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2012-07-27 28 views
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) Ha
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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.html

I 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 salad

2) 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 taste

3) 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 base

4) 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 soup

5) 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 top

6) Shanghai-syled Braised Duck with Yam a little tough, cold and gamey, but I liked the soft yam cubes

7) 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 textures

8) Chilled Mango Sago Cream with Pomelo refreshing but pomelo was excruciatingly sour
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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