Upon entering the restaurant, the enchanting ambience had been totally transformed into a simple, clean image, like any of other Tung Lok outlets. “Nevermind, we’re here for the food,” I consoled myself.
The moment I peeked into the modern Chinese menu, I was enticed by the colourful & vibrant pictures of the dishes. My thoughts were distorted & I’d to reorganize my original food orders.
The manager immediately came to our rescue. He suggested their signature double-boiled soups to begin with, but the “Tan Jia” Styled Braised Superior Shark’s Fin with Ham @ S$58/pax caught my attention & we decided to opt for the latter instead. After placing all our orders, we requested to be served asap as our stomach was getting impatient.
While we were waiting for the food to be served, my 1st order arrived in a huge bowl of crushed ice.
Lei Garden. Mmm.... I'm definitely gonna try making this at home.
Have A Glass Of Unbeetable Juice!
Orders came fast. In no time, our Peking Duck was served. The waiter asked how we’d like to “deal” with the duck meat, a usual question in most restaurants.
“You can use it to make a Fried Rice, stir-fry with vegetables at an additional S$10 or just cut up the meat at no extra charges. Otherwise, it’ll be a waste,” the kind-hearted waiter trying hard with his persuasion skills. No, it didn’t work.
He finally gave up after we told him we were there just for the skin. LOL! Verdict: Thin & crispy, just the way I like it. Comparable to other top restaurants.
Wow! The Fiery hot Shark’s Fin Soups had a grand arrival, bubbling in claypots “engulfed” in flames. I was already excited just by looking at them.
The stock was bland, like they’d forgotten to add salt. The aroma was absent too. Something was missing somewhere. It shouldn’t be the case especially with the presence of the Yunan Ham, which was supposed to bring out the tang. We were really disappointed especially when double-boiled soups are their specialties. The base stock should at least be there, right? Failed, a complete let-down!
Next on the table was the Winter Melon dish. I was thankful that this vegetable lifted our lousy mood once again. The delectable Melon was poached & served with Ham & Baby Spinach in Chicken Broth, with Wolfberries thrown in. Love it! The entire dish was fragrant & simply delicious. At just S$6/piece, it’s a must-try!
We’d no complaints on the speed, which was exceptionally fast for a fine-dining restaurant. However, with 2 out of 2 dishes below standard, I’m not sure I’ll return again. The other disappointing dish was the Baked Seafood Fried Rice @ S$22.
Tung Lok Classics
1 Tanglin Road
#02-18 Orchard Parade Hotel
Tel: (65) 6834 0660