I find that the dishes here are more of Chinese-Thai fusion rather than traditional Cantonese fare. Anyway, onto the individual dishes.
The trio Amuse Bouche hints at a promising start. Beautifully presented and looking exotic, the taste is just as exotic. The steamed shrimp dumpling in chilli oil is reminiscent of the Szechuan wanton in chilli oil. The crisp-fried beancurd skin stuffed with shrimp and crispy siew mai are prepared in such a way that yields texture unlike the traditional ones. With the zesty sauces drizzled on top, we have some pretty unique dim sum that taste pretty good.
As for the braised fish maw and abalone in noble "tanfu" broth, it is filled to the brim with luxurious ingredients, and the taste is testament to this. However, the abalones are pretty tasteless on their own, and the broth is too thick to the point that it feels like a film is left on the palates.
I love the grilled ocean barramundi in chef's specialty sauce. The fish is exceedingly fresh and being cooked to perfection. The flesh is smooth with slight firmness, a delight to bit into. The sauce is tangy and simulating. The only issue I have with this dish is that the sauce does not soaked into the fish. The two are like two separate entities on the menu.
I give thumbs-up to the braised Boston lobster tail with homemade ramen in xo sauce. The lobster meat is very well-prepared, having a firm but chewable texture and the flavours have thoroughly soaked into the meat. Given that it is not easy to prepare lobster meat, which is tougher and plainer in taste as compared to prawns, I am impressed with skills of the chefs in Tung Lok Heen. The xo sauce gives an extra kick to the ramen that is done al dente, kind of.
Chilled cream of pumpkin and purple rice topped with coconut sherbet is an excellent dessert to round up the meal. Among Chinese restaurants, this place serves one of the best desserts. This is comparable to Royal China's Japanese pumpkin puree. The addition of purple rice in Tung Lok Heen's one adds an extra dimension to the texture and taste. Though the pumpkin here lacks the inherent sweetness and aroma of the Japanese pumpkin used in Royal China. It will be perfect if premium quality pumpkin is used.
The settings of this restaurant tends more towards the posh western style than the family-friendly Chinese one. It is actually pretty great for dates.
Service wise, no hiccups reported. But I'm not impressed either. As expected of a Chinese restaurant, the staff is more interested in getting the job done over providing exceptional dining experiences. And the one serving us looks pretty sulky. The standard of service does not exactly matches the price range of the food here.
Basically, the dishes are well-executed, but the service has room for improvement. And until this area is improved, I will only put this restaurant under Recommend, not The Best. By the way, if there is 1-for-1 promotion for Invites members, don't wait, charge for it.
My Thoughts: Nice!
Nearest car park: Resort World Sentosa's car park
Nearest MRT: Habourfront
Contact No: 68847888
