Comments on: TungLok Teahouse: Dim Sum & Teochew Cuisine in A Cosy Teahouse

By: Patricia Kwok

Patricia Kwok — Sun, 02 Aug 2015 12:37:48 +0000

I would like to bring my family to Tung Lok Tea House for a well deserved breakfast together for Siew Mao & char Siew Bao.

By: LEOW TZE KHIANG PAUL

LEOW TZE KHIANG PAUL — Mon, 24 Nov 2014 12:33:45 +0000

I would like to try the Siew Mai, Har Kow, Char Siew Pau, Lor Mai Kai, Fan Chow and every delicious and sumptuous dim sum offered by the one of the most famous Tea Houses in Singapore – Tung Lok Tea House!

By: Catherine

Catherine — Fri, 21 Nov 2014 15:56:33 +0000

Looks ideal for a family gathering! I’m curious to see how they fare in the Chilli Crab. And the 5-hour boil soup too!

By: Athipat

Athipat — Fri, 21 Nov 2014 14:35:40 +0000

I wanna try Deep-fried crispy boneless duck!!!!

By: kho Hui Hui

kho Hui Hui — Fri, 21 Nov 2014 14:09:51 +0000

I would like to try everything on the menu.

By: Regina Ong

Regina Ong — Fri, 21 Nov 2014 14:05:48 +0000

Would love to try the yam paste and the awesome teochew styled combination platter ! ^^ ????

By: jaslyn yan

jaslyn yan — Fri, 21 Nov 2014 13:48:37 +0000

I’ll definitely wanna try the combination platter and the custard and lotus paste bun

By: Shirley

Shirley — Fri, 31 Oct 2014 06:24:07 +0000

Definitely the Yam Paste in Pumpkin as it’s not only ???? but also ???? ?

By: crystella lim

crystella lim — Thu, 30 Oct 2014 15:30:20 +0000

Been there! Love it! Next on list wld be Fridays’ Teochew-styled Combination Platter

By: James Yee

James Yee — Sat, 06 Sep 2014 08:12:17 +0000

I would like Chilled Snow Lotus Pudding with Ice-cream

By: Lim Chwee Eng

Lim Chwee Eng — Thu, 04 Sep 2014 08:06:45 +0000

This looks like a good place for me to have our bi yearly gathering with my friends of 24 years.

By: Agnes Wong

Agnes Wong — Fri, 29 Aug 2014 11:23:34 +0000

I would love to try the double-boiled soup with sea whalk and tonic. Yum, yum!!

By: Helen Feng

Helen Feng — Mon, 18 Aug 2014 06:26:16 +0000

The combination platter looks very yummy and I love to try this.

By: shawn toh

shawn toh — Thu, 14 Aug 2014 15:21:33 +0000

A custard bun often defines a HK restaurant but after reading this review, i am really curious how the custard bun taste differently from the traditional buns. After all, it is common knowledge that lotus paste does not taste as good when heated. In addition, the custard bun runs the risk of being identified as an expensive ‘tau sa’ bau if not prepared correctly. Please give me a chance to taste it!

By: Jenny chen

Jenny chen — Thu, 14 Aug 2014 05:32:11 +0000

Definitely the Teochew-styled Combination Platter.

By: Ken

Ken — Wed, 13 Aug 2014 20:48:47 +0000

Teochew platter looks great

By: vivian Tan

vivian Tan — Wed, 13 Aug 2014 16:44:45 +0000

Our family would like to try signature Spicy Chicken and Fish Maw in Claypot during our coming mid autumn celebration

By: Sok Ying

Sok Ying — Wed, 13 Aug 2014 15:14:17 +0000

Definitely the Teochew-styled Combination Platter.

By: Jean

Jean — Wed, 13 Aug 2014 12:54:01 +0000

Love Deep-fried Ngoh Hiang and Yam Paste and want to try these at Tunglok.

By: David

David — Wed, 13 Aug 2014 12:10:33 +0000

Chilli Crab, my all time favourite!