Posted by Sarah Nossy on 14th May 2019.

Long Yin is ancient when it comes to Dubai years. It first opened its doors in 1989 with just 40 covers. Fast forward to 2019, 30 years later (props for it still being opened) it's actually increased in size and now has an outdoor terrace with the total covers now sitting at 120.

Restaurant manager, Peter Fernandes along with Executive Chef George Kam Fai Chee (who joined the team in 2004) make the ideal team serving up some spicy Szechwan specialities along with traditional Cantonese cuisine.

Not only is the restaurant licensed for alcohol, they also serve pork, have free valet parking and free wifi.

Long Yin is classified as a casual dining restaurant however you could have fooled me. It's white lined tablecloths, dim lighting, dark wooden furnishings and the addition of a hot towel pre and post meal all scream fine dining to me.

Their selection of dim sum is impressive and comes served in either 2 or 4 pieces and is quite reasonably priced compared to my hometown, Sydney.

Favorites were the plump prawn har gaos topped with fish roe and the pan fried juicy chicken dumplings. The Xiao Long Bao wrappers wasn't quite on par with Din Tai Fung however they were filled with pork mince instead of chicken which is rare to come by in Dubai. We also ordered the pork buns, fluffy white baos stuffed with a char sui shredded pork inside as well as the crispy pork belly which comes with a side dish mixed with vinegar, soy, onions and green chilis. Naughty but delicious.

The steamed hammour with soy, ginger and spring onion was super soft and was ordered alongside a dish of saut'ed broccoli with black mushrooms and oyster sauce as well as a greasy "yong chow style" fried rice packed with chicken strips and shrimps.

The saut'ed striploin beef with slices of shallots was a winner however after a lot of dumplings this, along with some other mains, ended up as a take-away.

A round of oolong tea helped us to digest the heavy lunch but also assisted in making room for the coconut jelly and mango pudding we managed to push in for dessert.

Bookings for this popular Asian eatery are essential. I visited on a Saturday and the restaurant was full come 3pm. Families with children are welcome and they have high chairs too. I've already re-booked for my next visit.

Reservations can be made by calling 04 7022455.

More Stories