Recently we had Sunday lunch at Tung Lok Classics over at Orchard Parade Hotel.
It took over the original space from Club Chinois, but they are all under the Tung Lok group of restaurants.
It was extremely crowded for a late Sunday lunch, and we soon discovered that almost half the restaurant had been booked for a birthday celebration.
While waiting for our food, we were served this Roasted Peanuts with Zhejiang Vinegar (S$2).
I like this Deep fried silver bait (S$7) as appetizer due to its crispiness.
Tung Lok makes on of the best Daily boiled soup (S$14 for small portion) in Singapore, and it's always a fail-proof dish to order when dining in Tung Lok.
The very healthy Winter melon with Chinese ham (S$6 per person) is steamed and then drizzled with slighty thickened gravy. A good combination of flavours between the salty ham and the sweet winter melon.
However, I didn't like their Custard Buns (S$3.60), which was left too cold. And the yellow custard inside the buns were not as creamy as the versions in other restaurants. Perhaps the steamed version is still the best.
In recent years, there is a rush by many Chinese restaurants to do deep fried items with the sauce of salted egg yolk. Tung Lok's Deep fried cod fillet with salted eggs and organic salad (S$28 for small portion) isn't too bad at all.
Siew Mai (S$4.20) was average though.
By now, we noticed we had too much deep fried items. Therefore, we did not really finish our Deep fried cuttlefish (S$7 for small portion)
I like how the sliced pork belly from the Grandma's Braised Pork Belly (S$18 for small portion) caramelized in the soya sauce. Best accompanied with white rice.
Ended our very very full lunch with complimentary dessert from the very friendly and efficient service staff.
Tung Lok Classics
1 Tanglin Road
Orchard Parade Hotel