TungLok XiHé Peking Duck 同樂羲和 is a culinary collaboration between TungLok Group and XiHe Group, two renowned Chinese specialty brands, the latter coming from Beijing.

It holds the distinction of being the first restaurant in Singapore to serve the London Duck in traditional Peking style.

Aside from its famous Peking Irish Duck, TungLok XiHé offers a variety of traditional Chinese fare with modern reinterpretations.

Savour their signature items and specialties amidst sophisticated interiors, designed to reflect a blend of the East and West. Here’s more:

Peking Irish Duck ($68++)
Symbolising fidelity in Chinese culture, this duck prepared Peking-style captures the spotlight at TungLok XiHé.

This revered dish is geared up for the season, made extra special with a premium quality London duck.

Sourced from Ireland’s Silver Hill Farm, this duck is cured for three days and roasted in precision. Order this iconic dish served with a special “8 Treasures Box” which is a condiments and sauce platter.

Other than the customary hoisin sauce, cucumber and spring onions, the modern twists include sweet blueberry sauce and an unconventional ‘popping candy’ which sizzles in the mouth. I prefer to stick to the tried and tested, but suspect that kids would enjoy this novelty.

What we liked about TungLok XiHé’s rendition are the substantial slices of duck breast and tender thigh meats that get served, best eaten simply dipped in the sweet sauce. At some places, you hardly see the meat.

Double-boiled Chicken Broth with Fresh Fish Maw and Conpoy in Coconut ($28++)
This intense flavoured delicacy, prepared using the double-boiled chicken stock technique, is a soothing addition to your CNY spread.

With the addition of fresh fish maw and conpoy (or dried scallop), the umami-rich soup achieves a comforting taste and aroma.

Warm up your chilly winter evenings a serving of this chicken soup, made creamier with coconut milk.

Live Prawn and Vermicelli with ‘San Bei‘ Sauce ($32++)
Complement your main courses with this noodle dish, prepared with chewy tender glass noodles accentuated with sweet fresh prawns.

Together they are tossed in a ‘San Bei’ sauce, a dark and savoury glaze made of sesame oil, soy sauce, and rice wine.

Wok-fried Australian Beef Cube in Black Pepper Sauce ($30++)
A simply stir-fried dish that’s packed in flavour, these cubes of Australian-sourced beef are quick-fried in a hot wok to sear in the edges and lock in the juices.

What you get a tender bite-sized cuts of beef tossed in a rich black pepper sauce. Best paired with a bowl of steamed white rice to absorb all the peppery sauce.

Poached Giant Garoupa Fillet with Green and Sichuan Peppercorn ($50++)
Attract colossal luck with this giant Garoupa fillet, cooked in a flavourful poaching liquid until moist tender.

Green and Sichuan peppercorns add mesmerizingly spicy notes to the dish, making it a popular choice of those who enjoy a fiery, quite mala-numbing meal.

If you want a light dish that has that slight mala kick, this is it.

Braised Boston Lobster Noodle with Truffle Oil ($38++ for Half Lobster, $70++ for Whole Lobster)
It’s the perfect time to indulge and lobsters are not to be missed during this celebration. Enjoy a whole Boston Lobster (or get the half for lighter appetites) cooked to optimum tenderness and sweetness and served on a bed of ee-fu noodles.

This East-meets-West dish is infused with truffle oil adding a whiff to the noodles without overpowering them.

TungLok XiHé Peking Duck 同樂羲和 – Orchard Central
Orchard Central 181 Orchard Road #07-07/09 Singapore 238896
Tel: +65 6736 0006
Opening Hours: Lunch 11:30am – 3pm, Dinner 6pm – 10:30pm (Mon – Sun)

TungLok XiHé Peking Duck 同樂羲和 – The Grandstand
The Grandstand 200 Turf Club Road #01-23/26 Singapore 287994
Tel: +65 6466 3363
Opening Hours: Lunch 11:30am – 3pm, Dinner 6pm – 10:30pm (Mon – Sun)

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

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