The newly-opened Tung Lok Seafood restaurant at S Maison Conrad welcomed esteemed guests for an exclusive dining experience featuring their authentic Singaporean dishes. The event was graced by the presence of Mr. Andrew Tjioe, President and CEO of the Tung Lok Group of restaurants, Mr. Gerard Ho Wei Hong, Ambassador of the Republic of Singapore in the Philippines, and Mr. Eric Teng, President of Restaurant Owners of the Philippines – Resto Ph, CEO of Mango Tree, Genki Sushi, sen-ryo, Kureji, and Tung Lok in the Philippines.
The restaurant’s contemporary design and warm lighting provided the perfect ambience for an intimate gathering.
The guests were treated to a culinary journey that highlighted Tung Lok’s unique blend of flavors, textures, and aromas. Each dish was prepared with finesse and presented elegantly, from the appetisers to the desserts.
The Mala Fish Skin and Refreshing Cherry Tomato appetizers were a great way to start the meal. The Mala Fish Skin was a crowd favorite, crispy fried fish skin with a spicy numbing mix of Sichuan peppercorn and chili. The Refreshing Cherry Tomato, chilled cherry tomatoes soaked in sweet and sour plum sauce, was a refreshing and tangy bite that cleansed the palate.
The Seafood selection did not disappoint. The Sauteed Prawns with Black Truffle Sauce, prawns sauteed with broccoli and flavorful black truffle, were cooked to perfection, tender and juicy. The Signature Chilli Crab, Tung Lok’s signature Singaporean chilli crab served with a side of fried mantou, was a standout dish that was both sweet and spicy.
The Deep-fried Garoupa with Green Mango, Sour and Spicy Sauce, fresh fish deep-fried and topped with a special sauce and green mango was a delectable blend of textures and flavors.
The Firecracker Chicken and Seven Spice Grilled Lamb Shank were flavorful and packed with spice for the meat and poultry dishes. The Firecracker Chicken, one of Tung Lok Singapore’s iconic dishes, was bite-sized chicken fried with a variety of spices such as dried chili and Sichuan peppercorns. The Seven Spice Grilled Lamb Shank, savory lamb shank coated in a unique combination of seven spices, was tender and juicy. The Slow-cooked Beef Brisket with Beancurd, soft braised beef served in a clay pot with special beancurd, was a comfort dish that was rich and flavorful.
The Noodles and Greens section were equally impressive. The Spicy Curry Laksa Noodles, rice noodles cooked and served in a classic laksa gravy, were a spicy and aromatic delight. The Two Way Kale served both crisp and steamed and the Sauteed Elephant Shell with String Beans, fresh elephant shell sauteed and served with flavorful string beans, were excellent vegetable options both healthy and delicious.
To cap off the meal, the desserts were indulgent and satisfying. The Taro Paste with Coconut Sauce, silky hot taro topped with coconut sauce, was a warm and comforting dessert. The Rice Roll with Lotus Paste, sweetened rice rolls filled with lotus paste, was a delicious end to a satisfying meal.
Authentic Singaporean Meals in the City
Tung Lok Seafood has successfully brought the authentic flavors of Singaporean cuisine to Manila. The restaurant’s commitment to quality and innovation is evident in every dish it serves. It was a truly unforgettable dining experience that was enjoyed by everyone. Besides their flavorful dishes, the night’s highlight was their king crab! We saw it up front and alive!