I just had salts egg prawns & roast pork烧肉 at a 13pax RI friends G20 dinner at peach garden @ metropolis the evening before, and that was good too.

We can see from the photos that the presentation & colours of the 2 dishes at tunglok were better. taste-wise they were close – the roast pork烧肉 about same, the salted egg prawns maybe tunglok a tad better.

We had the deep-fried cod fillet that seemed to be salted egg flavoured also. it was a well executed dish, somewhat oily. not really a preferred preparation for me.

the same dentist friend & mei mei had a birthday dinner for me in 2013 here at this same tunglok outlet. we had star garoupa fillet with broccoli & lily bulbs & that was very good. of course for me, steamed fish is the best. haha!^^

We had the elegant 三层楼, which is a tunglok long standing dish of fried bean curd on spinach & shimeji mushrooms. there was a newer dish of charcoal tofu with lily bulbs 百合.

Both tofu dishes were very nice!

Next was a string beans with egg plant. just mildly spicy (if any at all) & quite nicely done.

Another dish was a bit unusual combination, some squash with japanese edamame & slightly sweet sauce. can’t figure out this dish.

As it was a birthday, the restaurant provided complimentary longevity buns 流沙寿桃. they were presented together with our own birthday cake, and handwritten “calligraphy” by a talented restaurant manager. haha!

少年壮志当十一
英俊潇洒二十一
状元高中三十一
年龄岁岁四十一
成就显赫五十一
儿孙满堂六十一
回想当年七十一
福禄寿全八十一
享受人生九十一
要找北京101？？？

The message changes according to occasions, so the guy must have a whole bookcase of them. haha!^

See my full reviews & photos at = http://chefquak.com/2015/05/28/a-relaxing-birthday-dinner-at-tunglok-signature-central-on-27may2015/
last evening, we had a birthday dinner for another close friend at tunglok signature @ central on 27.5.2015. ^^

longevity custard buns & birthday message to 101

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deep-fried cod fillet

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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chefquak

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My buddies organised a belated birthday dinner for my wife on 19.11.2014. :-)
the place was tunglok signature at central, the same place they did a birthday dinner to remember for me last year.

my friend’s god sister again pre-ordered the food. & she arranged the wine & cake too. :-)
we had the roast pork (烧肉), which was really excellent. skin was very crispy & the texture & taste was marvellous, & not too fatty.

the double boiled soup (炖汤) with sea whelk, black garlic & chicken was super too. this 1 of few soups that could match & better the very good lie tong (例汤) here. very sweet & tasty.
we had the spinach tofu (三层楼) with shimeji mushrooms & broccoli, which is another signature dish here. it was very good.

next was a salted egg cod fish fillet. it was very well done. cod was very good. for me & also my wife though, the dish was deep-fried & even though it was done well & not very oily, it could not match the simple steamed cod with mui choy (梅菜)。

likewise wasabi mayo prawns was well done & nicely presented. it came with mangoes & salad. presentation was superior to peach garden’s yuzu prawns. taste wise peach garden’s equally good. yuzu taste was great & dish better w/o the mayo.

there was a miscommunication with the server. we thought there were 7 dishes & waited for the noodles & dessert. but it turned out that friend’s god sister arranged 5 dishes & instructed the restaurant to take our orders for the carb & dessert.

anyway we were really full with the 5 dishes & there was also the birthday cake, so we decided to skip the carb & dessert. just as well!

tunglok provided a complimentary salted egg longevity bun (流沙寿桃) & after signing the birthday song, the servers recited the the 生日快乐十全美 verses. service was excellent! they also provided complimentary star fruit juice.

the cake was a nutty chocolate banana from swissbake. i liked the cake though could not taste the nutty part.

it was a very enjoyable, memorable evening.

See my full reviews & photos at = http://chefquak.com/2014/11/23/wifes-belated-birthday-by-my-buddies-tunglok-central-on-19nov2014/

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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I had a great 4pax fun lunch at Tunglok @ central today on 19.2.2014.iIregular maintenance, and we went lunch near his clinic afterwards each time with 2 other close friends. Today i ordered the S$88 6-course set lunch for 4pax. PLUS i added a xiaolongbao (小笼包), pan-fried custard buns (流沙包), and a dessert 雪中情怀＝杨支甘露 + ice cream for 2 to share, as 2 other of us did not want dessert. #1 the 2 dim sums were quite ok, competent - fupeiquin (腐皮卷) was good, siew mai 烧卖 was ok..the xiaolongbao （小笼包）i ad

I had a great 4pax fun lunch at Tunglok @ central today on 19.2.2014.

iIregular maintenance, and we went lunch near his clinic afterwards each time with 2 other close friends.

Today i ordered the S$88 6-course set lunch for 4pax. PLUS i added a xiaolongbao (小笼包), pan-fried custard buns (流沙包), and a dessert 雪中情怀＝杨支甘露 + ice cream for 2 to share, as 2 other of us did not want dessert.

#3 lie tong (例汤) was very good, the ingredients included pork soft bones & 粉角 arrowroots, an excellent soup as always.

#4 the poached heng chye with beard was good too.

#5 the prawns with egg white (赛螃蟹) i guess was ok above average dish, prawns was fresh bouncy, the style of preparation not my favourite.

#6 the stone pot rice was excellent!

the pan-fried custard buns (流沙包) was ok average but really the ones at royal china & imperial treasure were much better.

雪中情怀＝杨支甘露 + ice cream is my favourite here, though i didn’t take it today. the complimentary refreshment was ok welcome.
Overall the set lunch (exclude ala carte orders) was S$100++=S$117 include S$8 for 4pax tea & S$ for peanuts which could do without. quite a good set lunch deal! :-) including 2 more dim sum & 1 desert it was S$141, still ok.

#1 the 2 dim sums were quite ok, competent - fupeiquin (腐皮卷) was good, siew mai 烧卖 was ok..the xiaolongbao （小笼包）i added was low in tasty soup, skin average, overall average or below, the pan-fried custard buns (流沙包) which i asked to serve with the dessert was also average. overall dim sum wise cannot compare with crystal jade or imperial treasure. :-)

#2 smoked duck breast was par excellence, as is quite obvious from the photo (top & above) & the braised bean curd too. :-)

#3 lie tong (例汤) was very good, the ingredients included pork soft bones & 粉角 arrowroots, an excellent soup as always. :-)

#4 the poached heng chye with beard was good too.

#5 the prawns with egg white (赛螃蟹) i guess was ok above average dish, prawns was fresh bouncy, the style of preparation not my favourite.

#6 the stone pot rice was excellent!

the pan-fried custard buns (流沙包) was ok average but really the ones at royal china & imperial treasure were much better.

雪中情怀＝杨支甘露 + ice cream is my favourite here, though i didn’t take it today. the complimentary refreshment was ok welcome.

Overall the set lunch (exclude ala carte orders) was S$100++=S$117 include S$8 for 4pax tea & S$ for peanuts which could do without. quite a good set lunch deal! :-) including 2 more dim sum & 1 desert it was S$141, still ok.

See my full reviews & photos at http://chefquak.com/2014/02/19/great-s88-4pax-set-lunch-tunglok-signature-at-central-on-19-2-2014/

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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Patronized one of my favourite restaurant for lunch on a fine day...I love their shark's fin soup. It's very special and unique. I was first attracted by its presentation. The bowl of shark's fin soup was attached to its plate with some wax, and its lighted with fire so as to keep the bowl of shark's fin warm. The soup taste awesome! Not very starchy and has Tung Lok's unique touch to it.Pork Siew Mai - still taste great!The samshui chicken, however, doesn't taste as nice as the one in soup rest

Patronized one of my favourite restaurant for lunch on a fine day...

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I love their shark's fin soup. It's very special and unique. I was first attracted by its presentation. The bowl of shark's fin soup was attached to its plate with some wax, and its lighted with fire so as to keep the bowl of shark's fin warm. The soup taste awesome! Not very starchy and has Tung Lok's unique touch to it.

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Pork Siew Mai - still taste great!

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The samshui chicken, however, doesn't taste as nice as the one in soup restaurant. The chicken rice is not that tender, and it's a little uncooked such that the reddish marks on the chicken bones makes one lose its appetite. The chicken paste is quite tasty though.

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The deep fried dumplings definitely goes well with the mayonnaise sauce. Thumbs-up!

Overall, Tung Lok still has not failed me... I will definitely continue to support them as long as their standard of food remains as good as now.

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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chefquak

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See my full reviews & photos at = http://chefquak.com/2013/10/25/fun-birthday-dinner-tung-lok-signature-central-on-22oct2013/

a good friend organised an early birthday dinner for me at tunglok signature @ central which is next to his office on 22.10.2013. we had 4pax for the evening including my wife & a mutual friend. my friend’s god-sister pre-ordered a ala carte menu which turned out to be very good indeed!

we had the usual roast pork as a starter. the look wasn’t that great. taste-wise it was good as usual, especially with the mustard.

we had a very good lie tong 例汤 (soup of the day) with chicken stock & some roots, again a very competent & enjoyable dish as usual for tunglok restaurants.

the wasabi prawns with light mayo topped with some mangoes were excellent, better than what we had recently at peach garden.

the best dish for the evening was the thick sea cucumbers. this was served in a very nice brown braising sauce which was served commonly with abalones or goose webs. the taste was exquisite, & i liked the jinbai (津白) as well.

next up was the star garoupa fillet with broccoli & lily bulbs. the wok hae was super – another excellently executed dish. & i liked especially the deep-fried tofu with shimeji mushrooms, very flavourful.

my friend also arranged for a very nice chocolate truffle birthday cake from swiss bake,and the restaurant made a great presentation with the longevity buns (which came as mini 流沙寿桃) on a plate with calligraphy of meaningful verses by their manager.

it was a very enjoyable dinner with the company, food & conversation. i didn’t ask how much the dinner cost. i estimate the 6 dishes + dessert (excluding the cake to cost S$250. there was a 25% palate discount for 4pax ala carte, so probably about S$220nett.

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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Abiteofeverything

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I got some Tung Lok vouchers which were expiring soon so have to head down and use it. I decided to spend it at Tung Lok Signatures @ The Central. The staff are very friendly, helpful and patient even though I hesitated for quite some time when deciding on what to order. At the end, we ordered the Braised Bee Hoon, Sweet & Sour Prawns and Mango Roll! The whole restaurant gives me the impression of a very bright and spacious oriental decor. Braised Bee Hoon: The springy bee hoon soaked up the fla

I got some Tung Lok vouchers which were expiring soon so have to head down and use it. I decided to spend it at Tung Lok Signatures @ The Central. The staff are very friendly, helpful and patient even though I hesitated for quite some time when deciding on what to order. At the end, we ordered the Braised Bee Hoon, Sweet & Sour Prawns and Mango Roll!

The whole restaurant gives me the impression of a very bright and spacious oriental decor.

Braised Bee Hoon: The springy bee hoon soaked up the flavourful and tasty broth cooked with conpoy, egg white and ham. It is simple and nice!

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Sweet & Sour Prawns: Fried prawns coated with tangy sweet sauces, very appetizing!

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Mango Roll: Fresh mango wrapped in thin chewy glutinous rice sheet cover with shredded coconut.

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The FoodI ordered the Braised Pork Belly ($20), Deep Fried Frog Leg and BBQ Peking Duck ($28)I loved the rich, strong braised flavour of the pork belly and was robust and heady, with thick black oyster goo. As for the deep fried frog leg, even though is deep fried, still can taste the freshness of the frog leg and the meat is crispy and juicy on the inside Lastly for the Peking Duck, the duck skin is crispy and sweet wrapped in a steamed pancake served with spring onions and sweet Hoisin sauce

The Food
I ordered the Braised Pork Belly ($20), Deep Fried Frog Leg and BBQ Peking Duck ($28)
I loved the rich, strong braised flavour of the pork belly and was robust and heady, with thick black oyster goo.
As for the deep fried frog leg, even though is deep fried, still can taste the freshness of the frog leg and the meat is crispy and juicy on the inside
Lastly for the Peking Duck, the duck skin is crispy and sweet wrapped in a steamed pancake served with spring onions and sweet Hoisin sauce.

The Service
I find the service to be quite good. Waitresses are friendly and attentive to our requests.
Overall, I've had a good impression of the service here.

The Ambience
It is a wonderful place with cosy ambience and the best place where we can celebrate birthdays or have a reunion dinner. The service there is always excellent and the waitresses will always smile.

The Price
Spent about $100 for the final bill.

Overall
I will definitely come back again to try the other dishes and highly recommended to try this !!

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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Cravescraze

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The mooncake box was really traditional looking. It even haa a traditional lady printed on it. There were a few different flavours to choose from. For our case, my dad bought the standard combination of 'Low sugar red beans with champahne' and 'Mocha with bailey's'. Both types of mooncake tasted really good. Each of them had a chocolate ball within, either containing champagne or bailey's.

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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Those looking for really high end chinese food, Tung Lok Signature will be an ideal venue for your meal. Most of the dishes are served on very big plates and bowls and the portions are really little. The unique part about them is that all dishes will have their own 'signature' design. My favourite will be their baked prawn steak. The steak is a mixture of cubes crunchy prawns to form into a steak before bring to deep fry. Cooked with white wine and rosemary to bring out that nice sweet tast

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vnuss147

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We went to Tung Luk Signatures for brunch, and the quality of their dim sum has definitely made my day! We ordered quite a few dim sum and ended the meal with their gorgeous desserts.Steamed scallop dumpling with black truffle ($6). The dumpling skin is thin and chewy, the scallop is fresh, and with a hint of truffle aroma (not much), the overall taste is so delightful. Steamed seafood dumplings with XO chili ($4.8). The seafood stuffing is so generous. With the minimal seasoning, you can taste

We went to Tung Luk Signatures for brunch, and the quality of their dim sum has definitely made my day! We ordered quite a few dim sum and ended the meal with their gorgeous desserts.

Steamed scallop dumpling with black truffle ($6). The dumpling skin is thin and chewy, the scallop is fresh, and with a hint of truffle aroma (not much), the overall taste is so delightful.

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Steamed seafood dumplings with XO chili ($4.8). The seafood stuffing is so generous. With the minimal seasoning, you can taste the freshness of the seafood.

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Fried cheong fun with bean sprouts and homemade spicy sauce ($7). The look is pretty ordinary, but the rice roll is done nicely, leaving a smooth chewy texture. The sauce is a star! With lots of bean sprouts and finely chopped dried shrimps, it is simple but delicious.

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Baked mimi egg tarts ($3.6). The pastries are crispy, and the egg filling is aromatic smooth. However, it would taste even better if it's served hot (It was slightly cold when served).

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Pan-fried custard bun ($3.6). This is different from the custard bun I used to have, as the bun here is being pan-fried to give a pretty charred look. Be careful when you bite on it, the runny custard filling might just burn your tongue! Yummy!

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To end the meal, we ordered two desserts from the a la carte menu. The mango dessert ($8) that served in young coconut is basically chilled mango cream, together with pomelo, diced mango, sago and served with coconut ice-cream. Very light and tasty! You can't get enough of it!

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Durian dessert ($10) is also served in young coconut. Chilled durian puree is served on top of the purple rice puree, and coconut ice-cream. These combination is surprisingly nice! Thumbs up!

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(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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MANGO SAGO WITH COCONUT AND ICE-CREAM

dessert taste good.. i find that the coconut is rather special compared to the rest of the dessert.

Celebrated father's birthday in advance with my dad and other family members at Tunglok signatures. My dad simply love and enjoy the food at Tunglok Signatures. We had the "tian ma" soup prepared by chef for 6hours using giant garoupa bones! and later braised sliced green wrasses with mushroom as shown in picture. The fish is very crispy and cooked to perfection i must say. The we also had kurobuta pork in chilli sauce. Although all of us were very full but we simply can't miss the dessert ! Chilled purple yam and pumpkin topped with ice-cream ....what a comfort to the stomach!

once again we were very satisfied with the food and service there!

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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Enticed by the AMEX 1 for 1 set menu at Tung Lok and the prospect of catching up, a couple of us met up for dinner at The Central's Signatures (TLS for short) outlet for dinner one evening. I've actually never been a fan of Tung Lok as I've yet to experience really good food at any of their outlets, including their much touted Humble House.

Located on the 2nd floor of The Central and immaculately done up to exude an air of oriental poshness, Tung Lok Signatures stands out from the crowd of eateries that crowd the area. Tables are spaced at a relatively comfortable distance and full length windows allow a great view of Clarke Quay and the Singapore river.

Flame Traditional-style Boiled Shark’s Fin Soup with Chicken - Gimmicky flames aside (due to the lighting of wax at the side of the bowl), I thought that the broth was excellent - flavourful yet light on the palate. Fin portions were reasonably substantial with bits of chicken to balance out the texture.

Pan-fried French Foie Gras with Crispy Beancurd Skin served on Pancake - Playing on the concept of Peking Duck, TLS's take on the pan fried foie gras involved serving the foie gras (with a layer of peking duck sauce on top) together with a crackling piece of beancurd skin and wrapped over using a rectangular piece of thick crepe. I honestly thought that it was an interesting concept but I did find the foie gras way too gamy for my liking. And that honestly killed this dish for me.

Steamed Soon Hock Belly with Minced Ginger - The soon hock was fresh but a little lacking in natural sweetness. One other gripe too. Being the belly, it had tons of bones which made it a pain to consume.

Crispy Kurobuta Pork Cartilage in Chili Sauce served with Deep-fried Bun - This dish seemed promisingly at the onset but didn't quite dazzle. The pork cartilage was coated with flour, deep fried and drenched in chilli sauce that was similar to chilli crab gravy, just a lot less spicy. The meat was tender but somehow I couldn't get past my psychological barrier to stomach the gelatinous cartilage. I liked the deep fried bun though.

Braised Japanese Handmade Noodles with Lobster Meat and Vegetable - Alongside the shark's fin soup, this was probably the best dish of the evening. Springy and robust noodles with minimal portions of lobster meat and a nice, savoury gravy. And of course, the obligatory 2 stalks of vegetables.

Chilled Grapefruit Shaven Ice topped with Ice-cream served in Pomelo - I was hoping for a sweet ending to my meal. But what I got was a cold, bitter dessert, which pretty much sums up how we felt at the end of the meal. But to be fair to the grapefruit, I'm just not a fan.

With the AMEX 1 for 1 promotion, 6 of us clocked in at almost $352 for dinner. Service was good but food left much to be desired. Even with the promotion, I'm not sure I would want to fork out almost $60 a head for food of such quality and portions. And with this meal, I have officially closed the chapter on Tung Lok, never to return.

See all my pictures at http://www.timelessfacade.com/2012/01/tung-lok-signatures.html

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long time since we had dinner at tunglok signatures.

this round i have vouchers so we saved in total of 100sgd

the best tasted dishes: claypot bull frog; i think 1 person can have it all.. meaty, tasty and fresh!

well i too like the 2 way eating - lobster
wish to have another plate haha.. especially the tiny meat with wasabi salad and watermelon. sweet and yummy

cod fish with salted egg salt.. well cod fish are expensive.. how i wish i can have a bigger chunk of fish meat instead of the batter that surrounds the meat..

dessert taste good.. i find that the coconut is rather special compared to the rest of the dessert.

crab meat with rice... well the menu seems to be different from the actual dish..
suppose to be yellow in colour and looks much more appealing.. anyway it still taste mild and sweet.

i am alittle disappointed with the scallop and broccoli with crab sauce...

because i could not taste the scallop but instead .. i tasted only prawns.. it was not stated in the menu that the scallop is mixed with prawns..

so if you really like to eat scallop.. i wouldnt recommend that..

lastly.. peking duck... well i dont think the wrap... it's alittle hard?
it suppose to be egg wrap skin.. instead of plain...
am not too sure why some dishes they make it different from what it is shown on the menu...

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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2011-08-21

licharng

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115

Celebrated father's day in advance with my dad and other family members at Tunglok signatures. My dad simply love and enjoy the food at Tunglok Signatures. We had the "tian ma" soup prepared by chef for 6hours using giant garoupa bones! and later braised sliced green wrasses with mushroom as shown in picture. The fish is very crispy and cooked to perfection i must say. The we also had kurobuta pork in chilli sauce. Although all of us were very full but we simply can't miss the dessert ! Chilled

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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推介

已推介
檢舉

張貼

評分

味道

環境

服務

衛生

抵食

用餐日期

2011-06-07

人均消費

$75 (晚餐)

慶祝紀念

父親節

推介美食

licharng

等級4

115

This is definitely one of the best dinner i've ever had with family. Firstly, the fresh prawn on dragon fruit as appetiser was a very refreshing dish to start off with then followed by my favourite steam bamboo clam! The bamboo clam was cooked just nice and fresh. The smoke duck served in a mini claypot rice was as good as it looks and smells! Smoked duck was fragrant and soft.Well i must say Tunglok signatures chef meet up to the standard!

This is definitely one of the best dinner i've ever had with family. Firstly, the fresh prawn on dragon fruit as appetiser was a very refreshing dish to start off with then followed by my favourite steam bamboo clam! The bamboo clam was cooked just nice and fresh. The smoke duck served in a mini claypot rice was as good as it looks and smells! Smoked duck was fragrant and soft.

Well i must say Tunglok signatures chef meet up to the standard!