Long Ji Crab Bee Hoon
When it comes to Zi Char, a unique Singaporean dining experience that brilliantly melds home-cooked vibes with hawker flair, few do it better than Long Ji Zi Char. My culinary journey with Long Ji started when Chef Mac was at the helm of a humble Zi Char stall in Bukit Merah View Hawker Centre. I followed him as he upgraded to a standalone eatery on Eng Hoon Road in Tiong Bahru Estate, and now to the bustling venue on Outram Road. Though Chef Mac no longer stands behind the wok, his presence is still felt as he personally meets diners and oversees service at the dining hall.
The star of Long Ji's menu has to be the wet-style Crab Bee Hoon. This dish embodies all that Zi Char stands for: homey, robust, and unpretentious cooking. The dish bursts with smoky goodness and the deep, unmistakable flavour of crab. It is an all-encompassing sensory experience that can only be made better by Long Ji's corkage-free BYO wine policy. Bring your favourite bottle, and let the rich, seafoody essence of the crab meld with your choice of grape.
But Long Ji is not just a one-hit wonder. Their deep-fried fermented pork belly is the kind of dish that makes you pause and savour every morsel. It is crunchy, tangy, and explosively flavourful. The hot-plate deer meat is tender, aromatic, and cooked to perfection.
For those in the know, Long Ji offers an underground menu that includes stir-fried intestines - an addictive blend of garlic, onions, and pork lard. On our last visit, we also sampled their grilled Iberico pork, a tender, succulent masterpiece that dances between smoky and sweet.
Be warned though, Long Ji’s popularity comes at a cost: it is really crowded. The service might not be the quickest, especially on busy nights. But, considering you are dining in air-conditioned comfort and have the liberty to BYO wine without corkage fees, it is a small price to pay for one of the best Zi Char experiences in the city.
Long Ji Crab Bee Hoon
253 Outram Road
Singapore 169049
Open daily:
5:00pm - 10:30pm
