While Robertson Quay is known for its row of Japanese Izakaya, European restaurants, and watering holes, Tang Lung Restaurant stands out with its selection of Chinese cuisine and dim sum buffet.
Brought to you by the team behind Lè Fusion, Tang Lung Restaurant serves up family-favourites such as Steamed Flower Crabs in Shaoxing Wine, crackling Deep Fried Soon Hock in Superior Soya Sauce, Steamed Glutinous Rice with Crab Roe, and The Braised Sea Cucumber with Mushroom in Chinese Herbs.
Its weekend dim sum buffet has also been popular, so much so that they have decided to include this offering during weekday noon as well.
Choose one of the outdoor seats in the al fresco dining area, and it can be considered “dim sum by the river”.
Worthy to note that most of the dim sum items are hand-made fresh in the kitchen itself, which diners can catch ‘live’ via the clear glass windows at the corner of the restaurant.
Tang Lung’s Free Flow Dim Sum Buffet is available both weekdays Mondays to Fridays from 12pm to 3pm and weekends from 12pm to 2pm, or 2pm to 4pm.
Do make your reservations in the event they are fully booked.
Dim sum items to expect (under than those below) include Lotus Leaf Rice, Steamed Chinese Dumplings, Pan Fried Carrot Cake, Deep Fried Prawn Dumplings, Yam Dumpling, Vegetarian Spring Roll, Sugar Cane Prawn, Chicken Wrapped in Paper, Sesame Ball with Peanuts, Red Bean Pancake, and weekend-only Char Siew Cheong Fun.
You can order as many dim sum as you like, but note there is a 2-hour time limit.
Each diner is also entitled to one bowl of freshly made to order Chinese La Mian noodles.
Here are some of the highlights from the Tang Lung Free Flow Dim Sum Buffet:
Pineapple Char Siew Tart ($6.90+ for ala carte order)
A signature dim sum at Tang Lung, the Pineapple Char Siew Tart is combination of sweet pineapple and savoury char siew bits in a warm, buttery pastry.
A delightful sweet cookie crust, the same one used on polo baos, is topped on this tart to make it extra special.
Mango Creamy Chicken Tart ($6.90+ for ala carte order)
Another variant of Tang Lung’s mini polo bun-covered tart is Mango Creamy Chicken Tart.
This small and flaky tart crust holds a creamy filling of diced chicken and bits of fresh sweet mangoes. I wished that the base would be slightly thinner with more fillings, but I liked that top layer of sweet cookie crust.
Between the two similar items, I preferred the Pineapple Char Siew fillings as the flavours were more pronounced.
Pork Siew Mai with Salted Egg Yolk ($7.90+ for ala carte order)
Tang Lung upgrades the classic Pork Siew Mai and adds the popularly trendy salted egg yolk flavour.
While you could not see the salted egg yolk, the cube of salted egg yolk is nestled within, mingling with the seasoned minced pork.
As a topping, this dim sum is dotted with Japanese fish roe for a layer of briny flavour.
Steamed Prawn Dumpling with Water Chestnut ($7.90+ for ala carte order)
A classic Cantonese delicacy, the Har Kow had soft and chewy skin wrapping chunks of bright pink fresh shrimps. Pieces of water chestnut adds a wonderful crunch to each bite.
The skin could have been more delicately thin for a better contrast, but this was a not-bad version.
Truffle Mushroom Crystal Dumpling ($8.90+ for ala carte order)
One of my favourite items from the buffet, this well-made dim sum is a mix of mushrooms, carrots and other veggies soaked in a rich and fragrant truffle oil.
Together they are wrapped in a delicate, almost translucent wrapper, pleated as a pouch. It is the potato starch in the wrapper that imparts its pleasantly chewy texture.
The special moment comes when you take that first bite, and some of the truffle aroma scent lingers around.
Steamed Shanghai Pork Dumpling ($10.90+ for ala carte order)
Wrapped in a delicate pleated pouch, these Xiao Long Bao “soup dumplings” encase a savoury shanghai pork filling with an umami broth. These are made fresh in-house by the dim sum chef.
Deep Fried Mango Prawn Roll ($7.90+ for ala carte order)
A crunchy set of three prawn rolls deep-fried to crispy perfection. Inside, the juicy prawns are complemented with ripe mango slices for an added sweetness.
Char Siew Pao ($6.90+ for ala carte order)
This classic is a soft and fluffy white bun stuffed with dark savoury char siew fillings which was quite moist.
Liu Sha Bao ($6.90+ for ala carte order)
Have a sweet dim sum in the form of Liu Sha Bao, filled with a mildly sweet and creamy custard made with mashed salted egg yolks.
This molten lava-like filling is what makes this soft and fluffy dim sum fun to eat. I liked that the inside was actually grainy, and you would taste the salted egg bits (rather than the too milky style).
Flaky Skin Egg Tartlets ($6.90+ for ala carte order)
These Hong Kong-style mini tarts are filled with a smooth and creamy custard, made with beaten eggs, milk and more.
The tart dough, a mix of oil dough and water dough, is rolled and flattened into multi-layers. This process makes the tart base soft and flaky.
Plus, these come really small, so you don’t feel that guilty popping in one or two more.
La Mian Noodles – Zhajiang Noodles ($14.90+ for ala carte order)
The dim sum buffet also comes with a complimentary bowl of La Mian noodles freshly made to order.
Choices include Dry Noodles in Scallion Oil, Dumpling Noodle Soup, Da Dan Noodles, Dry Noodles in Spicy Chilli Oil, or just Plain Noodle Soup.
I would say go for the Zhajiang mian or Old Beijing Noodles with Fried Bean Sauce is made with thin wheat noodles (made by machine in-house) topped with Zhajiang.
Literally mean “fried sauce”, the Zhajiang is prepared by simmering stir-fried ground meat with a mildly-salty fermented soybean paste. Once tossed together, it adds a layer of earthy, savoury flavours.
Dry Noodle Dumpling with Spicy Chilli Oil ($12.90+ for ala carte order)
Enjoy threesome goodness of soft dumplings, thick smooth noodles and spicy chilli oil. This dry noodle dish comes topped with chopped green onions for added freshness.
Dim Sum Buffets by the River
Weekday Free Flow Dim Sum Buffet (includes one bowl of Chinese la mian noodles of choice per person)
Timing: 12pm – 3pm (Buffet has a time limit of 2 hours)
Pricing: $39.90+ per adult (U.P. $47.60+), $19.90+ per child (U.P. $27.60+) *Children aged 6 to 12 years old
Weekend + PH Free Flow Dim Sum Buffet (includes one bowl of Chinese la mian noodles of choice per person)
Timing: 12pm – 2pm, or 2pm – 4pm
Pricing: $49.90+ per adult (U.P. $53.60+), $29.90+ per child (U.P. $33.60+)
Tang Lung’s all-you-can-eat dim sum buffet is priced at $49.90+ per adult, $29.90+ per child (age 6-12) during the weekend while the weekday buffet is priced at $39.90+ and $19.90+ respectively.
Children below 6 years old dines for free. There are 2 seating to choose from for the weekends: 12 – 2pm or 2 – 4pm while the weekday seating is anytime from 12pm to 3pm. Each session is limited to 2hours only.
Tang Lung is also providing a 50% discount for every 2nd paying adult. So, if your table has 8 adults, 4 adults get 50% off.
Tang Lung Restaurant
The Pier at Robertson, 80 Mohamed Sultan Road, #01-12, Singapore 239013
Tel: +65 6262 9966
Opening Hours: 12pm – 3pm Last order 2:30pm, 6pm – 10pm Last Order 9.30pm (Mon – Sun)
Other Related Entries
Lè Fusion (Robertson Quay)
* This entry is brought to you in partnership with Tang Lung Restaurant.