I'd recommend coming here after the dining crowd has gone as the condiments in the soup tends to be more bountiful at the end of the day. We wanted a light dinner but ended up leaving really full cause there were a lot of ingredients in the soup.Herbal Chicken Soup
Lots of 'dang gui' essence inside and there was noticeably a lot of herbs used to make this soup. There was an entire chicken leg inside which was really juicy and full of meat.Buddha Jump over the wall
Lots of mushroom, yam, and fish maw inside. You can see that this soup will really give a lot of energy to the Buddha to 'successfully' jump over the wall.

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

In Singapore, good food is defined by those stalls that have lines. It's even more of a gem, when the line IS moving, and there's still a line present.

Each bowl of Yong Tau Foo is $4 and you are not able to pre-pick your ingredients. However, you can tell that the tofu and ingredients are freshly made and you can eat away heartily without worrying too much. The soup, I believe is made of the yellow beans and despite them having a snaking line, it is very considerate of the stall vendor to deliver the bowl to where you're sitting.

It is probably also due to the fact that there are plenty of elderly who are also frequent the store.

Not all the Hainanese Chicken eateries nowadays service the Ginger sauce, but one thing that makes this place quite special is the Ginger sauce. If only they'd offer to include it when you ordered take out, instead of just the chili sauce.

Recently, the standard feels like it might have gone down. The crowd has also seemed to lessen somewhat. Even if you come in a huge group, they are quite fast in locating you a seat, though they will try their best to have everyone sit together, but be prepared to sit separately.

I always order their Steamed Chicken but I understand that Roast Chicken almost always sells out before the Steamed Chicken. The pieces are in thin juicy pieces, and there's no bones to pick! Good for those that don't want to deal with bones.

Their rice I feel is getting more chewy, I'm not sure if my taste buds have changed or their rice feels slightly uncooked. Their ginger blend is really quite good-- wouldn't mind buying bottles for home consumption, actually.

The satay pieces are sold at $60c per piece at a minimum order of 10. The meat was succulent, hot, and tasty. Before the satay could have cooled down, it was gobbled down quickly. The condiments were pretty much unnecessary as everyone was grabbing for the satay sticks before they were gone. If you have friends who think that satay is 'just' meat on a stick, they need to try a proper satay that's marinated well.