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2013-02-12
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The Place - Tung Lok Seafood on Level 11 of Orchard Central Mall next to Somerset MRT is fast becoming one of my favourite Chinese restaurants. Besides its convenient location, I like its unpretentious interior unlike Chinois or the Humble House which call for a definite dress code and busy menus that take time to decipher. The Service - The staff here are experienced so you won't get orders mixed up and unlike the seafood restaurants at East Coast Park, there are no pushy waitresses promoting o
The Service - The staff here are experienced so you won't get orders mixed up and unlike the seafood restaurants at East Coast Park, there are no pushy waitresses promoting off-menu 'catch of the day' items at non-transparent prices. Here you get class without the crass service. The staff are pleasant, polite, proactive and service-oriented. Having reunion meal on weeknight ahead of the CNY Eve means we are not restricted to the set menus and having our meals within 2 hour time bands to fit in 3 dinner seatings per night.
The Prices - Usual menu price applies for a la carte orders, with most dishes priced between $18 to $28 per portion. Early birds also have a choice of both regular set menus and special CNY set menus. If you are planning to order mainly live seafood cooked to order, then the set menus offer better value. If you have shallower budgets like us, then pick several a la carte items for a no less satisfying meal.
The Food - Tung Lok's kitchens deliver consistently high standards and this restaurant is no exception. All the seafood dishes we had that night were fresh and delicious.
The yusheng here thankfully did not have too much of the glaringly coloured pickled ginger & the salmon sashimi for the yusheng are sliced more generously than other Chinese restaurants like Lei Garden and Crystal Jade. Here are my top picks from the a la carte menu:
* Live prawns steamed with garlic. The prawns were very plump and fresh, deveined and halved for easy eating, and cooked just right. Minced garlic and a drizzle of superior soya sauce enhanced the flavour.
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* Garoupa fillet with wine which was a wholesome dish, fish was very fresh, with honshimeji mushrooms and black fungus providing textural contrast. The wine based broth was flavorsome and we finished every drop..
* Sauteed scallops and broccoli with XO sauce. The scallops were plump and juicy; the premium XO sauce lent a mildly spicy kick to the dish without overwhelming the fresh flavor of the scallops. Broccoli was cooked just right - slightly crunchy
* Yam ring - attractively plated and tasted as good as it looked. The yam was crispy on the surface and creamily melt-in-the-mouth smooth beneath, enveloping a mound of sauteed celery, carrot, baby corn, sugar snap peas, straw mushrooms, lean chicken chunks,shelled shrimps and cashew nuts. Yummy..
We had seafood noodles to round off our meal, this was delicious without being too greasy. A nice gesture was the offer of complimentary dessert - honeydew sago.張貼
