Long Beach Seafood is a singaporean seafood restaurant in East Coast, Singapore.
East Coast flagship for black pepper crab; sauce spicier and more pungent than most rivals. Open-air, sea-facing setting on East Coast Parkway.
Editorially verified May 28, 2026 by Lewis Vaughan, TableJourney editor. Source.
Signature dishes: Chilli crab, Black pepper crab, Drunken prawns
Must order: Black pepper crab: the sauce is the spiciest and most aromatic version of the style in the city
Tip: Ask for medium spice for the black pepper sauce if it is your first time; the full version is genuinely hot.
Address: 1018 East Coast Parkway, Singapore 449877
The Katong Square outlet of Thai-run Khao Hom by Rung Mama, the East Coast follow-up to the Ang Mo Kio original. Priced at $$. At 88 East Coast Road.
Signature: Tom yum goong, Pineapple fried rice, Pad kra pao, Thai hotpot
Order: The fragrant tom yum goong and the pineapple fried rice from the Chef's Recommendation menu.
Tip: Marine Parade MRT is the nearest station. Friday and weekend lunches fill the corner unit; reservations recommended for groups.
The canonical Singapore address for chilli crab since 1987. Tomato-egg sauce with Sri Lankan mud crabs; long queues every evening at East Coast.
Signature: Chilli crab, Black pepper crab, Cereal prawns
Order: Chilli crab with fried mantou buns to scoop the sauce
Tip: Book the dinner seating; weekday lunch is easier and you avoid the tourist peak.
Best-known late-night dim sum on Jalan Besar since 1962. Trolleys until 4am on Fridays and Saturdays; har gao and char siew bao are the benchmarks.
Signature: Char siew bao, Ha gao, Chee cheong fun
Order: Char siew bao and the pan-fried turnip cake; the kitchen has been making them the same way since 1962
Tip: Go between 11pm and 1am for the sweet spot: kitchen at full speed, queue manageable, tables still turning.
The Katong Square outlet of Thai-run Khao Hom by Rung Mama, the East Coast follow-up to the Ang Mo Kio original. Priced at $$. At 88 East Coast Road.
Signature: Tom yum goong, Pineapple fried rice, Pad kra pao, Thai hotpot
Order: The fragrant tom yum goong and the pineapple fried rice from the Chef's Recommendation menu.
Tip: Marine Parade MRT is the nearest station. Friday and weekend lunches fill the corner unit; reservations recommended for groups.
Rose from one to two Michelin stars in the 2025 Singapore guide. Chef Yoshio Sakuta's Edo omakase; seasonally sourced Japanese fish and a specific rice blend.
Signature: Seasonal nigiri omakase, Uni hand roll
Order: The full omakase; the rice-to-topping ratio is a particular obsession of the kitchen
Tip: The counter seats only twelve; booking opens 30 days ahead and fills in hours.
Violet Oon's flagship inside National Gallery Singapore. Peranakan heritage recipes by Singapore's celebrated food writer in a colonial dining room.
Signature: Ayam buah keluak, Beef rendang, Nonya laksa
Order: Ayam buah keluak: chicken braised with the black Indonesian nut that is the soul ingredient of Peranakan.
Tip: Book the weekend lunch for the dim sum menu; the evening tasting menu is longer but the lunch is better value.
Dave Pynt's Michelin-starred barbecue restaurant at Dempsey Hill. Asia's 50 Best No. 38 in 2025. 4-tonne custom kiln; smoke-roasted meats and raw bar.
Signature: Burnt Ends burger, Dave's hot links, Pulled pork
Order: The pulled pork sandwich at lunch, served at the bar without a reservation
Tip: Reserve exactly 30 days ahead when bookings release at 10am; the walk-in bar at lunch is the shortcut locals use.
The canonical Singapore address for chilli crab since 1987. Tomato-egg sauce with Sri Lankan mud crabs; long queues every evening at East Coast.
Signature: Chilli crab, Black pepper crab, Cereal prawns
Order: Chilli crab with fried mantou buns to scoop the sauce
Tip: Book the dinner seating; weekday lunch is easier and you avoid the tourist peak.
