Thursday, October 17, 2013

同樂经典, Tung Lok Signatures Chef Dishes

Stewed Duck Tongues in X.O. Chilli Sauce ($10++)

Always when visiting any restaurants, we depended much on their Chef's Recommendations. So it meant a lot when the restaurant is honest about it.

We were at the Tung Lok Signatures tonight. Some nice surprises from their "Signatures Chef Recommendation Dishes", albeit 1 misses.

Sauteed Beef Cubes with Wild Fungus in Black Pepper Sauce ($38++)

From the Main Menu, we have an appetizer of stewed duck tongues that were fantastically gelatin and are a sure delight.

A main dish of our favourite sauteed beef cubes that was flavoursome, tender and healthy like a salad as it was served atop a heap of green lettuces. We enjoyed this a lot.

Stewed Pork Ribs with Special sauce (served with deep-fried Buns), small ($18++)

 Braised Fish Belly with Special Homemade Spicy Sauce served in Hot Stone Pot, small ($18++)

Poached "Dan Dan" Fish Noodles with Prawns ($9.80++)

The rest were from their Chef's recommendation list. 

With the shortfall on the mediocre tasting stewed pork rib, you should have their braised fish belly with its slightly scorched egg plant served in a hotstone pot! And a must order for the fish noodle in very special broth - it tasted really special, impressionable and refreshingly different; must order.

Chilled Coconut Jelly with Mango Cream and Pomelo combined with Chilled Glutinous Rice Dumplings in Durian Paste Filling ($8++)

After the heavy meal - with quite a fare share of MSG; desserts maybe the only thing we wished we had ordered 2-persons portion, so we didn't have to halve it.

This is a cleverly designed dessert where the taste of Durian compliments the Mango and Pomelo drink so well! The idea of making coconut jelly from coconut juice is altogether awesome.

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