Surprise, surprise, me not being a fan of Chinese cuisine, I actually volunteered Tung Lok Classics for a family dinner. It was either TLC or Shin Yeh, but the latter’s menu has dishes that sound like what my grandma can whip up at home.. So to TLC it was.
And I must admit that I quite like the whole dining experience, primarily cuz service was wonderful, attentive without being intrusive, and always one step ahead (cups were refilled promptly, plates were changed regularly etc). Well done!
Excellent service aside, the food had some hits and misses. I love the gimmicky fruit juice ($3++ per test tube), a refreshing blend of green apple, papaya, lemon and cai xin. And the really outstanding dishes to me are the deep-fried cod fillets coated with salted egg yolk ($28++)..
.. and the deep-fried prawns with wasabi-mayo sauce ($28++). Non-oily at all and flavours were spot on!
A very ‘meh’-looking piece of meat but this crispy Kurobuta pork cartilage with honey sauce and ‘dang gui’ ($7.80++ per person) won high praises for being so tender and flavourful~
Here’s the so-so dishes: decent but not ultra smooth braised homemade beancurd with wild fungus and conpoy crisps ($20++); bland sea cucumber stuffed with “lion head” ($16.80++); tough and chewy Shanghai-style wok-fried ‘nian gao’ ($18++); and my must-order of poached vegetables with 3 kinds of eggs ($18++) was disappointingly insipid, nothing like the flavourful version from Pu Tien!
To make my parents’ 28th wedding anniversary a little more special, the restaurant manager wrote a poem (an original, I was told) on this huge plate for them. We were all super impressed! What a creative way to make the diners happy, haha.
Mango mochi for a sweet ending!
To love. And many more blissful anniversaries to come =)
Tung Lok Classics
#02-18 Orchard Parade Hotel