beautiful foods @ Tung Lok Signature

Had wonderful dinner at Tung Lok, my all time fav din din joint, with Adrian and Gary. My brothers from different mothers/fathers!!!
I have to do it justice by explaining each and every dish... I should have done it with all my other Tung Lok escapades.. but i guess.. particularly in the company of adrian... i tend to pay more attention on being a cam whore!!!! *snickers*
OK!! First Up... The Starter Platter. Beautiful representation of east meets west...
Lobster propped right on top of a huge tower of a radish... The starter platter consists of 4 individual starters with 4 distinct unique tastes. We had to eat them in order accordinly..
A :
Succulant sweet lobster meat (from the lobster propped on the radish) wraped with juicy watermelon plus a tinge of tangy sour sauce. the combination was heaven
B :
Fois Gras wrapped with thin crepe (supposedly to represent bread in our local "kong bah pau") also just beneath the Fois Gras, a thin layer of crispy yam... to mull over the salty taste our our goose liver.
C :
Deep fried crab claw... this one was quite ordinary....
D :
Last but not least... quil eggs broiled to a japanese ramen egg perfection. The yolk was not too hard..and not too soft.. nestled in a nest made of yam.. and thinly shredded cucumber that acted as hay.. PERFECT..

Take a look at D in detail!!!!
This is called food that looks too good to eat!!!


After that... we had my soupy love claypot sakura chicken & sharks' fin soup.. and mind you.. i don't like drinking soup.. but this one was simply too savoury and delicious.. the waitresses were careful to advise us that this soup had been double boiled for 5.5 hours and that we should taste it in its original lustre.. aka without any vinegar and/or pepper... Brillient..



Next up... the Soon hock...by which of this time.. i was already 3/4 full... So anywayz.. Soon Hock steamed with deep fried conpoy..and prawnbits.. .simply fantastic.. The sauce... according to the waitress is based on their new recipe...biang.. i feel like VIP... first ever in Tung Lok!!!


Then came the bamboo claim with special (ikan bilis and olive leaves sauce) steamed with special glutinous rice.. wah.. this one..is heaven!!!!


Of cos.. there is the Big and Grand finale... my fav fav fav bestest dessert in the world... yam ice cream with Yam & Sago bits served in a young coconut's husk... and of cos.. my daily inscriptions by Tung Lok chef!!!!
I was glad that the 2 guys loved the food... but the farnie thing was.. they found the dessert the best dish as compared to the rest.. .DUH!!!!