影片
電話號碼
6636 0606
開飯介紹
Enjoy Tung Lok's favourite signature Cantonese cuisine and new creations within a classy interior. Tung Lok Signature’s "The Best Under One Roof" menu features a unique combination of signature dishes from the various TungLok restaurants as well as exquisite new dishes.
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營業時間
今日營業
11:30 - 15:00
18:00 - 22:30
星期一至六
11:30 - 15:00
18:00 - 22:30
星期日
11:00 - 15:30
18:00 - 22:30
公眾假期
11:00 - 15:30
18:00 - 22:30
以上資料只供參考, 請與餐廳確認詳情
招牌菜
相關文章
This year, I decided to give my mother a birthday treat at Tung Lok Signatures at Changi City Point Mall.Roasted Pork - Not to be missed! Deep-Fried Egg Plant with Pork FlossThis dish was quite special - Crispy Rice with Fresh Crab Meat in Seafood Broth. Pouring the crispy rice into the broth and then mix them well together before serving.Overall, we were very satisfied with the food and service here again. Definitely worth the price!For more photos, please visit my blogpost:http://www.ylyn-journal.blogspot.sg/2013/02/tung-lok-signatures-changi-city-point.html
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The Place - Tung Lok Signatures at Changi City Point is a well appointed restaurant that makes dining here a relaxing experience, provided you are seated in one of the private dining rooms or at a table in the main dining area which itself is not as big as spacious as other Tung Lok outlets. This restaurant has thus expanded its service area to the wide corridor outside its glass walls, which has space for six to eight tables each able to accommodate up to eight diners comfortably. Come with a reservation to avoid being seated outside, giving up privacy for a view of the spacious forecourt on the ground floor below and the tenants on the other sides - Starbucks Cafe, Manhattan Fish. Market & Yomenya Goemon.The Service - The wait staff are well trained & personable, upholding service standards expected of Tung Lok Group of restaurants.The Food - We ordered their regular 'Bountiful Harvest Salmon Yusheng' ($42 for 6 pax) and the regular 'Traditional Treasure Bowl' or 'Pen Cai' ($238 for 6 pax). The Yusheng had lots of finely shredded carrots, green & white radish, a side plate of fresh-looking salmon sashimi and a side plate of crispy salmon skin. The crispy salmon skin was airily light & so moreish we were tempted to eat it all up like an appetizer instead of using it as a topping for the salad. We liked that their yusheng did not come with too much of the factory-sourced pickled ginger brightly tinted in red and green. We did our own tossing and enjoyed the refreshing taste of the yusheng.The Pen Cai arrived in a huge custom-made claypot. The waitress lifted the lid and scooped the gravy onto the contents. The centrepiece was a huge braised trotter signifying abundant prosperity. Surrounding the trotter was a variety of fresh and dried seafood such as sharks fins, plump shelled prawns, big scallops, sea cucumber, baby abalones, conpoy (dried scallop) the size of 50¢ coins, braised dried oysters and fish maw. We ordered rice to go with the ingredients in the casserole and its thick gravy. This made for a very filling meal that left us little room for the complimentary dessert of sliced Tung Lok nian gao that the nice waitress brought us.
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