Tung Lok Signatures, The Central
We were both feeling under the weather and so we skipped the gym and went to Tung Lok Signatures at The Central instead for an early dinner. I was craving their cheerfully-hued fish maw bisque. Besides this Tung Lok outlet, Long Beach King is the only other place I know that has this lovely and comforting soup.
We started off with the Sauteed Star Garoupa Fillet with Greens ($32), which was light and delectable. The fillet was fleshy, firm and fresh, and contrasted well with the crunchy textures of the sugar snap peas and peppers.
The Braised Fish Maw with Beancurd and Crab Meat ($22) is the kind of Chinese dish CC would probably like. There was nary a hint of oyster sauce or soy sauce, much less MSG. This was very delicate, almost plain-tasting, so the clean and clear flavours of fish maw, egg whites, crab meat and beancurd were the central focus of the dish.
The Poached Baby Cabbage with Dried Prawns and Sprout Mushrooms ($18) was another very light dish. Cabbage was lightly stewed in a clear vegetable stock, with dried shrimp and ginger infusing fragrance and flavour to the vegetable. I liked nibbling on the crispy battered enoki mushrooms.
Ahh, the Braised Fish Maw Bisque ($14), with dried scallops, sliced Chinese black mushrooms, enoki mushrooms, and freshly shredded crabmeat in a thick creamy roe infused bisque. This was thick and full-bodied without being starchy or heavy.We both had 2 portions of this yummy soup.
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/
We started off with the Sauteed Star Garoupa Fillet with Greens ($32), which was light and delectable. The fillet was fleshy, firm and fresh, and contrasted well with the crunchy textures of the sugar snap peas and peppers.
The Braised Fish Maw with Beancurd and Crab Meat ($22) is the kind of Chinese dish CC would probably like. There was nary a hint of oyster sauce or soy sauce, much less MSG. This was very delicate, almost plain-tasting, so the clean and clear flavours of fish maw, egg whites, crab meat and beancurd were the central focus of the dish.
The Poached Baby Cabbage with Dried Prawns and Sprout Mushrooms ($18) was another very light dish. Cabbage was lightly stewed in a clear vegetable stock, with dried shrimp and ginger infusing fragrance and flavour to the vegetable. I liked nibbling on the crispy battered enoki mushrooms.
Ahh, the Braised Fish Maw Bisque ($14), with dried scallops, sliced Chinese black mushrooms, enoki mushrooms, and freshly shredded crabmeat in a thick creamy roe infused bisque. This was thick and full-bodied without being starchy or heavy.We both had 2 portions of this yummy soup.
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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