One of Singapore’s longest-running seafood establishments, Long Beach prides itself on having invented the city’s iconic black pepper crab dish. Using fresh and meaty Dungeness crabs, the “OG” version delights the senses in more ways than one, from the fragrant aroma of freshly cracked black pepper, to the sweet, succulent crab meat dressed in piquant peppery sauce. Try also the restaurant’s rendition of steamed razor clams, which arrives piping hot, fresh from the steamer. A generous mound of minced garlic and vermicelli is doled out over the shellfish, adding a savoury and crunchy bite to the firm and naturally sweet clams. While Long Beach is a seafood specialist, its extensive menu features plenty of non-seafood options too. The Irish roast duck is particularly well done, with crispy skin juxtaposed against perfectly moist and tender fowl meat.