Alongside the breezy Robertson Quay is newly-opened Tang Lung Restaurant which serves up Chinese cuisines from various regions. Their signatures include luscious Steamed Flower Crabs in Shaoxing Wine, addictively buttery Pineapple Char Siew Tarts and crackling Deep Fried Soon Hock in Superior Soya Sauce. Come with company to indulge in their signature dishes which are all good for sharing!
Watch the nimble-fingered dim sum experts wrap delicate dumplings through the clear glass windows.
We started with some dim sum to whet out appetites. I liked how the Dim Sum offerings at Tang Lung were not run-of-the-mill and most had a novel twist.
Pineapple Char Siew Tart 凤梨叉烧挞 (3pcs for $6.90)- pineapple and char siew chunks in warm, buttery pastry topped off with a delightfully sweet cookie crust, the same used on polo baos.
The tanginess of the pineapple chunks complements the sweetness of the char siew very well. I liked it so much that I ate three in a row.
There is also the Pork Siew Mai with Salted Egg Yolk 咸蛋烧卖 (4pcs for $7.90). Think of your regular siew mai — this time, elevated with a cube of salted egg yolk that’s nestled within, topped with Japanese fish roe. (Tip: Eat it while it’s hot and the salted egg yolk melty!)
Moving on to the mains, we tired the Steamed Flower Crab in Shaoxing Wine 酒酿鸡油花雕蒸花蟹 first. The flower crab was delicate and sweet, and the restaurant’s special sauce which contains a combination of house-made chicken oil, sweet fermented rice wine, and spiced Shaoxing wine made this dish literally intoxicating, in a really good way.
Two flower crabs on a bed of fresh vermicelli.
We almost got drunk from slurping up the luscious vermicelli, made so flavorful after absorbing the juices from the crabs and generous Shaoxing wine.
Another signature, Steamed Glutinous Rice with Crab Roe 笼蒸蟹糯米饭 might take at least half an hour to reach your table, but it is well worth the wait. The once-ordinary dish of glutinous rice gets a heady do-over at Tang Lung –cubes of Shiitake mushrooms, shredded dried scallops, Chinese ham, and crab roe are mixed into the rice and fried. The two sweet Yellow Roe Crabs and glutinous rice are first steamed separately, and then together for just the right amount of time inside a cheese cloth to impart a distinctive umami taste to the dish.
The best part of the dish is the glutinous rice beneath the crabs which soaks up all the juices from the crustaceans during steaming.
There are also classics like Deep Fried Soon Hock in Superior Soya Sauce 古法原味油浸顺壳鱼. The fish is fried to crispy perfection, giving it a crackling exterior while preserving the freshness of the meat within, topped off with Tang Lung’s special superior soya sauce.
Rounding off our meal is the Braised Sea Cucumber with Mushroom in Chinese Herbs 冬菇海参药材煲 ($68 per portion). This dish is cooked with a bevy of superfoods and spices, such as Chinese angelica root, said to promote blood circulation and bolster the immune system; black sea cucumber, which has antioxidant properties; as well as Chinese Yam root, which is said to replenish one’s ‘qi’ in addition to supporting lung function.
The sea cucumber, which had been fried with generous servings of garlic, was very flavorful and springy in texture. The Chef let on that this was achieved by first cooking the sea cucumber at very high temperature for it to expand, before lowering the heat for it to contract and absorb all the flavors from the broth.
To celebrate their opening, Tang Lung Restaurant is offering two attractive promotions from now till 31st October 2020.
Enjoy their signature Steamed Glutinous Rice with Crab Roe 笼蒸蟹糯米饭 at 50% off. This dish — made up of two steamed yellow roe crabs atop fragrant glutinous rice — is available for dine-in only $39.90 (U.P. $78.90). Promotion is available while stocks last. There is limited quantity of crabs available daily, so do call in advance to check and reserve.
Everyone Sunday in October, one dines free for every two paying adults for Tang Lung’s Free Flow Dim Sum Time to head down with your family and friends for a yum cha session by the quay?
Tang Lung Restaurant Details
- Address: The Pier at Robertson, 80 Mohamed Sultan Rd, #01-12, Singapore 239013
- Operating Hours: Daily, 12pm – 3pm (last order 2.30pm) & 6pm – 10pm (last order 9.30pm)
- Reservations: 6262 9966
- Website: www.tanglung.sg
- Instagram: www.instagram.com/tanglung_sg
- Facebook: www.facebook.com/tanglungsg