TungLok Group CNY 2021 Specials – Luxurious Pen Cai, Lower-Sugar Yusheng, Fried Glutinous Rice With Assorted Preserved Meat

It is the time of the year again to look for a Chinese New Year spread with quality and convenience. (This post is divided into two parts, featuring TungLok Group’s CNY specials, and TungLok Heen highlights.) With TungLok Group’s Prosperous Take-Home Feast, you can enjoy a specially-curated spread in the comfort of your home. (Note:
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It is the time of the year again to look for a Chinese New Year spread with quality and convenience. (This post is divided into two parts, featuring TungLok Group’s CNY specials, and TungLok Heen highlights.)

With TungLok Group’s Prosperous Take-Home Feast, you can enjoy a specially-curated spread in the comfort of your home.

(Note: Video filmed BEFORE new MOH directives. Diners must wear a mask during the tossing of yusheng.)

This includes a generous spread of Pen Cai, Prosperity Yu Sheng, Superior Herbal Chicken with Ginseng, Fried Glutinous Rice with Assorted Preserved Meat, and TungLok Nian Gao. They all come in pretty packaging of pastel colours this year.

Its Yu Sheng sauce and Nian Gao are both endorsed for lower sugar content, great for the entire family to have.

For self collected Takeaway Yu Sheng, Pen Cai and Take-Home Feast, there is a 15% OFF early-bird offer for orders placed before 4 Feb 2021. (More details of their various CNY Menus here.)

The Prosperous Take-Home Feast with Prosperous Treasure Bowl is priced $388+ for 6 persons and $498+ for 10 persons, and includes the following 5 delectable festive items:

TungLok Prosperous Treasure Bowl (Pen Cai) (Individual Item Order: $288+ for 6 persons, $388+ for 10 persons)
Featuring layers of ingredients that will delight everyone at the table, this TungLok Prosperous Treasure Bowl is a melange of fresh seafood, meats, vegetables, mushrooms, and exceptional delicacies braised in a rich and luxurious abalone sauce.

This hearty stew is an assortment of 13 premium ingredients, which includes 10-head Abalone, Sea Cucumber, Dried Oyster, Pork Shank, Fish Puff, Live Prawn, Smoked Duck Breast, Shiitake Mushroom, ‘Bai Ling’ Mushhoom, Bean Dough, Lotus Root, Black Moss and Chinese Cabbage.

Other than the tender abalone, my other favourite ingredient was actually the Fish Puff (not in last year’s edition) which tasted more scrumptious after absorbing all that savoury sauce.

For a more premium option, there is the Glorious Treasure Bowl ($388+ for 6 pax, $588+ for 10 pax portion) which consists of 16 quality ingredients including 6-head Abalone, Fish Maw and Sea Cucumber.

As for vegetarians, a Longevity Treasure Bowl priced at $198+ for 6 pax and $268+ for 10 pax are available from LingZhi Vegetarian Restaurant.

Prosperity Yu Sheng (Individual Item Order: $48+ for 6 persons and $78+ for 10 persons)
This colourful Yu Sheng for lo hei is a meticulous assembly of fresh veggies, mushroom, yam and sweet potato shreds combined with smoked Norwegian salmon.

Only Smoked Norwegian Salmon are used, in which the salmon are sustainably farmed which delivers clean taste and pleasant texture.

Plus point for the family and health-conscious. TungLok’s signature Yu Sheng sauce is created to be lower in sugar content, so you can have more portion with less of the guilt.

Fried Glutinous Rice with Assorted Preserved Meat (Individual Item Order: $28+ for 6 persons, $42+ for 10 persons)
For those looking for that Cantonese taste of good-old Glutinous Rice, this dish features glutinous rice that is fragrant, stir-fried with flavourful waxed meats and umami-rich mushrooms.

Adding a layer of aroma and visual appeal is the giant lotus leaf wrapping of this rice dish.

The soft texture of the rice is a wonderful contrast to slightly firm textures of the generous servings of lup cheong and mushroom.

Superior Herbal Chicken with Ginseng (Whole) (Individual Item Order: $38+)
TungLok’s Superior Herbal Chicken is slow-cooked for an extended period of time giving it that fall-off-the-bone tenderness, further topped with red dates, wolfberries, and ginseng.

Its deep herbal flavours and aromas make it a delicious and comforting dish to add to your CNY feast.

TungLok Nian Gao (Individual Item Order: $22+ for Traditional / Pandan / Black Sesame, $28+ for Red Dates Nian Gao)
Made with the finest glutinous rice flour and palm sugar, TungLok Nian Gao is offered in four special flavours for the whole family: Traditional, Pandan, Black Sesame, and Red Dates.

Coming with light fragrance, mildly sticky texture, you would find that it is not that sweet. This is because it the first Nian Gao in Singapore to be recognised for its lower sugar content.

TungLok Heen – Modern Chinese Restaurant At Sentosa With Top-Notch Dishes
If you are looking for quality Chinese food at Resorts World Sentosa, the type that will “delight your taste-buds in every way”, TungLok Heen is quite a noteworthy choice.

To be honest, I have walked past the Michelin-recommended restaurant quite a number of times; and when I finally tried the food, I was quite impressed with the execution and creativity.

Helmed by internationally acclaimed Celebrity Chef Susur Lee and Senior Executive Chef Ken Ling, TungLok Heen is named after ‘heen’, which is Cantonese for ‘Pavilion’. (For the purpose of filming, I saw Chef Ling’s skills behind the wok, and he was indeed experienced and very skilled.)

TungLok Heen formerly known as “Chinois”, is located at Hotel Michael, donning stone and wood accents for a Mediterranean and Zen ambiance.

Do be prepared to dive into award-winning creative Chinese cuisine, and discover signature modern Asian creations.

Recommended highlight dishes include Oven-Baked Greenlip Abalone with Salt and Japanese Kombu, Double-boiled Superior Fish Bone Soup with Fish Maw, Sauteed Australian Diced Beef Tenderloin with Leek served in Hot Stone Pot, Char-grilled Kurobuta Pork Jowl.

Here are some of the dishes I tried at TungLok Heen:

Braised Crab with White Peppercorn (Seasonal Price)
Start off with a Tunglok Heen signature crab dish prepared by cooking a fresh crab in white peppercorns.

The crabs were first wok-fried, braised (to further absorb the wonders of the sauce), then kept wrapped in parchment paper to trap in the heat and flavours.

Then the paper was opened up, you would be first hit with its peppery aroma. So fragrant.

Needless to say the crab meat was succulent and juicy. What was amazing was that the meat remained sweet and not ‘distracted’ too much from the sauce.

Steamed Wild White Sultan with Crunchy Scale (Seasonal Price)
A house special dish featuring Wild White Sultan, a fish of royalty known to be served to imperials and sultans. (Typically found in Malaysia, this native freshwater fish has a long body – some up to 60cm) with large scales.)

I had a lot of steamed fishes in my life, but not many has such a contrast of crisp exterior with soft meat.

Its delicate pearl-white flesh was perfectly steamed, keeping it moist and tender. This fish’s diet of fruit figs that drop from trees made its flesh exceptionally sweet.

Yet, what was really unique about this dish were the scales that curl up and turn crunchy, providing an interesting textural and visual appeal. Even after a while, the skin still stayed lightly crisp.

When it is dipped in the chef-prepared rich sauce, you get heaven in your mouth.

Roast Irish Duck ($68++ whole, $36++ half)
A signature dish perfect for lovers of duck meat. A whole Irish Duck sometimes called “London Duck” is considered the Wagyu of duck, roasted ‘til majority of the fat is rendered.

This left a glistening crispy skin and lean but juicy and tender extremely flavourful meat.

All that herbs and spices that marinated the meat simply paid off, with no gamey aftertaste. Best to eat while hot and dipped into the special sweet sauce.

Braised King Prawn with Superior Soya Sauce ($12++ per piece, minimum 2 pieces)
Tunglok Heen offers a variety of ways to cook fresh prawns but this deserves the crown icon as a signature dish.

Made with large King Prawns, you should be satisfied biting into a succulent piece.

The highly aromatic Superior Soya Sauce is a balance of salty, sweet, bitter, sour, and umami tastes. Served with a sprinkling of toasted garlic slivers for touch of aromatic flavour.

Stewed Sea Cucumber with Spring Onion (Seasonal Price)
From the Treasures of the Sea comes this signature dish, made with Isle of Eden Sea Cucumbers stewed in a dark savoury sauce (These Isles of Eden sea cucumbers are ethically grown in Maldives which is high in protein, collagen and antioxidants.)

Behind the sea cucumber’s signature delicately gelatinous yet solid, slimy texture is a wealth of medicinal benefits. Served on a bed of soft spring onions.

TungLok Heen
Resorts World Sentosa Hotel Michael, Lobby Level 26 Sentosa Gateway, #02-142/143 Singapore 098269
Opening Hours: 11:30am – 3pm, 6pm – 10pm (Mon – Sun)

* This entry is brought to you in partnership with TungLok Group.

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