The name Tung Lok Group should be a familiar name to many local foodies. With more than 40 local and overseas restaurants under its belt, we are expecting the quality and taste of the food served at Tung Lok Seafood to be of certain standard.
So, does it deliver? We popped by Tung Lok Seafood’s to try out the popular Lunch À La Carte Buffet.
Its worth mentioning that for the À La Carte Buffet, a minimum of four pax must be fulfilled and we strongly recommend everyone to call up the branch to make an advanced reservation in order to avoid disappointment.
Now, with 40 dishes on it’s Lunch Buffet menu, we decided to choose one lazy Sunday afternoon to try out Tung Lok Seafood’s buffet. 7 main types of food fills up the menu, including a good variety of Dim Sum items, Chef’s Special Recommendation, Cold Cut and Appetizer, Barbecued Items, Seafood, Delicacies and Desserts.
We can’t fault much with the Maki served here since sushi is not their specialty here. There’s just too much rice surrounding the crabstick and pickles within the sushi but the taste’s not too bad.
Fresh and sliced in ideal thickness, the Salmon Sashimi is a must-order for all fish lovers but we say, look out for the bones.
Despite this being a deep-fried dish, we don’t find this too greasy to taste. In fact, we ordered this dish twice and both times came served to our table piping hot and very crispy (which meant that the consistency by the chef is there). Generous amount of Chicken Floss too!
Full of smoke-flavour, the duck breast meat might be a turn off for some due to the thick layer of fats that is on the top layer but trust us when we say that’s the essence of this dish. The combination of the slightly sinful fats with the breast meat is what make this duck dish extremely tasty.
To be honest, we were rather disappointed with the Chicken Bombers. The chicken meat was loose and we tasted none of the Prawn Paste.
Crispy, butter-fried oats topped onto large deep-fried prawns. Similar to the Deep-Fried Eggplant with Chicken Floss, we don’t find this dish greasy at all and the oat really goes very well with any rice or noodles.
Tastes very good when consumed piping hot. This Crisp-Fried Marble Goby Fish is crispy on the outside and and tender on the inside. The Chef’s Special Sauce is quite good and pairs really well with the deep-fried Marble Goby Fish.
Despite using lots of minced ginger to do away with the fishy taste, we still find this dish, well, still too fishy to our taste. Unless you are very into fish otherwise we don’t really recommend this. Then again, could it be the fish itself that’s not so fresh?
Kang Kong vegetables is one of our must-try dish whenever we visit a tze-char stall or seafood restaurant. I mean, who could resist the alluring smell of stir-fried sambal with kang kong? The Sambal Kang Kong here is quite good and not too oily but we would suggest to the chef to use less salt on this dish. It’s abit too salty and it’s best to down it with some rice or noodles.
Sticky and piping hot white porridge cooked with generous servings of minced pork and century eggs. We quite like the porridge here that most of us should have no issues eating up 2 bowls. No complains!
We don’t find enough chinese sausages within the carrot cake but overall, we love the crispy and tangy texture.
Steamed Rice Flour Roll with Prawns or “Chee Cheong Fun” is another must-order dish when it comes to dim-sum. There are two types served here – prawns or barbecued pork version depending on your preference. We ordered the former and there’s plenty of prawns in it. The soya sauce isn’t too salty also.
More commonly known as “siew mai“, the ones served here comes with an additional ingredient – mushrooms. For those who love mushrooms should find the siew mai here a delight to put in your mouth. Remember to dip these with some chilli sauce for the extra kick!
Big, fresh and juicy shrimps with a small amount of chives wrapped within a thin layer of beancurd skin before going into the deep-fryer. This is good but not fantastic.
Goes very well with sliced ginger and vinegar, we would prefer this dish to be a bit less oily though.
Despite it’s dish name, the chicken claws here are not that spicy as we initially thought. We like the thick and non-oily sauce on top of the chicken claws.
The Chilled Ice Jelly with Lime is one very refreshing dessert. Served chilled, we love the generous serving of freshly squeezed lime juice and the jelly simply slides down your throat once you put it in your mouth. One serving is definitely not enough.
Served slightly warm, we find plenty of red beans in each bowl of the traditional dessert. The sweetness is also just nice to our liking.
As for the Ice-Cream Puff, we would recommend you to be patient before popping one into your mouth. The reason? To allow the ice cream inside to melt and soften. Eat it immediately upon served and you will be in for a “hard” surprise inside the puff. You’ve been warned.
Freshly deep fried, the chef is generous with the amount of peanuts in each of the sesame balls. Best consumed fresh and hot, we find the sesame balls here to go very well with the Sweetened Red Bean Cream!
All in all, Tung Lok Seafood’s Lunch À La Carte Buffet doesn’t disappoint. Despite being a buffet with 40 dishes, there aren’t many dishes that we can find fault with. No doubt not every dish served is perfect but in general the quality of the food here is very acceptable and definitely worth your money. And maybe that’s the reason why it’s so popular that a reservation is a must before popping by.That said, it’s also worth noting that waiting time will vary depending on how crowded the restaurant is. As for our case, our average waiting time after each batch order was made was no more than 10 minutes.
Ratings: 3.5 foodiedoos out of 5.0
Tung Lok Seafood (East Coast)
1000 East Coast Parkway
Block B, 2nd Floor, Marine Cove
Tel: 6246 0555