Sunday, August 29, 2010

Tung Lok Classics @ Chinese Swimming Club ...... it's dim sum back to the classics for us

It was at Tung Lok Restaurant, the one that used to be inside Liang Court, where I had my first taste of Crab Meat and Shark's Fin Dumpling. They served one of the best. HY introduced me to this dish and I had loved it ever since. It was this Tung Lok's crab meat and shark's fin dumpling that set a standard for comparison whenever we go for dim sum.

The dim sum dishes in Tung Lok Classics are traditional, not as fancy as the the dim sum served in several five star hotels restaurants. However, the taste was still as exquisite and at the same time reminisces of the Tung Lok dim sum that I had almost a decade ago.

We ate at the restaurant inside the Chinese Swimming Club. The restaurant is not in the old club house building but a newer, swanky club house right across the road. There's plenty of car park space for non-members to visit the club.

It's been a long while since we step back into a Tung Lok restaurant as we've been mesmerized by the many dim sum 'hotspots' that had sprouted everywhere in Singapore. We're back here thanks to a treat from my dad. Even though the restaurant's location is different, even though the ambience has changed with time, HY and I felt that it was back to the classics, back to the Tung Lok that we used to visit, and back to when I first had my virgin taste of crab meat and shark's fin dumpling.

Crispy Roasted Pork Belly
Heavenly combination of crunchy crispy skin with the tender meat. A swipe of Dijon mustard enhanced the fragrance of this mouth watering roast pork belly.

Freshly Boiled Fish Porridge
A 'smooth' Cantonese style porridge with those tender slices of fish.

Crispy Silver Baits
Crispy yet not too salty.

Deep Fried Shrimp and Banana Roll
Sweetness of the banana and savory shrimp are contrasting taste but this is the attractiveness of this dish.

Deep Fried Yam Croquette
Smooth yam paste within the crispy, puffy exterior.

Deep Fried Beancurd Skin Rolls with Shrimp
A classic taste of the well fried beancurd skin and shrimp.

Steamed Shrimp Dumpling

Juicy Minced Pork Dumpling

Steamed Pork Dumpling

Steamed Barbecued Pork Bun
The pork bun's skin was soft and fluffy .....

...... and filled with barbequed pork in fragrant oyster sauce

Crab Meat and Shark's Fin Dumpling
This dish is our 'must-have' in Tung Lok. This is the standard that we use as a yard stick of comparison to other dim sum place that serves this dish. Thin dumpling skin ..... obvious shark's fin and tasty clear soup. Others that I've eaten before, have foie gras or salted egg yolk added to the dumpling but none was up to the standard of this less fanciful crab meat and shark's fin dumpling.

When I burst open the dumpling, all the ingredients like shark's fin, shrimp, mushroom poured out into the soup.

We always leave a spare tank for good dessert ........

Chilled Mango, Pomelo and Sago with
Ice Cream served in young coconut
This was HY's choice of dessert. Crunchy cereal was sprinkled over the blend of mango, vanilla ice cream. This was a nice concoction of sour from the mango, sweetness from the ice cream and fragrance from the coconut. Nice soft flesh from the young coconut can be scrapped out to go with the rest of the ingredients.

Chilled Herbal Jelly with 'Cheng Tng'
I chose the more 'cooling' herbal jelly with 'cheng tng'. It taste good but the taste didn't blend well. Although they were mixed together, the herbal jelly tasted quite distinctly separate from the 'cheng tng'. It's strong herbal taste overpowered the light 'cheng tng'. May be I didn't add enough syrup that was provided.

21 Amber Road #03-00
Chinese Swimming Club
Tel : +65 6345 0111

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