Tung Lok Signatures, The Central
Ernie was back in town for a bit so we met up one night for dinner. Ry joined us for dinner as well. Although I'm closer to Ernie, I've known Ry for a longer time. We used to sleepover at each other's places for Southpark marathon sessions. I only found out years into my friendship with Ernie that both Ry and him are childhood friends and regularly play soccer together. It's amazing how small Singapore is huh? I'd venture to say that it's a maximum of 4 degrees of separation amongst the people living on our tiny little island. Whenever I make a new friend, I always find out that the new friend is a long-time friend of another long-time friend of mine. Has that ever happened to you?
I haven't seen Ry for a while, so it's always fun to catch up. And being updated about Ernie's exploits in Hongkong is always interesting, to say the least.
We started off with the Deep Fried Silver Bait with Seven Spices ($7). This was fragrant, crispy and very addictive.
The Braised Fish Maw Bisque ($14), with sliced mushrooms, freshly shredded crabmeat in a thick seafood-based bisque, was so yummy that although I only ordered a portion of it for myself, the rest promptly ordered one for themselves too.
The Poached Seasonal Vegetables with Three Kinds of Eggs ($18) was nicely delicate.
We also ordered the Sauteed Diced Beef with Wild Fungus and Black Pepper ($24). Tender juicy beef cubes covered in a sticky sweet and spicy black pepper sauce.
The Braised Star Garoupa served in Hot Stone Pot ($38), with beancurd skin and shimeiji mushrooms, was fresh but terribly tiny in portion. The head of the fish was used, not the body.
The Braised Homemade Beancurd with Wild Fungus and Conpoy Crisps ($20) was amazingly smooth and soft. We really loved this.
The Hokkien Fried Rice with Conpoy and Dried Seafood ($22) was unexpectedly brilliant. Copious amounts of luscious brown gravy was slathered over the rice dish. Generous toppings of diced chicken, dried scallops, prawns and mushrooms completed the lovely concoction.
Tung Lok Signatures
The Central #02-88
6 Eu Tong Sen Street
Tel: 6336 6022
Opening Hours
Lunch: 11.30am to 3.00pm (Mon to Sat); 11.00am to 3.30pm (Sun & PHs)
Dinner: 6.00pm to 10.30pm (Daily)
Website: www.tungloksignatures.com/
I haven't seen Ry for a while, so it's always fun to catch up. And being updated about Ernie's exploits in Hongkong is always interesting, to say the least.
We started off with the Deep Fried Silver Bait with Seven Spices ($7). This was fragrant, crispy and very addictive.
The Braised Fish Maw Bisque ($14), with sliced mushrooms, freshly shredded crabmeat in a thick seafood-based bisque, was so yummy that although I only ordered a portion of it for myself, the rest promptly ordered one for themselves too.
The Poached Seasonal Vegetables with Three Kinds of Eggs ($18) was nicely delicate.
We also ordered the Sauteed Diced Beef with Wild Fungus and Black Pepper ($24). Tender juicy beef cubes covered in a sticky sweet and spicy black pepper sauce.
The Braised Star Garoupa served in Hot Stone Pot ($38), with beancurd skin and shimeiji mushrooms, was fresh but terribly tiny in portion. The head of the fish was used, not the body.
The Braised Homemade Beancurd with Wild Fungus and Conpoy Crisps ($20) was amazingly smooth and soft. We really loved this.
The Hokkien Fried Rice with Conpoy and Dried Seafood ($22) was unexpectedly brilliant. Copious amounts of luscious brown gravy was slathered over the rice dish. Generous toppings of diced chicken, dried scallops, prawns and mushrooms completed the lovely concoction.
Tung Lok Signatures
The Central #02-88
6 Eu Tong Sen Street
Tel: 6336 6022
Opening Hours
Lunch: 11.30am to 3.00pm (Mon to Sat); 11.00am to 3.30pm (Sun & PHs)
Dinner: 6.00pm to 10.30pm (Daily)
Website: www.tungloksignatures.com/
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