With so many restaurants opening every month, it is easy to forget some of them. Tung Lok @ Orchard Parade Hotel is one of those which has slipped off our radar for quite a long time.
So we are now back here to have dinner. Just a note that the free-flow iced water here is charged at S$0.20.
Pickled Radish were served to us before the food came.
Our first appetizer was the Charcoal Grilled Black Char Siew (S$9.80 per person). Very tender and juicy. It was not marinated in any artificial red colouring, that is why the "skin" of the pork slices came out black in colour. Enjoyed the pork slices very much.
Another visual masterpiece from Tung Lok: Double boiled soup with salted pork, bamboo shoot and beancurd skin (S$26 for 3 servings). I must commend the chef for making such yummy soups. Diners tend to shy away from salted pork, but those used here are not as salty. And most of the salt has been dissolved into the broth.
Quite a visual experience to see 3 pots of burning flames on our table.
Crispy fish skin with salt and pepper (S$8). Crisp and light. Would be better if they had a dipping sauce.
We also enjoyed this dish called Pickled green chilli with Poached Marble Goby (S$15 per person). The diced pickled green chilli had a sweet and sour taste, and when it was cooked with the fish, created a tangy taste. Something unique and special. Recommended.
Another unique dish in Tung Lok: Aloe Vera laced noodles with lobster meat (S$9.80 per person). The special noodles here is laced with aloe vera.
Ended our dinner with a variety of dessert. First was the Dark glutinous rice and coconut ice cream (S$6)
Followed by a complimentary serving of their unique creations in the Dessert Platter
Chilled lemongrass jelly with Aloe Vera topped with lime sorbet served in mini coconut (S$8)
and finally the ever-popular Chilled Mango Pudding (S$5)
Tung Lok Classics
1 Tanglin Road,
#02-18
Orchard Parade Hotel
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