TungLok XiHe Peking Duck

營業中

休息中

See my full reviews & photos at = http://chefquak.com/2015/09/02/mediocre-food-tunglok-xihe-grandstand-on-30aug2015/we go to tunglok often but have never tried tunglok xihe. this evening we decided to try the food at tunglok xihe @ grandstand on 30.8.2015.there was a 6-course S$68 menu which seemed ok at 50% palate discounts, so we ordered that.there are ample parking at grandstand & the ambience of the restaurant was pretty good. there were quite a few expat family tables. guess grandstand is quite a go to place for expat. the tan jia braised sharksfin fishmaw soup turned out to be the best dish for the evening. it was chokeful of ingredients & wife liked it a lot. very good standard, like tunglok signature. i think majestic’s is better though. the steamed fish was very poor. not sure what fish? menu said 野生鱼wild snakehead? the bill said sea fish. it had soil taste so maybe it was snakehead. it could be garoupa. not sure. anyway it was very poor. our steamed fish (red garoupa from chinatown market) at home would beat this every time & by a big margin. prawns was pretty good. both preparation were crispy outside & tender, bouncy inside.the vegetable was good. as good as the ones we like at tunglok signature orchard parade. it had wok hae, colour & good taste. can’t say the rice dish was bad. but it was no comparison to (say) the cheap steamed chicken feet & pork ribs rice at timhowan in hong kong. there was no kick in this preparation – rice not fragrant, meatball just meatball & sauce non descript. at least it was not a bad dish, just non descript.hashima dessert was pretty good though. quite refreshing & i guess good ingredients. the bill was higher than i expected. i think S$87 for 2pax. the reason was that the 10% service was charged on the full amount & not after the 50% discount. i queried the staff as this was not the practice of other tunglok outlets. the staff explained that since June2015 they had changed to the current system. i guess it was not as good as having the previous deal. it’s just a matter of what one considered the “real” price but anyway i am ok for the staff to have the 10% service at the “normal” un-discounted price. i may still come back during weekdays to try the ala carte items & dimsum. for this set i think it was really mediocre & don’t think i will take it again. 繼續閱讀

TungLok Xihe Peking Duck ('TXPD') is a collaboration between TungLok Group Singapore with XiHe Group from Beijing. The collaboration presents the diner with the traditional Chinese dishes with innovative cooking method and modern plating. Of course not forgetting, Peking Duck as the signature dish of this restaurant. We were looking for a place at the very last minute for gathering with our friend for our regular makan session and since it is Chinese New Year, we decided to make it a Lo-Hei session as well. TXPD got our vote due to its location and the appeal of their Lunar New Year Menu. Little Devil ('LD') and I visited TungLok quite regularly in the past, we just did not notice we have not step into TungLok restaurant for more than 2 years after they closed down Tung Lok East Coast and Humble House. TXPD is located facing car dealers section, opposite side of the football field. The dominant red colour, Chinese traditional red lantern and the Chinese graphics of Peking Duck on the outer wall, made the restaurant easy to spot. Upon entering TXPD, you welcomed by the Peking Duck and bright red brick duck oven on the left side. You definitely won't miss it. We decided on Lunar New Year Menu 10. $468++ for 10 person. As we have about 16 person including children, we are split into 2 tables of 8. As it was getting late and some of our friends have not arrive, we ask them to serve the Peking Duck first and postpone the Yu Sheng. As a signature dish of the restaurant, the Peking Duck received the royalty treatment. Once a duck is ready to be serve, someone will sound the GONG!! and you know there is Peking Duck on the way to a table. A chef will carved the duck in front of the table and divided into three plates. The breast skin, or I prefer to say it is the prime cut that normally eaten with sugar; the dark meat (from the thigh) and the breast meat. The condiments such as spring onions, sugar, Peking duck sauce and the wrap/pancake are served on a partition platter with bowl of hot water in the centre to maintain the moisture in the pancake. The breast skin is crispy and melts in your mouth. The rest of the duck skin is crispy and the meat are tender. The duck and the wrap/pancake was maintained warm by using the hot water and charcoal pouch (a Japanese technology). By keeping the dish warm, it helped in retaining the moisture in the pancake and preventing it from hardening and the meat of the duck to maintain its juiciness. Kudos to them for coming out with this innovative idea. We then proceed to the Lo Hei session. The Yu Sheng ingredients are very generous, with a little twist of raisins in the dish. Two plate of salmon for 8 people. The vegetables are fresh and crispy, while the sauce has the right sweetness in it. Huat Ah!!!!Next come the Double-boiled Soup with Sakura Chicken and Ginseng. Chinese version of Chicken Consommé. A beautiful clear soup, with robust ginseng taste and chicken essence. The Live Prawn with Vermicelli in Black Pepper sauce has a little Thai flair in this dish. Served on the claypot, the black pepper taste quite prominent, covering the sauce of the vermicelli and fresh prawns. It is a pity that the vermicelli tasted a bit dry. Tan Jia style Crispy Fish is just delicious. The Garoupa fish fried until crispy on the outside but moist and tender on the inside. The robust stock gravy, helps to soften the fish a bit while still deliver on taste. For Braised Spinach Beancurd with Monkey Head Mushrooms, the tofu is soft and smooth and it just melts in your mouth. If you ever wonder what happen to left over meat from the duck, it was shredded and cook with braised Ee-Fu Noodles. The condiments are quite generous and the noodle is springy, full of flavour but not soggy. The Sesame Glutinous Rice Balls in Sesame Paste is quite ordinary as most of us did not finished the desserts. Service here is inconsistent. Our table got a very good service, while our friends table with the kids seems to get less attention. Plates are not clear properly and service is quite poor. When I was finished this review, I just realised that they forgot to give us our Complimentary Nian Gao ha..ha.. For TungLok standard, we find this service issue need to be ironed out. In a typical Chinese Restaurant, they will normally serve Peanuts and Pickles as appetizer. During the CNY period, TXPD served bak kwa. What we don't know apparently they charged $2 per person and we end up with $30 extra bill just for this little plate of Bak Kwa. Lets just say the amount serve is not equivalent to 1/2 kg of bak wah worth. Wow, talking about hidden charges. The decoration in the restaurant consistent through out. The use of modern red colour are quite prominent. Instead of using all round tablets, TXPD incorporated modern square tables and boot seating as well. Overall, we are quite pleased with the quality of the food served here. The presentation of the Peking Duck is very distinct and creative. Although it is not the best Peking Duck that I ever ate in Singapore, it can be considered one of the good ones. The rest of the other dishes are good and worth the TungLok standard. Hopefully we have a chance to try out their ala-carte menu in the near future. Cheers!!!For the complete Chubby Botak Koala experience, click / copy the link below to your browser:http://www.chubbybotakkoala.com/2014/02/tunglok-xihe-peking-duck-royal-duck.html 繼續閱讀

Today I received my first box of mooncake from business partner. Glad that they chose from one established brand, Tung Lok Group. The box is so pretty and so functional as in you can recycle it after finishing the mooncake. So we cut up the white lotus double yolk baked skin mooncake and get ready to indulge. Established brand can never go wrong. The mooncake was of right texture, bite into it you can smell the fragrance of white lotus and egg yolk. It was not overly sweet and pretty yummy i say. So overall, I am happy with what I had. 繼續閱讀

I Love Chinese Food ! what am I saying, I LOVE FOOD! But for today, chinese. We went to Tung Lok Xi He @ The Grandstand,We ordered Peking Duck, Boiled Prawns, Celery Chicken, Broccoli with mushroom. This restaurant is clean, new and spacious. Slow dishing out orders but good servers.Crispy and fatty peking duck skin, DIY wrap with thin egg crepe cucumber and spring onion not forgetting the sweet sauces, heavenlyThe remaining duck was cooked in garlic chilli was delectable.Prawn was fresh, crunchy and sweet; the rest of the food is average, nothing outstanding.I probably won't come back too often as the taste to cost don't justify. 繼續閱讀

The duck is similar to its Beijing Version, but I was disappointed they do not allow patrons to cook the remaining meat of the duck into noodles, what a waste of the duck!I ordered main courses which were supposedly enough for 7 pax, but because the serving size was so small, I ended up having to order more 繼續閱讀