In recent years, the extended family's choice for a Chinese meal has always been Tung Lok, whether at Orchard Parade, Vivocity or Chinese Swimming Club. Heck, I even had my (very small) wedding dinners at different Tung Lok restaurants across 2 different weekends, but that's a story for another day and there were no photos of food because (a), I hadn't started blogging yet; and (b) well...I was the bride, dammit.
Admittedly I have no idea what the difference is between Signatures and Classics, but what I do know is that both have pretty good food that we really enjoy. Here's a series of photos taken over the past 6 months from all our meals at Tung Lok.
Roast Peking Duck from Tung Lok at the Chinese Swimming Club - not as good as Da Dong, but a pretty good duck by local standards.
Duck skin wrapped up in little crepes. Mmm.
Spinach with mustard and sesame sauce
Deep fried whitebait - the Chinese Swimming Club version is definitely very good
Stir-fried black pepper beef - excellent with white rice
The mixed vegetable dish - this was so-so.
I think this was deep-fried prawns with salted egg
Curry prawns with fried mantou. A firm favourite with the parents in law.
The prawns were very fresh, with curry that was thin enough to drink up.
This was a special they had that month - roast pork knuckle. The skin was amazing.
Tofu and something (I have no idea) underneath - I remember it being preserved egg, but this certainly doesn't look like preserved egg to me.
Spinach with 3 eggs- this was decent
Can't recall what this dessert was, but it was quite attractive-looking. Wasn't mine.
This was mine! Ice cream mango with sago in coconut. A brilliant end to a brilliant meal.
Pulot hitam with coconut ice cream - not mine but at least I got a taste of it. Nice, but ordinary.
Gui Lin Gao - not sure about the osmanthus in the syrup though.
At another occasion, we had a 8 course banquet for someone's birthday. This was pan-fried foie gras served peking duck style with beancurd skin...delicious.
Sharks' fin soup with some weird flaming thing
Not a bad bowl of soup.
Lobster with superior stock.
Beancurd and sea cucumber
Grilled soy honey pork
Scallop with eefu noodles
Palate cleansers that no one knew where to place
The birthday plate - more impressive with the dry ice effect
Aloe vera with lime sorbet in coconut.
Another occasion at Orchard Parade for the FIL's birthday, just one week after the 8 course banquet - love their siew yoke
The whitebait wasn't as good as Chinese Swimming Club's version
Dongpo Pork, I think it was, with beancurd strips. Tasty.
Curry prawns made it to the table again.
Lotus leaf rice with seafood. This was pretty good.
And - the mango ice cream coconut dessert again.
http://www.tunglok.com/
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