With the principle and spirit to stay truthful to its authenticity and strive to get it right, Long Teng Seafood Restaurant could well be your next best friend especially when you are craving for that “mouthfeel”, taste and aroma of Sichuan and Cantonese flavours…..mylifestylenews writes.
Finding authentic Chinese cuisine that is redolent of flavours you would find in China is not that easy in Dubai, but we think we have just the place for you. We are always delighted to find a Chinese restaurant that serves authentic dim sum, great seafood and covers the gamut of flavours from freshly cooked lobster to Foie Gras and Truffle Fried Rice, Silken Tofu……just to name a few. The joy of such food can be found at Long Teng Seafood Restaurant in Dubai and it is as close to Cantonese dim sum authenticity and Sichuan spicy dishes in true flavour that you can get.
Located in downtown Business Bay, which is not exactly a gastronomic wonderland, google map navigation is certainly handy especially when you are not familiar with the maze-like concrete jungle road system in the neighbourhood. Surprisingly, Long Teng Seafood Restaurant is easy to find once you get your bearings and the corporate looking designed glass and steel structure building belies the beautiful interior design inside.
Once you enter the foyer, the fresh bright marble flooring and an airy double height space atrium adorned with the golden spiral staircase that leads up to the upper floors dining area catches your attention right away.
The triplex ceiling height red wall to the left is illuminated by the blinking neon lights with ancient Chinese characters that symbolize the vast dimension of Chinese cooking methods and even various marinade styles that are commonly used in a typical Chinese kitchen. Start counting if that admires or intrigues your inspiration. But we were to be whisked to the fifth floor dining room where our lunch sojourn begins.
While soup is such an essential starter to warm our stomach, at the same time it is to open up our appetite when it comes to savoring a Chinese feast, Cantonese to be précise. Long Teng’s aromatic morel mushroom chicken broth is second to none – a clear and light broth that is so flavoursome and delightful. An absolute great kick start to the dishes to come.
<水晶鮮蝦餃 Crystal Shrimp Dumplings>
In addition to choosing the seafood, we were quite keen to start off with a few dim sum, as this is also a signature of theirs delicately crafted by their in-house chefs freshly made a-la-minute by delivering the freshest flavour.雞湯小籠包 Chicken Soup Xiao Long Bao and the 水晶鮮蝦餃 Crystal Shrimp Dumplings would be the most ideal mouth-full bites to begin with the Yum-Cha culture as a snacker. Both were delicious and the flavours were close to its authenticity and redolent of traditional Chinese dim sum as served despite our main focus is to sample their big menu.
Thick slices of duck breast are well laid out in a half moon shape and garnished with edible flowers and cilantro as well as homemade spicy chili oil for dipping. The tender breast meat is not as salty as the name suggests which is a blessing but with a well-balanced hint of saltiness to savour.
Sliced tender beef topped with plentiful garlic and chilli and special sauce exudes a good kick on the palate. Extremely tasty despite lacking the numbness used of Sichuan peppercorn yet quite a standout dish for the appetizer selection.
Well presented with stacked of soft boneless chicken overly poured with the Sichuan spicy sauce. The highlight of this dish genuinely comes from its very own recipe of spicy Sichuan sauce where every chef has their very own version to salivate your palate. As the name suggests in Chinese for its pungent spiciness and numbness on the palate with each bite of the chicken that leaves you wanting more and more which made this dish so popular in demand in most Chinese restaurants. Unfortunately, Long Teng’s version failed to deliver such authentic taste and the sauce was rather uninteresting, flat and even a little sweet by not bringing out the best from such a reputable dish.
We gave another go by ordering another chicken appetizer dish since the previous Spicy Chicken Sichuan Style did not satisfy our palate as much as it should be. The same soft and tender boneless chicken is used and nearly the same presentation by stacking up the chicken on a bigger shallow plate, topped with aromatic shallots and ginger garlic sauce which is quite pleasant and harmony in taste. A total comfort food for all ages on the palate is delivered.
Fang Xing – one of Long Teng Seafood Restaurant’s managers took the liberty to order us the fresh catch Boston Lobster from their live aquarium tank. While seafood dining is one of their specialties and highlights in here, Fang insisted us not to miss out such a signature dish among many others and had it wok-fried with their in-house homemade secret recipe XO sauce to compliment such abundant and tender meat. It was the perfect presentation and while it was the smaller portion yet it had so much flesh to enjoy and definitely great value for money. The accompanied ingredients work-fried together with the lobster such as lily bulbs, onion and snow peas that utterly soaked up the XO sauce are another highlight for this dish. A must-order!
Two giant mantis prawns nearly a grown adult’s arm length was deep-fried then work-fried in high heat and high speed to absorb the flavour of the accompanying ingredients and seasoning. As fresh as it tastes and best to enjoy with your hand and eventually has the last taste from your fingers licking good.
Easily more than 20 pieces of butterflied prawns opened up and aligned beautifully on a large oval plate sitting on a bed of garlic soy sauce and vermicelli which is in fact glass noodles were used ideally. This small size prawns are known for thier light springy flesh with a hint of sweetness in taste and best to blanch as whole or steamed. The shrimps soaked up the entire tasty garlic soy that enhanced its flavour as well as the vermicelli, which is always the highlight for this dish.
The hammour (grouper) is very authentic Cantonese style – perfectly steamed with ginger and dressed in light soy sauce and topped with refined julienned spring onion which is such a delight to enjoy by its own or over a bowl or steamed jasmine rice. The entire fish was beautifully presented and it is just picture perfect in every way and absolutely delicious, with the meat just falling apart at the touch of a chopstick but still firm in texture. A full score!
As the name suggests in Chinese, it is derived from an infamous and iconic Jiangxi dish which was later made popular in Taiwan – San Bei Ji where chicken was used instead of duck for its distinctive, aromatic scents and smoky flavour. Three sole ingredients cannot do without by making this triumphant dish a champion, are the thick soy sauce, rice wine (some would substitute with sesame oil) and fresh basil leaves. Woefully, none of these had it on this duck version and not to say the duck was awfully tough and lacking in flavour (no matter which sauce it was cooked with and yet not well absorbed for its essence). Despite its generous portion, this dish did not hit the mark from our perspective.
Work-fired string beans in high heat were delicious and expertly cooked for the smoky flavour with the right amount of heat on the tongue.
A very large portion (family size) of silken tofu with diced seafood (shrimps, cuttlefish) served on a hot and sizzling iron-cast plate and topped with Japanese dried fish flakes. Watch the “dancing” tofu and fish flakes move against the high heat while it is brought to the table. This is a superb dish and the perfect comfort food.
It smelled so good when it arrived at the table and once the clay pot lid opened, it continued to wow us, as it tasted so good and the rice was perfectly cooked, fluffy and glistening grains that separated. So delicious and moreish!
Three pieces of fragrant layering Osmanthus & Coconut Jelly was ordered by another manager, Robert who insisted us to have a sweet ending after a lavish feast. This classic lighthearted dessert that freshens the palate with clean and delicious flavours does not disappoint.
These a-la-minute egg tarts may take 20 minutes to deliver to the table but is certainly worth the wait. Lightly baked with the flakiest of pastry comes with a creamy egg mixture in the centre. One of the best very best we have had in a long while.
The restaurant was buzzing an hour after opening which is testament to the value and quality of the food. What was not to like? Eminently, we were quite impressed with the quality of the food, the speed of service and never felt there was too big a gap or too much came at once as we requested to only bring three dishes at a time which was observed. Long Teng Seafood Restaurant is truly an absolute gem if you are in search of that authentic Chinese flavour especially in this region or just Dubai alone. With the inherited traditional dishes, they strive to deliver the most desirable flavours to satisfy your home food cravings with a nouvelle touch. They have nailed it!
Design & Decor: 5/5
Food & Beverage: 4/5
Value For Money: 4.5/5
Ground Floor, U-bora Towers,
Building #3, Al Abraj Street,
Business Bay, Dubai
United Arab Emirates
Tel: +971 04 241 1666
Reviews are based on actual day of visit and experience. mylifestylenews reserves the right of final decision in case of any disputes. All images are photographed by mylifestylenews team without any photoshop enhancement and are the property owned by mylifestylenews unless otherwise stated.
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