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TungLok Signatures

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$31 - $50

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See my full reviews & photos at = http://chefquak.com/2016/03/10/just-superb-roast-london-duck-tunglok-signature-orchard-parade-on-9mar2016/went with wife to tunglok signature @ orchard parade last evening on 9.3.2016. ^^my favoruite restaurant but not been there for a while.last time i had an excellent meal here was on 4.8.2015.we ordered a scottish razor clam each. unfortunately server came back to say they served the last to some diners in the room.i ordered a 蒜泥白肉 & the salted egg & wasabi p

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See my full reviews & photos at = http://chefquak.com/2016/03/10/just-superb-roast-london-duck-tunglok-signature-orchard-parade-on-9mar2016/
went with wife to tunglok signature @ orchard parade last evening on 9.3.2016. ^^
my favoruite restaurant but not been there for a while.
last time i had an excellent meal here was on 4.8.2015.
we ordered a scottish razor clam each. unfortunately server came back to say they served the last to some diners in the room.
i ordered a 蒜泥白肉 & the salted egg & wasabi prawns to replace.
this 蒜泥白肉 looked nice but was mediocre this time. sliced pork was quite plain & sauce was heavy, i scrapped away most of it.
i think my own 蒜泥白肉is taste-wise much better than this, though looks need to improve.
the roast london duck was simply incredible!
so tasty & flavourful from the fat & the skin very crisp.
overall it was even better than the excellent duck we had 2 days ago at ya wang 鸭皇 at sentosa in JB! so good it was!
but of course the duck itself was different, this a smaller duck from ireland. S$30 should be the going price in the good restaurants except here we have the 50% palate discounts for 2pax so, only S$15++
the meat was very tender & juicy.
the salted egg & wasabi prawns were between mediocre & competent.
in fact, the nicest was the tomatoes.
not that it was really no good, but it was more ordinary than ordinary. some zi char restaurants do better la!
the string beans though was very good. crunchy, fresh, sweet.
the zha jiang mian炸酱面 was more like a bakchormee, and it was pretty good too.
not my ideal noodle dish to order in a restaurant, but in fact equal or better than many.
& good ingredients too, scallops & prawns & loads of minced pork. chilli sauce was also good.
the dessert 雪中情怀 was my perennial favourite.
really enjoyed it, very refreshing. a lot of pomelo inside & of course mango.
altogether a very enjoyable dinner. after palate discounts dinner came to S$59 all-in for 2pax. yes! ^^

roast london duck

roast london duck

salted egg & wasabi prawns

special seafood zha jiang mian炸酱面 - S$9.80

string beans 四季豆

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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用餐日期

2016-03-09

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$30

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See my full reviews & photos at = http://chefquak.com/2015/08/05/shiok-as-before-2pax-dinner-tunglok-signature-on-4aug2015/had not been to tunglok at orchard parade for a while. last was in sep2014. was deciding where to eat out for dinner. we had japanese recently at kuriya dining, and tomorrow i am cooking 12pax dinner at home which is mostly western/italian. so we went to tunglok signature at orchard parade hotel for dinner this evening on 4.8.2015. for me, the food never dissappoint, just as

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See my full reviews & photos at = http://chefquak.com/2015/08/05/shiok-as-before-2pax-dinner-tunglok-signature-on-4aug2015/
had not been to tunglok at orchard parade for a while. last was in sep2014. was deciding where to eat out for dinner. we had japanese recently at kuriya dining, and tomorrow i am cooking 12pax dinner at home which is mostly western/italian.

so we went to tunglok signature at orchard parade hotel for dinner this evening on 4.8.2015.

for me, the food never dissappoint, just as shiok as ever. don’t think other diners share my views though. the place had just few tables, quite empty.

we ordered the garlic pork 蒜泥白肉. it was good. i liked it & would order it again, but honestly it was not better than my own garlic pork 蒜泥白肉 though the style was quite different. i like mine more in terms of the flavours & tenderness of my belly pork but this here was good & looked very nice too.

we had the lie tong 例汤. it was really good! ^^ my helper made very good lie tong 例汤 at home quite often, so this had to be really good to impress us. they had old cucumber & dried cuttlefish & softbones soup base. it was really tasty!

we ate up the 3 large pieces of pork softbones before remembering to take photo.

the steamed razor clams with tanhoon was really good too. this was as good as the ones we often had previously at ah yat grandstand & very less frequently at jumbo at dempsey.

top restaurant standards & very much better than the ones we had at the daipaidongs 大排档 in hong kong.

we ordered the garoupa fillet with brocoli & lily bulbs 百合. this was excellent too. wok hae was very good. the garoupa fillet & vegetables – brocoli & lily bulbs 百合- were very well done. i can definitely do this dish at home, maybe i will start with a vegetarian one for my niece’s coming brthday.

i was looking forward to the lobster noodles. it was still good, but a far cry from the lobster noodles we had here previously, or at any good restaurants eg xin restaurant. just look at the old photos of the “real” loster noodles. that’s how it should look like!

& i always like the dessert 雪中情怀. it did not dissappoint. really excellent, the combination of fresh coconut, mango, grapefruit, vanilla & coconut ice cream was super! i take this everytime!^^

with 50% for 2pax amex palate discounts the food came to S$100nett for 2pax & we got free parking as well.

S$8 dessert 雪中情怀

S$8 garlic pork 蒜泥白肉

S$42 garoupa fillet with brocoli & lily bulbs 百合

S$16 lie tong 例汤

S$28 lobster noodles

S$12.80 steamed razor clams with tanhoon

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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time flies. almost a year had passed, the last time i took the fabulous 6-course lobster dinner set at tunglok signature orchard parade hotel was on 19.10.2013.so i was looking forward to relish the wonderful moments on 13.9.2014. we took the exact same S$98 lobster & seafood set. as i noted previously, it was of exceptional quality, both in terms of quality of ingredients & quality of cooking.as before & always, every dish pleases. if i have to pick my least favourite, it would be the kurobuta

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time flies. almost a year had passed, the last time i took the fabulous 6-course lobster dinner set at tunglok signature orchard parade hotel was on 19.10.2013.
so i was looking forward to relish the wonderful moments on 13.9.2014. we took the exact same S$98 lobster & seafood set. as i noted previously, it was of exceptional quality, both in terms of quality of ingredients & quality of cooking.
as before & always, every dish pleases. if i have to pick my least favourite, it would be the kurobuta & it was good too.
the foie gras & smoked duck wrap was good, tasty, refreshing. i thought the “pan-fried foie gras” tasted similar to the usual unglamorous poached duck liver though.
the crab roe sharkskin was super & chokeful of ingredients.
the steamed soon hock fillet was very well done, very sweet, tasty, smooth, with the garnishes & sauce as well. i am thinking to replicate this for my home dinners.
the pan-fried spanish kurobuta was quite delicious too. if there were not other also great dishes, i would consider this pretty good.
the lobster ramen was the best. this time the serving came with shelled 1/2 lobster (before it was a 1/2 lobster in shell). lobster meat was fresh, bouncy, sweet. the sauce was excellent. i was impressed with this dish & thinking how to replicate it at home.
& i love the dessert 雪种情怀 – 1 vanilla & 1 coconut ice cream on the usual grapefruit mango puree (杨支甘露).
with palate 50% discounts for 2pax, dinner was S$49pax + S$2pax for the tea. wonderful deal!

steamed soon hock fillet

crab roe sharksfin soup

pan-fried spanish kurobuta

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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2014-09-13

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$60 (晚餐)

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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 omi

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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

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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2013-11-14

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a good friend bought me an excellent lunch at tunglok signature @ orchard parade on 30.10.2013. according to the service staff, they wanted to promote their set menu hence they offered palate discounts only for set menus on weekends (i had an excellent dinner set here recently on 19.10.2013), this was a weekday, we could only do ala carte to have the discounts. ala carte was good too. we ordered the razor clams. this was steamed with the usual minced garlic. the sauce looked a bit darker than l

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a good friend bought me an excellent lunch at tunglok signature @ orchard parade on 30.10.2013. according to the service staff, they wanted to promote their set menu hence they offered palate discounts only for set menus on weekends (i had an excellent dinner set here recently on 19.10.2013

), this was a weekday, we could only do ala carte to have the discounts.

ala carte was good too. we ordered the razor clams. this was steamed with the usual minced garlic. the sauce looked a bit darker than light soy sauce. the taste was good, and the bite was almost there though my friend felt it was still a wee bit tough. so it wasn’t perfect but still pretty good.

the lie tong as usual was super! the 1/2 pot was enough for 4pax & we had 2 bowls each.

the star garoupa fillet with brocoli & lily bulbs were ok but missing the very evident wok hae, & the fish was not as firm & sweet as the ones i had recently at tunglok signature branch @ central.

the lobster in 2 ways – the flour gratin part was flavourful & the other was sweet & watermelon refreshing. still, it was not quite worth S$32pax & both my friend & i would go with lobster steamed with superior sauce (上汤局) anytime.

for dessert my friend ordered the durian puree in coconut. i tried a teaspoon of the duran. it was excellent! i had the aloe vera with lime sorbet. it was very good too. i love it! we also had some complimentary 5 juices in a test tube.

it was a very enjoyable lunch! the cost came to S$96 for 2 after 50% palate discounts. they only charged S$1.50pax for tea. we had pu er & tea was good tea too. they should see me around more often.

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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用餐日期

2013-10-30

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$50 (午餐)

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See my full reviews & photos at = http://chefquak.com/2013/10/22/best-lobster-6-course-dinner-tunglok-signature-orchard-parade-on-19oct2013/had a best value dinner & among the best lobster dinner at tunglok signature at orchard parade hotel on 19.10.2013. :-) tunglok has a rather unusual arrangement with palate/amex where you get the usual 1 person off ie 50% discount for 2pax but then only for alacarte during weekdays and only for set meals during weekends. the latter is odd (surely if you give

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See my full reviews & photos at = http://chefquak.com/2013/10/22/best-lobster-6-course-dinner-tunglok-signature-orchard-parade-on-19oct2013/

had a best value dinner & among the best lobster dinner at tunglok signature at orchard parade hotel on 19.10.2013. :-) tunglok has a rather unusual arrangement with palate/amex where you get the usual 1 person off ie 50% discount for 2pax but then only for alacarte during weekdays and only for set meals during weekends. the latter is odd (surely if you give discounts for sets you should also give discounts for alacarte?) but quite fine with me as long as i get my discounts….haha.

we chose the S$98 lobster & seafood set. it was of exceptional quality, both in terms of quality of ingredients & quality of cooking.

the first course was a foie gras, smoked duck & crispy beancurd skin in pancake wrap (top 2 photos). this was excellent. fusion stuff are novel but frequently fail in taste (and/or matching) departments, but this was excellent! the texture & flavours of the foie gras & smoked duck & beancurd skin combined with the thick pancake wrap was unique & wonderful.

the crabmeat & roe soup was chokeful of ingredients – sharksfin, crabmeat & lots of roe (the photos tell it all). it was sweet & tasty enough but still lacking c/w the very flavourful braised crabmeat sharksfin soup (or the fishmaw soup) at majestic. we added vinegar & it tasted better (we don’t add vinegar when savouring the soup at majestic). still it was a rather good soup.

the steamed soon hock in light soya sauce was likewise super. flavour-wise almost as good as a chilean seabass done the same way, though soon hock would be inferior in taste & texture c/w chilean seabass.

the kurobuta was for me the least competent among the very good dishes. it was quite “well done” & little dry & did not taste much different from an ordinary pork chop, and not as good as the kurobuta steak served at the lobster set at chao yue xuan.

the lobster noodle though was par excellence. the lobster & superior sauce flavours were much better than chao yue xuan & as good or better than that offered at the lobster & abalaone set at xin cuisine. the lobster at the recent set we had at ah yat would be far down the list.

& the dessert 杨枝甘露 with ice cream was super as well. in other joints like ah yat & chao yue xuan, they often give you red bean soup etc for dessert just to pass off the course numbers. here we had very good tasty dessert, as we did also at xin cuisine. & they offered a refreshing lime/watermelon tube drink to finish off.

the cost for the scrumptious meal was just S$98++ for 2pax PLUS S$3++ for 2 tea covers (ah yat charges S$2.40pax tea covers). this is one excellent deal which i will certainly do again, & i would also try the other S$78pax set.

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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Another box of mooncakes from vendor. This time it is baked Egg Yolk White Lotus ($50/ 4 pieces) from Tung Lok which is a well known restaurant chain in Singapore. The mooncake is part the Shanghai Dream collection. The box is made of metal with picture of beautiful lady on top. Each mooncake is individually packed. The egg yolk looks quite small and the lotus paste also tastes quite sweet.

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Another box of mooncakes from vendor. This time it is baked Egg Yolk White Lotus ($50/ 4 pieces) from Tung Lok which is a well known restaurant chain in Singapore. The mooncake is part the Shanghai Dream collection. The box is made of metal with picture of beautiful lady on top. Each mooncake is individually packed. The egg yolk looks quite small and the lotus paste also tastes quite sweet.

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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2013-09-10

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Desserts are a great way to end a meal so let me share with you these two desserts that Tung Lok is offering. There is the herbal jelly which is not like the traditional types we have. Instead, this herbal jelly is accompanied with barley seeds and the cheng teng type of jelly. I didn't really enjoy that. However, the soya jelly with avocado cream was good and it was really light which is good after a heavy meal. You could really taste the soya in the jelly although the jelly is not as smooth as

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Desserts are a great way to end a meal so let me share with you these two desserts that Tung Lok is offering. There is the herbal jelly which is not like the traditional types we have. Instead, this herbal jelly is accompanied with barley seeds and the cheng teng type of jelly. I didn't really enjoy that. However, the soya jelly with avocado cream was good and it was really light which is good after a heavy meal. You could really taste the soya in the jelly although the jelly is not as smooth as i would like it to be.

#NTUDAC

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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The dim sum at tung lok was not bad and i love the char siew bao as the bao was filled with sweet aromatic char siew and the soft bun was just irrestitable. The pork floss pastry was so-so as i felt that the amount of pastry was too much and the amount of char siew thay added inside was not sufficient. However, the deeo fried fish was really good with the fish sauce and the spring onions.

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The dim sum at tung lok was not bad and i love the char siew bao as the bao was filled with sweet aromatic char siew and the soft bun was just irrestitable. The pork floss pastry was so-so as i felt that the amount of pastry was too much and the amount of char siew thay added inside was not sufficient. However, the deeo fried fish was really good with the fish sauce and the spring onions.

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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For a more detailed review with pictures, please click on http://thehungrybunnie.blogspot.com/2012/01/tung-lok-classics-orchard-parade-hotel.htmlI had my firm's Annual Chinese New Year Dinner to kick off the CNY festivities at Tung Lok Classics. Tung Lok Classics serves traditional Sichuan, Shanghainese, Cantonese and Hubei cuisine, 4 of the 8 regional cuisines of China. The 8-course sit-down dinner ($888 per 10 persons) was so-so, really generic and consisting more misses than hits.We had:1) Ha

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For a more detailed review with pictures, please click on http://thehungrybunnie.blogspot.com/2012/01/tung-lok-classics-orchard-parade-hotel.html

I had my firm's Annual Chinese New Year Dinner to kick off the CNY festivities at Tung Lok Classics. Tung Lok Classics serves traditional Sichuan, Shanghainese, Cantonese and Hubei cuisine, 4 of the 8 regional cuisines of China. The 8-course sit-down dinner ($888 per 10 persons) was so-so, really generic and consisting more misses than hits.

We had:

1) Hamachi King Fish Treasure Platter Yusheng - piquant refreshing salad

2) Flambe Barbecued Whole Suckling Pig, very impressively presented lined on both sides with mini flames. The skin was crisp enough, but I'm really not a fan of suckling pig. The rest of the meat was cut up and served later - very strong "porky" smell and taste

3) Double-Boiled Sea Treasures Soup with Chinese Herbs. It was delicate and clear but with depth and richness of flavour, with the use of a chicken stock base

4) Shanghai-syled Steamed Soon Hock with Pickled Chilli, fresh, moist and flaky, with a chilli-laced soy emulsion slathered over this that was at once piquant, spicy and salty.Best dish of the night, together with the soup

5) Braised Dried Oysters with Black Moss and Vegetables was made unique with the addition of fresh crunchy prawns, but I would have preferred the black moss to be incorporated into the luscious gravy instead of being sprinkled very sparingly over the top

6) Shanghai-syled Braised Duck with Yam a little tough, cold and gamey, but I liked the soft yam cubes

7) Fried "Ying-Yang" Glutinous Rice with Preserved Meat - quite commendable. The rice was sticky, soft and moist, with an aromatic soy seasoning, while fried grains of rice thrown into the mix provided a contrast in textures

8) Chilled Mango Sago Cream with Pomelo refreshing but pomelo was excruciatingly sour

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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Do consider Tung Lok for Sunday brunch as they have dimsum specials on the weekends!My favorite dimsum Char Siu Sou; Char Siu wrapped in small croissant-like shell is one of the weekend specialties.Steamed minced vegetables and mushrooms bunCarrot Cake with a stir-fried Taro top. Different from normal Carrot cake and paired nicely with some sliced garlic.You can order Chrysanthemun tea at the restaurant and ask for honey syrup on the side

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Do consider Tung Lok for Sunday brunch as they have dimsum specials on the weekends!
My favorite dimsum Char Siu Sou; Char Siu wrapped in small croissant-like shell is one of the weekend specialties.

Steamed minced vegetables and mushrooms bun

Carrot Cake with a stir-fried Taro top. Different from normal Carrot cake and paired nicely with some sliced garlic.

You can order Chrysanthemun tea at the restaurant and ask for honey syrup on the side

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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we won a hairy crab from tung lok =) this was the first time we had hairy crab.. the waitress was nice enough to help us extract the meat.. and taught us how to eat them...i am not too sure if it was a male or female crab.. i guess it was male due to the watery egg?it tasted great with the vinegar and we were served hot ginger tea at the end..simply exciting and delicious

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we won a hairy crab from tung lok =) this was the first time we had hairy crab.. the waitress was nice enough to help us extract the meat.. and taught us how to eat them...

i am not too sure if it was a male or female crab.. i guess it was male due to the watery egg?

it tasted great with the vinegar and we were served hot ginger tea at the end..

simply exciting and delicious

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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We had a dinner to celebrate my Grandpa's Anniversary. The reservation was handled very well and we were given a function room.The food are awesome and deliciousWe had ouble boiled sea treasures soup with herbs, braised shredded beancurd, chicken with dried shrimps and vegetables, steamed soon hock fillet, noodle in XO sauce and many others. Life is good indeed.

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We had a dinner to celebrate my Grandpa's Anniversary. The reservation was handled very well and we were given a function room.

The food are awesome and delicious
We had :
Double boiled sea treasures soup with herbs, braised shredded beancurd, chicken with dried shrimps and vegetables, steamed soon hock fillet, noodle in XO sauce and many others. Life is good indeed.

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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I must admit that I quite like the whole dining experience, primarily cuz service was wonderful, attentive without being intrusive, and always one step ahead (cups were refilled promptly, plates were changed regularly etc). Well done!Excellent service aside, the food had some hits and misses. I love the gimmicky fruit juice ($3++ per test tube), a refreshing blend of green apple, papaya, lemon and cai xin. And the really outstanding dishes to me are the deep-fried cod fillets coated with salted

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I must admit that I quite like the whole dining experience, primarily cuz service was wonderful, attentive without being intrusive, and always one step ahead (cups were refilled promptly, plates were changed regularly etc). Well done!

Excellent service aside, the food had some hits and misses. I love the gimmicky fruit juice ($3++ per test tube), a refreshing blend of green apple, papaya, lemon and cai xin. And the really outstanding dishes to me are the deep-fried cod fillets coated with salted egg yolk ($28++) and the deep-fried prawns with wasabi-mayo sauce ($28++). Non-oily at all and flavours were spot on!

Here’s the so-so dishes: decent but not ultra smooth braised homemade beancurd with wild fungus and conpoy crisps ($20++); bland sea cucumber stuffed with “lion head” ($16.80++); tough and chewy Shanghai-style wok-fried ‘nian gao’ ($18++); and my must-order of poached vegetables with 3 kinds of eggs ($18++) was disappointingly insipid, nothing like the flavourful version from Pu Tien!

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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