26 Feb 2015
My family had a pleasant experience with Lung Lok Tea House last Chinese New Year trying out their dim sum menu. This year we decided to go for a set menu instead.
At $998++ per table, it would work out to be $117 per pax. The menu looked wholesome and we were prepared to fork out the money to try this menu.
1. Sound of Firecrackers Prosperity Crab Yu Sheng
The Yu Sheng was served with crab meat and fried salmon skin instead of the unhealthy fried crackers. The sauces embedded in the Yu Sheng were also different from the traditional kind, it was less sweet and more savoury. It's a new kind of yu sheng taste to me. The freshly friend salmon skin was a good treat, as they were crispy and added a good crunchy into every mouthful of yu sheng!
2. Braised Shark's Fin Soup with Pumpkin
Served individually in a pumpkin, this shark's fin had a subtle taste of pumpkin with every sip. There were huge chunks of sharks fin in the pumpkin and it was very flavourful even without the pepper or vinegar.
3. Braised 6-head abalone with fish maw and seasonal vegetables
The abalones were pletntiful, the vegetables though mostly stems were juicy and not too oily. The fish maw was soft and delightful to chew on.
4. Deep Fried Prawns with Golden Sauce served on Lettuce
This was my favourite of the dishes. A crispy exterior of salted egg batter, over a very fresh and crunchy prawn that was pipping hot! I love everything with salted egg on it and having it fried with prawns just makes this a winner for me!
5. Teochew-style soya duck
Teochew-style soya duckThis duck was a lot tougher than expected. It was cooked more in a way that they would cook a goose. I can imagine that this would go well with "kong bak pau" bread. The fatty skin was hard to separate from the meat itself. As the meat was quite tough, they were thinly sliced.
6. Hong-Kong style steamed marble Gorby
The fish was very fresh and the sauce was sweet and cooked to perfection. Drowning my bite sized fish portions with the sauce did not encourage me to feel thirsty, something that normally happens at other eateries. I can tell that their sauce isn't overly sweet or heavily ladden with MSG because of this.
7. Dried Scallop BBQ Goose Sauce with Fried Rice in Lotus Leaf
The most "normal" of the dishes, with the other dishes setting a high standard for the food here, this dish was just too "normal". It tasted like any kind of steamed fried rice in lotus leaf. There were chunks of dried scallops everywhere in this dish, just wished that they had added some mushrooms in there too.
8. Double-boiled American Ginseng with Red Dates
I didn't quite like this, it was quite bitter and Tung Lok did their best by adding as much rock sugar as they could to offset the bitterness. Maybe it's because I don't like ginseng, but this just tasted strange to me. It was also served cold.
I love their porridge here, served generously with alot of cubed century egg. It's one of the few porridges that I would love to eat!