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Telephone
6834 0660
Introduction
Tung Lok Classics specialises in a menu of time-honoured Chinese classic dishes that have been adapted from centuries-old authentic Cantonese, Shanghainese and Sichuan recipes. Their dishes are so complex and carefully created that customers will be hard-pressed to find similar ones anywhere else. One of its most distinctive dishes is the famous 'Yan Du Xian', or Shanghainese Special Soup with Pork, Beancurd Knots and Bamboo Shoots.
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Opening Hours
Today
11:30 - 15:00
18:00 - 22:30
Mon - Sun
11:30 - 15:00
18:00 - 22:30
Above information is for reference only. Please check details with the restaurant.
See my full reviews & photos at = http://chefquak.com/2016/03/10/just-superb-roast-london-duck-tunglok-signature-orchard-parade-on-9mar2016/went with wife to tunglok signature @ orchard parade last evening on 9.3.2016. ^^my favoruite restaurant but not been there for a while.last time i had an excellent meal here was on 4.8.2015.we ordered a scottish razor clam each. unfortunately server came back to say they served the last to some diners in the room.i ordered a 蒜泥白肉 & the salted egg & wasabi prawns to replace.this 蒜泥白肉 looked nice but was mediocre this time. sliced pork was quite plain & sauce was heavy, i scrapped away most of it.i think my own 蒜泥白肉is taste-wise much better than this, though looks need to improve.the roast london duck was simply incredible!so tasty & flavourful from the fat & the skin very crisp.overall it was even better than the excellent duck we had 2 days ago at ya wang 鸭皇 at sentosa in JB! so good it was!but of course the duck itself was different, this a smaller duck from ireland. S$30 should be the going price in the good restaurants except here we have the 50% palate discounts for 2pax so, only S$15++the meat was very tender & juicy.the salted egg & wasabi prawns were between mediocre & competent.in fact, the nicest was the tomatoes.not that it was really no good, but it was more ordinary than ordinary. some zi char restaurants do better la!the string beans though was very good. crunchy, fresh, sweet.the zha jiang mian炸酱面 was more like a bakchormee, and it was pretty good too.not my ideal noodle dish to order in a restaurant, but in fact equal or better than many.& good ingredients too, scallops & prawns & loads of minced pork. chilli sauce was also good.the dessert 雪中情怀 was my perennial favourite.really enjoyed it, very refreshing. a lot of pomelo inside & of course mango.altogether a very enjoyable dinner. after palate discounts dinner came to S$59 all-in for 2pax. yes! ^^
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This branch has undergone a lot of renovations in recent months. Due to labor laws, the waiters and waitresses are usually rather shorthanded. However, the restaurant tries to always introduce new dishes to get their customers to keep coming back.This dish is a vegetable dish which was one of those special dishes available for a limited time. It looks like cucumber slices, but the waitress said it's one of those 'wild' vegetables. At Tung Lok, you can cook your dish to order so we decided to omit the small fried shrimp and the cook decided to flavor it in other ways. The portion was rather huge, tasty, and would have paired well with rice.Their crayfish dish is quite delightful-- cooked with pepper, salt, and soy sauce, it's very flavorful. If it was more affordable, it might just be what I may order every time I decide to visit Tung Lok Signatures.The restaurant does a good job in getting customers to return with their reward programs, as well as, their complimentary fruit juices (served in a test tube), and dessert
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Another box of mooncakes from vendor. This time it is baked Egg Yolk White Lotus ($50/ 4 pieces) from Tung Lok which is a well known restaurant chain in Singapore. The mooncake is part the Shanghai Dream collection. The box is made of metal with picture of beautiful lady on top. Each mooncake is individually packed. The egg yolk looks quite small and the lotus paste also tastes quite sweet.
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Desserts are a great way to end a meal so let me share with you these two desserts that Tung Lok is offering. There is the herbal jelly which is not like the traditional types we have. Instead, this herbal jelly is accompanied with barley seeds and the cheng teng type of jelly. I didn't really enjoy that. However, the soya jelly with avocado cream was good and it was really light which is good after a heavy meal. You could really taste the soya in the jelly although the jelly is not as smooth as i would like it to be.#NTUDAC
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For a more detailed review with pictures, please click on http://thehungrybunnie.blogspot.com/2012/01/tung-lok-classics-orchard-parade-hotel.htmlI had my firm's Annual Chinese New Year Dinner to kick off the CNY festivities at Tung Lok Classics. Tung Lok Classics serves traditional Sichuan, Shanghainese, Cantonese and Hubei cuisine, 4 of the 8 regional cuisines of China. The 8-course sit-down dinner ($888 per 10 persons) was so-so, really generic and consisting more misses than hits.We had:1) Hamachi King Fish Treasure Platter Yusheng - piquant refreshing salad2) Flambe Barbecued Whole Suckling Pig, very impressively presented lined on both sides with mini flames. The skin was crisp enough, but I'm really not a fan of suckling pig. The rest of the meat was cut up and served later - very strong "porky" smell and taste3) Double-Boiled Sea Treasures Soup with Chinese Herbs. It was delicate and clear but with depth and richness of flavour, with the use of a chicken stock base4) Shanghai-syled Steamed Soon Hock with Pickled Chilli, fresh, moist and flaky, with a chilli-laced soy emulsion slathered over this that was at once piquant, spicy and salty.Best dish of the night, together with the soup5) Braised Dried Oysters with Black Moss and Vegetables was made unique with the addition of fresh crunchy prawns, but I would have preferred the black moss to be incorporated into the luscious gravy instead of being sprinkled very sparingly over the top6) Shanghai-syled Braised Duck with Yam a little tough, cold and gamey, but I liked the soft yam cubes7) Fried "Ying-Yang" Glutinous Rice with Preserved Meat - quite commendable. The rice was sticky, soft and moist, with an aromatic soy seasoning, while fried grains of rice thrown into the mix provided a contrast in textures8) Chilled Mango Sago Cream with Pomelo refreshing but pomelo was excruciatingly sour
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