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. 

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

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

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

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

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

ROAST IRISH DUCK

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

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

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

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

DUCK CONFIT & WAFFLE

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

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

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

DUCK FRIED RICE

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

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

DUCK PIES

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

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

IRISH LAMB STEW

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

BACON, CABBAGE & COLCANNON

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

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

GOOD OL’ FISH & CHIPS

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

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

FRESH JUICY OYSTERS

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

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

THE SINGAPORE SLAW

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

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

TANTALIZING DESSERTS – WHISKY CAKE & APPLE CRUMBLE

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

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

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

This post was brought to you by Duckland.

Capturing authenticity in both its appearance and cuisine, Lao Beijing in Velocity@Novena Square is where you’ll more than likely find well-executed Northern Chinese fare in the form of exquisite fish dishes, noodle dishes as well as an array of juicy dumplings. Famed for their xiao long bao and famous customisable popiah, the restaurant has bagged numerous awards over the years and sees a constant flood of loyal patrons daily.

A favourite venue for family dining and cosy gatherings, the restaurant enthrals with their contemporary approach to traditional classics. Take their highly acclaimed Signature Beef Noodle for instance that features 3 delectable soup base varieties, or even Signature Grilled Fish with Tomato Broth that paints a fresh new look on the traditional ‘kao yu’ dish of Southwest China.

Besides its Signature Dishes, the restaurant also presents diners with 7 intriguing new dishes. These are set to wow the palates of customers old and new. If you haven’t dined at Lao Beijing before, you’re completely missing out. If you have, there is no reason to not go back again for more affordable, mouth-watering food that’s great for communal dining!

SIGNATURE DISHES

Some folks may shun the idea of eating with their hands, but we absolutely love it. Doing so provides us with a heightened sensory experience and it just makes food taste better (if that even makes sense).

Which is why when it comes to Lao Beijing’s two stellar DIY dishes—signature Lao Beijing Famous Popiah (S$28++) and Lao Beijing Crispy Skin Roast Duck (S$60++ for a whole duck)—we get really excited. Not only do they look and taste divine, they require some elbow grease as well.

Every single component from the individual popiah skin to the star attractions and even the various ingredients are done to perfection. The turnips are tender and cooked to the right consistency and the roast duck is fragrant, succulent and delectable.

A stunning centrepiece and one that is as gorgeous as it is delicious, the Signature Grilled Fish with Tomato Broth (S$68++) is what you totally have to try.

Prepared in pretty much the same way as many cities in China, the colossal fillet of fish is first grilled separately before being placed in a large rectangular pot alongside fresh vegetables, enoki mushrooms and pineapples.

Once it reaches the table, a piping hot tomato broth would then be doused over top, cooking the vegetables, heating up the fish and at the same time, imparting its sweet, umami-packed qualities onto every single ingredient.

Another fish dish that had us diving in for seconds and thirds in a hurry was the Braised Fish with Pickled Cabbage and Chilli (S$24++). With its slight sour tang, gentle amount of heat and refreshing clarity, this dish was easily one of our favourites of the entire spread.

Pickled in-house, the cabbage takes on a rather sourish appeal but is well balanced with both salty and sweet notes. Having been braised over a period of time, the fish slices take on a warm and refreshing flavour whilst retaining its structure really well.

Arguably one of Lao Beijing’s most popular dishes is the Xiao Long Bao (S$10++ for 10 pieces). Expertly hand-moulded and served piping hot every time, every bite comes with the promise of luxury in the form of a rich, savoury pork broth that washes over the palate nicely. Spoon over a drop or two of plum vinegar and a few slivers of ginger, and that is happiness right there.

To complement those potstickers, why not order up a serving of the restaurant’s prided Beijing-Style ‘Zhajiang’ Noodle (S$10++)? Essentially a savoury and fragrant noodle dish consisting simply of soybean paste, julienned vegetables and stir-fried ground pork, this top-seller is great for if you’re looking for something mild yet filling.

Perhaps one of the most underrated yet tasty side items you can possibly get is the Zhenjiang Pork Ribs (S$18++). Deep-fried to golden perfection before being coated in a luscious, sweet sauce and topped with sesame seeds, this dish is one that begs to be eaten with white rice.

You’d be silly not to order up a bowl of the Original Beef Noodle with Triple Treasure (S$18++). Featuring a beefy trinity of brisket, tendon and tripe, alongside springy hand-pulled noodles and a hearty broth, this bowl is undeniably one of the most comforting delights around.

This flavour bomb comes in three different varieties of soup base: original, spicy and tomato broth.

NEW DISHES

Adding on to Lao Beijing’s stellar repertoire of quality favourites is 7 new dishes. This gives you another reason to visit the restaurant!

KUROBUTA PORK SERVED ON SIZZLING HOT PLATE

Dazzling in both the theatrical element that comes along with it, as well as its addictive flavour is the Kurobuta Pork served on Sizzling Hot Plate (S$24++). Served sizzling on a hot plate, before being flambéed, this dish is a sight to behold.

The Kurobuta itself was incredibly tender and the sticky sauce that envelops it is sweet and savoury with a tangy, almost vinegar-like kick.

STEAMED ‘SOON HOCK’ WITH  PICKLED CHILLI

If you’re looking for a sharing dish, our recommendation is to opt for the Steamed ‘Soon Hock’ with Pickled Chilli (Market Price).

The overly generous topping of red chilli may intimidate at first, but the pickling process—to our greatest relief—does take the fiery edge off the chilli, resulting in a tangy, almost sweet concoction that complements the freshly steamed fish beautifully.

BRAISED SUPERIOR FISH MAW AND MUSHROOM

For the ladies who fancy something jam-packed with collagen, then perhaps the Braised Superior Fish Maw with Mushroom (S$48++ (S), S$58++ (M), S$68++ (L)) should sit right with you.

This classic Chinese dish is packed with skin-healing properties and is absolutely flavourful. Braised in a flavourful sauce for several hours, the fish maw acts like a sponge that not only becomes tender during the process but also soaks up all the intense sauce.

‘MALA’ SOFT-SHELL PRAWN

We were particularly thrilled to have a go at Lao Beijing’s new ‘Mala’ Soft-shell Prawn (S$28++); it not only looked majestic, it was also accented with one of our all-time favourite flavours—mala.

Essentially the same flavour components of the iconic cereal prawn but with a spicy accent to it, the dish really did taste as good as it looked. The outer layer was crispy, savoury, and the iconic mouth-numbing spice added a nice touch to the sweet prawn.

Both the Four Vegetable Delicacies with ‘Huai Shan’ (S$18.80++) and Homemade Black Beancurd with Wild Mushroom and Seafood (S$18.80++) were cooked using only the freshest seasonal vegetables and masterfully prepared to retain as much of its natural flavour and colour as possible, on top of a layer of solid wok hei flavour.

BRAISED RED-SPOTTED GROUPER WITH GINGER WINE

A hearty concoction of fresh grouper and an aromatic sauce, we were pretty darn sold by their Braised Red-spotted Grouper with Ginger Wine (S$36++). Infusing ginger and wine, the sauce took on a pungent and zesty appeal with a nice kick from the wine.

We really liked that they went with grouper among all other fish varieties as it really held its firmness well without crumbling.

Lao Beijing 
238 Thomson road
Velocity@Novena Square, #02-11/12
Singapore 307683
Tel: +65 6358 4466
Mon to Fri: 11.30am – 3pm, 5.30pm – 10pm
Sat, Sun & PH: 11am – 3pm, 3pm – 5pm, 6pm – 10pm
Nearest Station: Novena

This post was brought to you by Lao Beijing.