Long Ji Curry – Fusion Zi Char in Chinatown Complex

A new fusion zi char stall has popped up in Chinatown Complex, and there is a  funny story behind it. The stall was supposed to be selling Indian cuisine but chef-owner Dickson thought it’ll be great to expand the menu, given his wealth of experience in many cuisines. Some cuisines that he had been trained in include Indian, Chinese, Western, Thai and Indonesian.

Thus, the eureka moment for him was to turn it into an Indian zi char stall! “Versatility is key when it comes to standing out from the crowd,” Dickson said. While the concept might be a little confusing at first, you’ll get it when you have a taste of his food.

We got the Famous Curry Fish Head ($22), Mee Goreng ($5), Thai Style Kang Kong ($8) and the Crab Meat Omelette ($12) and a plate of rice.

First up, the signature Famous Curry Fish Head. It was a really huge portion and it’s great for sharing. The fish head comes in a huge oval plate with lots of curry, along with some tau pok, lady’s fingers and long beans. If you’re wondering… it’s Chinese-style curry fish head.

The creamy and thick curry packed a punch as the flavours of the spices were strong. It was not the super spicy kind, but still stung a little! The fish head was well cooked and getting the meat out was easy. The curry went really well with just a bowl of simple plain rice!

Next, my personal favourite – Mee Goreng. As we’re sharing a lot of things, we got the $5 portion that’s usually for 1 pax as a regular meal. There is also the $8 portion available suitable for 2 to 3 pax. This mee goreng was really spicy, but really shiok at the same time! If you can’t handle spice, I would recommend that you have a drink with you as you eat. The dish consists of bean sprouts, sotong and prawns.

Dickson shared that it is a fusion of three cuisines in this one dish. Indian food with Indonesian spices and sauces with Chinese hokkien mee noodles. No wonder. This fusion-ish food hits the jackpot for me. I would highly recommend that you give this a try if you love spicy food!

The other dishes we had that were good for sharing were the Crab Meat Omelette and the Thai Style Kang Kong. They were both very evidently from Thai cuisine.

The crab meat omelette looked quite grandiose with a whole lot of crab meat covering the omelette. The crab meat is made from real fresh crabs that Dickson procures from the market. However, the meat was quite dry. Thankfully, the omelette was pretty good. It had a slight crisp to it and tasted like egg floss, with a fragrance of oil in the aftertaste. I wished that the omelette was much more substantial and gave more of the eggy taste. Though, that’s just a personal preference.

And lastly, the Thai-style kang kong. It’s really not bad at all, and worth a try! If the queue’s too long at Nakhon, you can consider getting it from here. It was spicy, and not too salty which makes it a good vegetable option!

The other dish that is highly recommended by Dickson was the Seafood Fried Rice ($5) in Din Tai Fung (DTF) style as he learnt it from his friend who is a chef in DTF. I guess there’s only one way to find out if it’s really like DTF’s seafood fried rice if you’re curious.

MissTamChiak.com made an anonymous visit and paid its own meal at the stall featured here.

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