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Located near the Lake of Dreams, the restaurant combines natural elements of stone and wood in delicate shades of pink and grey, providing a soothing ambiance.
Under the helm of Canadian celebrity chef Susur Lee, TungLok Heen (previously known as Chinois by Susur Lee) focuses on Chinese food, with chefs from Malaysia preparing modern versions of popular dishes.
The photo-driven menu makes decision-making easier rather than relying mainly on the written word. Wok-fried prawns with wasabi mayo sauce features fleshy crustaceans coated with a creamy light green dressing. Served sliced, the fragrant roast London duck is meaty, has an inviting glossy brown colour, and crisp skin. Ask about market prices for various fish in order to make a wise choice; be guided by staff on the best preparation method and also accompaniments.
Chargrilled selections of skewered items include mushrooms and pork. The latter is juicily tender, while the various mushrooms attract with their scent. Singapore slaw is a unique creation, designed to resemble yu sheng (Chinese raw fish salad).
Comprising vegetables, dried noodles and petals, this dish is tossed by diners to enable the accompanying sauce to permeate through the colourful ingredients; recommended for its novel presentation.
Wok-fried rice with freshly peeled crabmeat in X.O. sauce is fragrant and satisfying, and has a generous amount of crab. The chilled mango custard topped with rich mango mousse makes a soothing finale.
An adequate wine list includes a selection of traditional Chinese wine.
Perhaps due to its holiday-island location, service is leisurely.
Expect to pay about $50 per person for lunch and about $110 per person for dinner from the a la carte menu. Set menus are available, from $45 per person.