Newly introduced to their menu is their Mala Spicy Frog and Fish Hotpot where the soup base comes teeming with a generous amount of tender frog legs, fish slices and you know it, peppercorns and chili. Fresh and tender, both the frog leg and dory fillet were well coated and had soaked up all the essence in the hotpot, making them a delight to have! You gotta take note of the fish slices though, as they tend to break real easily if you leave it in the pot for too long.
Ended off the meal with Mango Sago which was pretty standard though I feel that there can be more sago thrown in.
The Braised Rice Vermicelli w Seafood was packed with wok hei! I had a jolly good time savouring the soup though I thought the vermicelli could be softer.
despite its unassuming look, every bite promises a light crunch despite them being slathered in wasabi mayo sauce. Devour this fast and I find it tasting rather stale once it cools.
Signature Chilli Live Crab w Deep fried ManTou - I've always enjoyed dipping mantou in chilli crab sauce more than the crab itself, anyone else with me? The sauce here was more tomato-ish in nature and I would have preferred if it had more kick to it. Nevertheless, the crab itself was fresh, sweet and packed with oceanic flavours! Similarly, the White Pepper Dungeness Crab w Leek and Fresh PepperCorn was equally tasty though it could do with more meat!
tunglok is a household name, and I believe almost everyone has paid them a visit at least once! The food here is pretty value for money, and I left the place feeling extremely stuffed!
Started off with the Salmon Sashimi Platter and while it's pretty textbook, it was satisfying to say the least!
The star of the night has got to be their Florentina, a 900g T-bone charcoal grilled to a thrilling shade of rust and brown and placed on the table for us to worship. It's sliced up neatly and seasoned well - basically quality steak with tension and flavour. On top of the complimentary sauces, we also opt for the black truffle sauce and I love how buttery it was. The truffle was well balanced, nothing too overwhelming to cover the taste of the meat. We also got Brussel Sprouts and Mushrooms to pair with the steak. The brussel sprouts along with the smoked bacon and whole grain mustard was absolutely lovely!
Service here is impeccable, with the staff Iskandar being really thoughtful. He noticed I was cold and asked if I would like a shawl which was really sweet of him. Food wise, while it was good, it wasn't mind blowingly good though it still makes for a nice meal for a fancy occasion.
The Pan Seared Scallops with tomato jam and artichoke was pretty decent too! Fresh, fat scallops sitting upon some mint salsa verde which gave off the slightest herbaceous scent. My only qualm was that the scallops could be a tad softer though.
Started the meal with some Wagyu Steak Tartare, which comes with anchovies, quail egg yolk and fried capers, along with potato chips accompanying it. Gave it a good mix before using the chips as a shovel to scoop some tartare right into my eager mouth. It was a perfect blend of flavours and texture and I don't mind getting seconds for this!
Saw pretty outstanding reviews for this chic Italian restaurant and decided to give their Florentine style steaks a try. Restaurant's decor was right up my alley - the dimly lit, dark wood and leather chairs gives off a classy ambience which sets some expectations for their steak.
While waiting for our food, we munch on the bread served with what tastes like sundried tomato pesto sauce. It was a dollop of punchy loveliness and I tore apart the bread, trying to coat all surfaces with the sauce. Needless to say, it has worked up my appetite.
The sangria here are really sweet and we’ve got to request for more ice to dilute it. That said, it was still a really good drink and the jug makes it perfect for sharing with the group!
The Shrimp Gambas was pretty decent as well, with the prawns saute in buttery garlic and onions, served with salsa for a tangy contrast. Best part was that you can easily pull apart the prawns from its shell using cutleries so the dining experience pretty much remains fuss free!
