TungLok Group Celebrates 40 Years with an Exclusive Six-Course Culinary Extravaganza

In celebration of its 40th anniversary, the esteemed TungLok Group is delighted to present a special six-course dinner set, available for two nights only. This exclusive menu features expertly crafted dishes from each of TungLok’s flagship restaurants, offering diners a unique gastronomic journey through time-honoured recipes reimagined for modern tastes.

The celebratory menu will be available on June 27 and June 28, 2024, at TungLok Signatures, Orchard Rendezvous Hotel. Priced at S$198.00++ per person, the six-course set menu showcases the culinary excellence of six master chefs, each contributing a signature dish from their respective restaurants:

• TungLok Signatures
• Tóng Lè Private Dining
• TungLok Heen
• TungLok Seafood
• TungLok Teahouse
• LingZhi Vegetarian Restaurant

Trio of Irish Duck

By Senior Executive Chef Ken Ling • TungLok Heen A tribute to the beloved Peking duck, this appetizer features three innovative presentations:

1. Salted Duck Crêpe – Duck and fresh greens wrapped in a crêpe.
2. Diced Duck Meat in Crispy Basket – Stir-fried duck served in a crisp basket.
3. Duck Skin with Foie Gras Mousse on Corn Cracker – Duck skin paired with foie gras mousse and hawthorn, served on a corn cracker.

Phoenix Thigh, Crystal Fins

By Senior Executive Chef Li Man • TungLok Signatures A refined take on a traditional Cantonese delicacy, featuring MD2 chicken drumstick stuffed with stir-fried shark’s fin, double-boiled for three hours with premium ingredients like fish maw, conpoy, pork rib, and ham.

Ballad of Wild Marble Goby

By Senior Executive Chef David Liew • Tóng Lè Private Dining A modern interpretation of the West Lake Fish in Vinegar Gravy, this dish pairs sweet marble goby fillet with aged vinegar reduction, crowned with crispy fish scales.

Perfect Harmony

By Executive Chef Max Khuan • TungLok Seafood This dish features a duet of Alaskan king crab preparations: a delicate puff filled with stir-fried crab meat and a steamed crab leg with chicken stock and capsicums.

Truffle-Kissed Ebony Rice

By Chief Chef Ivan Wong • LingZhi Vegetarian Restaurant Encapsulated within a bei bei pumpkin, this dish presents fragrant brown rice baked with king oyster mushrooms, assorted vegetables, corn, edamame, pumpkin seeds, and raisins, all enhanced with truffle oil.

A Sweet Surprise

By Dim Sum Chef Wong Hing Nam • TungLok Teahouse Concluding the meal, diners will enjoy one of four exquisite handmade desserts, served as a mystery treat in a closed dim sum basket.

Event Details

• Dates: June 27 (Thursday) & June 28 (Friday), 2024
• Price: S$198.00++ per person (subject to GST and service charge)
• Venue: TungLok Signatures, Orchard Rendezvous Hotel, 1 Tanglin Road, #02-18, Singapore 247905

For reservations, please call 6834 0660.