Food Ph.D •
03 Jun 2012 • 259 reviews • 7 followers
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Tung Lok Signatures
, as the name suggests, features the signatures from the various Tung Lok restaurants
. Not just limited to typical Chinese and Cantonese cuisine, Tung Lok Signatures
offers exquisite and unique dishes like, Deep-fried Kurobuta Soft Bone, Baked Prawn Steak with White Wine and Rosemary and Pan-fried Foie Gras.Crispy Roast Pork Belly 冰烧三层肉
($10) – Nicely sliced into bite-sized cubes, the pork belly had a crispy fragrant skin which easily crackled in our mouths. Coupled with the melts in the mouth layer of fats and tender meat, the pork belly displayed a burst of textures. On its own, the pork belly was salty enough, but the accompaniment of mustard supplemented the extra spicy kick.Deep Fried Beancurd Cubes with Salted Pepper 椒盐豆腐粒
($5) – Though the powdery condiments were clearly sprinkled atop the beancurd, the beancurd was rather bland and tasteless.Deep Fried Cod Fillet coated with Salted Egg Yolk served with Organic Vegetables 金沙鳕鱼有机菜
($32) – The deep fried coating was crispy, not overly oily and had a sandy-like texture due to the addition of the salted egg yolk. The salted egg yolk wasn’t too overpowering; instead, it contributed a lingering, mild fragrance in the background. The cod fish fillet was pretty fish, but it seemed like the salted egg yolk batter was the star of the dish, and not the cod. When we bit into the cod fillet, the crispy batter was more prominent in terms of texture and taste.Garlic Roasted Chicken 蒜香鸡
($20) – The roast chicken was pretty average, meeting the requirements of being tender, and having a crispy skin. One unique aspect was the deep fried minced garlic, which was crunchy and fragrant.Pan-fried Japanese Kurobuta Pork 香煎鹿儿岛和豚
($14.80 per piece) – The Kurobuta Pork was served in individual servings. Kurobuta pork is regarded as the highest quality pork in the world. The pork is lean yet heavily marbled, making each cut tender, succulent and juicy. Taste wise, it was richly flavoured. Even though there wasn’t any accompanying sauce, the pork itself was sealed with all the natural juices, making it extremely mouth watering.Braised Ee-Fu Noodles with Snow Fungus and Truffle Fungus Oil 松露菌油珍菌焖伊府面
($20) – Ee-fu noodles are commonly served at wedding dinners, but the one unique thing about Tung Lok
‘s version is the introduction of the truffle fungus oil. Truffle oil can be rather pungent, however for the ee-fu noodles, the truffle oil was more like background music, exuding a lingering aroma behind the richer braised noodles. A simple classic dish, brought to greater heights and flavours, just with the clever integration of truffle oil.
The more unique dessert was the Mango Mousse Rolls sprinkled with Coconut Flakes
($8). The mango mousse wasn’t overly sweet and was enveloped within a soft, sticky and mushy layer, resembling that of Nonya pastries. The Glutinous Rice Dumplings
($4) were filled with black sesame and coated with ground peanuts. Nothing too fantastic about it. Finally, the least appealing dish of the night was the Chilled Mango Cream with Pomelo, Diced Mango and Sago
($5). It had a consistency almost like water, and wasn’t thick and creamy as we liked.
On the whole, the dishes at Tung Lok Signatures
were commendable. There were traditional fare, and those with a twist, hence appealing to both the old and the young.