FOODMy first time trying out its seadfood platter. The serving for seafood platter is quite big, and is ideally for two. It comes with butter prawns, crispy fish and chips, french fries, sotong, mussels and its fragrant rice. I like the prawn and the sotong such that they have some kind of BBQ taste which makes its taste great. The rice is also awesome when mix with some tar tar sauce or chilli sauce. The fish is also quite crispy, but best with spread with some ounce of lemon. The mussels, however, have some sort of "fishy" smell which make me lose my appetite for it.

AMBIENCE

The outlet is quite small and crowded. Quite a noisy place as well.

SERVICE

Their service is generally acceptable, but the food takes quite a long time to come.

Patronized one of my favourite restaurant for lunch on a fine day...I love their shark's fin soup. It's very special and unique. I was first attracted by its presentation. The bowl of shark's fin soup was attached to its plate with some wax, and its lighted with fire so as to keep the bowl of shark's fin warm. The soup taste awesome! Not very starchy and has Tung Lok's unique touch to it.Pork Siew Mai - still taste great!The samshui chicken, however, doesn't taste as nice as the one in soup restaurant. The chicken rice is not that tender, and it's a little uncooked such that the reddish marks on the chicken bones makes one lose its appetite. The chicken paste is quite tasty though.The deep fried dumplings definitely goes well with the mayonnaise sauce. Thumbs-up!

Overall, Tung Lok still has not failed me... I will definitely continue to support them as long as their standard of food remains as good as now.

Being the first dim-sum restaurant in Compass Point, Canton Paradise has attracted many patrons since its opening.

FOODThe prawn wrapped in the prawn dumpling is quite fresh. However, it taste quite normal overall.The pork duplings, Xiao Long Bao tastes reasonably good, just that its skin is fragile and gets punctured easily when being lifted up on the spoon. One of their must-try speciality, the pork BBQ bun is really awesome! A bun that is crispy on the outside, yet rich and tasty inside. The bun is wrapped with sweet and juicy BBQ char siew which taste so great when eaten together with its crispy crust.My favourite custard bun! It's so juicy that the paste will ooze out once you take a bite. It has that great salted egg yolk taste that is totally indescribable. You simply can't resist to ask for more!A twist to the traditional Chee Cheong Fun in soya sauce, it is wrapped in prawn instead of the normal Char Siew, but still taste good after all.Some baked and fried dim sums - egg tarts and the fried yam puffs. Awesome!

AMBIENCE
It's really crowded during peak hour as it's the only chinese restaurant around. So it's wise to come early to queue up! Also, I like its purple and black decor which gives one a classy feel to dine in.

SERVICE
Their service staff are quite polite and observant. They would quickly refill your glass of tea once it's empty.

The New World, an alternative dinning place that is situated in NTU North Spine, offers a wide range of Malaysian delights.After hesitating for quite some time, I decided to try out this Kong Bao Chicken. It's served in a claypot such that it can retain heat and one can savour the dish longer. It's served with chicken, dry red chilli, some vegetable and cooked in their speciality Kong Bao sauce that makes it delicious. The sauce is not too salty and taste really good. You can ask for an extra bowl of rice to go with it at only $0.50, or you can just savour it without any rice. Overall, its a thumbs-up!

Craving for a soupy lunch, I was temped to try out the Japanese Udon of Umisushi. So this beancurd udon was quite disappointing as it is really bad. The soup base taste literally like soya sauce, and its udon is so hard to bite. Furthermore, the beancurd taste rather sweet. So when sweet mets salty, the combination taste weird and is not that appealing. However, it comes with quite abit of seaweed which is still nice to chew on. In a nutshell, I think this udon is a total failure, and it's not even worth the price for such cheap ingredients.