The Place Tucked along Outram Road, Long Ji Zi Char is one of those classic neighbourhood zi char spots in Singapore which has been on my to go list for the longest time. The restaurant does not rely on flashy interiors or trendy plating to keep its regulars. The overall experience here feels unapologetically old-school Singaporean. Tables are packed close together, service moves at a brisk pace, and the indoor tables also overspill to the outdoor space at the front and back of the restaurant.  

I sat at the outdoor section at the back of the restaurant which is quite a one-of-a-kind back alley vibes uncommon in modern Singapore.  

The Food It is an extensive Zi Char menu, where Long Ji’s Signature Crab Bee Hoon (seasonal price) remains the undisputed star of the menu. Unlike the lighter, milkier versions found elsewhere, Long Ji’s rendition leans towards a richer and more savoury broth packed with crustacean sweetness. The bee hoon soaks up every bit of the intensely flavourful stock, resulting in strands that are incredibly satisfying with each mouthful.  

The crab itself was fresh and meaty, though prices can climb depending on the size selected. Still, it is easy to see why many regulars return specifically for this dish. For reference, what I had cost S$189. 

Another standout for my table was the Shrimp Paste Chicken (S$26/medium) aka ‘Har Cheong Gai’. The prawn paste marinade was punchy without being overly salty, while the chicken remained juicy beneath its crisp golden exterior. There was a satisfying depth of umami which made it dangerously addictive, especially when eaten piping hot. 

The Fermented Pork Belly (S$19/small) is another dish which is not so common in Zi Char restaurants anymore. This version is quite decent where the tender pork slices go well with the accompanying chilli sauce.  

If you love your shell dishes, the Cockles (S$17/small) and Fragrant Stir Fried Clams (S$17/small) are some of the must orders here.  

An easy snack to share is the Golden Corn (S$18/small) which is crazily addictive.  

For vegetables, the stir-fried greens like the Green Dragon Vegetables (S$20/medium) provided a necessary balance to the heavier dishes. Simple though they were, the vegetables retained a good crunch and benefitted from that familiar smoky wok aroma which defines good zi char cooking. 

For carbs, I love the Yangzhou Fried Rice (S$15/small) which has a strong wok-hei flavour. 

As for dessert, I had something interesting and unexpected from a Zi Char restaurant – Deep-fried Ice Cream (S$3/each). You can choose different flavours like chocolate or strawberry ice cream which is encased in a golden crisp batter.  

Rants While the food impressed overall, do expect a typical zi char dining environment. Service can feel slightly hurried during peak hours. Parking around the area may also require some patience.  

Will I Return Again? Long Ji Zi Char succeeds because it stays true to what good zi char should be — bold flavours, comforting dishes, and food best enjoyed communally. It might not be the most refined dining experience in Singapore, but for satisfying wok-fried classics and one of the more memorable crab bee hoon dishes in town, it remains well worth the visit. 

Long Ji Zi Char  
253 Outram Road 
Singapore 169049 
Tel: +65 9790 5682 

Opening Hours 
Monday to Sunday: 5pm to 10.30pm 

Ranted by The Ranter