Famed for its contemporary approaches to traditional Chinese food along with its unyielding commitment to theatrics and witty presentation, Lokkee, part of the TungLok Group, is one Chinese restaurant that impresses time and time again.

The restaurant reinterprets and elevates the traditional Chinese recipes with a dash of Western influence, celebrating the unique style of cuisine that is commonly found in Chinatowns dotted across major, non-Chinese cities around the world such as New York, London and Sydney.

Through marrying culinary prowess along with fresh, top quality ingredients, the chefs here continue to push boundaries to what many of us know and understand about Chinese cooking, creating a whole new genre of Chinese cuisine altogether. Our favourites include their Firecracker Chicken Nest that draws its inspiration from Sichuan’s cuisine as well as their ‘Bakkwa’ Bacon Salad—a starter that marries both the East and West perfectly.

‘BAKKWA’ BACON SALAD

A meaty snack that has risen in popularity over the years is bakkwa. Salty, sweet, smoky and everything one could ever want to munch on when feeling peckish, this barbecued beauty—similar to jerky—has won the hearts of many and even of those who live abroad.

Featuring bakkwa in one of its top-selling salad dishes, the ‘Bakkwa’ Bacon Salad (S$32++) arrives at the table surrounded by a moat of dry ice that aims to mystify the dish and excite the senses. In this dish, bacon strips are grilled bakkwa-style and coated with toasted sesame and hung over a bed of oriental greens and lotus root croutons. Hung immediately after the bacon strips are cooked, the fat is allowed to drip down onto the salad, giving the salad a buttery sheen and smoky flavour.

The bacon ‘bakkwa’ is on a whole different level in terms of taste and texture. Coated in a sweet glaze and a substantial amount of luscious liquid fat to tie it all off, every bite comes with the promise of sensorial pleasure.

FIRECRACKER CHICKEN NEST

A crowd-favourite and one that took us by surprise was the Firecracker Chicken Nest (S$28++).

Reinterpreting the iconic Chinese takeout dish, kung pao chicken, what you get is a vibrant mess of dried chilli, Sichuan peppercorns, chicken bits that have been coated in five-spice powder and deep-fried. Contrary to the heaping mound of dried chilli, the heat is actually pretty manageable and the chicken, extremely tasty.

But should you feel a need to cool off your palate, the mango purée—the bright-yellow blob cleverly designed to look like an egg yolk—instantly cools the tongue and delivers a sweet, fruity explosion.

AWESOME FLAMING PINEAPPLE BEEF

From appearance, right down to its gentle marriage of flavours, the Awesome Flaming Pineapple Beef (S$34++) dish truly epitomises the cuisine associated with fortune cookies and Chinese takeout boxes commonly seen in Hollywood movies.

Fruity and tangy rather than savoury and robust, the braised chunks of beef borrows flavour from its host, resulting in a lovely flavour that marries the best of both ingredients wonderfully. For theatrical purposes, the pineapple is set aflame upon serving so be sure to have your cameras at the ready.

DRAGON PHOENIX POT

A new addition to Lokkee’s menu is the Dragon Phoenix Pot (S$30++), a one-pot-wonder that seems strangely familiar to the classic drunken prawn dish. Neatly arranged at the base of the pot is chicken wings, prawns, wolfberries and enokitake mushrooms. However, the fun only begins the second an entire bottle of Gosnells London Mead is emptied into the pot.

Mead, an alcoholic beverage that’s made by fermenting honey and water, gives the dish a sweet, honey flavour and helps to bring out the sweetness of the other ingredients as well. As it reduces down, the flavour of the soup develops and becomes enriched with all its various components, giving you a concentrated soup with depth.

THE MERMAID WITH FRESH FISH MAW

A juggernaut of a dish and one that demands to be shared between more than two people at least, THE MERMAID with fresh fish maw (S$128++)—inspired by the recently-popular grilled fish from Sichuan—sees a massive fillet of grilled barramundi, topped with fish maw and accompanied by squares of tofu. The dish first arrives in dry form before the servers eventually spoon over two large blobs of collagen and a concentrated broth.

Healthy, fragrant and apparently great for your complexion as well, the broth is made simply using fish bones and fish skin. The result? A full-bodied broth that brims with clean, comforting flavours and some serious umami. The fish itself is grilled beautifully, boasting flaky, delicate flesh that pairs exceptionally well with the flavourful broth.

PUMPKIN BUTTER CREAM SHRIMP

Smelling, looking and tasting like salted egg yolk but devoid of it, the all-new Pumpkin Butter Cream Shrimp (S$26++) is truly a stunner. Served on skewers, it makes for easier consumption and also looks appealing when plated.

Savoury, buttery and adorned with a velvety sheen, the shrimps possessed a tender and succulent texture that made gobbling the entire dish up an easy a task.

WAGYU TRUFFLE ‘HOR FUN’

One of our ultimate favourites at Lokkee would have to be their Wagyu Truffle Hor Fun (S$60++). Served in a gigantic bowl, a serving of tender hor fun is topped with crispy shards of fried dough and topped neatly with thick slices of medium-rare Wagyu beef.

As if the bowl filled with top-quality beef wasn’t enough, a viscous truffle-infused sauce is drizzled over top, completing the dish and giving it a heightened richness. Delicious and decadent, this dish has stolen the hearts of many and continues to wow diners new and old.

KING PRAWN ‘CHAO TA’ NOODLES

Yet another new addition to the restaurant’s menu is the King Prawn ‘Chao Ta’ Noodles (S$38++).

Sitting on a bed of crispy fried egg noodles is a heaping mound of king prawns coated in a luscious tomato-based sauce. The prawns are soft and tender and came out of their shells with ease. The sauce is tangy, spicy and sweet, much like our iconic chilli crab but with a flavour that’s considerably more held-back.

Complementing the prawns beautifully, the ‘chao ta’ noodles—fried till its base achieves a blackened char—provided a smoky backbone and an enticing crispy texture that made the dish more addictive.

FRIED DURIAN

There’s an undeniable finesse and a great deal of skill and knowledge of gastronomy that guides each dish from the kitchen to table, and the chefs here really pull all the stops to make dining here an unforgettable experience for all.

A dish, or rather dessert, that best exemplifies this quality is their Fried Durian (S$16++), a sweet treat that introduces a symphony of sensations on the tongue. Scattered around the perfectly deep-fried durian fritters is a carefully organised mess comprising strawberry caviar, popping candy, flecks of flower petals and coconut flakes that do well to beautify as well as to tease.

Fried till perfectly golden, the initial crunchy bite reveals a molten durian centre that is both sweet, velvety and warm like a custard and while the pop rocks and sago do not contribute much to the overall taste of the dessert, it does provide interesting textures.

Lokkee Plaza Singapura, #03-01 68 Orchard Road Singapore 238839 Tel: +65 6884 4566 Daily: 11am – 3pm, 5.30pm – 10pm Nearest Station: Dhoby Ghaut

This post was brought to you by Lokkee. 

This Mid-Autumn Festival 2017, indulge in TungLok Group’s new mooncake creations on top of the classics. The household brand is a well-loved name in Singapore and we are abashedly die-hard fans of all their gastronomic creations.

Newly introduced this year are the Petals Mochi Snowskin Mooncake, Sweet Hearts Mochi Snowskin Mooncake and Lava Custard & Matcha Oolong. They are beautifully shaped into hearts and flowers, and are a treat to savour.

You can also look forward to TungLok Four Seasons, which includes the traditional quad of Egg Yolk White Lotus, Egg Yolk Red Lotus and Egg Yolk Pandan Lotus with Pistachios and Mixed Nuts. This old-school set will never go out of style.

Here are some varieties of mooncakes you can expect from TungLok Group for Mid-Autumn Festival 2017.

The Petals Mochi Snowskin Mooncake (S$58+ per box) is a sight to behold. Each box contains 8 mooncakes of 2 varieties–Brown Sugar Mochi with Red Bean & Yam and Brown Sugar Mochi with Peanut & Black Sesame. The 7-petal flower shape of these mooncakes is inspired by the Hai Tang Flower.

The former is rich with velvety red bean and yam paste while the latter has an irresistible peanut and black sesame centre. Both of these mooncakes have a springy outer texture, reminiscent of bouncy Tang Yuans. These mooncakes are a great alternative to the traditional ones if your crowd fancies something more unpredictable.

For something fruity, go for the Sweet Hearts Mochi Snowskin Mooncake (S$58+ per box) instead. It contains 4 flavours: Lychee Rose, Cranberry, Grape and Mango. Taking a bite of one of these fruity concoctions is like savouring a delicious dessert; it is truly a contemporary take on a traditional mooncake!

Another new addition is the Lava Custard & Matcha Oolong (S$58+ per box/4 of each variant). The former is a golden yellow mooncake filled with buttery salted egg yolk custard that is the perfect balance of salty and sweet. The latter is an olive green mooncake that is extremely aromatic because it is filled with both matcha and oolong tea paste.

Finally, if your taste in mooncakes is simple, the Tunglok Four Seasons (S$58+ per box) is the one you should pick. The 4 different flavours—Egg Yolk White Lotus, Egg Yolk Red Lotus, Egg Yolk Pandan Lotus with Pistachios, Mixed Nuts—are true classics that even connoisseurs will love.

TungLok mooncakes are available at all TungLok restaurants from 15 August to 04 October 2017, or whilst stocks last.

For enquiries and more information, call +65 9088 8008 or visit www.tunglok.com.

This post is brought to you by TungLok Group.

Upholding its reputation as one of the best Louisiana restaurants in Singapore, one can expect only the best of Louisianan seafood to be served on their dining tables at Dancing Crab by TungLok Group. Those who have been to the restaurant would know that a meal there is life changing and the dining experience redefines perspectives of how seafood should be enjoyed.

Dancing Crab has done away with the usual tableware so that diners are able to enjoy their food freely using bare hands. That’s right, the casual restaurant is like a home away from home but much better with scrumptious country-style Cajun seafood, a boisterous atmosphere and creative alcoholic beverages.

We are very excited to share that Dancing Crab has unveiled an updated menu featuring new dishes that come with prices that won’t shock you. Needless to say, signature dishes such as their Dancing Crab Combo Bags are here to stay as well.

Are you ready to find out what Dancing Crab has to offer? You’d be sorry if you do not read on.

DANCING CRAB SIGNATURE SEAFOOD COMBO BAGS

Those who have been to the restaurant would know that the best memories at Dancing Crab are forged when groups share the Signature Combo Bags. There is no need to be shy when you are indulging in the seafood boils.

Go ahead and reach out for that juicy crab pincer, slurp some mussels or whatever you fancy that day. Don’t be afraid to get messy because that is the idea actually; it is all part of the fun!

Dancing Crab Chili Crab Served With Country Bread (S$88++) is a crowd-pleaser and it is not hard to see why. Served fashionably in a handcrafted bread bowl, this dish is more than just a visual feast for your eyes. We recommend dipping the tender crab meat into the thick and savoury chili crab sauce.

You can never go wrong with Dancing Crab Black Pepper Crab (S$88++) as well. This is a perennial Chinese favourite and we love the robust peppery spice that enhances the freshness of the seafood.

Creamy Pepper is a flavour that is exclusive to Dancing Crab @ VivoCity, so make sure you go for this flavour when you order your combo bags at VivoCity’s outlet. In comparison with the rest, this light and creamy sauce will strike a good balance on your palate after the usual heavy sauces.

Other combos that will delight all shellfish affectionados are Crawfish Combo (S$75++) and Dungeness Crab Combo (seasonal price) With Miso Butter. Do note that the Miso Butter sauce is exclusive to Dancing Crab @ Orchard Central.

The Crawfish Combo features 600g of crawfish, 350g of prawns, clams, corn and sausages; while Dungeness Crab Combo is filled with 1 large Dungeness Crab, 350g of prawns, clams, corn and sausages.

APPETISERS

Dancing Crab may be known for their signature combo selections but you should never skip the appetisers on the menu.

For salads, we loved the Crab and Shrimp Ceviche Salad (lunch – S$12++, dinner – S$15++) and Cajun Sweet Potato Salad (lunch – S$12++. dinner – S$15++). The former is a delightful plate of leafy greens with fresh shrimps and tender crab meat while the latter boasts crispy deep-fried sweet potatoes lying atop crunchy green vegetables.

If you are looking for something comforting, Crabby Corn Chowder (lunch – S$8++, dinner – S$10++) is what you have to order.

DANCING CRAB CLASSICS

You probably wouldn’t think of anything non-seafood when at Dancing Crab, but we are telling you the Chicken and Waffles (S$15++) is the bomb. The deep-fried chicken is ever insanely addictive—crispy golden brown chicken skin that crumbles when you bite into it, unveiling tender white chicken meat beneath. On top of that, you also get warm waffles that go really well with sweet honey and cream.

Nothing screams party food like Crab Nachos (S$12++). The portion of nachos is generous, making it great for sharing and is best paired with cold booze. Other Dancing Crab Classics to look out for include Popcorn Shrimp Po’ Boy (S$15++) and Lobster Roll (S$29.90++).

SINGLE PLATES

Thinking of dropping by for a quick meal during lunch? Dancing Crab has got that covered with their rice and pasta dishes which come in a wide array of flavours.

Pasta “Goreng” (lunch – S$12++, dinner – S$15++) is a mee goreng inspired dish. The fried noodles are replaced with traditional spaghetti and we applaud the chef’s creativity in infusing local spices together with the pasta and seafood ingredients.

Fans of Aglio Olio should not skip Dancing Crab’s Seafood Aglio Olio (lunch – S$12, dinner S$15++)—what you get is a plate of warm, buttery pasta with fresh seafood such as prawn, clams, mussels and calamari.

Originating from coastal South Carolina and Georgia, Shrimp and Grits (lunch – S$15++, dinner – S$17++) is an iconic Southern dish. While it looks like a simple recipe, the rich and creamy grit received many praises from all of us at the table.

FROZEN BEER IN SEVEN FLAVOURS

Nothing goes better with seafood than a mug of ice-cold beer. But why stop at one when you can have seven different flavours?!

Options include French Vanilla, Mango, Lychee, Watermelon, Wild-berry, Bubblegum for the adventurous and Plain for those who simply prefer the classic taste of beer. Mix and match any four flavours for S$32++.

MASSIVE ICE CREAM SUNDAE TO END YOUR MEAL WITH A BANG

The kid in us was screaming in delight when we saw this massive ice cream sundae which can easily feed more than 5 people!

Layers upon layers of ice cream, marshmallow and strawberries are piled on top of each other to build this outrageous ice cream sundae. That is not all—it is then topped off with more ice cream cones, waffles, creamy whipped cream and strawberries.

Dancing Crab
VivoCity #03-10
1 Harbourfront Walk
Singapore 098585
Tel: +65 6222 7377
Daily: 11am – 3pm, 5pm – 10pm
Nearest Station: Harbourfront

Orchard Central #07-14/15
181 Orchard Road
Singapore 238896
Tel: +65 6509 1878
Fax: +65 6509 1879
Mon to Fri: 11.30am – 3pm, 6pm – 10pm
Sat & Sun: 11.30 – 3pm, 6pm – 10.30pm
Nearest Station: Somerset

The Grandstand
200 Turf Club Road
#01-20/21 Singapore 287994
Tel: +65 6466 3303
Tue to Fri: 5pm – 10.30pm
Sat, Sun & PH: 11.30am – 3pm, 5pm – 10.30pm
Nearest Station: Sixth Avenue

This post is brought to you by Dancing Crab.

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.

TungLok Seafood — a concept by the reputable TungLok Group — has made quite a name for itself amongst Singaporeans with its exceptionally fresh Singapore-style seafood delicacies.

Known for their commendable service and quality seafood, expect nothing short of a stellar dining experience at this award-winning establishment; choose to dine at either the restaurant at Orchard Central or the outlet at Arena Country Club in Jurong.

Everyone who has been to TungLok Seafood only has good things to say about the place, and rightfully so. Their extensive menu only means that you will be spoilt for choice. Look forward to hot favourites such as Laksa Crab Bee Hoon, Salted Egg Yolk Prawns, Mee Goreng and Crisp-fried Baby Squid.

Readers of ladyironchef can flash this article to get 15% off (no minimum spending) a la carte food orders at TungLok Seafood.

Here are 12 Singapore-style Seafood Dishes from TungLok Seafood that we thoroughly enjoyed.

#1 CRISP-FRIED BABY SQUIDS (S$12++/SMALL)

The Crispy-fried Baby Squids (S$12++/small) definitely whets your appetite for more, and it was an appetiser that left all of us in awe.

These baby squids have been deep-fried till crisp, but sink your teeth into them and you would realise that every piece has retained its chewiness within. Covered in sweet sauce and a handful of sesame seeds, these crispy baby squids are pretty damn addictive.

#2 TUNGLOK CHILLI CRAB (S$65++/KG)

Chilli crab is not just a hit among the locals, it has also become one of Singapore’s most iconic dishes. TungLok Seafood’s Chilli Crab (S$65++/kg) is one of the restaurant’s bestsellers and why are we not surprised.

The crabs are cooked to perfection and its plump flesh does not stick to the shell; the outer shell breaks easily hence allowing one to dig into the fresh crabmeat almost effortlessly. The secret ingredient that lies in the chilli-based tomato sauce is one that gives the viscous gravy an extra oomph, and you would never have guessed that it is freshly squeezed orange juice.

Try it and witness the difference. You will be convinced why TungLok Seafood has one of the best chilli crabs in Singapore.

#3 SPICY CURRY LAKSA CRAB WITH THICK RICE VERMICELLI (S$65++/KG)

This new dish is reason enough for you to visit TungLok Seafood.

We all love our XO Crab Bee Hoon, but what if we told you there is a Laksa version? Tunglok Seafood’s Spicy Curry Laksa Crab with Thick Rice Vermicelli (S$65++/kg) serves just the same purpose of bringing comfort to the soul.

This massive pot features premium Sri Lankan crab immersed in an aromatic spicy curry broth. The dish is complemented with a generous portion of chewy thick rice vermicelli. A pot is typically good for 2-3 diners.

#4 DEEP-FRIED PRAWNS WITH CRISPY OATS (S$24++/300GM)

The aroma of TungLok Seafood’s Deep-fried Prawns with Crispy Oats permeated the restaurant when it was presented to us. Huge prawns are deep-fried with oats to crispy, crunchy excellence; this dish perfectly marries sweet with savoury.

It comes in a single serving size starting from S$24++ per 300 grams, but that is enough to feed two. Once again, you will be treated to plenty of prawns stacked on top of a bed of fragrant golden oats.

#5 DEEP-FRIED PRAWNS WITH SALTED EGG YOLK (S$24++/300GM)

What is a seafood meal without some salted egg yolk prawns, right? We have all grown too accustomed to ordering salted egg yolk-something, and when in a seafood restaurant — TungLok Seafood in particular — the Deep-fried Prawns with Salted Egg Yolk (S$24++/300gm) is the ultimate crowd pleaser.

The prawns are deep-fried, leaving it with crispy shells that give way to juicy and succulent prawn meat. See those strips on top of the prawns? Those are salted egg yolk strips that were so irresistibly yummy, like we were munching on chips.

#6 SAUTÉED CLAMS WITH SAMBAL SAUCE (S$18++/SMALL)

Singapore seafood dishes go hand-in-hand with sambal sauce. These Sautéed Clams with Sambal Sauce (S$18++/small) are no different.

A hefty portion of clams is stacked high on the plate, all drenched in sambal sauce that has an irresistible spicy tanginess. The molluscan is fried over high heat quickly to achieve a tenderness and served atop a bed of green lettuce; briny, fresh and spicy.

#7 STEAMED RAZOR CLAM WITH GARLIC AND VERMICELLI (S$10++/PC)

Steamed Razor Clam with Garlic and Vermicelli is a well-loved Hong Kong-style dish that is commonly seen in Chinese restaurants, and TungLok Seafood has hit all the right spots with their rendition.

Priced at S$10++ per piece, the steaming process brought out the sweetness of the succulent meat, and the chopped garlic enhanced the fragrance further. This is such a classic dish and it has become one of our must-orders when at TungLok Seafood.

#8 BAKED NORWEGIAN SALMON WRAPPED IN BANANA LEAF (S$12.80++/PC)

No, that’s not a grilled fish otah. We were initially deceived by the misleading banana leaf wrapper, but soon realised that within the fragrant parcel is actually a high-quality baked salmon (S$12.80++/pc).

The fresh Norwegian salmon is baked with a hint of fragrance borrowed from the banana leaf. This east-meets-west seafood dish far exceeds expectations, and its uniqueness is one that will leave your jaw dropping upon the first bite.

#9 STEAMED SEABASS WITH ASSAM SAUCE, TOMATOES AND EGGPLANT (S$45++/KG)

The rich Assam sauce in this one beckons like no other. If you like tangy flavours, this one is definitely a must. Together with the sweetness of fresh fish, the Steamed Seabass with Assam Sauce, Tomatoes and Eggplant (S$45++/kg) is a clear winner.

#10 THAI-STYLE BRAISED BEANCURD (S$12++/SMALL)

These Thai-style Braised Beancurd features firm tofu cuboids topped with julienned cucumber and chicken/pork floss. The soft white blocks – encased by its fried golden skin – are accompanied by sweet Thai chilli sauce.

#11 BRAISED RICE NOODLE WITH PRAWNS AND CLAMS (S$24++/SMALL)

The Braised Rice Noodle with Prawns and Clams (S$24++/small) is another carbs dish that is great for sharing. It comprises fresh clams, juicy prawns, mushrooms and mixed vegetables, and is especially comforting on a cold rainy day!

#12 MEE GORENG (S$18++/SMALL)

TungLok Seafood’s interpretation of the Chinese-style Mee Goreng (S$18++/small) is hands down one of the best we’ve ever tried in Singapore and we cannot stop raving about it!

These noodles – stir-fried with shrimps and calamari rings – boast a distinctive complex taste profile of sweetness, spiciness and tanginess. Let’s just say we will return to TungLok Seafood just for this dish. No joke about that.

Readers of ladyironchef can flash this article to enjoy 15% off a la carte food orders at TungLok Seafood (no minimum spending). This promotion is valid from now until 30 November 2016 and not valid on eves of and on Public Holidays and special occasions.

TungLok Seafood
Orchard Central
181 Orchard Road , #11-05
Singapore 238896
Tel: +65 6834 4888
Mon to Sat: 11.30am – 3pm, 6.30pm – 10.30pm
Sun and PH: 10am – 3pm, 6pm – 10.30pm
Nearest MRT Station: Somerset

The Arena Country Club
511 Upper Jurong Road
Singapore 638366
Tel: +65 6262 6996
Mon to Sat: 11.30am – 3pm, 5.30pm – 10.30pm
Sun and PH: 10am – 3pm, 5.30pm – 10.30pm
Nearest MRT Station: Joo Koon

This post is brought to you by TungLok Seafood.

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.

Located on the 3rd storey of Plaza Singapura is American-Chinese establishment Lokkee that is not just your ordinary Chinese restaurant. It is worth mentioning that the up-and-coming gourmet eatery is successfully pushing the boundaries of traditional Chinese cuisine – without compromising on key oriental ingredients – and introducing a tantalising variety of revamped Asian classics that will impress even the most discerning diners. Expect unique renditions of steamed baos, spicy Sichuan diced chicken and whatnot.

Lending flavours from all over the world, Lokkee exudes a subtle touch of the West, but its interior and food remain inherently Chinese. Our feast at Lokkee surprised us pleasantly from very start to the end, and we would gladly return in a heartbeat for the impressive food and sexy ambience.

If you are running out of ideas on where to dine at for non-mainstream Chinese food, then you have to check Lokkee out – this mind-blowing dining concept that serves extraordinary modern Chinese food at Plaza Singapura will be a meal you won’t soon forget.

With eye-catching decors of auspicious red hues, Lokkee does come across as a typical oriental restaurant at first glance, until we laid our eyes on the kinky packaging of wet tissues and hilarious fortune cookies. Did you also notice the drawings of Chinese-fied superheroes on the wall? We love those!

The branding of the restaurant is truly bold, but behind the façade is a multitalented third-culture culinary team that is redefining traditional notions of Chinese food. You may spot familiar names on the menu, but do not be too quick to conclude anything for the execution may well take you by surprise and redefine Chinese cuisine altogether.

The best appetizer on the menu? Most definitely the Chilli Crab Cakes (S$16++) served in an entree portion of two small pieces. The light and crunchy panko crust instantly reminded us of Japanese croquettes, except that it is filled with Singapore’s national dish in shredded forms, and served with a spicy sauce that well complements the fried goodness.

Succulent and juicy, yet crackling crispy on the outside, we love how the value-for-money 5 Spice Crispy Pork Belly (S$12++) is another appetizer to share. Roasted to perfection and boasting a delightful contrast of textures, this sinful dish will be worth the extra rounds of jog.

The Lokkee Egg Drop Soup is a nourishing broth boiled with chicken, eggs and shredded crabmeat. Available in either small (S$6++) or regular (S$16++), Lokkee’s piping hot soup is also thickened with cornstarch for a viscous body. The egg-based soup is interestingly presented in a ceramic pot that resembles ancient Chinese cauldrons.

There are many interesting looking dishes at Lokkee, and the 3 Egg Pyramid Broccoli (S$16++) tops the list. Like your usual veggies in 3 eggs, this dish uses a romanesque broccoli that has been sculpted to resemble a pyramid. The giant bright green vegetable sits in a bowl of fragrant thick sauce made with three different kinds of eggs – regular chicken eggs, century and salted eggs.

While some may resist unorthodox fusion dishes due to fear of inauthenticity, Lokkee makes it a point to retain the fundamental elements of timeless classics. We had a great time devouring their Firecracker Chicken Nest (S$24++), which is essentially deep-fried diced chicken served with Sichuan-style dried chillies. See those egg yolks? Well, they are actually mango puree encapsulated in molecular gastronomic spheres. These spherical “mango yolks” explode in your mouth and are intended as palate cleansers.

The most attention-grabbing dish award goes to the Flaming Pineapple Beef (S$28++). Watch in awe as the thorny fruit is blowtorched and engulfed in flames, and that adds flavour to the beef stew that sits within the pineapple. The result is fork tender beef slices with a fruity hint, and a table of impressed diners.

We also loved the Lokkee’s Stir-Fried Lamb Pockets (S$23), that was surprisingly free from the overwhelming gamey smell. The marinated lamb loin have been stir-fried in Chu Hou paste and diners are to stuff the tender fillets into the sweet bun pockets as fillings.

Savour the Baked Oysters with Bacon (S$22++), which comprises a plate of six fresh oysters baked au gratin served with a lime and lemon wedge. The bacon bits and cooked cheese along with a dash of lemon and lime juice have actually significantly reduced the overall brininess of oysters.

Revel in the F4 (S$32++) too! No, not the disbanded Taiwanese boy band. This impeccable seafood dish is actually named after the gastronomic technique of Flash Frying Fish Fillets (get it?). The fish fillets are fried briefly in chilli oil and the end result is scrumptiously delicate pieces that reminded us of the classic Sichuan Boiled Fish (shui zhu yu).

The Sichuan ‘Mala’ Grilled Fish (S$58++) is a chef-recommended wholesome delicacy too. The grilled fish is placed in a sizzling hot clear water bath and served with cabbage, dried chillies, green peppercorns and tofu skin. Great for families to share!

Lokkee’s palm-size steamed buns were inspired by celebrity chef Eddie Huang’s Bao Haus, but we reckon they resembled Momofuku’s baos more. The key distinguishing factor lies in the thickness of the buns – Lokkee’s baos are notably thin and are served on a bamboo woven basket.

All baos are served in pairs and the signature baos are Pork Crackling Bao (S$13++) and Colonel San Da’s Chicken Bao (S$12++). The former is a crispy pork crackling with fermented beancurd sauce. The latter, as you might have guessed from the name, is a fried chicken with maple gravy.

By the way, why the name, right? You must be wondering. Remember who Colonel Sanders is? Yes, Lokkee has a Colonel San Da for their version of fried chicken. LOVE IT.

Relish in the sinful Bacon Delight (S$12++) that boasts butterscotch and bacon infused ice-cream sitting in a deep-fried hot crunchy bread bowl drizzled with raspberry and chocolate sauce. If you think that is all, you are wrong. Candied bacon strips and real bacon bits make up a significant part of the exotic dessert and bacon lovers really do have to give this a go.

Trust us when we say that the experimental desserts will have you doing a double take. The Custard Egg Rolls (S$10++) look exactly like deep-fried spring rolls, except that they tasted nothing like it.

The sweet dipping puree served on the side is made from berries and carrot, but could be easily mistaken from chilli or ketchup instead. How brilliant is the presentation! Enjoy a good laugh as your dining companions start questioning about a potential “wrong order”.

From Cantonese to Shandong, it is immensely difficult to categorise the various diverse Chinese cuisines into one category. But one characteristic remains true for almost all Chinese restaurants’ takeaways in global cities such as New York City, London and Sydney.

Yes, it is the famous Chinese takeout box! What piqued our attention is that Lokkee has decided to serve their Chow Mien (S$14++) in those wire handle boxes too. Western expats will find eating the stir-fried noodles with celery, char siew, carrots and shredded chicken awfully nostalgic.

The complex Asian cuisine has transformed dramatically over the years and gained a legacy of fans across the world. Chinese food is no longer synonymous with greasy stores, appalling services and cheap takeouts. We are now seeing an increasing number of celebrated Chinese gourmet restaurants across metropoles.

Lokkee has managed to showcase the evolved genre of Chinese fare through its excellent craftsmanship and it would be an eye-opening experience for Singaporeans who have yet to sample the different variations of Chinese food abroad.

Lokkee
Plaza Singapura
#03-01, 68 Orchard Road
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.

TungLok Teahouse’s roaring success at its Far East Square outlet sees the reputable brand opening another similar concept at Novena’s Square 2 – and we are definitely loving this new outlet!

For those do not know, TungLok Teahouse serves a variety of delectable dim sum throughout the day and night at an affordable price. Tunglok Teahouse understands that not everyone has the luxury of time to do a leisurely dim sum lunch in the afternoon – hence making it a point to serve dim sum even during dinnertime. Such great news, and all we can think of is dim sum all day, every day! *inserts hands-up emoji*

TungLok Teahouse is introducing a new menu of 12 exquisite dishes, including the never seen before Wild Mushroom Baos that look exactly like the fungi itself. WE LOVE IT!

[ GIVEAWAY ] We are giving away S$250 TungLok Teahouse’s dining vouchers. Leave a comment below, and share this post on your Facebook timeline to win. More details on the giveaway at the end of this post.

Upon entrance, one will not miss TungLok Teahouse’s retro décor of 1960s old-school Chinese wording posters pinned up on the colourful tiled walls. The restaurant seeks to bring the traditional dishes and yesteryears ambience back to life without compromising on comfort. Don’t we all love such retro vibes?

With so many items to choose from, diners will find themselves spoilt rotten for choice. Well, we were! And you wouldn’t believe the feast we had.

Each dim sum is freshly handmade on the spot and steamed to order – we found ourselves hopelessly drooling over the selections of sweets and savouries! The talented culinary team has introduced a few new additions to the menu and each mouthwatering dish is created with masterly finesse.

The dim sum that unquestionably stole the limelight was the Wild Mushroom with Black Truffle Baos (S$4.80++) which has an uncanny resemblance to the fungi itself. The fluffy buns looked so real that we were fooled for a while and thought they were actual mushrooms! The robust fillings are a mixture of Morel Fungus, Tea Tree Mushroom, Japanese Shiitake, King Oyster Mushrooms and Black Truffle Oil. We were blown away by how amazingly delicious they are, and as we are typing this now, we are salivating and already planning a next trip back.

Due to its overwhelming popularity and complex preparation methods, only 50 baskets of these cutesy buns are available on a daily basis, so if you snooze, you lose!

Fans of the Black Truffle are in for a treat. Besides the Mushroom Bun, they can be found in two other items - namely Wantons with Black Truffle (S$6.80++) and Deep-fried Yam Puff with Black Truffle (S$4.80++). The former is a superior soup dish with silk-like wantons filled with black truffle, while the latter is a flaky sweet pastry stuffed with yam and black truffle. We think the latter is the bomb. What say you?

Another new divine creation is the Steamed Bird’s Nest Buns (S$8.80++). The pretty orangey-coloured soft buns, filled with nourishing bird’s nest and egg white, have a nectarous aftertaste. Despite the expensive ingredients, the buns remain an affordable luxury.

We were equally in awe upon tasting the delicate Steamed Crystal Dumplings (S$4.80++) and Steamed Glutinous Rice with Diced Chicken wrapped in Lotus Leaf (S$4.80)++. We really appreciate how we are able to indulge in dim sum made with top-notch ingredients at wallet-friendly prices.

TungLok Teahouse’s Crispy Salted Egg Yolk Custard Bun (S$4.80++) are fried to a golden brown hue. The custard filling is less “flowy” in this version but its taste remains absolutely intact.

Other new impressive treats include the Fried Potato, Red Beetroot and Pumpkin Dumpling (S$5.30) and Crispy Golden Lotus Root Pastry (S$5.30++). Now, this ultra cute lotus root pastry was more than impressive! The skin was fragrant and buttery, and the lotus root was soft yet crispy; deep-fried to perfection, this is one dish that combines different textures into one brilliant creation.

If it is your first time to TungLok Teahouse, the signature Baked Barbecued Pork Bun (S$5.30++) is a must try. The baked buns filled with tepid sweet pork and BBQ sauce are undoubtedly one of the best in town.

The Traditional Sponge Cake (S$3.80++) aka Ma Lai Gao is also a must-order. The moist brown sugar sponge cake was incredibly tender and tasted heavenly, and one that our folks enjoyed.

Steamed Truffle Dumplings with Wild Fungus (S$5.30++) and ‘Cheong Fun’ Rice Rolls (S$8.50++), two of Tunglok Teahouse’s hot favourites, also made us really happy.

The steamed artisanal dumplings with everyone’s favourite element – truffle – were unbelievably succulent. The ‘Cheong Fun’ Rice Rolls is an authentic Cantonese dish of fried dough wrapped in rice noodle rolls, best served with drizzled soya sauce.

Besides Dim Sum, TungLok Teahouse also dishes out a menu of incredibly wholesome, home-style favourites. Do try their nutritious Double-Boiled Soup with Sea Whelk and Chinese Tonics (S$32++) that has been painstakingly boiled for five hours to achieve the well-balanced broth.

The aromatic Sweet and Sour Chrysanthemum Fish (S$26++) is deep-fried and boasts a crispy outer skin with flaky, fresh flesh, and served with diced capsicums.

The Fried Rice with Crab Meat and Egg White (S$22++) was also a stunner. The generous accompaniments of premium fresh crabmeat and egg white resulted in a smooth, velvety textured ambrosial dish. Who would have thought that fried rice could be so glorious?! We had no problems helping ourselves to seconds.

Remember, when your Dim Sum cravings hit you, and you’re yearning for a fuss-free, good-old home-cooked meal, just head to TungLok Teahouse.

TUNGLOK TEAHOUSE DINING VOUCHERS GIVEAWAY

1. TungLok Teahouse is giving away 5 x S$50 TungLok Teahouse dining vouchers.
2. Leave a comment in this post and tell us which dish you would like to try from TungLok Teahouse.
3. ‘Like’ TungLok Group on Facebook.
4. Share the link of this post on your Facebook timeline.
5. The contest starts from now till 20 August 2015, 2359 hrs.
6. Winners will be notified by email.

TungLok Teahouse
#01-73/79 Square 2
10 Sinaran Drive
Singapore 307506
Tel: +65 6893 1123
Nearest Station: Novena

#01-01 Far East Square
7-13 Amoy Street
Singapore 049949
Tel: +65 6877 1123
Mon to Fri: 11.30am – 3pm, 6pm – 10.30pm
Sat: 11am – 3pm, 6pm – 10.30pm
Sun & PH: 10am – 3pm, 6pm – 10.30pm
Nearest Station: Raffles Place/Telok Ayer

This post is brought to you by TungLok Group.

After the resounding success of their first outlet at Grandstand, Dancing Crab has since opened a brand new outlet at Orchard Central, replacing the space where Noodle Stories used to be. Dancing Crab is known to be one of the best Cajun-Creole restaurants in Singapore, pampering its patrons with authentic Louisianan cuisine.

Now, Dancing Crab in Orchard Central is also open for lunch every day, and you can expect a list of affordable lunch items, featuring their same fresh seafood and ingredients. Some new dishes have also been added to the existing menu, including new flavours for their ever-popular seafood boil.

Here are some highlights and dishes we loved at Dancing Crab, and there is no reason you wouldn’t too! Time to get your hands dirty, pals!

[ GIVEAWAY ] We are giving away S$250 Dancing Crab dining vouchers. Leave a comment below, and share this post on your Facebook timeline to win. More details on the giveaway at the end of this post.

A definite thirst-quencher is Dancing Crab’s range of colourful lemonades, served in a mason jar. As the seafood and dishes can be quite heavy in flavour, the lemonades are your best bet to wash down the rich tastes.

They offer a range of homemade lemonades such as the classic Fizzy Lemonade (S$4), our favourite Strawberry Lemonade (S$4) and the unique Key Lime Pie Lemonade (S$4). In Singapore’s relentlessly humid weather, a cup of ice cold lemonade is not only good for the soul, but for your Instagram too. Just how pretty are they?

The new lunch menu offers mains that mostly cost S$15 and below. With a pocket-friendly menu, be treated to generous servings of New Orleans-style fare like fish tacos and heartier shrimp dishes.

The Fish Tacos (S$11) has the option of fried or grilled fish and is served on a bed of sliced cabbage and topped off with onions and red peppers. This dish is great for those who do not want an overly heavy lunch.

If you are feeling ravenous during lunch, opt for their rice dishes, especially the Shrimp Etoufee (S$13). This is the pinnacle of comfort food, where the medley of flavours will immediately remind you of home. Not to mention that this dish also features a really generous amount of shrimps that will most certainly fill you up.

Shrimp lovers also have another choice of tasty Creole Black Pepper Shrimp and Rice. Accompanied with deep-fried bananas fritters (that tastes just like Singapore’s delicious Goreng Pisang), black beans and a side of mango salsa, we loved that this dish is a marirage of contrasting flavours. Wash this down with a cup of their refreshing lemonade and we promise you you will be recharged for the rest of the day.

We were wowed by the huge serving of Chicken & Waffles (S$15) at Dancing Crab, one of the best non-seafood dishes here. The batter on the chicken reminded us of the ones we had at New York City, and the accompanying sauces took this dish to a whole new level. It is indeed unexpected for a specialised seafood restaurant to dish such a mind-blowing rendition of fried chicken, and as much as it sounds funny, we will totally return to Dancing Crab for this very Chicken & Waffles.

Fans of seafood rolls, listen up. The Popcorn Shrimp Po’ Boy Sandwich (S$15) looks set to be a winner. Featuring a generous serving of fried shrimp cocooned in a buttery toasted brioche, this is what heaven is, and we’d gladly ditch the idea of dinner at a fine dining restaurant for a fuss-free Popcorn Shrimp Po’ Boy Sandwich fix.

The team at Dancing Crab has upped the ante of the classic Cornbread (S$5) by tweaking the ingredients so that the cornbread tastes as close to the version in U.S. as it can be. This is a splendid sharing portion if you are dining in a bigger group, and be sure to dip the bread into the cream sauce for a more fulfilling bite.

Now, we are on to the best stuff! Dancing Crab offers a variety of seafood boils that features premium shellfish and crustaceans such as Dungeness Crab, Sri Lankan Crab, Boston Lobster and even the highly sought after Crystal Crab. The boils that they offer are definitely the star of the menu, and it is the reason many flock to Dancing Crab for.

A seafood boil is best enjoyed ‘messily’ with your bare hands. The seafood and other ingredients will be spilled out on the table and to achieve the ultimate experience here, consume the dish the classic way – with your bare hands. Trust us when we say that the food will taste better when you eat it this way, where you can get the full flavours out from the seafood, especially the crabs and lobsters. Of course, sharing it with your loved ones is the cherry on top; communal dining at its best, we’d say!

We had the classic Combo Bag 1 (S$80) that features a full Sri Lankan Crab, 300g of prawns, 250g of mussels with potatoes, corn, carrots and sausages. This bag is good for about 2-3 pax, but some can even finish it up on their own! You can choose between different sauces, and while the signature cajun sauce is the killer, we highly recommend a go at their delicious new addition – the Spicy Miso Butter. Expect intense flavours that will only leave you wanting more.

For garlic lovers, the Zesty Garlic Butter sauce comes with generous amounts of chopped garlic that makes your seafood boil, of choice, extra tasty and fragrant. The Lobster Combo (S$121) includes a huge Boston Lobster with the same accompanying ingredients. Lobster and garlic is a sure-win combo and we could not stop singing praises of how tasty this sauce is.

Combo Bag 2 (S$40) is a lot more affordable and it comes with 300g of prawns, 250g of mussels, 250g of clams, potatoes, corn and sausages.

End your meal off with Dancing Crab’s delectable Beignets (S$6). Beignets are essentially deep-fried choux pastry, finished off with icing sugar. The beignets here reminded us of freshly prepared doughnuts and we loved how fluffy these ones were. Good desserts need not be fancy, as long as they taste good!

Of the many Louisiana seafood restaurants in town, Dancing Crab has the most competitive prices without compromising on the quality of their ingredients and seafood. And with the introduction of new lunch options, burning a hole in your pocket is the least of your worries now.

DANCING CRAB DINING VOUCHERS GIVEAWAY

1. Dancing Crab is giving away 5 x S$50 Dancing Crab dining vouchers.
2. Leave a comment in this post and tell us which dish you would like to try from Dancing Crab.
3. ‘Like’ TungLok Group on Facebook.
4. Share the link of this post on your Facebook timeline.
5. The contest starts from now till 31 July 2015, 2359 hrs.
6. Winners will be notified by email.

Updated on 7 Aug 2015: The winners are Koh Hock Guan, Elyn Chan, Fiona Chan, Adeline Yoong, and Peirong Lin.

Dancing Crab
Orchard Central #07-14/15
181 Orchard Road
Singapore 238896
Tel: +65 6509 1878
Fax: +65 6509 1879
Mon to Fri: 11.30am – 3pm, 6pm – 10pm
Sat & Sun: 11.30 – 3pm, 6pm – 10.30pm
Nearest Station: Somerset

The Grandstand
200 Turf Club Road
#01-20/21 Singapore 287994
Tel: +65 6466 3303
Tue to Fri: 5pm – 10.30pm
Sat, Sun & PH: 11.30am – 3pm, 5pm – 10.30pm
Nearest Station: Sixth Avenue (Opening Soon)

This post is brought to you by Dancing Crab.

How does it really feel like to be at the top of the world? Fantabulous, of course. What about dining while looking down at the marvellous world below you? Even better.

Well, Tóng Lè Private Dining offers such a top-of-the-world experience. Sort of. It sits within the revolving tower of OUE building, and though it is on the tenth level, the experience spans across two levels and it is absolutely incredible. Using only the finest and most premium ingredients from around the world, expect world-class contemporary Chinese cuisine prepared by the team of highly-trained chefs, impeccable service by the team of polished wait staff, and a panoramic view of the Marina and Collyer Quay from the top. Tóng Lè Private Dining is indeed one of the best-kept secrets in town.

Our recent meal was one so remarkable that had us lingering for more. We are already planning a second visit back, and the two extremely value-for-money new sets – a 6-course Sky lunch (S$60/pax) and 7-course Heavenly Dinner (S$80/pax) — sweeten the idea even further. You might think an elaborate meal like this would cost a bomb; well, we thought so too. We were pleasantly shocked by the digestible price tags.

Still not your everyday restaurant prices of course, but for the amount and (superb) quality of food you get, it is a pretty sweet deal and it is little wonder the restaurant is regularly packed with loyal fans every day.

If you haven’t tried, here is sharing our experience and we know for sure you’ll be a fan with just one try. Here’s why Tóng Lè Private Dining is the best Chinese fine dining restaurant in Singapore.

ONE OF THE MOST ROMANTIC CHINESE RESTAURANTS IN SINGAPORE – DINE WITH A REVOLVING VIEW OF SINGAPORE’S SKYLINE

It is one of the most romantic Chinese restaurants in Singapore for that important occasion. Elegantly furnished with seductive lighting and mirrored floor-to-ceiling panels and glossy black walls, Tóng Lè Private Dining offers a remarkable dining experience that is second to none.

Age-long recipes are reinterpreted for their one-of-its-kind menus; savour the bests from Tóng Lè’s chefs and arouse your taste buds with their intricate culinary, and let the revolving view of Singapore’s prized skyline marvel you. The tower revolves at a really slow speed so you almost cannot feel anything at all, so not to worry because your soup won’t spill.

DON’T FANCY ANY OF THE MENUS? TÓNG LÈ CAN TAILOR A MENU ACCORDING TO YOUR DINING REQUIREMENTS

Being a private dining restaurant, Tóng Lè is able to tailor a special menu according to your preferences. Don’t eat lamb? Sure, you can always change it to a serving of wagyu beef. Feel like pampering yourself with some bird’s nest and abalone? The guest relation executive will include that in a specially customised menu just for you.

SKY LUNCH AND HEAVENLY DINNER SETS AT S$60++/PAX AND S$80++/PAX RESPECTIVELY

Dining out in Singapore is getting increasingly expensive, and you probably have to be prepared to spend at least S$30 for a substantial main course at a decent restaurant. And that is why we appreciate Tóng Lè Private Dining’s new Sky Lunch and Heavenly Dinner sets (available only on Saturdays and Public Holidays, except from 19 Feb to 5 Mar 2015).

Options begin from S$60++/pax for the decadent 6-course Sky Lunch Set, and before you start thinking about how big the price tag is, let us share that with the amount, there will be lobster, wagyu and scallop options.

The 7-course Heavenly Dinner Set is S$80++/pax, but you get premium Australian lobsters and the prized ‘Tanfu’ Broth with seafood treasures. This dish in was the highlight of our meal and it deserves a special mention – using only the most premium treasures from the sea, the chefs put them to boil overnight, and the result is a thick, sweet broth that encompasses the various flavours of the fish maw, abalone, sea cucumber and scallops. We would go back for dinner just for this wonder of a broth.

Other noteworthy dishes from the Sky Lunch include the Braised Kagoshima Wagyu Ribs with Trio Sauce, as with the Sautéed Australian Scallop with ‘Sze-Chuan’ Pepper accompanied with Japanese Noodles in Garlic Sesame Sauce. Boy, that was really long, and we slurped it all up before we could finish reciting its name.

As for the Heavenly Dinner, as much as we’d love to do three servings of the ‘Tanfu’ broth, we would save space for the Sautéed Egg White topped with Kaluga Queen Caviar that boasts a fascinating blend of textures and flavours, and the Chilled Pumpkin Purée topped on Coconut Ice-cream. Served in young coconut, this dessert is the ideal tropical sweet!

Admittedly, not everyone can fork out S$80++/pax for dinner every day, but if you are looking to celebrate a special occasion, Tóng Lè’s 7-course dinner is a bargain, and a place that we will always reserve for a truly special night.

To find out more about Tóng Lè’s menu, click here.

FEAST FOR THE ROYALTY – THE KING & THE QUEEN @ S$220++/PAX

When you need to host an important guest, or are in the celebratory mood, fine dining need not be French nor Italian. It can be Chinese, in a very contemporary setting, and with meticulous service all the way. The King & The Queen menu is your best bet, and it would be a feast that is fit for every royalty.

Don’t be put off by the price tag yet, because if you decide to pay this amount, be rest assured that you are in for a night of sheer indulgence and you will eat nothing but only the most magnificent.

Have a wonderful beginning with the Sautéed Crab with Egg White, which is then succeeded by the Prosperity Pot – otherwise known as the Buddha Jump Over The Wall which comes with bird’s nest instead of the usual shark’s fin. We had already died and gone to heaven by now. But there are many more lavish creations in this menu, like the Poached Canadian Geoduck Clam in Cordyceps Chicken Consommé, Grilled Iberico Pork with Sea Salt, and Yam Paste with Gingko Nuts topped on Coconut Ice-cream.

A royal feast, indeed. Do note that a pre-order of 1 day in advance is necessary for this menu, and it is for a minimum of 2 persons.

So with these, you’d know what weekend plans to make, yes? The promotional prices for Sky Lunch and Heavenly Dinner are only applicable for Saturdays and Public Holidays, and we think it is the perfect way to receive the weekend!

As with the other TungLok restaurants, there is no extra charge for booking of the private dining room at Tóng Lè. The only condition is to fulfill the minimum number, so if you are planning a birthday celebration or to celebrate a special occasion, make a booking at Tóng Lè Private Dining.

For the latest updates, go to www.tong-le.com.sg and ‘like’ TungLok Group on Facebook.

Tóng Lè Private Dining
60 Collyer Quay
Level 8 & 10 OUE Tower
Tel: +65 6634 3233
Mon to Sat: 11.30am – 3pm, 6pm – 11pm
Nearest Station: Raffles Place

This post is brought to you by TungLok Group.

Where do you go to when you are beat from a whole day of shopping, laden with shopping bags and famished from all the walking? And you are just beat from the whole day of hubbub that you want nothing but familiar and hearty food to soothe the senses?

Well, if your craving is leaning towards Chinese food, then your answer is TungLok XiHe Peking Duck Restaurant, an outlet that offers a classic menu of modern Beijing cuisine. Conveniently located at Orchard Central and The Grandstand (Turf Club Road), the outlet is one that is clean and spacious, with a modern Chinese décor that is minimalistic and elegant.

There are many Chinese establishments that impressed us and left us good memories, but TungLok XiHe is one that is timeless. We love its concise menu and how it does not differ too much from its origins – nothing but the comforting familiarity of Chinese food at competitive prices. It is the kind of place that you can host your business associates, throw a celebration or to simply gather with your close ones.

When we had our meal, our tummies were so pleased with the quality meal that we were thinking about all the flowery adjectives and phrases to document the experience, but looking back now, we want nothing but to present TungLok XiHe Peking Duck as it is – unpretentious and classy. Here are our picks from the very good meal we had:

[ GIVEAWAY ] We are giving away 5 x TungLok XiHe Peking Duck vouchers (worth S$91.80 each). Leave a comment below, and share this post on your Facebook timeline to win. More details on the giveaway at the end of this post.

The meal began with the Rose Cherry Tomato (S$10). It looks unassuming, but it is going to be a pleasant surprise when you pop your first in your mouth. Lightly marinated with sour plum and chilled to a nice coolness, this is one great snack to whet your appetite for the great meal ahead. We have previously shared about the infinite benefits of consuming tomatoes, and we are sure even non-tomato lovers will be pleased with this appetiser.

Another appetiser that we would recommend is the Deep-fried Huai Shan with Dried Chilli (S$8). Huai Shan, for the uninitiated, is Chinese yam and a type of Chinese medicinal herb that is known to be really beneficial for our health. We cannot stop munching on this!

The Stewed Duck Tongue in X.O. Sauce (S$14) is an acquired taste and not something that everyone will appreciate, but it is finely executed and it makes a good starter while waiting for your Peking duck.

The food at TungLok XiHe can be described as modern Beijing cuisine. While the focus is on its signature peking duck, TungLok XiHe is more than that. It serves a delectable selection of authentic Chinese classic dishes, cooked with recipes that have been refined over years in the kitchen by the chefs from TungLok Group and Beijing’s XiHe Group.

Some of the seafood dishes that you must try include the Smoked Sliced Fish in Sweet Sauce (S$12), Poached Sliced Fish in Chilli Spicy Sauce (S$22), Bamboo Clams (S$10/pc), and the Sichuan-style Steam ‘Soon Hock’ (S$9/100g).

A dish that the chefs at TungLok XiHe have mastered perfectly is Mrs Zhang’s Braised Lion’s Head Meatballs (S$6/pax). For those of you who have no clue, Lion’s Head Meatballs originated from Hangzhou as a banquet dish reserved for royalty. The chefs have improvised on the recipe by adding bits of mantou with the minced pork to add texture to the meatballs.

The Stewed Mushroom with Minced Pork and Chilli (S$18) is quite unlikely to get your attention among the many meat and seafood dishes, and it may seem pricey, but it really isn’t quite like your usual predictable fungi dish. The whole mushrooms are plump and juicy; the lightly stir-fried minced pork and chilli so fragrant. The seemingly simple combination is really quite a party in the mouth and not so simple after all!

And of course, the star of the show and what everyone must order when dining at TungLok XiHe is most definitely the Peking Duck. To maintain the age-old roasting method, the duck is hung and roasted in a traditional oven for 50 minutes at 200 degree Celsius.

What we really love about TungLok XiHe’s Peking Duck (S$78 for a whole duck) is that it not only comes with the usual sweet sauce, but also a specially-blended blueberry sauce which goes really well with the duck, as well as mustard and popping sugar. Yes, the very same popping sugar that we used to have when we were kids!

There are three ways to enjoy TungLok XiHe’s Peking Duck. Start with the highly-prized duck skin. Dip the crispy skin into the blueberry sauce, followed by the popping sugar. Never in our wildest dreams would we have thought of this combination. Yet, the marriage of peking duck, blueberry sauce and popping sugar is so impressively good!

Next is the tender and succulent duck breast meat which you can eat with the wheat wrap, together with other ingredients from TungLok XiHe’s ‘Eight Treasures Box’ – a variety of condiments and sweet sauce. Last but not least is the duck thigh which you can eat it directly by dipping it in the sweet sauce. But if we had to pick, we would prefer the aforementioned blueberry sauce which goes unbelievably well with the savoury duck meat. Actually, the blueberry sauce is really a miraculous invention and we believe it goes well with anything!

For the second dish of the Peking Duck, there are three options – cereal, ginger and onion, and TungLok XiHe’s signature salt & pepper.

If you need another reason to visit TungLok XiHe Peking Duck, they are having special promotions at 50% off different signature dishes every day from now till 30 September 2014. On Mondays, TungLok XiHe’s whole Peking Duck is available at half the price for just a whopping S$39++. What a steal!

On Tuesdays, you can sample the Wok-fried Australian Wagyu Beef at S$19++, while Crispy Pork Shank (S$14++) will make a special appearance on Wednesdays. How about having Sautéed Honey Glazed Prawns for just S$13++? Make a reservation for a table on Saturdays! With so many irresistible daily deals, you will be seeing us at TungLok XiHe regularly.

As with the other TungLok restaurants, there is no extra charge for booking of the private dining room. The only condition is to fulfil the minimum number of 10 people, so if you are planning a birthday celebration or to celebrate a special occasion, make a booking at TungLok XiHe!

TUNGLOK XIHE PEKING DUCK GIVEAWAY

1. TungLok XiHe Peking Duck is giving away 5 x Peking Duck vouchers (worth S$91.80 each).
2. Leave a comment in this post and tell us why you want to try TungLok XiHe’s Peking Duck.
3. ‘Like’ TungLok Group on Facebook.
4. Share the link of this post on your Facebook timeline.
5. The contest starts from now till 10 September 2014, 2359 hrs.
6. Winners will be notified by email.

Updated // The five winners are Lim Li Ting, Wenyi, Zoe, Sheryl Teo, and Kathryn.

TungLok XiHe Peking Duck
Orchard Central
181 Orchard Road, #07-07/09
Tel: +65 6736 0006
Daily: 11.30am – 3pm, 6pm – 10.30pm
Nearest Station: Somerset

The Grandstand
200 Turf Club Road, #01-23/26
Tel: +65 6466 3363
Daily: 11.30am – 3pm, 6pm – 10.30pm
Nearest Station: Botanic Gardens

This feature is brought to you by TungLok Group.

There are plenty of options when dining out. Even more so when you are at Orchard Road – steaks, sushi, dim sum, salads and what have you. And then there is your fine dining, buffet and all the extravagant choices. But where do you go to when you are craving an honest Chinese meal that is unpretentious, satisfying and affordable?

Our recent lunch at Noodle Stories by TungLok Group gave us an answer, and has earned a spot in our ever-popular guide to Inexpensive Restaurants in Singapore. And it is by no surprise, because this new outlet at Orchard Central is well-loved by executives and shoppers in the area who always swing by when they need an easy Chinese meal.

We had a feast, and we really did not know how to pick just one favourite. The use of fresh ingredients in every dish made it such a stupendous meal, and we left with very happy tummies. Today, we share with you some highlights of our lunch, and do not be surprised if you bump into us at Noodle Stories, because we will definitely return for more yum for the tum.

‘Biang Biang’ Noodles (S$10.80)

The most impressive dish is also the restaurant’s signature dish – the ‘Biang Biang’ Noodles. In case you are about to reach for your dictionary, the name is really just an expression for a loud bang. Nothing much, the chef just wants you to know he hand-makes every strip of noodles fresh from scratch, and you can watch how much power goes in flipping and shaping the dough. The end result is broad, flat noodles that comes with a chewy texture and the distinct aroma of fresh flour. This Shaanxi-originated dish is cooked with an ancient recipe, and served with blanched vegetables and an hanjuku egg, or better known as the Japanese ramen egg.

A little fun fact: the Chinese character ‘Biang’ is the most complicated one ever, made up of a grand total of 57 strokes. We tried writing, but would very much prefer eating another bowl of noodles.

‘Zhajiang’ Noodles (S$8)

This is definitely another crowd pleaser. We have been to many Asian countries, and they all have their own versions of this popular noodle dish. We still love the northern style, and this is exactly what Noodles Stories dishes out on its all-day dining menu. The next time you are in town and you need your Zhajiang Noodles fix, you can count on Noodle Stories for a hearty bowl of wheat noodles topped with stir-fried pork with ‘zhajiang’ – salty fermented soybean paste.

Noodles with Onion Oil and Pan-fried Shredded Duck (S$10.80)

When a dish is bestowed with the most normal of names, we do not think too much about it, neither do we expect it to be anything out of the universe. But you know what they say about ‘do not judge a book by its cover’, yes? Because exemptions do exist, like this dish. We love how the thin and toothsome noodles are tossed in fragrant onion oil, and lavishly topped with crisp onions and perfectly pan-fried shredded duck. Now, we understand why it does not even need a spectacular name.

Eight Treasures Seafood Crispy Noodle (S$11.90)

In other words, an abundance of goodness in a bowl. The Eight Treasures Seafood Crispy Noodle comes in a wholesome portion with eight different types of ingredients to make this dish a multi-dimensional one with a spectrum of textures to boast. The portion is so generous that we would suggest getting this to share between two people so that you have room for more appetisers.

Fried Rice with Shrimp and Egg (S$10.80)

Sometimes, the simplest dish touches the hearts most. And this is one of those dishes that we can eat for breakfast, lunch and dinner. Every grain of rice is plump, every shrimp has a crystal-like texture; and together, they are tossed over high heat with eggs. Just like a meal at Granny’s, savouring this dish in the casual Noodle Stories’ setting speaks of a comforting and unadulterated joy.

Pork and Cabbage Pan-fried ‘Jiaozi’ (S$6 for 4 pcs)

Better known as ‘guo tie’, Noodle Stories’ rendition of this highly popular Northern Chinese dish is sure to wow its crowd. Every dumpling is handmade fresh daily, and pan-fried to a lovely golden brown – crispy on the outside, warm and luscious on the inside. Fresh minced pork that bursts with sweetness, alongside finely chopped cabbage, this is a must-try dish.

Here’s letting you in on a secret – if you go on Mondays, you enjoy a serving of either the steamed or pan-fried dumplings at only S$2++ (promotion is ongoing from now till 30 September 2014). You are very welcome.

Pork and Cabbage Dumplings (S$8 for 10 pcs)

And this is the steamed version if you prefer something lighter on the tummy. We love the crystal skin and how the healthy cooking technique enhances the sweetness of the fresh ingredients.

Pan-fried Meat Buns (S$6 for 4 pcs)

Remember how we really couldn’t decide on just one favourite? Because everything we tried was memorable in its own way, and so are these Pan-fried Meat Buns. Neatly pleated buns that are usually dipped in black rice vinegar or chili sauce, this is yet another astounding pan-fried dish that you must not miss out on when dining at Noodle Stories. The buns came with a perfect crispy bottom, and before we knew it, the plate was emptied and everyone was sinking their teeth in to the soft and fluffy buns.

Wanton with Black Vinegar and Chilli Oil (S$6 for 6 pcs)

Its Sichuan origin explains the kick you get from this spicy dish. Big dumplings filled with chopped shoulder pork, minced fresh garlic and rice wine, tossed in a flavoursome sauce that combines black vinegar, chili oil, Sichuan peppercorn and finely sliced spring onions. This dish is more widely known as the ‘chao shou’, and Noodle Stories deserves an award for their version.

Red Bean Pancake (S$6)

Who says you cannot have the best of both worlds? If you are not able to decide between savoury and sweet, why not go for the Red Bean Pancake? Its popularity is derived from the lethal combination of sweet red bean paste enveloped in pan-fried dough sheets, topped with white sesame seeds. We love ours with just the right degree of oiliness that does not leave us feeling sick and thirsty, and this is exactly why when we next return to Noodle Stories, we will end our meal with this dish.

Noodle Stories
181 Orchard Road
#07-14/15 Orchard Central
Tel: +65 6509 1878
Mon to Fri: 10.30am – 3pm, 6pm – 10.30pm
Sat, Sun & PH: 10.30am – 10.30pm
Nearest Station: Somerset

This post is brought to you by TungLok Group.

The number of Chinese restaurants in Singapore is more than the number of times we crave dim sum, but the good news is we get to compile a list of our favourites – places that do not go wrong, with an incredible array of options so that we never get sick of dining there, and have price tags that do not scare us away.

A recent addition to our list of go-to places for a hearty Chinese meal is TungLok Teahouse at Far East Square that serves all day dim sum during lunch and dinner. Yes, all day dim sum. You can snooze your alarms a hundred times and you still won’t miss the dim sum hour. Oh, we could do egg tarts and siew mai for dinner too!

TungLok Teahouse is one under-the-radar outlet, and if you haven’t been, it is high time to make plans, because it really is one place that is for everyone. We are looking at about S$3.80 to S$5.80 for dim sum, and what you get is very piquant food and a wide selection of quality teas in a cosy teahouse setting – complete with paintings from the 60’s and Peranakan-inspired décor.

From now till 30 September 2014, TungLok Teahouse is offering different dishes – Chilli Crab (S$19++), Flaming Drunken Prawns (S$14++), and Teochew-styled Combination Platter (S$16++) – at 50% promotion for dinner every night.

[ Giveaway ] We are also giving away S$400 worth of TungLok Teahouse dining vouchers. Leave a comment below, and share this post on your Facebook timeline to win. More details on the giveaway at the end of this post.

There are so many things on the menu that it will be difficult, if not impossible, to choose one. But if there was a dish that we would not leave without having, it would be the Baked Barbecued Pork Buns (S$4.50 for 3 pcs). Sweet and juicy chunks of barbecued pork encrusted within soft and crumbly baked buns – we could gobble down three at a go.

First-timers here must order the four Royal Trumps – TungLok Teahouse’s signature dim sum, or what we prefer to call ‘the best of the best’. Besides the Baked Barbecued Pork Buns, the other three highlights are the Traditional Sponge Cake (S$3.80) – also known as Ma Lai Gao – Steamed Truffle Dumplings with Wild Fungus (S$4.80 for 3 pcs), and Signature Rice Roll Cheong Fun (S$8).

On a lighter note, the Ma Lai Gao speaks of fluffy and moist brown sugar cake that is perfectly steamed with passion, and before having this, we never knew Ma Lai Gao could be so addictive.

Another dim sum that caught our attention was the Steamed Custard Bun with Lotus Seed Paste (S$4.80 for 3 pcs). Before you get too excited, TungLok Teahouse’s rendition is slightly different from the usual custard buns, and it does not have a molten center.

Instead of salted egg yolk, it comes with a decadent lotus seed paste. Our first reaction upon sinking our teeth in to the piping hot buns was “mooncake buns!” We really love how it reminds us of the Mid-autumn festival delicacy, and now, we need not countdown to that one month a year to savour lotus paste baked goodies. TungLok Teahouse, you win our loyalty for this creation.

And you need to have your usual suspects like Siew Mai (S$4.80 for 4 pcs), Xiaolongbao (S$4.80 for 4 pcs), Steamed BBQ Pork Bun (S$3.80 for 3 pcs), and Pan-fried Turnip Cake (S$4.50), be happy to know that these freshly prepared dim sum are always on the menu to satisfying those cravings of yours.

If you are feeling adventurous, check out the interesting alternative dim sum like Baked Winter Melon Pastry (S$4.80), Red Dates Cake (S$5.20), Steamed Glutinous Rice Roll (S$4.50 for 3 pcs),

Dim sum aside, TungLok Teahouse has a lineup of Chinese favourites and Teochew cuisine. Highlights include appetisers like Deep-fried Ngoh Hiang (S$8) and Crisp-fried Eggplant with chicken floss (S$7); nourishing soups that are boiled for many hours; seafood dishes like Deep-fried Prawns with Wasabi-Mayo Sauce (S$24) and Steamed Pomfret (S$18/100g); as well as meat dishes like Stewed Pork Shank (S$26) and Stewed Chicken in Red Fermented Wine (S$16).

And we do not forget desserts. Sweet pleasures at TungLok Teahouse include the highly popular Chilled Snow Lotus Pudding with Ice-cream (S$8.00) that is served in a young coconut. So divine, we were tempted to order a second portion, and it is exceptionally perfect for the hot weather in Singapore!

Another dessert that deserves a worthy mention is the Yam Paste in Pumpkin (S$8.00). Apart from the very smooth yam paste that is moderately sweet, we love how it comes in a cute little pumpkin that is personalized by TungLok – with a classy engraving, no less.

As mentioned earlier, TungLok Teahouse has special star dishes during dinner at 50% off every day from now till 30 September 2014. On Mondays, 300g Flaming Drunken Prawns are only S$14++. On Tuesdays, a 600g Soon Hock with roast pork and garlic is priced at S$16++. Our favourite is definitely the promotion on Wednesdays. Read: Chilli Crab at only S$19++. SCORE!

Equally irresistible is the special dish on Thursdays – Double-boiled Soup with Sea Whalk and Chinese Tonics (S$16++, serves 2-3 pax) which is boiled for five hours.

Fridays’ Teochew-styled Combination Platter (S$16++) is also a good deal. It comes with four classic Teochew dishes and is ideal for sharing.

On Saturdays, look forward to the restaurant’s signature Spicy Chicken and Fish Maw in Claypot (S$14++), as well as the tantalising Deep-fried Crispy Boneless Duck (S$14++ for half duck) on Sundays.

And if you are always on the lookout for Chinese restaurants for private dining and parties, the good news is that at TungLok Teahouse, there is no additional charge for booking of the private room. The only condition is to fulfill the minimum number of 10 people, and the space is all yours! Don’t we all love such fuss-free arrangements?

TUNGLOK TEAHOUSE S$50 X 8 DINING VOUCHERS GIVEAWAY

1. TungLok Teahouse is giving away S$50 X 8 dining vouchers.
2. Leave a comment in this post and tell us which dishes you want to try at TungLok Teahouse.
3. ‘Like’ TungLok Group on Facebook.
4. Share the link of this post on your Facebook timeline.
5. The contest starts from now till 14 August 2014, 2359 hrs.
6. Winners will be notified by email.

Updated on 19 August: The 8 winners are Beatrice Wong, Michelle W, Charlene, Sandra Sia, Xiuyun, Yvette Lee, Quaffle and Xue Wei.

TungLok Teahouse
Far East Square
9-13 Amoy Street, #01-01
Tel: +65 6877 1123
Mon to Fri: 11.30am – 3pm, 6pm – 10.30pm
Sat: 11am – 3pm, 6pm – 10.30pm
Sun & PH: 10am – 3pm, 6pm – 10.30pm
Nearest Station: Raffles Place/Telok Ayer

This post is brought to you by TungLok Group.

Dancing Crab (www.dancingcrab.com.sg) at The Grandstand is the latest project by the TungLok Group. The whole concept is that you eat directly from the table with your bare hands – of course, you can use utensils or eat from the plates, but we won’t encourage that because it takes the fun away.

It goes without saying that eating at Dancing Crab is a messy affair. Waiters line the tables with a plastic sheet, then bring you your seafood combo and other yummies, and pour them all on the table for you to pig out ala communal style.

What makes Dancing Crab a place we can return to again and again is its varied menu of seafood dishes featuring imports from all over the world. There will always be something to look forward to, whether you are a fan of crabs or you are craving fish. And the best part is its super affordable price tags that we have no complaints about. Yes, not all seafood places charge exorbitantly, and Dancing Crab is one of them. Now, it is legit to eat prawns, lobster rolls, crab cakes and mussels every week!

If you love seafood, and don’t mind getting your hands dirty, Dancing Crab is the place to dine at with your family or a group of friends. Here are 10 reasons why Dancing Crab is a heaven for seafood lovers.

[ Giveaway ] We are also giving away S$400 Dancing Crab dining vouchers. Leave a comment below, and share this post on your Facebook timeline to win. More details on the giveaway at the end of this post.

1. EAT DIRECTLY FROM THE TABLE WITH YOUR BARE HANDS – SEAFOOD DOES NOT GET ANY BETTER THAN THIS.

As mentioned earlier, eating at Dancing Crab is a messy affair. The fun about dining here is you get to eat directly from the table with your bare hands.

From huge bags of fresh catches like mussels and crabs, to classic mains like Fish & Chips to Lobster Roll, this is just about our new favourite place when we crave seafood. King Triton would not be too happy, though. But let’s adapt from “Under The Sea” – Life is sweet with all the fish and crabs and prawns!

2. DANCING CRAB SEAFOOD COMBOS TO FEED EVERYONE

The highlight of a meal at Dancing Crab, something that every table must get, is the Dancing Crab Seafood Combos. There are three combo bags to choose from. Combo Bag #1 (S$80) comes with a Sri Lankan Crab, 300g prawns, 250g mussels, potatoes, corn and sausages.

If you are not big on crabs, Combo Bag #2 – with 300g prawns, 250g mussels, 250g clams, potatoes, corn and sausages – is a more affordable alternative. All combos and seafood are served with a choice of Dancing Crab signature sauce (mild, spicy or extra spicy), herb butter or Buerre Blanc. The signature sauce is so addictive, we’ve warned you!

Dancing Crab is the perfect place for families to gather for an occasion, or for a group of friends to hang out over a good meal. For those who are dining in a big group, you should also get the Cold Seafood Platter (S$60) which features 250g Alaskan king crab, 4 oysters, 300g prawns, and 250g mussels to share.

3. CHEAP AND GOOD SEAFOOD

Dining out in Singapore in expensive, especially if you want to eat good seafood. What surprises us the most is that all the seafood dishes at Dancing Crab are extremely affordable for the quality. The aforementioned Dancing Crab Seafood Combo Bag #2 is only S$40. Can you believe it? So much food for only S$40?

Not to mention that there are also a list of snacks like truffle fries (S$7), Beer Batter Cajun Calamari (S$9), Seafood Gumbo (S$11), and Crab Cake (S$13) – they are nothing short of delicious. Now, you don’t have to wait till your bonus comes to pig out!

4. ONE OF THE BEST LOBSTER ROLLS IN SINGAPORE

We have always lamented that it is difficult to find good lobster rolls in Singapore, but we can gladly say that our hunt for the best lobster roll can come to an end now that we have discovered the one at Dancing Crab.

The lobster roll (S$30) – served with a side of cajun fries – is good for sharing as an appetiser, or as a main course for a light lunch. The lobster roll is well-executed, with 100g of lobster meat sandwiched between a fragrantly-toasted brioche bun. Let’s just say Dancing Crab will always see us going back just for this.

5. CRAB CAKES ARE SIMPLY FABULOUS

Crab cakes are one of our favourite dishes, but it is not something that we order on a regular basis because most restaurants charge S$30 upwards for crab cakes. So you can imagine our joy when we saw that Dancing Crab is offering its Crab Cakes for ONLY S$13. Oh. My God.

Crisp on the outside, and moist on the inside, the crab cakes were plump, meaty and bursting with flavours and freshness. SO GOOD.

6. PRAWNS ON FIRE – FEAST FOR THE EYES AND PALATE

Served table-side, the Flaming Moonshine Tiger Prawns (S$8/100g, min. 500g) are quite a show. The chef serves lives prawns flambeed table-side. Not only do you get to enjoy an entertaining show, you also get to taste sweet, succulent and fresh prawns.

The dish comes with a trio of wasabi katsuo sauce, sweet wine chilli sauce, and lemon pickled chilli sauce, but trust us, the prawns are so sweet that you won’t need any sauce.

7. FRESH SEAFOOD FROM AROUND THE WORLD

From Sri Lankan crab to Dungeness crab, Boston lobster and Alaskan king crab legs – Dancing Crab ships the freshest seafood from around the world. Indulge in nothing but quality dishes!

8. SEAFOOD GUMBO, A HEARTY ONE-DISH MEAL

A hearty one-dish meal, this is a bowl that provides supreme comfort. Piping hot seafood stew with generous chunks of prawns, fish, rice and root vegetables – all mixed together in a tomato-based soup. Kids will love this!

9. FISH AND CHIPS THAT ARE LIGHTLY BATTERED AND FRIED TO PERFECTION

This is not your ordinary Fish & Chips. Dancing Crab’s rendition uses fresh cod fillets that are lightly battered and fried to perfection. Nothing too greasy, so it goes easy on the tummy. Fries are served alongside, and we’d say dip them in the signature sauce from the seafood combo bag!

10. WASH DOWN EVERYTHING WITH THE REFRESHING HOMEMADE LEMONADE

This may not be seafood, but what is seafood without Dancing Crab’s homemade lemonade (S$4)? A refreshing mug of icy cold lemonade – available in original, lavender and pink thyme flavours – that is tangy and sweet, this also makes the perfect thirst quencher for Singapore’s eternal summer!

DANCING CRAB S$80 X 5 DINING VOUCHERS GIVEAWAY

1. Dancing Crab is giving away S$80 X 5 dining vouchers.
2. Leave a comment in this post and tell us which seafood dishes you want to try at Dancing Crab.
3. ‘Like’ Dancing Crab on Facebook.
4. Share the link of this post on your Facebook timeline.
5. The contest starts from now till 11 July 2014, 2359 hrs.
6. Winners will be notified by email.

// Updated on 16 July 2014: The 5 winners are Gan Siew Ern, Vanessa Ng Qiu Rui, Darren Lim, Geraldine Lim, and Wendy Tay.

For the latest promotions by Dancing Crab, go to www.dancingcrab.com.sg, ‘like’ them on Facebook, and follow them on Instagram.

Dancing Crab – Louisiana Seafood
The Grandstand #01-20/21
200 Turf Club Road
Tel: +65 6466 3303
Tue to Fri: 5pm – 10.30pm
Sat, Sun & PH: 11.30am – 2.30pm, 5pm – 10.30pm
Nearest Station: Botanic Gardens

This post is brought to you by Dancing Crab.

Most Singaporeans will have probably heard of Tung Lok group of restaurants, which serve a range of food from vegetarian to seafood. From upmarket Chinese restaurant My Humble House, to the family-friendly Tung Lok Seafood restaurant, Lingzhi Vegetarian restaurant, or the causal dining Zhou’s Kitchen – there are options available for everyone.

For a long time, I was confused by Tung Lok Signatures and Tung Lok Classics. The former is about gathering the signature dishes and putting them together in a menu – it’s like the best of Tung Lok under one roof. On the other hand, Tung Lok Classics offers timeless classic Chinese dishes from Shanghainese, Sichuan, Hubei and Cantonese dishes.

It seems like my memory is starting to fail me. I can’t recall if this is fish, prawn or crab, but I remember that the deep fried cheesy coating was absolutely delicious with the meat beneath retaining its juicy and moist texture.

I was secretly hoping that there’s roasted pork, but we had the Char Siew in the end. Slightly charred on the edges, the char siew was soft, and chewy and sweetly succulent. It was decent, but definitely not the best char siew I had before.

Even though I have been to Tung Lok Seafood restaurant for their dim sum buffet, I never knew that Tung Lok Classics served dim sum too. I was pleasantly surprised when the waitress presented a basket of har gau and siew mai to our table. Evern though the shrimp was fresh and juicy, the steamed prawn dumpling’s translucent skin torn easily. I preferred the steamed pork dumpling which had a good balance of pork-and-shrimp.

Tung Lok Classics is all about the visual impact and the dessert that we had was the best testimonial to that. See that red test tube in the picture? It’s a shot of extremely potent beetroot juice — the perfect ending to the end of a good meal.

Which Tung Lok Restaurants have you been to before, and which is your favorite?

Restaurant Review
Tung Lok Classics
1 Tanglin Road #02-18
Orchard Parade Hotel Singapore
Tel: +65 6834 0660

21 Amber Road #03-01
Chinese Swimming Club Singapore
Tel: +65 6345 0111