Original and the Best Black Pepper Crab of Singapore, Long Beach has created many renowned and now popular dishes such as Drunken Prawns with VSOP Brandy, BBQ Golden Phoenix fish, Renowned Crispy Duck during the 1980s, signature dish Golden Stripe Lobster in the late 1980s and House Speciality Prawn during the 1990s.

Set up in the 1946 at Bedok Rest House, Long Beach Seafood was then, one of the few restaurants which served local food. During that period, locals hardly ate out unless there was a major celebratory event like a wedding.

Located along the beach, our restaurant was then patronized by many from the British army. Long Beach soon became more popular with the locals attracted by the bustle of the crowd and its ideal location on the sandy beach facing the sea. The crowds continued to increase with time as word of mouth got around of the delectable seafood served, thus, creating a household name for the restaurant as it is today.

Our Signatures

Long Beach is also the first restaurant to bring in seafood where initially was never served but has now become popular favourites. Brought in 20 years ago in the 1980s, these seafood include the Razor Clam, or more commonly known as the Bamboo Clam, Abalone Conch, Mouse Cowrie, Tiger Sea Mantis, Geoduck, Alaskan King Crab, Robin Triton Clam, Japanese Hokkikai Clam, Alaskan Hokikai and many more.

Fresh and new dishes are also regularly added to the menu. The chefs at Long Beach come together often to brainstorm for new ideas for innovative new dishes such as the ‘Chiang Mun’ Thai Style White Curry Crab, ‘Da Qian’ Canadian Dungeness Crab with Ramen in Claypot, ‘Jasin’ Style Pan Fried Rice, ‘Thai Bhin’ Vietnamese Style Fresh Baby Squid, Fried Crispy Kang Kong with Cuttlefish, Deep Fried Flat Rice Noodles with ‘La La King', Claypot Yellow Roe Crab with vermicelli, 'Hiko' De-shelled Prawn with Orange Sauce, 'Chianjen' Hydrangea Prawn, ‘Fu Tian’ Cold Ramen, 'Da Huang' Claypot Duck Fillet with Ramen, ‘Kerting’ Style Crispy Rice Roll, Baked Portuguese Style Live Lobster, Claypot Marble Goby, ‘Huang Fu’ Live Prawn with Glass Noodles, Steamed Live Fish in ‘Madura’ Style, Wild Empuran fish in Thai Sauce, Steamed Live Sultan Fish, Scotland Royal Scallop with Passion Fruit Sauce and many more which continue to tempt and tantalize the palate of our guests.

Our many years in the food industry have allowed our chefs to sharpen their skills and improvise on the dishes, serving only the best to our valued guests.

Long Beach serves a wide variety of serves rare and exotic seafood from all over the world such as the Air Flown Live Alaskan King Crab, Australian Lobster, Australian King Crab, Canadian Dungeness Crab, Canadian Geoduck, Tiger Sea Mantis, Scotland Blue Lobster, Australian Snow Crab, Norwegian Rose Gold Crab, Mouse Cowrie, Turbot Fish , Japanese Matsuba Crab, Yellow Roe Crab, Scotland Brown Crab and Sea Urchins fresh in their tanks for diners to gawk at before they are ordered to be cooked.

Our Guests

Our award winning restaurant which has been recommended by all manner of television food programs, internationally and locally, has also had the privilege and honour to have served distinguished guests and celebrities. Presidents, Prime Ministers, former Presidents, ministers and head of states both from our country as well as foreign countries have enjoyed the seafood dishes served in Long Beach. International celebrities, and music artistes such as Morgan Freeman, Brendan Fraser, Michelle Yeoh and many more have also patronized our restaurant. Popular Hong Kong, Taiwanese and Korean celebrities such as Low Kar Ying, Liza Wang, Charmaine Sheh, Myolie Wu, Wakin Chau, , Jay Chuo, Raine Yang, Show Luo,Stephanie Sun, Lee MinHo and U-kiss as well as local popular celebrities are some of the guests sighted dining in Long Beach savouring its delicious crustacean offerings. Recently, multiple award winning music artiste Lady Gaga lent her star power to our restaurant when she mentioned it as her favourite restaurant to visit in Singapore, in an interview with the local paper.

With its increasing popularity, our guests still remain the first priority for Long Beach. For guests who do not like to get their hands full of sauces peeling the crabs, Long Beach provides de-shelling services to enjoy crabs without the fear of ruining that new blouse or the risk of a flying crab claw hitting that potential client.