Tung Lok Signatures, The Central
The Tung Lok group, together with the Crystal Jade and Imperial Treasure chain, make up the "Magic Circle" of Cantonese restaurants in Singapore. I've always felt that while Crystal Jade and Imperial Treasure tend towards the classics, Tung Lok sets itself apart by being a little unconventional. This is made most obvious at Tung Lok Signatures, their fine-dining arm of restaurants. Most of their dishes here are made inventive with a slight twist of the typical Cantonese favourites.
We recently had dinner at Tung Lok Signatures, and discovered that they'd just revamped their menu. I like that there's some "rotation" in their menu so we don't get bored with their dishes, but I do miss a couple of their dishes.
Tung Lok Signatures now pairs the Sauteed Star Garoupa Fillet ($38) with asparagus and lily bulbs, instead of the one on the previous menu, which used sugar snap peas. Strictly as a matter of preference, I prefer the previous version. I'm really not a fan of asparagus.
A sprinkling of preserved vegetables imparts just enough flavour to the crunchy Wok-fried French Beans ($18) while minced pork lends texture.
The Braised Fish Maw in Thick Soup ($14) is now "Tan Jia" style, which tastes exactly like shark's fin soup but without the shark's fin, of course. I prefer the previous bisque-like version. While this was rich, smooth and yet delicate, I prefer the more rounded taste of the yellow bisque.
The current Braised Ee-Fu Noodles ($20) is now seasoned with Snow Fungus and Truffle Oil. We loved this, the heady, pungently fragrant truffle oil was incredibly luxurious and lovely when married with the soft textured noodles. Definitely a keeper compared to the one with sole fish on the previous menu.
The Braised Homemade Beancurd with Wild Fungus and Conpoy Crisps ($20) was one of the few dishes that remained from the previous menu.Soft, custard-like beancurd with a mashed spinach-base was slathered with a thick oyster sauce gravy, then topped with shimeiji mushrooms and shredded dried scallop crisps.
The Chilled Purple Rice Puree and Beancurd Pudding ($6) topped with vanilla ice-cream, had a soya bean curd base which differentiated this from the one with coconut ice-cream on the previous menu.This was commendable and made for a refreshing dessert, but we preferred the previous one.
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 recently had dinner at Tung Lok Signatures, and discovered that they'd just revamped their menu. I like that there's some "rotation" in their menu so we don't get bored with their dishes, but I do miss a couple of their dishes.
Tung Lok Signatures now pairs the Sauteed Star Garoupa Fillet ($38) with asparagus and lily bulbs, instead of the one on the previous menu, which used sugar snap peas. Strictly as a matter of preference, I prefer the previous version. I'm really not a fan of asparagus.
A sprinkling of preserved vegetables imparts just enough flavour to the crunchy Wok-fried French Beans ($18) while minced pork lends texture.
The Braised Fish Maw in Thick Soup ($14) is now "Tan Jia" style, which tastes exactly like shark's fin soup but without the shark's fin, of course. I prefer the previous bisque-like version. While this was rich, smooth and yet delicate, I prefer the more rounded taste of the yellow bisque.
The current Braised Ee-Fu Noodles ($20) is now seasoned with Snow Fungus and Truffle Oil. We loved this, the heady, pungently fragrant truffle oil was incredibly luxurious and lovely when married with the soft textured noodles. Definitely a keeper compared to the one with sole fish on the previous menu.
The Braised Homemade Beancurd with Wild Fungus and Conpoy Crisps ($20) was one of the few dishes that remained from the previous menu.Soft, custard-like beancurd with a mashed spinach-base was slathered with a thick oyster sauce gravy, then topped with shimeiji mushrooms and shredded dried scallop crisps.
The Chilled Purple Rice Puree and Beancurd Pudding ($6) topped with vanilla ice-cream, had a soya bean curd base which differentiated this from the one with coconut ice-cream on the previous menu.This was commendable and made for a refreshing dessert, but we preferred the previous one.
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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