Long Phung Menu

Long Phung is a mid-budget Vietnamese restaurant and the menu prices show it. One honest caveat first: the restaurant publishes no official price list online, so every figure below comes from recent food guides and diner reports, with dates attached. Prices have crept up over the years, the pho dac biet was $8 to $8.90 in earlier reports and $11.90 in a mid-2026 review, so treat older figures as ballpark and the newest ones as current. The price on the wall menu at your outlet is the final word.

The shape of the menu: noodle soups are the core and sit in the $7 to $12 band, dry noodles and rice plates land in the same zone, and the extras stay cheap. A meal for one, a bowl of pho plus an iced coffee, lands around $12 to $16. Per their own description, a person typically spends $5 to $18, and there is no GST and no service charge, which knocks a couple of dollars off what the sticker price would suggest at a mall restaurant.

Put a $20 note on the table and here is what it buys you. The pho dac biet at about $11.90 and a ca phe sua da at about $4, that is $15.90 for the classic one-two punch, with change for the bus. Or skip the coffee, take the bun bo hue at about $8.50 plus a goi cuon at $7, and you are at $15.50 with a very full stomach. Few Vietnamese spots in central Singapore still let you eat this well for under $20. This is one of them.

Pho is the reason most people walk in. The broth is the selling point: beef bones simmered low and slow into a clear, amber stock that reads clean rather than heavy. Bowls arrive with the standard Vietnamese herb plate on the side, bean sprouts, basil, lime, so you finish the bowl yourself at the table. The specialty is the pho dac biet, the combo bowl:

The price jump on the pho dac biet is worth noting honestly: diner reports had it at $8 to $8.90 through about 2025, and the mid-2026 figure is $11.90. That is a real increase, not a reporting quirk, and it tracks with the general rise in food costs. It is still the bowl to order, it is just no longer the $8 bargain it once was. The pho ga at the older $7 is likely higher now, so check the wall menu.

The menu goes well beyond pho, over thirty dishes in total, and this is where regulars differentiate themselves from first-timers. The standout is the bun bo hue, a Hue-style spicy beef noodle soup you genuinely cannot find at most Singapore Vietnamese spots. The hu tieu bo kho, spicy beef stew, is the other house specialty, and it comes with noodles or with a baguette for dipping:

The bo kho with the baguette option, $10 per a Burpple report, is a sleeper pick: crisp-crusted bread with a soft interior that soaks up the rust-coloured stew. The hu tieu kho, the dry noodle with prawn and quail egg, is a regulars’ order that does not get the spotlight it deserves. If you only eat pho here, you are eating maybe a third of what the kitchen does best.

Not everyone wants noodles. The rice side of the menu runs on grilled meats over broken rice, the Saigon staple, plus stewed dishes with white rice. The com suon, grilled pork chop rice, is listed among the must-try dishes and it photographs like a dream, char-grilled lemongrass pork over rice with pickles. There is also a com tam broken-rice line and stewed pork with rice:

Fewer verified prices exist for the rice plates than for the pho, so check the wall menu before ordering. The pattern of the restaurant suggests they land in the same $7 to $12 band as everything else.

No Vietnamese meal starts without something to share. The goi cuon, fresh rice-paper rolls with shrimp, pork, lettuce and vermicelli, is the mandatory opener, and the hoisin-based dipping sauce with crushed peanuts is part of the experience. The cha gio are the fried counterpart, crisp rice-paper skins around a minced pork and vegetable filling, and the goi xoai green mango salad is the bright, sour counterpoint:

Honest note on the cha gio: the mid-2026 figure of $12 is steep next to the older $7, so confirm at the counter. The goi cuon also comes in a larger 6-piece size for about $10.50 in older reports, worth knowing if you are sharing. The ga vien chien, sometimes called member chicken, is the beer-friendly pick, crispy outside, tender inside.

This is the part of the menu most visitors miss, and it is the most Vietnamese part of all. Long Phung does Saigon-style shellfish: cockles stir-fried live over high wok heat with garlic and chilli, served with the classic salt-pepper-lime dip, plus a tamarind variant. There are shellfish steamed with lemongrass and a Vietnamese-style hotpot on the menu too, the kind of food that turns dinner into an event:

The cockles are best ordered as a shared table dish with a cold drink, they are a staple of street-side seafood drinking culture in Saigon and this is one of the few places in Singapore that does them properly. One honest caveat from diner reports: the crab dishes get mixed reviews, with some diners finding the crab meagre for the price. The cockles and the hotpot are the safer seafood bets.

Vietnamese coffee is not a side note here, it is half the reason to come. The ca phe sua da arrives the traditional way, dark robusta dripping slowly through a metal phin filter over ice, sweetened with condensed milk. Rich, chocolatey, intensely strong. Hot drip coffee comes the same way without ice. Beyond coffee there is tamarind juice and a range of Vietnamese-style drinks:

The $4 coffee is the correct ending to any meal here, and at that price it is arguably the best value on the menu. If you want it weaker, ask, the default is strong enough to keep you up past midnight.

Two outlets. The original sits on Joo Chiat Road, the stretch locals call a little piece of Saigon, and the second opened in Chinatown in early 2023. Both run the same kitchen philosophy. Hours reported across guides hover around 12pm to 10:30 or 11pm daily, so plan for lunch or dinner, not breakfast:

The Joo Chiat shop is the one with the atmosphere: a corner shophouse, open front, A4 dish photos on the walls, Vietnamese music, and the queue at 2pm that reviewers keep mentioning. Go for a late lunch or early dinner to dodge the worst of the wait. The Chinatown outlet is the easier option if you are in the city centre, same food, less of a pilgrimage. Payment-wise, guides list cards and NETS, but older diners still report cash-only days, so keep some cash on you to be safe.

For outlet-by-outlet directions, hours and transport, see our Long Phung Near Me guide.

There is no published Long Phung delivery service with its own menu, fees and hours, so set expectations there. The practical route is the major food delivery apps, GrabFood, Foodpanda and Deliveroo, where the restaurant is listed and you can order the core menu to your door. Coverage and delivery fees vary by outlet and distance, so check the apps for live figures. Takeaway from the counter is always an option and the food travels well, pho packs best when the broth goes in a separate container. For the full breakdown, see our Long Phung Delivery Menu guide.