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| TungLok Xihe Peking Duck |
TungLok
Xihe Peking Duck ('TXPD') is a collaboration between TungLok Group
Singapore with XiHe Group from Beijing. The collaboration presents
the diner with the traditional Chinese dishes with innovative cooking
method and modern plating. Of course not forgetting, Peking Duck as
the signature dish of this restaurant.
We
were looking for a place at the very last minute for gathering with
our friend for our regular makan session and since it is Chinese New
Year, we decided to make it a Lo-Hei session as well. TXPD got our
vote due to its location and the appeal of their Lunar New Year Menu.
Little Devil ('LD') and I visited TungLok quite regularly in the
past, we just did not notice we have not step into TungLok restaurant
for more than 2 years after they closed down Tung Lok East Coast and
Humble House.
TXPD
is located facing car dealers section, opposite side of the football
field. The dominant red colour, Chinese traditional red lantern and
the Chinese graphics of Peking Duck on the outer wall, made the
restaurant easy to spot. Upon entering TXPD, you welcomed by the
Peking Duck and bright red brick duck oven on the left side. You
definitely won't miss it.
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| Reception / Cashier Counter |
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| Peking Duck & The Oven |
We
decided on Lunar New Year Menu 10. $468++ for 10 person. As we have
about 16 person including children, we are split into 2 tables of 8.
As it was getting late and some of our friends have not arrive, we
ask them to serve the Peking Duck first and postpone the Yu Sheng.
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| The Set Up |
As a
signature dish of the restaurant, the Peking Duck received the
royalty treatment. Once a duck is ready to be serve, someone will
sound the GONG!! and you know there is Peking Duck on the way to a
table. A chef will carved the duck in front of the table and divided
into three plates. The breast skin, or I prefer to say it is the
prime cut that normally eaten with sugar; the dark meat (from the
thigh) and the breast meat. The condiments such as spring onions,
sugar, Peking duck sauce and the wrap/pancake are served on a
partition platter with bowl of hot water in the centre to maintain
the moisture in the pancake.
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| Slicing the Peking Duck |
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| Peking Duck - Skin Prime Cut, Breast Meat & Thigh Meat |
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| The Condiments |
The
breast skin is crispy and melts in your mouth. The rest of the duck
skin is crispy and the meat are tender. The duck and the wrap/pancake
was maintained warm by using the hot water and charcoal pouch (a
Japanese technology). By keeping the dish warm, it helped in
retaining the moisture in the pancake and preventing it from
hardening and the meat of the duck to maintain its juiciness. Kudos
to them for coming out with this innovative idea.
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| Hot Water and Charcoal for moisture retention |
We
then proceed to the Lo Hei session. The Yu Sheng ingredients are very
generous, with a little twist of raisins in the dish. Two plate of
salmon for 8 people. The vegetables are fresh and crispy, while the
sauce has the right sweetness in it. Huat Ah!!!!
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| Yu Sheng |
Next
come the Double-boiled Soup with Sakura Chicken and Ginseng. Chinese
version of Chicken Consommé. A beautiful clear soup, with robust
ginseng taste and chicken essence. The Live Prawn with Vermicelli in
Black Pepper sauce has a little Thai flair in this dish. Served on
the claypot, the black pepper taste quite prominent, covering the
sauce of the vermicelli and fresh prawns. It is a pity that the
vermicelli tasted a bit dry.
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| Double-boiled Soup with Sakura Chicken and Ginseng |
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| The Live Prawn with Vermicelli in Black Pepper sauce |
Tan
Jia style Crispy Fish is just delicious. The Garoupa fish fried until
crispy on the outside but moist and tender on the inside. The robust
stock gravy, helps to soften the fish a bit while still deliver on
taste. For Braised Spinach Beancurd with Monkey Head Mushrooms, the
tofu is soft and smooth and it just melts in your mouth.
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| Tan Jia style Crispy Fish |
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| Braised Spinach Beancurd with Monkey Head Mushrooms |
If
you ever wonder what happen to left over meat from the duck, it was
shredded and cook with braised Ee-Fu Noodles. The condiments are
quite generous and the noodle is springy, full of flavour but not
soggy. The
Sesame Glutinous Rice Balls in Sesame Paste is quite ordinary as most
of us did not finished the desserts.
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| Ee-Fu Noodles |
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| Sesame Glutinous Rice Balls in Sesame Paste |
Service
here is inconsistent. Our table got a very good service, while our
friends table with the kids seems to get less attention. Plates are
not clear properly and service is quite poor. When I was finished
this review, I just realised that they forgot to give us our
Complimentary Nian Gao ha..ha.. For TungLok standard, we find this
service issue need to be ironed out. In a typical Chinese Restaurant,
they will normally serve Peanuts and Pickles as appetizer. During the
CNY period, TXPD served bak kwa. What we don't know apparently they
charged $2 per person and we end up with $30 extra bill just for this
little plate of Bak Kwa. Lets just say the amount serve is not
equivalent to 1/2 kg of bak wah worth. Wow, talking about hidden
charges.
The
decoration in the restaurant consistent through out. The use of
modern red colour are quite prominent. Instead of using all round
tablets, TXPD incorporated modern square tables and boot seating as
well.
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| Square Dining Tables |
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| Boot Dining Table |
Overall,
we are quite pleased with the quality of the food served here. The
presentation of the Peking Duck is very distinct and creative.
Although it is not the best Peking Duck that I ever ate in Singapore,
it can be considered one of the good ones. The rest of the other
dishes are good and worth the TungLok standard. Hopefully we have a
chance to try out their ala-carte menu in the near future. Cheers!!!
Food
& Drink: 7.5/10
Value:
7/10
Service:
6.5/10
Ambiance:
8.5/10
Budget
per Person: $51 - $80
TungLok Peking Duck
(previously TungLok XiHe Peking Duck)
200 Turf Club Road
#01-23/26, The Grandstand
Singapore 287994
T: +65 6466 3363
IG: @Tunglokgroup
OH: Daily 11.30 –
15.00 (LO 14.30); 17.30 – 22.00 (LO 21.30)
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