To many Singaporeans the words `seafood’ and `Long Beach‘ are synonymous. While the Marina outlet is not much to shout about in terms of decor, the food is fantastic. Its signature black pepper crab, cooked using the original 1982 (my god that sounds so long ago) recipe (which requires the pepper to be first fried, ground, then blended with a spice stock, and in which the crab is immersed for 10 minutes) is the main draw here, and my top recommendation. Clams come perfectly juicy and plump in a spicy sambal sauce, and the geoduck sushi is firm and as fresh as you can get it (i.e. alive). If you are in the mood to splurge – go for the Alaskan King Crab: these crustaceans are brought in live daily, and their heavenly sweetness and thick, meaty legs make them probably my favourite seafood of all. You may call me a purist, or even a pedant, but personally I think the only place to eat king crabs is on the windswept coast of Wakkanai, Japan, where they are half the price, and pulled straight out of their icy waters. But hey, Singapore is as good as anywhere else, and even when ambitiously priced at $225 for a 2kg crab they are still worth shelling out for (no pun intended). On the whole, the price of seafood at Long Beach is competitive, with some seafood items offered at almost half of what is being charged elsewhere. Occasionally, due to the crowds, there is a tendency for some dishes to come to the table a bit over or otherwise sloppily cooked. However, if you order the crab this won’t be a concern – rumour has it that chefs who screw up cooking these expensive beasts get fed to them.