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

Why would you go to a Steakhouse and not order Steak?

With that mentality, I just had to order their Steak. It was served on the sizzling pan, but I felt that it could be hotter.

The cream soup wasn't worth it as it tasted like something that was instant/Campbell, but the bread on the side was served warm.

The highlight, however, is their potatoes.
The potatoes are like mashed potatoes, marinated with some cheese, then coated with some flour and fried again.
When I go back next, I know the potatoes are going to be what I must order

The most authentic Taiwanese Porridge that I have yet to have in Singapore. Will see how I feel after I try Hsin Yeh.

What really impressed me was how quick the food was served and how pipping hot it all was! You could see the smoke and steam still coming off the food as it's served on your table.

The dishes were rather salty but I suppose that's because you're supposed to have plenty of sweet potato congee with it. As a whole we may have over-ordered for 2 pax, but there was so many options to choose from. Total cost was about $50 for 4 dishes, but honestly, the dishes were enough to feed 4 people.

The service could have been better and they felt rather short-staffed. One of the few times where I felt like I owed the waitress money when they asked you what you would like to drink (Similar to some hawker centre experiences). Don't expect your drinks to be refilled immediately.

Deer Meat cooked with ginger and spring onionsNapkinsIntestines were very authentic with salted vegetablesOmelette with Cai PohAbalone mushroom with veggiesCutlery

Saw that Rochor Beancurd had Lotus Seeds with their Beancurd and I wanted to try it! I'm a huge fan of how it's served in Taiwan. The lotus seeds, however, weren't as fresh and soft as what I'm used to but it did give a slightly similar taste to what I had in mind.

The beancurd isn't the silky smooth type, but it also wasn't the traditional one where they scoop it up from a bigger piece. I'm not sure if this is due to the time of the night that I was there?

Their portuguese egg tarts are not bad to eat, but do try to eat it when it's hot and at the restaurant instead of taking it home and eating it the next day.

One of the few places that serve Banana Leaf Rice & Curry Fish Head, Samy's is quite a classic. For first comers, Samy's is like an army of ants as the waiters are bustling about serving food. To order, you need to go up to where the food is displayed and point out what sort of meats you would like to eat.

Thinking that I have lived in Singapore for a while, I thought I could handle the Indian Spice..I was wrong. The Curry Fish head was hot and spicy-- the portions were quite big and fulfilling and the pieces of the fish was quite thick.

The waiter will come around asking if you would like plain or briyani rice and then there are reflow vegetable sides. I was particularly fond of the creamy looking vegetables which I was trying to make out to be wintermelon, though it's texture was similar to pumpkin. It turned out to soothe the spice much better than the Lime juice that I had ordered.

The chicken unfortunately quite spicy, and the lamb meat rather oily and tough for my liking.
My tummy is growling with spice just by looking at the pictures.

Curry Fish HeadMy 'plate' / banana leafSides of Chicken and Lamb