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2012-04-18
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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
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!
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