4 Macclesfield Street
London W1D 6AX
020 7287 0288
We’ve been to Leong’s Legend when it first opened. At that time, the food was pretty bad; however, they provided us with one of the better services you could get in Chinatown. Today, the food has improved dramatically, and it has found a niche – selling Taiwanese food, which is something you cannot find elsewhere in Chinatown – kudos to them for that. However, we’re sorry to say that their service has gone seriously downhill. You’ll never find a waitress who’ll smile at you at Leong’s Legend. It’s as if they’re just doing their rounds, waiting for their shifts to end, and are upset by the fact that you’re there to give them more work to do.
But back to the food, since that’s the real reason why we keep going back there despite the poor service. Most of the dishes at Leong’s Legend are pretty good, and we order them all the time we’re there. Today, our friend C came down from Oxford, and we went over to Leong’s Legend for lunch.
For dim sum, they do a very good Char Siew Sou (baked char siew puffs). The pastry is flaky and buttery, and there is a very nice glaze on top of each puff. The char siew in the puffs is also very good, and though it could do with much more filling than pastry, this is still very good.
Their Xiao Long Bao (steamed pork dumplings) used to be pretty bad, but the ones we had today were better than average. The skin of the dumplings was still too chewy and thick, but they contained a lot of delicious soup in them. Our main complaint though, would be that when they place the dumplings in the steamer they pack them too closely, so that the skins of the dumplings touch each other, hence when you pick them up they’ll tear easily and you’ll lose the soupy goodness in them.
Their Siew Mais and Har Gaos are about average, but for the price you’re paying, it’s great value for money. Their fried turnip cake is actually one of the better ones around we feel, though it’s very strange why this dish always arrives last, very much later than all our other dishes. Surely frying these 3 pieces of turnip cake shouldn’t take much longer than making a plate of fried noodles!
We had the century egg and pork congee today, and boy was it bad. It was utterly tasteless, and even the addition of soya sauce couldn’t save it. The congee wasn’t the correct consistency, and it was too watery and lumpy, instead of being smooth as it should be.
We always order the bamboo sticky rice, and the fried glass noodles with pork. These 2 dishes we feel are the best dishes available in Leong’s Legend. The bamboo sticky rice was unfortunately a little bland on top, but it got much more flavorful once you got past the top layer. There’s always a generous portion of sticky rice in the bamboo container, and K absolutely loves this dish. Today we found a lovely big chunk of dried scallop in the rice, which was quite a delight!
The fried glass noodle at Leong’s Legend is also a very good dish. We love the addition of the little crispy dried shrimp in the noodles, and the whole dish is very tasty.
Today we decided to try something new, and we went for the fried noodles with beef in satay sauce. We were all pleasantly surprised by how tasty it was. There was a good amount of vegetables fried in the noodles, and the sauce was just the right amount to compliment the dish. We also love the vegetarian fried bee hoon, which we didn’t have today, but have tried on previous occasions. Our friend QJ commented that she could taste that the noodles were fried with a good amount of heat, and we agreed with her on that. In general, eating at numerous cze char stalls in Singapore in your lifetime trains you to be discerning in that aspect.
Overall, we hate the service at Leong’s Legend, but for the food, we don’t mind going back. They have a pretty limited dim sum selection, but it’s sufficient for our needs. The fried noodle dishes we’ve tried have all been pretty good, and they’re definitely unique in the sense that they’re very different in style from your typical Chinese restaurant in Chinatown, which serves Hong Kong Cantonese cuisine.