Just Superb Roast London Duck @ Tunglok Signature Orchard Parade on 9mar2016

roast london duck - S$30

roast london duck – S$30

went with wife to tunglok signature @ orchard parade last evening on 9.3.2016. ^^

my favoruite restaurant but not been there for a while.

last time i had an excellent meal here was on 4.8.2015.

we ordered a scottish razor clam each. unfortunately server came back to say they served the last to some diners in the room.

蒜泥白肉 - S$8

蒜泥白肉 – S$8

i ordered a 蒜泥白肉 & the salted egg & wasabi prawns to replace.

this 蒜泥白肉 looked nice but was mediocre this time. sliced pork was quite plain & sauce was heavy, i scrapped away most of it.

i think my own 蒜泥白肉is  taste-wise much better than this, though looks need to improve.

roast london duck - S$30

roast london duck – S$30

the roast london duck was simply incredible!

so tasty & flavourful from the fat & the skin very crisp.

overall it was even better than the excellent duck we had 2 days ago at ya wang 鸭皇 at sentosa in JB! so good it was!

roast london duck - S$30

roast london duck – S$30

but of course the duck itself was different, this a smaller duck from ireland. S$30 should be the going price in the good restaurants except here we have the 50% palate discounts for 2pax so, only S$15++

the meat was very tender & juicy.

salted egg & wasabi prawns - S$10

salted egg & wasabi prawns – S$10

the salted egg & wasabi prawns were between mediocre & competent.

salted egg & wasabi prawns - S$10

salted egg & wasabi prawns – S$10

in fact, the nicest was the tomatoes.

not that it was really no good, but it was more ordinary than ordinary. some zi char restaurants do better la! 🙂

string beans 四季豆 -S$18

string beans 四季豆 -S$18

the string beans though was very good. crunchy, fresh, sweet. 🙂

special zha jiang mian炸酱面-S$9.80

special zha jiang mian炸酱面-S$9.80

the zha jiang mian炸酱面 was more like a bakchormee, and it was pretty good too.

special zha jiang mian炸酱面-S$9.80

special zha jiang mian炸酱面-S$9.80

not my ideal noodle dish to order in a restaurant, but in fact equal or better than many.

& good ingredients too, scallops & prawns & loads of minced pork. chilli sauce was also good.

雪中情怀

雪中情怀

the dessert 雪中情怀 was my perennial favourite.

雪中情怀

雪中情怀

really enjoyed it, very refreshing. a lot of pomelo inside & of course mango.

altogether a very enjoyable dinner. after palate discounts dinner came to S$59 all-in for 2pax. yes! ^^

c.h.e.f andy

Klang Herbal Bakuteh 巴生肉骨茶 on 8Mar2016

herbal bakuteh

herbal bakuteh

had a really wonderful JB trip with my RI friends yesterday, and especially enjoyed the bakuteh at shoon huat bakuteh 顺发肉骨茶 in Sentosa JB & roast duck from ya wang 鸭皇 opposite.

it was different from our singapore version peppery bakuteh, and just very mildly herbal & very tasty.

kee hiang klang 奇香巴生 bakuteh soup packet

kee hiang klang 奇香巴生 bakuteh soup packet

i was looking for something simple to cook today on 8.3.2016.

found this kee hiang klang 奇香巴生 bakuteh soup base packet. i think my sis bought for me the last time.

it’s different from the usual cheap & good ILC packet i use.

kee hiang klang 奇香巴生 bakuteh soup packet

kee hiang klang 奇香巴生 bakuteh soup packet

巴生肉骨茶, the klang herbal bakuteh is a different style, but i remembered previously, long time ago, i tried at race course road it was quite herbal which i didn’t really like.

herbal bakuteh

herbal bakuteh

for this kee hiang klang packet, it was very mild in herbal taste, with avery mild sweetness on top of the meat sweetness. it was close to the shoon huat bakuteh 顺发肉骨茶, which i guess was a lot better so not making a comparison here.

herbal bakuteh

herbal bakuteh

making it was easy-

  • just cut the ribs (for this time i used 500g frozen ribs from sheng shiong)
  • scald with boiling water to remove scum.
  • add packet with 1 bulb of peeled garlic cloves to 1litre+water & boil
  • add cleaned pork ribs & boil for 45mins (i like it with bite, if you like it really soft & falling off the bones, boil for 1 hr)
  • i remove the ribs & boiled 4 pieces of taupok (cut to 16strips) for 10-15mins so thye are soft enough to soak in the soup.

unlike ILC which is salty enough without adding salt, this one needs salt to bring out the flavour. just add to taste.

you can garnish with coriander or tang orh & add any toppings like liver, kidney, tau kee, small intestines, fish maw etc like in JB. for me i just added taupok.

very tasty soup & nice ribs. for me i still prefer ILC to this kee hiang klang 奇香巴生 bakuteh soup base, but if c/w the real thing at shoon huat bakuteh 顺发肉骨茶, then shoon huat is clearly better la.

c.h.e.f andy