Tung Lok Signatures @ VivocityThe first lo hei session well ahead of Chinese New Year at Tung Lok Signatures and it was packed with people. One week before CNY, crowds are such a common sight. I do not even dare to venture into Chinatown at this rate.
Longer chopsticks made for tossing of yusheng!
Treasure Platter "Yu Sheng"
The first lo-hei always tastes good, this was no exception.
Braised Shark's Fin with Crab Meat and Shredded Fish
Let's just say this had all the rich good stuff inside without coming across as too gooey.
With all the "save the sharks" protests going on, I am one rebel.
Sauteed Scallops with Asparagus and Lily Bulbs in X.O.
Adored the appetizing dish! Plump scallops with lily bulbs that had a starchy texture, they could pass off as yam anytime!
Steamed Live Soon Hock Fish in Traditional Style
Surprised to find sliced pork in this dish. Fish was a tad soft though it was undoubtedly really fresh.
Braised Dried Oysters with Fresh Prawns, Black Moss and Vegetables
Not a fan of artificially enhanced prawns ever and this had it. Lacked the full bodiedness of a dish stewed over days which my Mom does so beautifully.
Chilled Kampong Chicken with Ginger Paste
Strange but Five Star could pull of kampong chicken with more bite yet this dish was executed quite well. Served cold, I adored the ginger paste that left a lovely lingering aftertaste.
Braised Ee-fu Noodles with Snow Fungus and Truffle Fungus Oil
Truffle fungus oil made it tick, at least from the sound of it. A really sorry rendition of eefu noodles which tasted just like yee mian. Barely a trace of truffle oil, or perhaps truffle fungus oil and truffle oil are not the same thing!
Chilled Snow Lotus Seeds with Aloe Vera and “Gui Hua” Honey
A change from red bean soup or mango pudding, this arrived looking like hashima. This had gooey clumps of colourless jell-o and aloe vera cubes. Moderately sweet dessert which ended the meal quite nicely.
Unimpressed by Tunglok, pretty ordinary fare.