Read and post reviews on Tonny Restaurant at its new address
Daily: 11:30 - 15:00
Daily: 18:00 - 22:30
HongKong Renowned Owner Chef Tonny Chan has his restaurant brought to Singapore and housed in Joo Chiat. From whipping up mouth-watering authentic HongKong dishes to the meticulous picking of freshest ingredients, Master Chef Tonny prefers handling all personally.
He believes the goodness of natural taste, forbidding the use of MSG and only uses chicken broth to enhance his flavorsome dishes.
Only four months into business, Master Chef Tonny has already won praises from both reputable magazines and newspapers like Zao Bao, Sin Ming Ri Bao, Straits Times, 8 Days, Today and I-S Magazine. He has also attended various culinary shows to display his remarkable skills and award-winning dishes.
Do not miss his signature dishes Crouching Tiger Hidden Dragon and Crispy Yam with Truffle Oil during your visit to Tonny Restaurant! Full Cream Crab Congee, Steamed Live King "Pating" Fish with Ginger and Chili, Pan-fried Salted Boneless Chicken with Five Spices are also a Must Try!
Events, gathering and reservations are welcomed!
Not a posh fancy environment but it's great Chinese / Cantonese fare at reasonable prices. The The Crouching Tiger, Hidden Dragon is a must try as with the Crab Congee. I'm in love with the Baked Goose Web with Mushroom (claypot) that goes well with rice. Some servers are better than others, just take your time to clarify and ensure they got it right. Worth the patience. We ordered about 7 dishes (including dessert) for 4 pax, came to $200.
10 Lorong 3 Geylang, 388862
Is the new address of this place. The food is pretty good based on my experience. I quite like the Ohmi wagyu steamboat they offer for 30SGD/Pax.
The ala carte menu is pretty good too, as well as their set meals.
Please go to http://rollingwrites.blogspot.sg/2013/09/tonny-restaurant.html for photos!
Ever since I read Straits Times food reviewer, Tan Hsueh Yun's review on Tonny Restaurant, I knew I had to come here. I find it slightly amusing that this place is draped in red at every corner. Well, I guess that's how traditional Chinese restaurants typically look like.
Photos of the chef with celebrities are plastered on the glass panels of the restaurant. This chef is a bit of a big shot- Renowned chef from Hong Kong who frequently appears on Channel 8 programmes.
This is the famous Crispy Yam with Truffle Oil ($12). This starter consists of very thin strips of deep fried yam, coupled with a light drizzle of truffle oil. This made a perfect starter- not oily and appetising.
Another famous dish- Crouching Tiger Hidden Dragon ($9 per pax). At this point, I was already starting to get pretty impressed with the way ingredients come together. Here, we have some lobster puree cooked with egg white. This might be enough for two to share. The egg white consistency together with the crispy shell made a perfect combination. Plus the garnish on top the lobster puree added more flavour to this already impressive dish.
The Pan-Fried Cod Fish Filled with Soya Sauce ($33) was absolutely delightful. Fresh fish with a flavourful sauce which was not too thick or salty. I'm starting to wonder, whoever's cooking these dishes has been blessed with lots of culinary talent.
I was enjoying all the food in between that I didn't even bother capturing the photos of the dishes. What happened in between- we had Crab Congee ($36- this depends on the amount of crab you want in the porridge) and Beans with Dried Shrimps ($14).
The crab congee wasn't as impressive as I thought it would be. Anyhow, it had the interesting addition of green beans. The Beans were crunchy and the dried shrimps were deep fried and aromatic.
Lastly, we had some noodles ($14) to round off the dinner. This had salted egg yolk in it, which made the texture of the noodles slightly different than what we are accustomed to.
In all, this meal for 6 people cost $200. Worth every cent to try good and innovative dishes. Ambience nothing to rave about but service was pretty decent as well. Recommended!
Must tries: HK steamed patin fish, braised bean curd with sea cucumber in spicy sauce, salt-baked chicken in five spice powder.
Chef Tonny Chan made his name as chef of Sha Tin at Geylang Lorong 3 and if you’ve not experienced the ‘wrath’ of his famed dish, ‘crouching tiger and hidden dragon’, you can now do so at his namesake restaurant, Tonny Restaurant, at the eastern fringe of Singapore.
Much to the delight of east-siders, Chef Chan has been dishing out his signature - almost brazen - brand of Cantonese cuisine from an atmospheric shop house along the bustling food street of Joo Chiat Road since late 2010.
Chef Chan’s predisposition to media limelight and all things exotic is immediately obvious from the time you step into the double storey restaurant to the moment you peruse the menu. You won’t miss the neatly framed press clippings of the self-adoring Chef Chan that adorn the walls of this brightly lit restaurant. And the staff will, no doubt, promote Chef Chan’s signature menu of ‘crouching tiger and hidden dragon’ – named after the Hollywood movie but actually a starter of fried lobster puree with globules of egg white – and his exotic crocodile meat creations.
But do not be fooled by Chef Chan’s self glory or his array of over-the-top exotic dishes; a dinner at Tonny Restaurant can be utterly low key, outstanding and, surprisingly, affordable – sans the pricey sharks fin and abalone dishes.
Deboned salt-baked chicken ($18 for small, $27 for medium) marinated with five-spice powder arrived crisp and tender, much like a well-roasted chicken, though the perfume of the five-spice powder was clearly too subtle to reach our nose and palate. The braised bean curd with bits of sea cucumber ($16, small) and edamame-like beans in a subtly spicy sauce was nicely savoury and rapidly devoured with the fluffy grains of plain rice; as was the trio of egg, century egg and salted egg with kow kee chye ($12 for small, $18 for medium) in an intensely robust chicken broth. Even the concluding dish of wok-fried rice crowned with crisp and salty bits of fried silver fish ($12) was a generous nod to a humble albeit restaurant quality creation at tze char price. But for our slightly disappointing starter dish of fried yam shreds drizzled with a touch of chi chi truffle oil, which was more gimmicky than wholesome or hearty, our dinner would have been near perfect.
Our most costly dish of the night, a moist and omega-unctuous Hong Kong-steamed patin fish ($6 per kg) from Pahang, came bathed in an aromatic light soya sauce with heaps of shredded scallions. At just over $50, this fresh water fish is going down in my books as one of the best-value-for-money steamed fish I’ve had in recent times.
Even as I pen this conclusion, I’m already making plans to return to Tonny Restaurant for the hyped-up ‘crouching tiger and hidden dragon’ dish. A restaurant of this calibre and affordability is a rare find in Singapore.