Daily: 12:00 - 14:30
Daily: 18:30 - 22:30
Tung Lok Classics, part of the Tung Lok Group, offers a tantalising range of Shanghainese, Sichuan, Hubei and Cantonese dishes. An outlet is located at Orchard Parade Hotel along Tanglin Road.
(Note: Pictures can be found here http://wildchildurbancity.blogspot.com/2012/04/dinner-at-tung-lok-classics.html)
One of my uncles lives in New York and flies to Singapore once every few months on business. Every time he visits, we make an effort to have at least one dinner with him to catch up. On his most recent visit, my father wanted to treat him to suckling pig at Tung Lok Classics at Orchard Parade Hotel.
The way in which the suckling pig was served was kind of interesting. The reason is that we usually have suckling pig at Carlton Hotel, where it is served on a high silver platter. In comparison, Tung Lok served the pig on a white plate and had these lit candle things on either side of the pig. The flames did not deter anyone from snapping up the pig skin though. It was delicious (although I did feel for the poor piglet).
Some slices of meat from the suckling pig were served to us on a plate. Quite fatty and greasy, but tasty.
The broth that my father ordered had the deep complex flavour that soup acquires from hours of bone boiling. When we were served the pieces of pork that had been boiled for the soup, I popped a piece into my mouth and the meat was so tender it fell apart without me having to chew. Additionally, the pieces of cartilege were so soft that they almost had the consistency of hard jelly.
Whilst the slice of steamed fish served to me was big, it was thick and its texture somewhat dry and chewy. Unfortunately I think it was overcooked. Otherwise it would have gone well with the delicious gravy.
We usually order a vegetable dish, and this time it was spinach with three types of eggs.
When the waitress asked how we wanted the rest of the suckling pig meat to be cooked, I asked for something which did not include flour. I should have added sugar to the list of banned ingredients as well, because they fried the meat in a sweetish black pepper sauce with onions and pepers. Nevertheless, the chefs did a wonderful job with the rest of the meat because everyone loved this dish. Even I was so busy eating it that I almost forgot to take a picture of it.
Tung Lok kindly gave us complimentary test-tube fruit-vegetable juice.
The desserts which my father ordered were osmenthus jelly and some layered steamed cake. I love osmenthus jelly because it is cooling, not too sweet, and the flower petals suspended in the jelly give it a very artsy look. This was also a hit with my relatives. Probably only my father knew what this layered cake was. My mother, who can usually identify ingredients in food, could not figure out what the orange layers between the sponge were.
On the whole, I think that the food at Tung Lok Classics was good. The dishes that I enjoyed most were the suckling pig, the soup and the jelly dessert. My relatives looked like they enjoyed the feast. Further, the service at this Tung Lok outlet was quite good. The next time we want suckling pig, I think my family will go to Tung Lok Classics at Orchard Hotel instead of Carlton Hotel.
See my full reviews & photos at = http://chefquak.com/2014/09/14/food-that-pleases-tunglok-signature-orchard-parade-hotel-on-13sep2014/
the restaurant is now renamed tunglok signature
time flies. almost a year had passed, the last time i took the fabulous 6-course lobster dinner set at tunglok signature orchard parade hotel was on 19.10.2013.
so i was looking forward to relish the wonderful moments on 13.9.2014. we took the exact same S$98 lobster & seafood set. as i noted previously, it was of exceptional quality, both in terms of quality of ingredients & quality of cooking.
as before & always, every dish pleases. if i have to pick my least favourite, it would be the kurobuta & it was good too.
the foie gras & smoked duck wrap was good, tasty, refreshing. i thought the “pan-fried foie gras” tasted similar to the usual unglamorous poached duck liver though.
the crab roe sharkskin was super & chokeful of ingredients.
the steamed soon hock fillet was very well done, very sweet, tasty, smooth, with the garnishes & sauce as well. i am thinking to replicate this for my home dinners.
the pan-fried spanish kurobuta was quite delicious too. if there were not other also great dishes, i would consider this pretty good.
the lobster ramen was the best. this time the serving came with shelled 1/2 lobster (before it was a 1/2 lobster in shell). lobster meat was fresh, bouncy, sweet. the sauce was excellent. i was impressed with this dish & thinking how to replicate it at home.
& i love the dessert 雪种情怀 – 1 vanilla & 1 coconut ice cream on the usual grapefruit mango puree (杨支甘露).
with palate 50% discounts for 2pax, dinner was S$49pax + S$2pax for the tea. wonderful deal!
A BIG Thank You to the Tung Lok Signature staff for a very memorable finale to my mother’s birthday celebration.
The Chinese birthday buns (http://www.burufly.com/travel-and-food/photos/) were served on a giant plate with Birthday Wishes written in Chinese calligraphy on the plate (see photo). The server read the Birthday Wishes aloud with great gusto. It was totally unexpected and a very pleasant surprise.
The dishes that we enjoyed –
* Pan-fried Foie Gras with Smoked Duck and crispy bean strips served on Pancake – the Foie Gras was smooth and absolutely melted-in-your-mouth, with the crispy bean strips and soft pancake wrap providing interesting contrast in textures.
* Braised Noodle with Lobster in Superior Stock –juicy and succulent lobster was served on a bed of smooth noodles immersed in rich lobster soup stock, extremely enjoyable.
* Fried Carrot Cake – I must say that this is one of the best carrot cake that I have had. Texture of the carrot cake was soft and springy with a tinge of spiciness. Thumbs up round the table.
* Pan-Fried Turnip Cake with Taro Shreds likewise had great texture and was topped with yam strips that had been fried till crispy.
* For dessert, go for the rich and fragrant Durian with Dark Glutinous Rice and Ice Cream Served in Mini Coconut. Thoroughly enjoyed this very interesting concoction of flavours.
The steamed Eggplant and Kurobuta Pork with Black Bean Sauce featured braised Kurobuta pork slices nestled on very thinly sliced eggplant. This dish is best eaten with steamed rice.
The Har Gow (prawn dumpling) was succulent but the skin could be a tinge thinner. The Siew Mai (pork dumpling) had a somewhat porky taste.
I finally found a baked egg tart with flaky pastry and custard filling that is not too sweet. The complimentary fruit sorbet was refreshing and helped to clean the palate.
Overall, a meal made memorable by thoughtful acts by restaurant staff. We left the restaurant with our faces wreathed in smiles.