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.

We are such big fans of TungLok Group’s arsenal of restaurants and one of the places we frequent is TungLok Teahouse for their delectable, handcrafted dim sum. This casual dining restaurant has extremely competitive prices—which means you can always pop by to satisfy your dim sum cravings even if you are on a budget!

TungLok Teahouse at Square Two recently underwent a transformation: From a retro old-school Chinese Teahouse, to a place which revolutionizes the way dim sum is served. Hint: there is automation and interaction involved here.

After all these years, it remains as one of our all-time favourite places for reliable dim sum.

At first look, the new TungLok Teahouse at Square 2 resembles a classic American Diner with its green and red booths. It is indeed refreshing for a dim sum restaurant.

The restaurant has implemented a new dining concept with its tray delivery system. Choose to sit where the action is at, the booths, which cater to group of four or six; or the round tables at the side of the restaurant which seat bigger groups.

The chefs will prepare the orders upon receiving the electronic orders made via an iPad at every table—this is to ensure that every basket and plate of dim sum is steamed to order and served fresh and piping hot.

Then comes the interesting part—look out for your food which will be delivered to your table straight from the kitchen via the “tray”.

We felt like we were kids again, having so much fun exploring a new game that has just been launched. This new system also means that your waiting time is greatly reduced!

SIGNATURE DIM SUM

Cartoon dim sum will always capture our hearts, which is what the Mini Piglet BBQ Buns (S$5.30++ – 3 pieces) at TungLok Teahouse did. On top of being adorable, we gave this dish additional points for its taste too.

We tore apart the soft bun and were delighted to be greeted with a generous portion of barbequed pork and sweet sauce.

TungLok Teahouse’s signature Steamed Siew Mai with Quail Egg and Truffle (S$5.80++ – 4 pieces) completely blew our minds. Who would have thought the classic dim sum could be reinvented this way?!

We loved how we were surprised by the runny quail egg yolk when we bit into the pork and shrimp siew mai. And as if the sweetness from the egg wasn’t enough, black truffle is added for an overall elevation of the taste!

We are never looking at siew mai the same way again.

Steamed Cheong Fun (rice rolls) is a staple in most dim sum restaurants and you bet it is a must-order at TungLok Teahouse.

We liked the textural variety in the Steamed Prawn Rice Rolls ‘Cheong Fun’ (S$6.80++). Imagine fresh plump prawns, vegetables and crispy vermicelli wrap, combined together in delicate rice noodle rolls before it is drenched with light soya sauce.

Many of you will agree with us that good baked pork buns should come with flaky tops and are soft to bite. Besides that, it is also crucial that the sweet and savoury bits from the bun and juicy pork have to go well together.

That is what you would get with the Baked BBQ Pork Buns (S$4.80++ – 3 pieces) at TungLok Teahouse. Since our first trip, we had concluded that this is a must-try at TungLok Teahouse and our stand remains today.

Other dim sum choices you get are Steamed Shrimp Dumplings ‘Har Gao’ (S$5.30++ – 4 pieces), Baked Mini Egg Tarts (S$4.30++ – 3 pieces), Deep-fried Yam Puffs with Truffle (S$4.30++ – 3 pieces) and Steamed Juicy Meat Buns ‘Xiao Long Bao’ (S$5.30++ – 4 pieces).

SIDES

Boxer Chicken (S$8++) is so sinfully good that it is worth every damn calorie. Although the limelight at TungLok Teahouse is the dim sum, it would be a shame to miss out on this crispy delight.

Deep fried to perfection, you can enjoy the chicken with the chilli dip for a spicy kick.

BECAUSE ROAST MEATS

The Duo BBQ Meat Combination Platter (S$20++) is a plate of roasted goodness that comes with ‘Char Siew’ and Roast Irish Duck. Roasted to a glorious shade of deep red, the best part of the roast duck has got to be its crispy skin.

Well, we don’t think you need another reason to be convinced, right? Good roast meats are worth the while.

THIS UNFORGETTABLE POT OF NOODLES

This pot of Braised Prawns with Vermicelli in X.O. Sauce (S$18++) comes with prawns and tanghoon. It was flavourful with a distinct wok hei, and as simple as it may look, it was an unforgettable item from our lunch that afternoon.

TungLok Teahouse
10 Sinaran Drive
#01-73 Square 2
Singapore 307506
Tel: +65 6893 1123
Mon to Fri: 11am – 3pm, 5.30pm – 10pm
Sat & Sun: 11am – 3pm, 3pm – 5pm (high tea), 5.30pm – 10pm
Nearest Station: Novena

This post is brought to you by TungLok Group.

Golden Peony is an award-winning upscale Chinese restaurant located on the third level of Conrad Centennial Singapore Hotel. The fancy establishment is helmed by celebrated Hong Kong native Chef Ku Keung. He who possesses a wealth of culinary experience will impress with his selection of Cantonese delicacies executed with adroitness.

Despite receiving numerous accolades, Golden Peony’s menus remain surprisingly reasonable.

This month, the restaurant is launching three new exciting value-for-money set menus that is sure to pique your interest – the most popular is Chef Ku Keung’s Tasting Menu (S$100++ per pax), the Golden Peony Dim Sum Weekend Experience (S$59++ per pax) and Golden Peony Weekend Dinner Family Set Menu (S$180++ for four pax).

And that’s not all. We have partnered with Golden Peony to reward you with exclusive and very rewarding offers. From now till 31 October 2016, look forward to complimentary FREE-FLOW house red or white wine, one dines free with every three paying adults and a complimentary roast London duck upgrade when dining at Golden Peony! Read on to find out what these awesome perks are.

EXECUTIVE CHINESE CHEF KU KEUNG’S TASTING MENU

WHAT TO EXPECT: Golden Peony Executive Chinese Chef Ku Keung’s Tasting Menu showcases a carefully curated five-course meal that is available daily during lunch and dinner.

Indulge in five gourmet creations put together by celebrity Chef Ku Keung and think of the feast like a degustation at a very reasonable price of S$100++ per pax. The menu changes every 3 months, featuring Chef’s signature and newly launched dishes.

The current menu will have you beginning with an appetiser platter, which consists of a Fresh Prawn and Sea Jelly with Minced Garlic, Preserved Asparagus and Steamed Beancurd filled with Prawn Mousse topped with Scallop and Crab Roe. Eat these bite-size savouries with their homemade XO chilli sauce.

Golden Peony’s specialty dish – lobster meat wrapped with sliced fish and fish roe, served with baby spinach in a rich seafood broth – is a decadent highlight featuring a palm-size seafood plated beautifully on a crystal-like glassware dish atop a black ceramic plate.

But what we absolutely dig is the popular Roast London Duck served two ways. We have previously fallen in love with the hotel’s rendition of London Duck from its Sunday Brunch, and this star dish will be part of the tasting menu too!

Eat the poultry as it is or like how you would eat a Peking duck by wrapping the succulent flesh in delicate crepe. The thin wrap – handcrafted from scratch with three types of flour – is unbelievably soft and actually does not harden even when left in the open for long.

The fourth item on the tasting menu is the Pan-fried King Prawn with Superior Soy Sauce served with Fish Noodle and Baby Cabbage. These noodles are no ordinary noodles – they are actually made from fish, and they are springy and slightly sweet.

The 5-course meal will be concluded with Golden Peony’s divine avocado-coconut dessert. Chilled Avocado Cream with Vanilla Ice-Cream served in a Whole Young Coconut alongside a Baked Sweet Potato Filo Pastry – the former is a creamy addiction that is subtly sweet with nuances of coconut fragrance, while the latter is a signature dessert that is made in the shape of a swan. This dessert alone is well worth the experience of the Tasting Menu.

PRICE: S$100++ per pax

PROMOTION FOR READERS OF LADYIRONCHEF*: Enjoy complimentary free-flow red or white house wine by simply quoting ‘LIC_Tasting’ upon making reservations.

WEEKEND DIM SUM EXPERIENCE

WHAT TO EXPECT: Celebrate the end of a work week with Golden Peony’s Weekend Dim Sum Experience during lunch on Saturdays and Sundays. Diners get to select four choices of dim sums and four specialty dishes per table and a choice of soup from the extensive menu. End on a sweet note with your favourite dessert choice.

From classic Cantonese Steamed Prawn Dumplings (aka Har Gow) and Steamed Barbecued Pork Buns to modern contemporary Crispy Sea Perch and Avocado Roll topped with Mild Spicy Lime Sauce, expect a mouthwatering plethora of artisanal dim sums. The sea perch is the best thing we’ve tried at Golden Peony – fresh white fish deep-fried with avocado, then coated with a tangy sauce; it was addictive beyond comprehension.

There are three types of nourishing broths to choose from; think double-boiled chicken soup and double-boiled striped snakehead. Also make sure to try the Wasabi Mayo Prawns.

PRICE: S$59++ per pax

PROMOTION FOR READERS OF LADYIRONCHEF*: One dines free with every three paying adults for the Weekend Dim Sum Experience menu. This gives you more reasons to dine out with friends, yes? Simply do so by quoting ‘LIC_DimSum’ upon making reservations.

WEEKEND DINNER FAMILY SET MENU

WHAT TO EXPECT: We could hardly believe our eyes when we saw that the price of Golden Peony Weekend Dinner Family Set Menu – S$180++ for four pax. This is certainly one of the best dining deals in town.

The family set menu is made up of five premium dishes – a half portion of Roast London Duck, Double-boiled Superior Fish Soup with Fish Maw, Bamboo Pith and Wolf Berries, a choice of either Stewed Prawn Glass Noodle or Steamed ‘Soon Hock’ Fish, Traditional Claypot Rice with Chinese Sausage, Live Sausage, Wax Duck and Wax Meat and Chilled Lemongrass Jelly with Aloe Vera and Lychee.

This is the same London duck, except that you will get a full duck instead of a half portion if you quote ‘LIC_Family’. That’s right – no other terms and conditions.

And the steamed fish dish is what we all affectionately know as the ‘wedding fish’, except that Golden Peony’s rendition is way better and fresher. And the premium soya sauce used is also less salty.

Do note that this Family Set is only available during dinner on Saturdays and Sundays.

PRICE: S$180++ for four persons

PROMOTION FOR READERS OF LADYIRONCHEF*: You are entitled to a complimentary upgrade from the usual half duck portion to a whole London duck by quoting ‘LIC_Family’ upon making reservations.

*These promotions are only valid till Monday, 31 October 2016. Black-out dates do apply and these offers cannot be combined with other discount benefits. The hotel reserves the right to amend the above terms and conditions without prior notice.

Golden Peony
2 Temasek Blvd, Level 3
Conrad Centennial Singapore Hotel
Singapore 038983
Reservations: +65 6432 7482/88 or sinci.goldenpeony@conradhotels.com
Mon to Sat: 11.30am – 2.30pm, 6.30pm – 10.30pm
Sun: 10.30am – 2.30pm, 6.30pm – 10.30pm
Website: www.connoisseur.sg
Nearest Station: Promenade

This post is brought to you by Conrad Centennial Singapore Hotel.

TungLok Signatures has been around for a long time and has since branded itself as one of Singapore’s most established and well-loved Chinese restaurants for impeccable service and high quality food. The restaurant serves modern interpretations of traditional Chinese food, while still keeping traditional flavours intact, hence, appealing to both the older and younger generations.

TungLok Signatures’ cuisine concept is centred upon offering a menu which is planned and executed by Hong Kong-born Senior Executive Chef Li Man.

It features a unique combination of traditional Chinese cuisine, such as Cantonese Shanghainese and Sichuan dishes with a dash of Modern creations – authentic in tastes but with TungLok’s distinctive touch.

It is little wonder TungLok Signatures has been a perennial favourite among Singaporeans and visitors alike, and it is the benchmark for Chinese cuisine.

#1 AUSTRALIAN LOBSTER TWO WAYS – CHILLED & DEEP-FRIED

If you are shooting for a fancy meal or simply want to indulge in the best and most luxurious dishes, go for the Australian Lobster prepared in two ways (S$58++ per pax). Lobster is a tricky ingredient to perfect. However, the masterchef at TungLok Signatures has aced both ways of preparation.

The chilled lobster is exemplary and very refreshing. We recommend starting out with this one before moving on to the deep-fried lobster. The deep-fried lobster was something we couldn’t forget – beneath the crunchy exterior is a glistening juicy center that is well complemented with the accompanying honey sauce.

#2 BRAISED MINCED PORK RICE

We have to admit, this pork rice bowl (S$8.80++ per pax) did not catch our attention at first as it faded into the background beside all of the other upmarket, classy dishes. But we regretted judging it after the first mouthful. The braised minced pork a la Taiwanese style was so tasty and flavourful, with the egg to complete the experience.

#3 BRAISED BAMBOO CHARCOAL BEANCURD

This black beauty is a signature dish in TungLok Signatures and something we can never get bored of. You may think it is just another bamboo or beancurd dish, but we are telling you this – the Bamboo Charcoal Beancurd (S$24++ per sharing portion) is going to be the best beancurd dish you’ll ever try.

The beancurd is handmade with a flawless texture, with light woody notes of bamboo. The sweet pumpkin sauce elevates the taste of the beancurd without overpowering the freshness of the dish entirely. No trip to TungLok Signatures is complete without this dish!

#4 FLAMBÉ VOLCANO SALT-BAKED FORTUNE CHICKEN

The Salt-Baked Chicken (S$98++ per chicken) is both a treat for the eyes and the palate. The poultry is enormous and the chef will flambé it right before your eyes; it is theatrical to say the least.

The chicken is only flavoured with a salt crust, and the natural juice of the poultry is brought out through the flambé process. Great sharing dish, even better experience.

#5 PAN-FRIED FRENCH FOIE GRAS AND PEKING IRISH DUCK SKIN

This was unforgettable. The Pan-Fried French Foie Gras (S$22++ per pax) is meant to be rolled up with glistening Peking Irish Duck Skin and Wheat Wrap to produce a magical umami goodness in your mouth. All the premium tastes wrapped in one; the kind of “explosion” we appreciate.

#6 PAN-FRIED LOBSTER STEAK IN CHEF’S HOMEMADE SAUCE

More lobsters for you? Yes, we have the Lobster Steak (S$28++). This is slightly different, with the sweetness of the crustacean brought out through light pan-frying.

#7 SICHUAN-STYLE DEER TENDON WITH CHILI ON HOT STONE PLATE

It is not every day that you see Deer Tendon (S$38++ per serving) on menus. The tendon must be eaten quickly so as to savour the best taste. The texture is very similar to beef tendon and no less delicious. You might be intimidated by it if you haven’t tried tendons, but the Sichuan sauces and spices will balance the taste out altogether.

#8 ‘SOON HOCK’ FISH TWO WAYS – DEEP-FRIED & STEAMED

Fish is a mainstay at every Chinese restaurant. TungLok Signatures takes it up a notch by, again, serving it two ways (S$12++ per 100g). The steamed version is cooked in a traditional Chinese style, with Chinese Wine and Parsley. Steaming it with Chinese wine gives it a very pleasant aroma and also a very smooth and moist texture on the fish. It is no wonder that this is always the preferred way to cook fish!

The Deep-Fried Soon Hock is served simply with some soya sauce as to not over-complicate matters. We liked that the fish remained juicy inside despite being deep-fried to a golden brown.

#9 CHILLED DURIAN WITH BLACK GLUTINOUS RICE PURÉE

To end your meal, complete it with the all-time favourite – Chilled Durian with Black Glutinous Rice Purée (S$12++ per serving). The local-style dessert is served in a coconut shell and filled generously with black glutinous rice and very creamy durian. We went a little too gaga over this!

#10 YUAN YANG ALMOND & SESAME CREAM

However, if you prefer something a little lighter, the ‘Yuan Yang’ Almond and Sesame Cream (S$6++ per serving) might work better for you. Each bowl is beautifully presented as a Yin and Yang symbol. The cream is rich and smooth and it comes with plenty of healthy and beauty benefits.

TungLok Signatures currently has 4 outlets. Besides the flagship outlet at Orchard Parade Hotel, you can also visit the other branches at Changi City Point, VivoCity and The Central @ Clarke Quay.

TungLok Signatures
Orchard Parade Hotel #02-18
1 Tanglin Road
Singapore 247905
Tel: +65 6834 0660
Daily: 11.30am – 3pm, 6pm – 10.30pm
Nearest Station: Orchard

This post is brought to you by TungLok Signatures.

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.