at China Square
(A Tung Lok Restaurant)
China Square Food Centre51 Telok Ayer Street Level 3
Tel: 6 533 0660
Kow ($5 for a serving of 4):
This deserves special mention. The "skin" was translucent
and shiny and it contained generous portions of crunchy and
succulent fresh prawns. However, one of our testers said that it was
mai was also delicious, with equally fresh ingredients.
Dumplings with Vegetables($3 for a serving of 3):
dumplings with vegetables were just har kow with vegetables wrapped
in a different shape. It would taste better without the vegetables
at all. Order the har kow instead and skip this.
Turnip Cake with Preserved Chinese Sausages($4 for a serving of 3):
cake is fried well and looks delicious, its taste met up to
expectations as well.
Fried Yam Croquettes:
the deep-fried yam croquettes with chicken looked good, one of our
cholesterol-conscious tasters was horrified when she lifted it from
its holder as it was dripping with oil at the bottom. However, the
pastry was light and flaky, quite crispy and tasted rather good.
Skin Roll with Oyster Sauce($4 for a serving of 3):
was the testers' favourite. The "skin" was chewy with just
enough bite. The gravy went well with the roll and leeks gave it a
Prawn with Mango Rolls($5 for a serving of 3):
did not look very appetizing. The skin was a bit chewy and the mango
was a little on the mashy side and tasted more like banana.
lives up to its name by serving food with fresh ingredients, which
led to tasters agreeing that it deserved 4 out of 5 stars.
491, River Valley Road #02-01
Valley Point Shopping Centre
Egg Tart($3 for a serving of 3):
had a nice soft crust and creamy custurd which was still warm. The
freshly made crust gave it an edge over other store-bought egg
Fried Carrot Cake($3.50 for a serving of 3):
of our tasters thought that it was not as nice as Tunglok's but
others felt it was softer and more fragrant. However, all agreed
that the carrot cake was rather oily, especially at the base.
Cheong Fun($4.50 for a serving of 3):
tried both the meat and prawn version of it. Both had a smooth
"skin". Worth mentioning is the charsiew in the meat
version which was served in good, thick slices. However, it would be
better if it came with more gravy as the gravy was yummy.
very appetizing and tasted just as good. However, one of our testers
pointed out that they should go a little less heavy on the five
spice powder. All felt that the dish was very oily.
Mai with Fish Roe($3.50 for a serving of 4):
ones we tried were part of the Chinese New Year special menu, hence
cod fish roe was used as a garnish. This gave a fishy smell, which
we did not like.
Kow($4.00 for a serving of 4):
anything to rave about. The appearance of the "skin" was
quite dull. It was also too thick and chewy.
Fried Spring Roll($3.50 for a serving of 3):
version uses a sort of fruit salad cocktail for the filling, which
is an interesting combination.
Dumpling Shanghai Style($4.50 for a serving of 3):
taking a bite, gravy oozes out of your mouth. As this is not
commonly served, it was quite a novelty for our tasters.
Unfortunately the skin was too chewy and the dumplings were not
Egg Porridge($4 per bowl):
special as it has black moss added. The porridge was very sweet and
delicious. Enough said.
Bao($3.50 for a serving of 3):
bread was soft and fluffy, typical of most tim sum baos. Quite good.
standard of tim sum varied among dishes here. Nonetheless, overall,
it was above average, with all credit to the long-standing
reputation and history of the restaurant. Hence our testers award
Teochew City Seafood Restaurant
176 Orchard Road
Tel : 6 733 3338
Steamed Crystal Dumpling with Dou Miao
almost transparent skin reveal the rich green colour of the dou miao
sprout wrapped inside. Quite an unusual dim sum item which looked
good and tasted good.
of the few "animal-shaped" items served at this
restaurant. Inspired by the chef after watching a cartoon program
(yes, seriously!), this one has a crispy breadcrumb-coated outside
and prawn fillings. The toasted almond "wings" add to the
Spring Roll ($3.30):
what we had at Dragon Pheonix and Teochew City is anything to go by,
the trend nowadays seems to be for "fruity" spring rolls.
This one had a D24 durian paste filling. Reactions to this were
mixed. One of the testers thought it was just nice, not too sweet,
another felt it would be best left as a dessert item, rather than
served together with the other dishes.
Crispy Shrimp Roll ($2.80):
best tasting dim sum item among all we tried. This was the ultimate
in crispiness, due to the special vermicelli imported from America,
as revealed by the restaurant manager. Its appearance reminded us of
a deep-fried version of the dragon beard candy. Take one bite and
find the crispy bits bursting from your mouth! Yummy!
just a baked pastry filled with lotus paste. Only thing special was
that it was shaped like a small duckling. Looks almost too good to
be deceived by the name. Except for the shape, there isn't any
pumpkin here, only a sweet custard paste. Though one tester pointed
out that it did taste vaguely like pumpkin when it's mashed up. Then
again, as this isn't a savoury dish, it's better left till the end
of the meal as a dessert.
a mention is the Cold Crab which we had the privilege to sample. To
put it simply, cold crab is literally crab steamed and then
refrigerated before serving. The Sri Lankan crab was succulent and
surprisingly sweet. There wasn't any fishy smell even if you eat it
without any dipping sauce. Nonetheless, it also went well with the
chilli sauce and the plum sauce.
Look out for the special restaurant promotion in April 2002. For
every dine-in dinner group of 5 people and below, ordering from the
a-la carte menu, you'll receive 1 teochew-styled cold crab. A group
of 5 and above, you'll receive 2 crabs.
other items worth trying too are the Braised Goose Meat which was
lean and flavourful, as well as the Yam Paste Dessert with Pumpkin
and Gingko Nut.
was fairly light, with little oil. There are a total of 22 items on
the menu when we tried but we were told the menu changes every three
months. As such, the dim sum fare here scored high on taste and