“Hun yíng gung lín!” a warm greeting of welcome from the enthusiastic staff at Cinnamon Lakeside’s all-new, relaunched and revamped Long Feng. Now, Long Feng needs very little introduction; it has been one of Colombo’s coveted places for Chinese for quite some time with an unblemished reputation for consistently great food. But even the best restaurants occasionally need to liven things up.

In a highly competitive industry, constantly vying for the patronage of customers (especially the regulars), giving them something new and fresh is what keeps the best ones on top of their game. With its recent renovation, Long Feng has made sure to accomplish just that, preserving everything we loved about it while also introducing new elements to enhance the dining experience. From the moment you step into the restaurant, you can feel the vibrant energy and modern ambience that set the stage for a memorable meal.

The restaurant’s all new look pays homage to its name “Long Feng” which refers to the union of the Dragon and the Phoenix which is considered an auspicious symbolisation in Chinese culture. The sleek and contemporary new look is a fusion of traditional Chinese elements with modern touches, creating a visually stunning atmosphere. With the alluring glow of red lanterns and Chinese screens accentuated by a striking red and black colour scheme, Long Feng offers guests an intimate and immersive dining experience that celebrates both tradition and innovation.

The Long Feng menu has also been upgraded to match its redesign. The updated menu offers a delightful fusion of traditional Chinese flavours with contemporary twists, offering a wide range of options to cater to different palates. With Cantonese and Sichuan flavours dominating the new menu, Chinese master chef Zhang Hui is at the helm of the Long Feng restaurant, turning classic Chinese delicacies into exquisite fares through his master skills in showcasing the essence of traditional Cantonese and Sichuan cuisine. Chef Zhang Hui’s expertise in combining bold and delicate flavours create a unique dining experience at Long Feng.

From mouthwatering dim sum to fiery seafood and meats prepared Sichuan style, the menu is designed to satisfy both adventurous eaters and those seeking familiar favourites. Our dining experience at Long Feng started off with a round of drinks, their Tamarind Margarita a second contender to their incredible Lychee Mash, which we couldn’t get enough of. For appetisers, we helped ourselves to our choice from their array of dim sum, opting for Steamed Chicken Sui Mai and Seafood Fengyun Dumpling, and their Deep Fried Stuffed Crab in Shell, which is incredibly decadent and generously purist in their serving of crab meat, letting the salty, juicy crustacean shine through.

The main course was equally impressive, with dishes like their Hunan style Pork, perfectly characterised by bold, slightly tart, spicy flavours from fresh chillie peppers, garlic, and shallots. We also tasted their Meen Hoon with Prawns in Singapore style, Kung Pao Chicke in Szechuan style, Hot and Garlic Modha Fish and Wok-fried Oyster Tofu, accompanied by a mildly flavoured butter garlic fried egg rice that allowed us to appreciate the rich, nuanced flavours of the main dishes. The menu is particularly impressive, and we mentally tucked away dishes like Xinjiang style lamb with cumin chillie, pei pong tong crispy deep-fried lobster, chicken in lemon sauce and their variety of sizzling clay pot meals to try on another day. Overall, there was a lot to love about the newly relaunched Long Feng.

The restaurant’s modern and elegant decor created a welcoming ambience, while the attentive and friendly staff added to the enjoyable dining experience. The food was as good as we remembered, even better with the new menu items. The attention to detail and quality ingredients position Long Feng as one of Colombo’s top Chinese restaurants to watch out for. Whether you’re a fan of traditional favourites or looking to try something new, Long Feng offers a diverse menu
that caters to all palates. 

Pics By Pradeep Dilrukshana