The good old times in Singapore are over... We don't need that dirty money anymore.
High quality Cantonese cuisine is dished out consistently in the restaurant. Tung Lok excels in the shark's fin and seafood soup which is generously chock-full of silky shark filaments. The seafood basket topped with crab roe is similarly excellent, with a substantial amount of the orange-hued delicacy adding a delicious punch to the salubrious mixture of seafood in the dish. The restaurant's deftness with seafood is evident in its tempura prawns; simple but executed perfectly to retain the freshness and springiness of the prawn. Its meat dishes do not lag far behind though. Try the dong po pork with its fantastic blend of dried chilli and lovely infusion of the chef's sauce.
The fried pork rib in fruit sauce is lovely with a tangy blend of Tung Lok's unique touch. Round off your gastronomic journey with the extremely hearty and tasty homemade almond cream.
The word 'creativity' has so many diverse meanings & interpretations.
Are educators here psychologically prepared to be vessels of thinking skills to the future pillars of Singapore?
Think takes a look at what it takes to get the thinkin' juices flowing.
A common question asked in our offices is,
Where, at three-twenty in the morning an you stuff my face and thus perhaps avert a hangover?
And can a meal be had for under ten dollars?