Perched on the Marina Bay waterfront, the unique dining destination is a nostalgic marker of a different culinary era. Diners are treated to shifting vistas as they enjoy time-honoured Chinese dishes and innovative creations by Senior Executive Chef ‘Dicky’ To and his team. Soups, the soul of Cantonese cooking, truly shine here – the double-boiled Australian sea cucumber in enriched fish broth with Chaoshan pickled plum and tomato is skillfully made, deep and sweet from simmered fish bones, lifted by a mouthwatering tang of the pickled plum.
Heritage recipes like the braised wild golden croaker are a showcase of the veteran chef’s precision and technique. Each fish is simmered in a long-cooked chicken consommé according to his decades-honed instinct, resulting in a velvety texture and rich unctuous flavour. Even the desserts are made with thought and attention to details – the cave bird’s nest served in Tung Lok’s ruby peach tea syrup, with kiwi jelly and fresh fox nuts is elegantly plated, inspired by Monet’s paintings of waterlilies.
