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| Crispy “Dong Tok” Roasted Chicken |
It was an accidental visit
instead of a planned visit to celebrate Little Devil’s Birthday with the family.
At first, we wanted to visit another restaurant that serves Peking Duck. Alas,
due to a booking system error, we were almost stranded without a dinner place.
Luckily, we manage to find Tasty Court nearby.
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| Tasty Court by Chef Pung - Entrance |
Executive Chef Pung Lu Tin is a
respected chef in Singapore’s Chinese cuisine dining scene. He has more than 39
years of experience as a Chinese cuisine Chef and holds many respectable
positions in local and international Chinese Cuisine associations.
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| Chef Pung |
While waiting for the rest of the
family members to arrive, we decided to order Double Boiled Soup for the Day, Cordyceps Boiled with
Pork Soup ($10). The soup consists of pork soft bones, cordyceps flower and yu zhu
(Solomon’s seal) and cooked for 6 hours. The result is consommé like robust
pork soup, naturally sweet and delicious.
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| Cordyceps Boiled with Pork Soup |
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| Cordyceps Boiled with Pork Soup - The Ingredients |
“Hua Diao” Drunken Chicken Thigh
Roll ($12). A modern plating of drunken chicken. The chicken is firm and succulent;
however, it can do with more generous dose of Hua Diao wine. The ginger and
spring onion paste added aroma and refreshing taste to the chicken roulade.
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| “Hua Diao” Drunken Chicken Thigh Roll |
Crispy Baby Squids with Orange
Lime Sauce ($12). The baby squids are deep fried till crispy, then tossed with
orange lime sauce. It is sweet, crispy and crunchy. Other than appetizer, it is
also good to snack to accompany beer and wine.
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| Crispy Baby Squids with Orange Lime Sauce |
Crispy Fried Prawn Dumplings
($12). More like prawn balls instead of dumplings. The exterior is crispy,
while the interior is juicy and succulent. The generous fillings are made from
fresh prawns and pork. LD and I love the super tangy pickled vegetables on the
side. It just cuts through any “jelakness” of fried dishes.
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| Crispy Fried Prawn Dumplings |
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| Crispy Fried Prawn Dumplings |
Crispy “Dong Tok” Roasted Chicken
($24). One of the signature dishes at Tasty Court. The skin is paper thin, the
flesh of the chicken is tender and succulent. The overall chicken itself is
very tasty and you can eat it without the salt and pepper dip. Yummy!!
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| Crispy “Dong Tok” Roasted Chicken |
Roasted Duck with Fresh Fruits
and Mango Sauce ($25 for half / $50 for whole). We ordered half duck as we got
a lot more dishes coming. Instead of simple roast duck, it is served with fresh
fruits and mango sauce made this dish more “atas”. The combination of crispy
skin, fatty duck and juicy meat is just delicious.
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| Roasted Duck with Fresh Fruits and Mango Sauce |
Baked Flower Clam with Three Mix
Wine ($16). I find this dish plain compare to the rest of the dish. The clam
meat is springy and juicy; however, it is lacking flavours to enhance the
flavours of the clams.
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| Baked Flower Clam with Three Mix Wine |
Salted Egg Yolk Prawns ($24). Big, juicy and crispy prawns. Each of the prawns is evenly coated with salted egg sauce. Watch out for the finely chopped chilli padi, as the burst of spiciness just enhance the salted egg flavour in this dish. One of the best salted egg prawns I ever tried.
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| Salted Egg Yolk Prawns |
Seafood with Poached Rice ($86).
Before you go gaga about the price, this dish is worth it. The seafood broth is
robust and infused with the freshness of sliced fish, prawns, clams and female
crab. According to Kim, the Service Manager (Maybe one of the Boss as well),
the crab they use is the same grade for cold crab. No wonder the crab is plump
and fresh. The portion of the broth is so generous, they even offer us more
rice if needed. Wow, Yum Yum!!
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| Seafood with Poached Rice |
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| Seafood with Poached Rice - The crab |
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| Seafood with Poached Rice - The Rice |
For vegetable, we ordered sambal
kangkong ($12). However, they cooked it with garlic instead. We decided to just
keep and eat the dish. It is well executed as the kangkong is fresh and
crunchy.
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| Kangkong with Garlic |
Desserts are Yam Paste ($5),
Chilled Herbal Jelly ($5), and Hasma with Red Dates ($10). Don’t expect a
dessert house standard as the yam paste and herbal jelly are likely to be
factory made. The hasma surprisingly is good. The portion of the hasma is very
generous, and the sweetness is just right making it a refreshing dessert.
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| Hasma with Red Dates |
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| Hasma with Red Dates |
The setting of the restaurant is
simple and functional. The white colour wall creates a sense of modern and
clean feel to the restaurant. We visited them on Monday night, Tasty Court is
crowded, filling around 5 to 6 tables. Although only Kim and another colleague
handling the front of the house, they remain friendly, informative and not
pushy. Kudos to them.
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| Part of the Dining Area |
Overall, LD and I enjoyed our
meal there. The ingredients are fresh, the dishes are innovative and excellent.
We’ll definitely come back to try the rest of their dishes. Cheers!!
Food & Drinks: 8.5/10
Value: 8.25/10
Service: 7.5/10
Ambiance: 7.25/10
Budget per Person: $26 - $50
Tasty Court By Chef Pung
1 Figaro Street
Singapore 458322
T: +65 6538 3533
OH:
Mon – Fri: 11.30 – 14.30; 18.00 –
22.30
Sat & Sun: 11.30 – 14.30;
17.30 – 22.30
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