Tung Lok Signatures

The Food
I ordered the Braised Pork Belly ($20), Deep Fried Frog Leg and BBQ Peking Duck ($28)
I loved the rich, strong braised flavour of the pork belly and was robust and heady, with thick black oyster goo.
As for the deep fried frog leg, even though is deep fried, still can taste the freshness of the frog leg and the meat is crispy and juicy on the inside
Lastly for the Peking Duck, the duck skin is crispy and sweet wrapped in a steamed pancake served with spring onions and sweet Hoisin sauce.

The Service
I find the service to be quite good. Waitresses are friendly and attentive to our requests.
Overall, I've had a good impression of the service here.

The Ambience
It is a wonderful place with cosy ambience and the best place where we can celebrate birthdays or have a reunion dinner. The service there is always excellent and the waitresses will always smile.

The Price
Spent about $100 for the final bill.

Overall
I will definitely come back again to try the other dishes and highly recommended to try this !!

2013-02-22

The mooncake box was really traditional looking. It even haa a traditional lady printed on it. There were a few different flavours to choose from. For our case, my dad bought the standard combination of 'Low sugar red beans with champahne' and 'Mocha with bailey's'. Both types of mooncake tasted really good. Each of them had a chocolate ball within, either containing champagne or bailey's.

Those looking for really high end chinese food, Tung Lok Signature will be an ideal venue for your meal. Most of the dishes are served on very big plates and bowls and the portions are really little. The unique part about them is that all dishes will have their own 'signature' design. My favourite will be their baked prawn steak. The steak is a mixture of cubes crunchy prawns to form into a steak before bring to deep fry. Cooked with white wine and rosemary to bring out that nice sweet taste of this dish. Nice to eat with a glass of red or white wine.

2012-04-08

SGD 80.00(Lunch)

We went to Tung Luk Signatures for brunch, and the quality of their dim sum has definitely made my day! We ordered quite a few dim sum and ended the meal with their gorgeous desserts.

Steamed scallop dumpling with black truffle ($6). The dumpling skin is thin and chewy, the scallop is fresh, and with a hint of truffle aroma (not much), the overall taste is so delightful. Steamed seafood dumplings with XO chili ($4.8). The seafood stuffing is so generous. With the minimal seasoning, you can taste the freshness of the seafood. Fried cheong fun with bean sprouts and homemade spicy sauce ($7). The look is pretty ordinary, but the rice roll is done nicely, leaving a smooth chewy texture. The sauce is a star! With lots of bean sprouts and finely chopped dried shrimps, it is simple but delicious. Baked mimi egg tarts ($3.6). The pastries are crispy, and the egg filling is aromatic smooth. However, it would taste even better if it's served hot (It was slightly cold when served). Pan-fried custard bun ($3.6). This is different from the custard bun I used to have, as the bun here is being pan-fried to give a pretty charred look. Be careful when you bite on it, the runny custard filling might just burn your tongue! Yummy! To end the meal, we ordered two desserts from the a la carte menu. The mango dessert ($8) that served in young coconut is basically chilled mango cream, together with pomelo, diced mango, sago and served with coconut ice-cream. Very light and tasty! You can't get enough of it! Durian dessert ($10) is also served in young coconut. Chilled durian puree is served on top of the purple rice puree, and coconut ice-cream. These combination is surprisingly nice! Thumbs up!

2012-04-01

SGD 40(Lunch)

MANGO SAGO WITH COCONUT AND ICE-CREAM

dessert taste good.. i find that the coconut is rather special compared to the rest of the dessert.

Celebrated father's birthday in advance with my dad and other family members at Tunglok signatures. My dad simply love and enjoy the food at Tunglok Signatures. We had the "tian ma" soup prepared by chef for 6hours using giant garoupa bones! and later braised sliced green wrasses with mushroom as shown in picture. The fish is very crispy and cooked to perfection i must say. The we also had kurobuta pork in chilli sauce. Although all of us were very full but we simply can't miss the dessert ! Chilled purple yam and pumpkin topped with ice-cream ....what a comfort to the stomach!

once again we were very satisfied with the food and service there!

Enticed by the AMEX 1 for 1 set menu at Tung Lok and the prospect of catching up, a couple of us met up for dinner at The Central's Signatures (TLS for short) outlet for dinner one evening. I've actually never been a fan of Tung Lok as I've yet to experience really good food at any of their outlets, including their much touted Humble House.

Located on the 2nd floor of The Central and immaculately done up to exude an air of oriental poshness, Tung Lok Signatures stands out from the crowd of eateries that crowd the area. Tables are spaced at a relatively comfortable distance and full length windows allow a great view of Clarke Quay and the Singapore river.

Flame Traditional-style Boiled Shark’s Fin Soup with Chicken - Gimmicky flames aside (due to the lighting of wax at the side of the bowl), I thought that the broth was excellent - flavourful yet light on the palate. Fin portions were reasonably substantial with bits of chicken to balance out the texture.

Pan-fried French Foie Gras with Crispy Beancurd Skin served on Pancake - Playing on the concept of Peking Duck, TLS's take on the pan fried foie gras involved serving the foie gras (with a layer of peking duck sauce on top) together with a crackling piece of beancurd skin and wrapped over using a rectangular piece of thick crepe. I honestly thought that it was an interesting concept but I did find the foie gras way too gamy for my liking. And that honestly killed this dish for me.

Steamed Soon Hock Belly with Minced Ginger - The soon hock was fresh but a little lacking in natural sweetness. One other gripe too. Being the belly, it had tons of bones which made it a pain to consume.

Crispy Kurobuta Pork Cartilage in Chili Sauce served with Deep-fried Bun - This dish seemed promisingly at the onset but didn't quite dazzle. The pork cartilage was coated with flour, deep fried and drenched in chilli sauce that was similar to chilli crab gravy, just a lot less spicy. The meat was tender but somehow I couldn't get past my psychological barrier to stomach the gelatinous cartilage. I liked the deep fried bun though.

Braised Japanese Handmade Noodles with Lobster Meat and Vegetable - Alongside the shark's fin soup, this was probably the best dish of the evening. Springy and robust noodles with minimal portions of lobster meat and a nice, savoury gravy. And of course, the obligatory 2 stalks of vegetables.

Chilled Grapefruit Shaven Ice topped with Ice-cream served in Pomelo - I was hoping for a sweet ending to my meal. But what I got was a cold, bitter dessert, which pretty much sums up how we felt at the end of the meal. But to be fair to the grapefruit, I'm just not a fan.

With the AMEX 1 for 1 promotion, 6 of us clocked in at almost $352 for dinner. Service was good but food left much to be desired. Even with the promotion, I'm not sure I would want to fork out almost $60 a head for food of such quality and portions. And with this meal, I have officially closed the chapter on Tung Lok, never to return.

See all my pictures at http://www.timelessfacade.com/2012/01/tung-lok-signatures.html

long time since we had dinner at tunglok signatures.

this round i have vouchers so we saved in total of 100sgd

the best tasted dishes: claypot bull frog; i think 1 person can have it all.. meaty, tasty and fresh!

well i too like the 2 way eating - lobster
wish to have another plate haha.. especially the tiny meat with wasabi salad and watermelon. sweet and yummy

cod fish with salted egg salt.. well cod fish are expensive.. how i wish i can have a bigger chunk of fish meat instead of the batter that surrounds the meat..

dessert taste good.. i find that the coconut is rather special compared to the rest of the dessert.

crab meat with rice... well the menu seems to be different from the actual dish..
suppose to be yellow in colour and looks much more appealing.. anyway it still taste mild and sweet.

i am alittle disappointed with the scallop and broccoli with crab sauce...

because i could not taste the scallop but instead .. i tasted only prawns.. it was not stated in the menu that the scallop is mixed with prawns..

so if you really like to eat scallop.. i wouldnt recommend that..

lastly.. peking duck... well i dont think the wrap... it's alittle hard?
it suppose to be egg wrap skin.. instead of plain...
am not too sure why some dishes they make it different from what it is shown on the menu...

2011-08-21

Celebrated father's day in advance with my dad and other family members at Tunglok signatures. My dad simply love and enjoy the food at Tunglok Signatures. We had the "tian ma" soup prepared by chef for 6hours using giant garoupa bones! and later braised sliced green wrasses with mushroom as shown in picture. The fish is very crispy and cooked to perfection i must say. The we also had kurobuta pork in chilli sauce. Although all of us were very full but we simply can't miss the dessert ! Chilled purple yam and pumpkin topped with ice-cream ....what a comfort to the stomach!

once again we were very satisfied with the food and service there!

2011-06-07

Celebration: Father's Day

SGD 75(Dinner)

This is definitely one of the best dinner i've ever had with family. Firstly, the fresh prawn on dragon fruit as appetiser was a very refreshing dish to start off with then followed by my favourite steam bamboo clam! The bamboo clam was cooked just nice and fresh. The smoke duck served in a mini claypot rice was as good as it looks and smells! Smoked duck was fragrant and soft.

Well i must say Tunglok signatures chef meet up to the standard!

2011-06-14

SGD 80(Dinner)

Tung Lok restaurant food in general has been pretty good but price also a bit more pricey.

I do really like most of their dishes but was a bit upset that their portion seems a bit small for me. (Really sorry, i am really a big eater). Cant really remember the exact dishes cos its been quite awhile since my last visit to the restaurant.

But i do remember and really like the ambience over there. The restaurant is so chic and cosy.

Their service is good too. The waiters and waitress were all very attentive to our every needs.

2010-04-23