If you are looking for quality Chinese food at Resorts World Sentosa (RWS), 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)
https://www.tunglokheen.com

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

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