From the cornerstone restaurants lining the Asian District to the recent resurgence of sushi and izakaya spots, Oklahoma City’s Asian dining scene has long been rich and vast. And yet, there’s a sense of unexplored originality to the newest arrival in the Asian District, where ornate, gate-like doors open to reveal a world of new-school tradition at Ling Long.
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It bills itself as an Asian fusion restaurant, but the genre feels almost simplistic for all the artistry and ambition woven into every detail of the space, from the koi installations swimming along the ceiling and the intricate murals depicting the pastoral Chinese countryside to the depth of the menu itself, hitting all the high notes of familiar Chinese favorites while defining its own culinary path in a neighborhood known for pho and dumplings. The authentic novelty of it all begins with those first steps, through a portal-like doorway into a dining room outfitted with cozy booths, decadent artwork and even custom chopsticks branded with the restaurant’s name.
It’s all courtesy of Chef Chi, the chef/owner of Takaramono. After opening that Izakaya in the Plaza District last year, fresh after moving to OKC from New York, the Hong Kong native is quietly—but quickly—making a name for himself as a restaurateur to watch. As I dined at Ling Long, he even noted more Asian restaurants planned for the near future, including a hibachi and sushi concept for The Village. But first, he’s bringing some serious wow factor with Ling Long, delivering a dining experience that’s more atmospheric than anything else in the Asian District, while serving up some show-stopping dishes and desserts.
Drawn to OKC for its vibrant and growing community, Chi saw a gap in the local Asian dining scene—one that married authentic and affordable food with interior design. “Me and my partner designed the space,” he says, replacing the former Hot Pot Heroes with ceiling paintings, koi and bathroom doors designed to look like an Asian palace. “This is the whole concept; it’s kind of like a palace in Asia. It’s luxury, but we still offer affordable food for the city.”
Even the menu cover opens like palace doors, revealing dishes from China, Malaysia, Singapore and more. Along with pitch-perfect renditions of crowd-pleasing classics, like seafood-studded fried rice and sweet-and-sour pork served in a hollowed-out pineapple, you’ll find steaming crocks of rattan pepper and fish soup; cumin lamb skewers with mint jelly; and pork rib soup with dry squid and mushroom. Even something as recognizable as calamari, fried to a toothsome crisp under a sprinkling of salt and pepper, somehow feels revelatory and new. The desserts, in particular, are works of art unlike anything in town, Asian or otherwise. These include the Ling Long Blossom, a jasmine and matcha pudding medley topped with a beautiful milk blossom, and the Berry & Pandan Harmony, a blend of pandan and purple sweet potato jelly noodles swirled with soft mochi, red bean boba and fresh strawberries.
For Chef Chi, it’s all in the details, from the textures of the noodles and the aroma of the broths to the equally intricate—and wholly transportive—decor. And for hungry diners, Ling Long marks a new era in the Asian District.
