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Tung Lok Signatures (Vivocity)

AsianCantoneseChinese
Enjoy your favourite signature cuisine and new creations within a classy interior. Tung Lok Signature’s "The Best Under One Roof" menu features a unique combination of signature dishes from the various Tung Lok restaurants as well as exquisite new dishes.

Mon - Sat: 11:30 - 15:00

Sun & PH: 11:00 - 15:30

Daily: 18:00 - 22:30

+65 63769555
$46 based on 63 submissions
Dinner (27 votes), Children/Family (20 votes), Lunch (19 votes)
Choo Yao Chuen

Chinese fusion at its best

This place needs no introduction. Its menu carries a wide variety from authentic chinese dishes to mix of east and west. Dim sum here is worth mentioning too. Always enjoy dining here mainly for the food, though service can improve.

The HGW community like this place for...

  • Duck meat3 votes
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Based on 63 votes
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03 Dec 2014 • 44 reviews • 0 follower

Chinese fusion at its best

This place needs no introduction. Its menu carries a wide variety from authentic chinese dishes to mix of east and west. Dim sum here is worth mentioning too. Always enjoy dining here mainly for the food, though service can improve.
17 Jun 2014 • 32 reviews • 0 follower

For a unique taste of Chinese food with a fusion flavour to it....

You will be spoilt by the menu of dishes served at TungLok Signatures. Their Dimsum is commendable, not to mention their main courses which has a wide variety you will want to return to try other dishes. Service is impeccable here. 
sakura roasted chicken
13 Dec 2013 • 148 reviews • 6 followers

Nice Italian fried cod

See the full review with pictures here.

We started with the roasted sakura chicken [$20] – it’s really nice, although I don’t remember the sesame seeds or see their point. I requested for 5 spice salt, which is a must-have for roasted chicken in my book (probably picked up from wedding dinners). The chicken is really nicely flavored all the way through so technically no additional seasoning is needed, but I like things salty.

We had the mee sua with the half lobster in superior stock [$25]. Liangze thinks ‘superior’ stock is a contentless name – what does it mean? Actually, you can find the recipe for ‘superior’ stock in some chinese cookbooks, so it’s not -just- one of those meaningless chinese marketing ploys. The lobster was tenderly poached, but seems to be kind of devoid of flavour. I like my lobster best steamed and served with drawn butter, not poached like this. The noodles were pretty springy though.

We ordered a plateful of braised vegetables [$24], because they looked so nice. This one came with assorted braised mushrooms, shelled edamame, and chestnuts – a winning combination. There was also some quorn-textured thing wrapped in beancurd skin that was rather nice. I wonder why home cooks have not tried cooking this – I would certainly like to replicate it. We finished the plate between the two of us although it was meant for more like 6 people.

The italian fried cod [$15] came with a light miso/wasabi dressing (not very spicy or pungent or anything), and was perfectly fried – crispy on the outside, fall apart on the inside. The skin was amazing too although you can’t see it in this picture. Not sure what’s italian about it though – seems Chinese through and through – I’m pretty sure wasabi doesn’t grow in Italy! The garnishing was this pretty combination of desiccated red and yellow carrot shavings and microgreens. This was the star of the show and also the most affordable. No room for dessert! Although I certainly would have liked some. Bad planning on our part. Would have skipped the lobster.
the interior
25 Sep 2013 • 24 reviews • 4 followers

Tung Lok Signatures @ Vivocity 同樂經典

This is an adapted review from my blog. The full review can be read here:
http://draftsfromcoffeetable.blogspot.sg/2013/09/singapore-food-blog-tung-lok-signatures.html

My most vivid recollection of the decorations there was, funnily, a lamp. The peculiarity of the lamp was what drawn me to it - its outlook was reminiscent of eggshells being adhered together and lit up. It was undeniably eerie yet mesmerizing.

The most traditionally Chinese dish had to be the Peking Roast Duck, allowing us a glimpse into Imperial Chinese cuisine without having to fly all the way to the Middle Kingdom. Truly a dish to dine like a king.

The rest of the meal was no less better than Peking Roast Duck although the latter really stole the limelight from the others. Oh wait, not really so... There was a dessert which may give the dish a run for its money - vials of green juice served like test tubes. We were quite impressed and excited by this creative way of serving apple juice! In one thirsty gulp we all downed our vials, leaving us wishing there were more.

For a large group, which comprised of 10 people for our case, this would be a great place to gather together for a dinner though it is highly advisable to make a reservation as it is not unusual for the restaurant to be full.

27 Aug 2013 • 11 reviews • 0 follower

Need Better Dim Sum Chef

Typical Chinese dishes are predictable. Spinach tofu and rack of lamb waere memorable. Service so-so, the door lady a bit stern face on busy evenings. Fruit juicer quite noisy in some sections. View's good though. Like the lighting effect, dislike the anemic hardness esp the sea-facing side with too much mirror and glass. Dim sum experience was disappointing, esp steamed pork rib - how could they get that one wrong. When they hire a proper dim sum chef they need to announce it outloud so that I will give second chance.