4
2
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電話號碼
6884 7888
開飯介紹
‘Heen’, which is derived from Cantonese, simply means ‘Pavilion’. In the same fashion, TungLok Heen aims to be a pavilion of retreat for those who appreciate traditional, authentic, quality, Chinese cuisine. Located at Hotel Michael in Resorts World Sentosa, it continues to be helmed by internationally acclaimed Celebrity Chef Susur Lee and Senior Executive Chef Ken Ling. In addition to Chef Lee’s signature contemporary Asian creations, the menu includes an array of award-winning creative Chinese cuisine executed by Chef Ling and his team of chefs.
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獎項殊榮
米其林餐盤餐廳 (2021)
特色
Fine Dining
附加資料
Dress code: Smart casual
營業時間
今日營業
11:30 - 15:00
18:00 - 22:00
星期一至日
11:30 - 15:00
18:00 - 22:00
以上資料只供參考, 請與餐廳確認詳情
招牌菜
For pictures and full review, pls visit:http://madamechewy.wordpress.com/2012/07/19/chinois/My first time dining in a Chinese fine dining restaurant, super excited XD. Chinois, by celebrity chef Susur Lee, is part of the Tung Luk group. The décor is stylish, zen and elegant.We had:Chinois amuse bouche: Crispy fried mushroom dumpling with wasabi mayo sauce. Pan fried carrot cake with preserved meat. Steamed prawn siew mai with black truffle. Instead of the usual flour “skin”, it was replaced with the truffle. I dislike Siew Mai to the MAX. Dad loves dim sum and I had to eat Siew Mai every week when I was younger. But Chinois Siew Mai was yummy, thanks to the truffle and fresh prawn.Braised shark’s fin with freshly peeled crab meat in hot and sour soup. I usually don’t like hot and sour soup but this was fantastic and the flavors balanced very well, I was craving for more.Braised deep sea fish fillet with sauteed eggplants served with spicy bean paste. The fish was fresh and cooked to perfection, firm enough to grip with chopsticks and yet so soft in the mouth. Eggplant and vegetables were impressive too.Pan fried egg noodles with king prawn and white eggI felt this dish was average,it was nice but lacked that special touch that which the first 3 courses and dessert had.Chilled home made soya pudding with sesame. The pudding was soooooo soft and silky and the sesame sauce complemented the soya pudding perfectly.Left Chinois feeling pleased and satisfied, both with the food and service.
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As luck would have it, we found ourselves at RWS once again and decided to drop by Chinois for some quiet time (and food!) on a Saturday afternoon. It was probably one of the few places that wasn't jam packed with visitors and we were (un)lucky to snag a window seat (do know that your back is clearly visible from the outside of the restaurant if you sit next to the window).Kurobuta Pork Rib with Vinaigrette - We started off with the customary roast pork dish and I must say that some pieces were a little too fatty for comfort this time round. I liked the crisp skin and moderate quantity of salt though.Oven-baked “San Xian” Gyozas with White Wine Cream Cheese Sauce - I'm no big fan of gyoza so naturally I didn't quite take to this dish, although I must admit that it was quite different from what I had expected. The gyoza was soft and dipped into a concoction of cheese and tomato sauce. And honestly, that was all I tasted. Not a bad combination I must say... with bread that is.Tofu with Crab Meat - This was a simple yet delicious dish. The tofu was mildly savoury and silky, drenched in a not too starchy gravy that boasted copious amounts of shredded crab meat and roe. And then there are the obligatory stalks of vegetable of course.Braised Boston Lobster with Homemade Noodles - At the time of my visit, Chinois had a promotion for this dish as well as a couple of their signature dishes going at only $18++ - apparently a "very good deal" as our waitress candidly put forth. And I took her word for it. The truth be told, the noodles were a little too sweet (from the black sauce) for my liking. That aside, I appreciated the springy texture of the noodles and the fresh (and generous!) serving of fresh lobster.Ramen with Live Prawn and Minced Meat Sauce - This was essentially zha jiang mian but with the addition of prawns. The noodles were springy while the accompanying meat sauce had a tinge of spice in it, making for a rather appetising eat. And not to forget about the huge duo of fresh, crunchy prawns that straddled both ends of the noodle roll. Simple yet satisfying.After a 50% discount, the bill for lunch came to a very manageable $65 for 2, inclusive of drinks. Food quality was decent and ambience, relatively good. Service, though good, could be a little less uptight though, seeing that RWS is a family destination after all? One question though. What's the point of a smart casual dress code when lots of people still turn up in shorts and flip flops?See all my pictures at http://www.timelessfacade.com/2012/07/chinois-part-ii.html
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Located at Michael Hotel, Chinois by Susur Lee is serving the top class Chinese cuisine. Unlike most of the Chinese restaurant, Chinois has a very classy interior ambiance. Chilled charred scallops with sesame, yuzu and pamelo dressing ($18) is so gorgeous! The 'bowl' is made from ice cube, with some flowers and herbs frozen inside. The taste of the dish is refreshingly pleasant! Braised pork belly with chestnuts and Chinese wine served in claypot ($28) is a dish that goes really well with rice, I reckon I can down two bowls of rice with just the gravy itself. The pork belly is so tender and well-seasoned. When the fat layer melts in your mouth, the aroma of the Chinese wine slowly bursts out. Braised shredded abalone stuffed in crab claw topped with sea urchin sauce ($38) is another very impressive dish that one should try! I am not a big fans of sea urchin, yet I enjoy this dish so much! You could taste different flavours in one go, but all blend in so harmony together. It's probably my no.1 favourite dish of the meal (if I have to choose). As for desserts, Chilled aloe vera gelo with poached chrysanthemum-infused apple ($12) is very light and refreshing. Nothing too spectacular. Also, it's a shame that the 'nest' on top of the glass is not crispy. Mascarpone cheese with blueberry gelo topped with raspberry sorbet and poached snow pear ($15) on the other hand, has a stronger flavour. I love the crispy rice bubbles coated with chocolate too. It has so much in the glass, and they are all very good
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I like the decoration of this ,it look classy & cozy They have few set course which cost start from $80++ & all the potion is quite small for mesoya duck tongues with XO chilli sauce-They were perfectly stewed so they were soft but still had some texture, served with a home made XO sauce & dried chillies.marble goby fish -It had an intensely flavourful sauce, steamed tofu with preserved vegetable & garlic-It came with a fragrant soy sauce commonly served with steamed or fried fish, it was so simple but the flavours were excellent.oie gras with smoked duck breast -quite light,not very rich nor oilyOverall i rate 7/10
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Besides ala carte, there are a few set menus available and we settled for the 8-course menu at $80++ per person (minimum 2).First up was Chinois’s version of amuse bouche: cucumbers wrapped with chilled sliced pork and minced garlic; chilled vegetable rolls with sesame peanut sauce; lobster and ham salad on a spring onion pancake; and egg-potato cake wth cheese. I like the last two a lot cuz of the great flavours and textures. And it doesn’t hurt that they are, well, so un-Chinese too, hah.I love soups, though I don’t drink them often enough. Unique to the local Chinese culture, the double-boiled Ginseng consommé was a big hit! Crystal-clear and so light. Plus, the large pieces of shark’s fin and bitter ginseng sealed the deal for me.Another deftly prepared dish was the steamed spotted garoupa on a bed of bean curd knots. The preserved vegetables and X.O. sauce were not too salty and didn’t overwhelm the natural sweetness of the tender fish.The next 4 dishes were so humdrum that I wonder why they are even on the menu in the first place. Oven-baked tiger prawns swathed in a too heavy Asian spices sauce; so very average crispy fried chicken cutlet with mango salad and sour plum sauce; pathetic portions of sauteed wild shell mushrooms with spinach and braised egg noodles with crab meat.Fortunately, desserts pulled the score safely back to a draw of 4 hits and 4 misses. Though I don’t like Chinese cuisine, desserts are another matter entirely. I love mango sago pomelo, yam paste, black sesame paste, and anything pumpkin is sure to get a thumbs-up from me, like this chilled purple rice topped with pumpkin and pistachio nuts. The golden liquid is very bland but eaten together with the vanilla ice cream, the sweetness is just right. Refreshing!For photos/reviews, feel free to drop by www.myfoodsirens.wordpress.com =)
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