Duck aficionados, prepare your stomachs because TungLok Group is jazzing up the food scene once again with their new restaurant, Duckland.

Priding themselves on using ducks from Silver Hill Farm in Ireland—a breed that is known to be the ‘wagyu’ of ducks—the Irish duck is no normal duck. It is actually a unique and cultivated hybrid of the Peking duck and the Aylesbury duck, which are poultry specially bred for their dense and porous skin. This means that the ducks used in the dishes here at Duckland will be even more succulent, tender and robust than your average duck.

Adopting a ‘farm to fork’ concept which emphasises heavily on the utilisation of top-notch quality ducks from Ireland, their dishes all embody the authentic flavours of Ireland and the best flavours of duck meat you can get.

Located in United Square at Novena, Duckland has just opened its doors in mid-January. From now until 28th February 2019, our readers can quote ‘ladyironchef’ to enjoy 10% off the total bill with a minimum spend of S$50*. Here is what you can expect at Duckland!

Duckland serves up a pretty impressive range of both Asian and Western-style duck dishes that will raise the bar for duck lovers anywhere else. However, they aren’t just all about ducks. There are other comforting options such as lamb stews and even a whiskey cake that we are totally digging!

ROAST IRISH DUCK

Starting off with their signature dish, the Roast Irish Duck (S$28 for half, S$50 for whole) is definitely the one item you have to order because going to Duckland and not ordering this dish is like going to McDonald’s and not eating fries.

The duck is roasted in a combi-oven, which results in gorgeously amber crisp skin as well as delightfully tender and moist meat.

This duck is the very definition of melt-in-your-mouth; the perfect ratio of flesh to fat allows the duck to maintain its soft succulence, and when paired together with that aromatic skin, you’ll experience a burst of complex umami flavours of epic proportions.

Each serving of their glorious Roast Irish Duck comes with a selection of dipping sauces which include raspberry sauce, calamansi chilli as well as yellow mustard. However, in all honesty, we feel that the natural flavours of the duck are so outstanding by itself that the sauces are unnecessary.

DUCK CONFIT & WAFFLE

Boy, this Duck Confit & Waffle (S$20) has got to be the best rendition in Singapore. To begin with, not many places serve Duck Confit & Waffle, but we now have a place to go to when we need a “ducking good” respite.

Encrusted in a smoky, crisp skin that brims with intense flavours of duck fat, the duck leg was fork-tender with a pleasant bite to it. Executed brilliantly, we adore how Duckland did not incorporate any fancy twists to the dish but instead, brought out the best qualities of the meat through their cooking methods.

Drizzle over the buttery sweet maple syrup at the side to bind the flavours and textures of the waffle, egg and duck leg all together!

DUCK FRIED RICE

The restaurant’s Duck Fried Rice (S$10) is unlike your typical Chinese-style fried rice. Their rendition of such a simple rice dish consists of pieces of Irish roast duck, sweet corn, zucchini and garlic, making it a flavour bomb that bursts with a complex, intense ‘wok hei’ aroma that cloaks every mouthful you take.

What’s worth mentioning is that they enhance the fragrance of their steamed rice with duck fat before stir-frying it, making this dish a notch tastier and aromatic than your average serving of fried rice.

DUCK PIES

On Duckland’s menu, you can find 2 types of duck pies that are perfect for a fuss-free snack or a quick meal on-the-go. The restaurant offers two options, namely the Black Pepper Duck Pie and Tomato-Pineapple Duck Pie (S$6 each).

The former comprises succulent duck meat and onions coated in a black pepper sauce while the latter consists of tangy pineapple, tomato and duck meat encased in a savoury baked puff pastry.

IRISH LAMB STEW

Loaded with a chock full of hearty, healthy ingredients including carrots, potatoes, celery, a myriad of herbs and spices and a generous helping of lamb cooked to tender perfection, their Irish Lamb Stew (S$22) is a showstopper in its own right despite not being a duck dish.

BACON, CABBAGE & COLCANNON

Bacon, colcannon and cabbage is a classic combination commonly found in Irish restaurants. For the uninitiated, colcannon is also known as Irish mashed potatoes and is a traditional Irish dish that incorporates cream, butter and kale into mashed potatoes to give it its creamy texture.

Duckland’s Bacon, Cabbage & Colcannon (S$20) sees slices of smoky old-fashioned bacon—essentially Irish bacon which is leaner as opposed to the fattier American bacon we are used to—atop a generous helping of colcannon, accompanied by cabbage and a creamy parsley sauce.

GOOD OL’ FISH & CHIPS

What we found slightly bewildering was the fact that Duckland, a place that specialises in duck, has one of the best fish and chips (S$18) that we have ever had in Singapore.

Here, fresh barramundi fillets are copiously coated in a thick, fragrant batter and are deep-fried to a lovely golden brown. Cut into it to reveal fresh and flaky barramundi fillets which go hand-in-hand with their house-made Japanese mayo-tartar sauce.

FRESH JUICY OYSTERS

Offering a rotating selection of seasonal oysters, Duckland serves these premium shellfishes in accordance to the season, depending on which is the freshest and best during that particular period.

Slurp up some of these plump, smooth oysters that are freshly-shucked in the restaurant. Imported from various parts of the world, expect meaty Irish oysters or Fine De Claire oysters from France. Prices vary according to its season.

THE SINGAPORE SLAW

This beautifully put together salad (S$15) provides a lovely, refreshing touch to the restaurants otherwise very rich and savoury menu.

The Singapore Slaw is an original Singapore-style salad that was created by International Celebrity Chef Susur Lee, Featuring a colourful mix of fresh herbs and vegetables such as julienned red carrots, daikon, turnip and edible flowers, they are tossed together in a tangy raspberry dressing that serves to pull the entire salad together.

TANTALIZING DESSERTS – WHISKY CAKE & APPLE CRUMBLE

Round off your entire experience at Duckland with a couple of their decadent sweet treats. The Whiskey Cake (S$7) is an indulgent treat that features an aptly dense chocolate cake that comes with a luxurious hint of whiskey.

The Apple Crumble (S$7) is also another delight you mustn’t miss. A medley of soft and crunchy textures is encased in a buttery, crunchy tart exterior, presenting fruity bursts of flavours that comes with strong notes of cinnamon.

Duckland
United Square Shopping Mall #B1-09&64/65
101 Thomson Road
Singapore 307591
Tel: +65 6259 5668
Daily: 11am – 10pm
Nearest Station: Novena

This post was brought to you by Duckland.

The Dragon Chamber is the first speakeasy restaurant in Singapore. A new dining concept by TungLok Group, The Dragon Chamber is hidden within Lokkee at Plaza Singapura.

For the uninitiated, a speakeasy usually refers to a bar which is hidden from plain sight; with that, part of the fun is in digging out its whereabouts. Go through a secret entrance in Lokkee and enter a different world. The Dragon Chamber is effortlessly hip and cool without trying too hard.

Do be warned that this new concept is not a space for political correctness. Only individuals aged 16 and above are permitted to enter. Contrasting Lokkee’s familiar, lovable Chinese-American recipes, The Dragon Chamber pushes boundaries by adopting experimental techniques and working with unconventional animal parts—think grilled pig’s tail and crocodile foot—to create a myriad of exotic dishes.

Whoever said dining in Singapore is getting boring most definitely need to know about The Dragon Chamber. Now, we promise you an experience unlike any other.

A KINKY INTERIOR

If you have been wondering about the story behind The Dragon Chamber, it is actually inspired by secret hideouts and gambling dens where Chinese gangsters used to hang out at. Let your hair down and be free from any social limitations!

The short journey from Lokkee to The Dragon’s Chamber is intriguing in itself. Entering through a random red door located in the middle of Lokkee, you will find yourself stumbling through a tunnel filled with mirrors and red fluorescent lighting. After which, you will move past a set of curtains which will eventually reveal a totally different space.

Upon entering and soaking up the atmosphere of the place, we finally understood what being in an underground Chinese triad den felt like. It was rather daunting at first, we won’t deny. The lights were dimly lit (there is only a total of 14 filament bulbs lighting up the entire place), giving the speakeasy restaurant a dark and dingy feel.

‘BAKKWA’ BACON SALAD

Making a grand entrance with an amazing fog effect, we were blown away by the beauty of the ‘Bakkwa’ Bacon Salad (S$32++). It is indeed a feast for both your eyes and taste buds.

What you get is succulent bacon strips grilled “bakkwa style”, giving it a lovely caramel coloured sheen and has a sweet and smokey flavour. Accompanied by fresh, oriental green salad, do not miss out on the lotus root croutons.

‘GUO TIE’ POTSTICKERS WITH DANCING CRAB® SIGNATURE SAUCE AND BAKED CHEESE

A collaboration with Dancing Crab®, those who are a fan of the Louisana seafood restaurant will recognise its signature cajun sauce which has been incorporated into grilled potsticker dumplings (S$18++). It is then topped with cheese before baking in the oven.

It was subtly spicy, giving it a good kick and the tartness from the sauce helped to cut through the intense meatiness of the potstickers really well.

CRISPY CORN ROLLS

Any corn lovers out there? You get to create your very own Crispy Corn Roll (S$14++) at The Dragon Chamber with stir-fried sweet corn and mini Sakura shrimp stuffed in tortilla cones.

JOSPER GRILLED PIG’S TAIL

Do not be put off by its name because the Josper Grilled Pig’s Tail (S$28++) is nothing too gross. In fact, it is very flavourful and much effort has been taken to prepare it. Grilled in a Josper oven, this method of cooking results in juicy and tender meat encased in delicate, crispy skin.

The staff will pull the meat apart. You have the option of enjoying it on its own, or wrapped up in lettuce leaves along with fresh cilantro and basil leaves to offset the intense porky flavours. To give it an additional kick, drip in a few drops of chili padi-infused fish sauce and enjoy!

‘MALA’ IRISH DUCK

This is not your typical mala dish. What we love about their ‘Mala’ Irish Duck (S$60++ for whole; S$36++ for half) is the in-house special mala sauce drenched over beautifully roasted Irish duck—it has a rich mala flavour without being overly spicy that it stings your tongue. A must-try for all duck lovers!

DRAGON’S CLAW

We wouldn’t blame you if you are wondering what Dragon’s Claw (S$60++) is because of its ambiguous name. It is essentially a crocodile’s foot! Yes, not one for the faint-hearted but nobody goes to The Dragon Chamber without trying this.

A Singapore farmed crocodile foot is braised in a herbal sauce and served atop a bed of kale. The melt-in-the-mouth texture and herbal taste resembled that of braised pig’s trotter.

Trust that The Dragon Chamber is not one to skimp on theatrics. The dish comes served surrounded by a ring of fire and once the fire dies out, that’s when you tuck in.

X.O. ‘GRUB’ CHOP SUEY

Daunting as it may look and sound, fret not because no actual grubs were used in making this dish. The X.O. ‘Grub’ Choy Suey (S$24++) features grub-like abomination that is actually a special type of artichoke.

The dish is stir-fried with mushrooms, kale and zucchini.

LOBSTER CRISPY NOODLES

The Lobster Crispy Noodles (S$25++ for regular; S$48++ for large) at The Dragon Chamber is one of our favourites. The juicy grilled lobster is as stunning to look at as it is delicious.

When the special gravy is doused over and the crispy ‘sheng mian’ absorbs the decadent sauce, enjoy it together with the scrumptious lobster and your day is sure to be made.

WAGYU TRUFFLE HOR FUN

It would be a sin to skip the Wagyu Truffle Hor Fun (S$50++). This dish left all of us speechless; it was easily the best dish on The Dragon Chamber’s menu.

Imagine medium rare A4 grade Wagyu beef atop warm hor fun. It is made all the better with crispy deep-fried hor fun strips, poached egg with a runny yolk and truffle gravy. The sheer explosive flavours is mind-boggling. As luxurious as hor fun can get, we will never look at hor fun the same way ever again.

SWEET MULBERRY EGG TEA

End your meal with Sweet Mulberry Egg Tea (S$7++), the house’s signature dessert that is brewed with egg, mulberry tea, dates and cane sugar.

Also known as ‘Sang Ji Sheng’, this is a delectable ancient Chinese dessert with many health benefits such as lowering blood pressure and improving blood circulation.

The Dragon Chamber
68 Orchard Road
#03-02 Plaza Singapura
Singapore 238839
Tel: +65 6884 4566
Daily: 11.30am – 3pm, 5.30pm – 10pm
Nearest Station: Dhoby Ghaut

This post is brought to you by TungLok Group.

Award-winning establishment TungLok Heen is internationally-acclaimed Canadian Chef Susur Lee’s very first outpost restaurant. The celebrated Toronto-based chef has starred in cooking TV shows such as Iron Chef America and MasterChef Asia.

Chef Ken Ling – who has been working alongside Susur for nearly two decades – currently helms TungLok Heen’s kitchen and a meal there means an impressive selection of exquisite oriental delicacies prepared with expertly finesse.

The Cantonese word ‘Heen’ literally means pavilion and is aptly named after the restaurant’s vision of providing discerning diners a gourmet retreat. Indeed, TungLok Heen has successfully merged traditional and contemporary Chinese elements into a chinoiserie-chic destination.

Located at Resorts World Sentosa’s Hotel Michael, TungLok Heen has hit all the right spots with its age-old classics, exquisite innovations and elegant ambience. It is also worth mentioning that the culinary team has put in tremendous efforts in plating every dish so beautifully – so keep your eyes peeled as we reveal our dining highlights.

The stunning 106-seater TungLok Heen is ideal for many occasions – a business luncheon or family dinner, and there are three gorgeous private dining rooms that are available for advance bookings.

You have to start your meal with the Chilled Fresh Abalone and Hokkaido Scallop (S$20++). Served with Yuzu Sesame Sauce and Yuzu Soya Sauce, these fresh molluscs are served atop a huge spherical block of dry ice and decorated with edible flower petals. Watch in awe as the fog dramatically unfolds your delicious ice-cold appetiser.

Who says you can only have Yu Sheng during Chinese New Year festive period? Over at TungLok Heen, customers can defy all traditions and tuck into the refreshing Singapore Slaw (S$18++) at any time of the year!

Singapore Slaw is actually Chef Susur’s signature dish. Inspired by the Yu Sheng, it consists of 19 ingredients and his special sauce. It has been featured extensively by several international media and is definitely something that you should try when dining at TungLok Heen.

Our idea of comforting soup at TungLok Heen is the Double-boiled Superior Fish Bone Soup with Fish Maw (S$30++ per pax). It is a nourishing broth that is packed with collagen and tonics. So rich this soup is, because you are really sipping the essence of all the premium ingredients with every spoonful!

The Roasted Irish Duck (half duck – S$35++, whole duck – S$60++) is a must-order. Popularly known as ‘London Duck’ – think succulent flesh, fragrant fats and glistening aromatic crisp skin. It is one of the best renditions we’ve had, and while plump, it was not over-the-top gross that will have you feeling sick.

Fans of crabs definitely have to give TungLok Heen’s White Pepper Sri Lankan Crab (Market Price) a shot. The gigantic shellfish is loaded with wholesome crabmeat and packs a peppery punch with every bite.

The Grilled White Sultan Fish with Hot & Sour Consommé (Market Price) is perfect for sharing and it was a crowd’s favourite on our table.

For the uninitiated, the White Sultan Fish is rich in Omega-3 oil and it has very delicate flesh that brings out a unique sweetness and amiable savoury taste.

The large fish is dunked in a flavourful clear soup. The addition of peppercorn added a kick to the consommé, making it so addictive with every sip.

And there are skewers to share too. The Boston Lobster (S$76++) and Rock Oyster (S$8++) are cooked with cheese and herbs, and the Kurobuta Pork Loin (S$20++ for two skewers) and Wild Mushrooms (S$16++ for two skewers) come with a charred fragrance that is smoky with every bite.

More meat? The Char-grilled Marinated Lamb Rack in Lamb Reduction (double-rack – S$22++, single-rack – S$12++) served with Fresh Chilli Mint-Chutney sure didn’t disappoint. The delicate red meat’s gaminess has been significantly reduced by the herbs.

You’ve probably had wasabi-mayo prawns before elsewhere since lots of Chinese restaurants in Singapore make this dish available on their menu. But did you know that this popular dish was actually created by Susur in 1997 at TungLok Seafood? We kid you not; this guy was the one who set the trend. Guys, the Wok-fried Prawns with Wasabi-mayo Sauce (S$16++) by its rightful creator at TungLok Heen is to die for.

All good things have to come to an end, but if you could end your meal with a sweet note, then it has to be TungLok Heen’s classy Asian desserts. The Chilled Aloe Vera Gelo (S$10++) and Coconut Jelly (S$15++) are our picks. The former is infused with ginseng and served in a Chinese snow pear atop a bed of ice, while the latter is placed in a young coconut, topped with coconut sherbet and crispy black rice.

Do take note that guests have to adhere to smart casual attire and guests should avoid wearing shorts, singlets and slippers. Reservations are strongly recommended, especially for those who are planning to dine in a big group.

TungLok Heen
Resorts World Sentosa
Hotel Michael, Lobby Level
26 Sentosa Gateway
#02-142/143
Singapore 098138
Tel: +65 6884 7888
Daily: 11.30am – 2.30pm (last order at 2pm), 6.30pm – 10.30pm (last order at 10pm)
Nearest Station: Harbourfront MRT
(Transfer to the Sentosa Express monorail to Resorts World Sentosa)

This post was brought to you by TungLok Heen.