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Celebrity Chef Opens Restaurant in Clarke Quay

Mr Francis Chong joined Long Jiang group in 2017 with the aim of serving delicious food to the public as well as achieve an excellent brand of the company. His main objective is to improve the food quality and bring the restaurant to the next level. And these are the dreams of this renowned chef who is the President of Chinese Cuisine Society Singapore for 2 terms running.

Long Jiang Classic Noodle and Congee House is located in Singapore’s prime entertainment district, Clarke Quay. Besides clubbing, night owls can now find a restaurant that provides affordable and delicious Teochew and Nanyang food in the wee hours.

Spanning 2650 square feet that includes an outdoor dining area, this restaurant sits up to 116 people which is suitable for any family occasions and corporate dinners.

Chef Francis Chong has almost 30 years of experience and has the skills to dish up an extensive palate in Chinese cuisine. Operating from 11am – 2.30pm and 5pm – 4am daily, night goers can head down to Long Jiang Classic for good food that includes seafood, noodles and congee dishes.

There are also child-friendly beverages on its menu such as Popcorn Frappe and Chendol Frappe to satisfy their sweet tooth.

Long Jiang Classic Noodle and Congee House is under Long Jiang Culinary Pte Ltd, which is the sole caterer to Singapore Turf Club. Its other brands include Long Jiang Chinos, Hops & Belly and Jalan Petaling Famous Malaysian Food Street.

What is your name and age, are you local?

I am Francis Chong, 46 years old and a Singaporean PR.

What makes your business or dishes different from others?

We have a private kitchen to cater to guests who may request for special tailored menus in advance and these items would not be found on our menus.

Why is your shop named as such?

The name was adopted from a mooncake retailer whose brand is very popular in Singapore hence we decided to take on its name.

When was it first established?

In November 2017.

What are your signature dishes?

Nutritional Crocodile Broth; Smoked Duck; Pan fried Stuffed Aubergine with Abalone Sauce; Signature Ocean Treasures Porridge that has ingredients like live prawns, clams, mud crabs and dried scallops.

What is your favourite local food?

Laksa and Fried Kway Teow.

What is your secret to keeping customers coming in?

The fresh ingredients, reasonable prices, the good taste and quality of service.

Why did you decide to pursue a career in food business?

I started as a kitchen helper when I was 16 years old in Malaysia and owned my first restaurant to pursue my dreams.

What has been your greatest professional success and biggest setback?

To be the President of Chinese Cuisine Society Singapore and able to travel the world to exchange cooking tips with professionals all over the world.

I received negative feedback about my cooking skills in 1998. However, I took it as a  learning step to better my skills.

What is your comfort food?

Prawn Noodles Soup.

Do you cook at home?

No.

Where is your favourite overseas foodie destination?

Hong Kong for its Roasted Goose, Dim Sum and Wanton Noodles Soup. I learn through eating different food for my culinary skills.

What are your day-to-day responsibilities as an owner?

To check the quality of food, communicating with guests about their expectations for food served, and daily preparation for the day to day cooking.

What have been some of your most successful promotions, how are they originated?

We engage an in-house promotion on our Signature Ocean Treasures Porridge with a complimentary drink at a 10% discount.

What are the steps to becoming a restaurant owner?

You need to know the type of food to sell, its suitable pricing according to your location and customers’ needs.

What do you think of the current market now?

Market is not good now, maybe due to bad economy. Thus our restaurant set our price lower.

How do you think it will be in the next 10 years for your brand?

I look forward and hope that my brand “Long Jiang” will be a global brand worldwide. I go overseas often to get ideas and inspiration about new food and dish development.

What would your last meal be?

Roasted Goose.

 Long Jiang Noodle and Congee House

龙江

Address: 3 River Valley Road #01-16, Clarke Quay Block B Singapore 179021
Opening hours: 11am – 2.30pm and 5pm – 4am daily

Tel: 62663323

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