Tung Lok Signatures, Orchard Parade Hotel
Apologies for the extended silence. We've been caught up with life. Also, the laptop went on the fritz (again!), and thankfully, all it took was a hard reboot to kick it back into gear this time. On this note, I'm seriously considering replacing it at the year-end Comex Singapore. *hoping that threat scares lappie into submissive performance*
We haven't been to Tung Lok Signatures for some time now, and thought a return was in order. The branch at The Central at Clarke Quay is frequently jam-packed, so we headed over to its outlet at Orchard Parade Hotel for dinner instead.
I can understand why the Orchard Parade Hotel outpost was noticeably less populous. The food was a hit and miss. Service was excellent though, warm, efficient, and speedy.
I don't usually order Sweet & Sour Pork ($22), but we were with Ernie and he eats like a foreigner. Sweet & sour pork is a default order at any Cantonese restaurant. Tung Lok's version, contrasted with the tangy sweet of pineapples and peppery kick of coloured capsicums, was excellent. Thin batter, crisp fried, juicy pork, and a not-too-sweet glaze.
The Deep Fried Prawns with Salted Egg Yolk ($28) was a miss. This was dusted with milk powder that left a sickly aftertaste to the delicate shrimp.
The Tung Lok Signature Curry Prawns ($28), sided by fried buns, was sumptuous. Punchy, heady and robust, we mopped this up.
The Steamed Grouper Fillet ($48), swimming in a broth of chicken stock and Chinese wine, and jazzed up with ginger, shimeiji mushrooms, roasted garlic, and black fungus. This was middling and forgettable, especially in light of VLV's amazing rendition.
The Braised Chicken in Black Bean Sauce ($20), copiously laden with red onions, was comforting, hearty and delicious. A fail-safe dish here.
An oldie but goodie, the Braised Beancurd with Seafood in Claypot ($28) was exceptional. This was simplicity at its finest, a culmination of fresh ingredients and an awesome braising sauce.
Another must-try was the Hot Stone Pot Rice with Wagyu Beef ($28), which was like claypot rice amped up a million.
Ditto for the Crispy Rice with Crabmeat in Superior Stock ($32). It was a wonderful contrast of textures and delicate flavours.
The Braised Fish Maw Bisque ($15), coloured with saffron, is one of my must-orders at any Tung Lok Signatures outlet. Velvety and nuanced and rich in umami, this was absolutely smashing.
Signature Test Tube Juices ($3 each usual price) served with compliments were very handy in refreshing our palates at the end of a gut-busting dinner.
Tung Lok Signatures
#02-18 Orchard Parade Hotel
1 Tanglin Road
Tel: 6834 0660
Open daily from 11.30am to 3pm for lunch; 6pm to 10.30pm for dinner
Website: www.tungloksignatures.com
We haven't been to Tung Lok Signatures for some time now, and thought a return was in order. The branch at The Central at Clarke Quay is frequently jam-packed, so we headed over to its outlet at Orchard Parade Hotel for dinner instead.
I can understand why the Orchard Parade Hotel outpost was noticeably less populous. The food was a hit and miss. Service was excellent though, warm, efficient, and speedy.
I don't usually order Sweet & Sour Pork ($22), but we were with Ernie and he eats like a foreigner. Sweet & sour pork is a default order at any Cantonese restaurant. Tung Lok's version, contrasted with the tangy sweet of pineapples and peppery kick of coloured capsicums, was excellent. Thin batter, crisp fried, juicy pork, and a not-too-sweet glaze.
The Deep Fried Prawns with Salted Egg Yolk ($28) was a miss. This was dusted with milk powder that left a sickly aftertaste to the delicate shrimp.
The Tung Lok Signature Curry Prawns ($28), sided by fried buns, was sumptuous. Punchy, heady and robust, we mopped this up.
The Steamed Grouper Fillet ($48), swimming in a broth of chicken stock and Chinese wine, and jazzed up with ginger, shimeiji mushrooms, roasted garlic, and black fungus. This was middling and forgettable, especially in light of VLV's amazing rendition.
The Braised Chicken in Black Bean Sauce ($20), copiously laden with red onions, was comforting, hearty and delicious. A fail-safe dish here.
An oldie but goodie, the Braised Beancurd with Seafood in Claypot ($28) was exceptional. This was simplicity at its finest, a culmination of fresh ingredients and an awesome braising sauce.
Another must-try was the Hot Stone Pot Rice with Wagyu Beef ($28), which was like claypot rice amped up a million.
Ditto for the Crispy Rice with Crabmeat in Superior Stock ($32). It was a wonderful contrast of textures and delicate flavours.
The Braised Fish Maw Bisque ($15), coloured with saffron, is one of my must-orders at any Tung Lok Signatures outlet. Velvety and nuanced and rich in umami, this was absolutely smashing.
Signature Test Tube Juices ($3 each usual price) served with compliments were very handy in refreshing our palates at the end of a gut-busting dinner.
Tung Lok Signatures
#02-18 Orchard Parade Hotel
1 Tanglin Road
Tel: 6834 0660
Open daily from 11.30am to 3pm for lunch; 6pm to 10.30pm for dinner
Website: www.tungloksignatures.com
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