Tung Lok Signatures is my favourite restaurant under the Tung Lok empire. Their food is refined and elegant, usually with a uniquely modern twist to the traditional classics. Plus, the view of the night-time Singapore river is very romantic.
1) Fried Beansprouts ($20) with jellyfish, cuttlefish, red and green capsicum would have been good if not for the addition of julienned ginger
2) Braised Pork Belly with Salted Fish ($20). This was robust and heady, with thick black oyster goo accented by spicy dried red chillis
3) Steamed Chicken ($20) wasn't what we expected, though it was a nice surprise. Chicken chunks were tender, smooth and moist, with red dates lending a nuanced sweetness
4) Deep Fried Silver Bait with Seven Spices ($7) fragrant, crispy
5) Braised Fish Maw Bisque ($14), with sliced mushrooms, freshly shredded crabmeat in a thick seafood-based bisque, was so yummy that although I only ordered a portion of it for myself, the rest promptly ordered one for themselves too
6) Poached Seasonal Vegetables with Three Kinds of Eggs ($18) nicely delicate
7) Poached Seasonal Vegetables with Three Kinds of Eggs ($18) was nicely delicate
8) Braised Star Garoupa served in Hot Stone Pot ($38), with beancurd skin and shimeiji mushrooms, was fresh but terribly tiny in portion
9) Braised Homemade Beancurd with Wild Fungus and Conpoy Crisps ($20) was amazingly smooth and soft
10) Hokkien Fried Rice with Conpoy and Dried Seafood ($22)unexpectedly brilliant. Copious amounts of luscious brown gravy was slathered over the rice dish.
I spent $55 per person.
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