Mid Autumn Get Together Meal With Supplier - Tung Lok Signatures

Introduction
Good day to all, today I will be sharing on a recent get together meal that my supplier and I typically do on an annual basis for Mid Autumn as this is the time typically our supplier engagement program will wrap up before we embark on a new set of objectives. And this timing always coincides with the Chinese Mid Autumn Festival which also symbolizes reunion. I am thankful for this amazing partnership we have with our supplier and always glad to have a meal with them.

And today we came to Tung Lok Signatures, which incidentally is also the restaurant group that managed the restaurant in the hotel that my wedding dinner was held and they really served authentic delicious Chinese food which from the taste and the looks of the food, it is well curated and definitely worth every penny you paid for.

For fellow Singaporeans or travelers coming into Singapore, to get to this restaurant, you can find them here.

Tung Lok Signatures
Address: Clarke Quay Central, 6 Eu Tong Sen St, #02-88, Singapore 059817

So let's begin on the sharing of the amazing food that we ordered.

Chilli Crab Dual Styled

Chilli crab is usually ate with the whole crab seen on the table with the 2 pincers and the crab body staring at you and accompanied with a plate of buns for you to dip the gravy that comes with the crab. However, the chilli crab we ordered today is served a little different from usual. It is served on individual plates for each diner and a pincer is served within a small bowl of gravy with a bun right beside it. For the pincer, as you used your hands to lift it up, the meat on the pincer is well prepared/de-shelled and you can just munch if off without having to further break down the crab. The meat is well soaking up all the taste of the gravy which made it really awesome. And next is the bun which I thought it is an empty bun just for me to dip the gravy and eat it. But I was wrong, the remaining meat from the crab is actually packed into the bun and when you dip the bun into the gravy and savour the meat within, it is the chilli crab dish re-made. First dish, I am already wowed by it.

Fish Maw and Crab Meat Soup with Millet

Another exquisite dish that is served in my Chinese restaurants and banquets. Initially, I thought it was a shark fin soup, but with the global conservation efforts, shark fin is replaced by fish maw and crab meat. And to use a combination of millet and starch to make up the soup, the taste of the soup is just right and didn't feel overly starchy due to the millet bits that one can taste while drinking the soup. And the crab meat/fish maw within the soup is so smooth and melts in your mouth. And the amazing thing about the soup is that, even without vinegar which we usually add for such soups, it tasted great!

Pan Seared Foie Gras with Irish Duck

This is something that I do not eat often but my supplier insisted that we must order this dish. And boy this was a nice dish. The Irish Duck is being roasted to perfection, tender meat with a very crispy skin, then wrapped together with a slice of cucumber and the foie gras. It might look like a simple wrap, but when everything is being wrapped together, that first bite was such a delight, a good mix of flavour, meat and the crispy skin coming altogether. No regrets ordering this.

Steamed Marble Goby in Vegetable Soup

When this dish was served, I stared at it and not sure what it was. And the green coloured made me confused a little what the dish actually is. But after using my spoon to check it out, I saw big pieces of fish meat and then took a piece to put in my mouth. A familiar taste came and I knew it is one of my favourite fish, the marble goby. The familiar texture that melts in your mouth that did not taste fishy is what makes this fish my favourite. And I have to say, it is really nice done to have it served with the vegetable soup because it can really give it a hint of vegetable flavour to add on to the fish to make it complete. The soup is nicely flavoured and complement well with the fish. Another fine creation by the chefs.

Abalone in Braised Sauce

A simple dish that needs a good control of the sauce to elevate it because abalone by itself is rather bland. The sauce is lightly salted and the texture of the abalone and the accompanying vegetables is cooked just right. I like how the sauce managed to make the bland ingredients nice to munch on and without having a strong after taste. Nicely done! Kudos the chefs to make this a delight.

Hong Kong Styled Roast Duck

Absolutely 0 amount of gaminess taste detected, roasted to the right crisp but without causing the meat to lose its tender. This can only be done so if the chef knows how to grasp the roast timing and ensure the meat is marinated well to get rid of any gaminess. We enjoyed this dish and it got wiped out after the lazy Susan spin 3 rounds. The crispiness deserves an ASMR crisp test to capture the sound of the crisp.

Vermicelli with Diced Hokkaido Scallops

A bowl which came and looked very simple and I thought this could be their first miss of the day. But I was wrong, blow the spring onions came a bowl of goodness. It was loaded with scallops that were bouncy to munch on and the vermicelli was just so smooth that one can just slurp it from the bowl into our mouths. Every bite is so nice and packed with ingredients. Nothing on the fanciful end but just a simple bowl of vermicelli that is light to cleanse our mouths as we wrap up the mains before having our dessert. Sometimes we could have ordered something more heavy but that would create a burden before having the dessert, this bowl of goodness is light and easy to eat with a nice blend of flavour within the soup.

Mango Pomelo Sago with Grape Sherbet

And finally, on to the dessert. The base is a classic dessert that is a mixture of mango, pomelo and sago which is another one of my favourite desserts. This time round, a ball of grapes sherbet was being added to this dessert. The sherbet is a little on the sour side but it was able to kick off all the oil accumulated in our mouths. A nice meal ends with a nice dessert and without feeling bloated or oily in the mouth.

Closing
I would say every dish of this meal is carefully created and the whole combination of what we ordered was just right, every dish complements each other and it was such a great meal for us to catch up and subsequently prepare for the new engagement with them. in the next month. The meal did not burn a big hole in our pockets and well within our spending limits. Glad to maintain a good working relationship with my suppliers and enjoying a good meal together.

Thank you for coming by and have a great day!

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