It's been a while since we last had dim sum for lunch. Tung Lok Signatures, in my view, offers the best of the Tung Lok group of restaurants. I mean, the restaurant's garnered an impressive number of culinary awards and is consistently on the "Best of" lists, so it's not just me who feels that the food's good.
We like the dim sum here, and feel that the standard of the dim sum's on par with that of Hua Ting and Wah Lok. Of course, as with most delicious food at upscale restaurants, the food's consequently pricey.
We started off with the Deep Fried Beancurd Skin Rolls with Shrimp ($4.50), the beancurd skin was fried to a crisp golden crust, be-ribboned with a seaweed strip, while the fresh prawns inside remained juicy crunchy and succulent.
The sunny yellow hue in the Century Egg Porridge with Duck ($4.80) is from the yolk of salted duck egg swirled into the porridge.
The porridge was smooth, gruel-like and flavoursome, and the duck was fresh and moist, with nary a gamey taste.
The Steamed Pork Dumplings ($4.50) were one of the best we've had, bouncy, juicy and succulent, with fresh diced prawns mashed with minced pork and some mushrooms for variety and texture.
The rice roll layers in the Steamed Cheong Fun with Char Siew ($7) were delightfully thin, almost translucent, and tender barbecued pork interspersed throughout the rice roll. The only bad thing about this was the liberal lacing of spring onions in the rice rolls. We ended up tearing into this and eating a very deconstructed version of the rice roll.
The Steamed Turnip Cakes with Preserved Waxed Meat ($3.80) had a very homestyled appeal to it. The cakes were soft and moist, laced with crunchy turnip strips. I particularly liked the Chinese preserved sausages that were properly re-hydrated and fried till its oil content is released, so it was especially tasty and chewy.
Tung Lok Signatures
The Central #02-88
6 Eu Tong Sen Street
Tel: 6336 6022
Lunch: 11.30am to 3.00pm (Mon to Sat); 11.00am to 3.30pm (Sun & PHs)
Dinner: 6.00pm to 10.30pm (Daily)