Sunday family lunch at Lao Beijing, one of the Tung Lok Group's more successful brand. What we had:
- Starters were soy-braised tofu & jellyfish, plus thinly-sliced stewed pig's ears & tongue in aspic. Both were delicious.
- Double-boiled minced pigeon-meat soup. This is a trademark dish of the Tung Lok Group - I first tasted this dish over 2 decades ago at the Charming Garden in Novotel Orchid Hotel, Dunearn Road - the first restaurant run by the Tjioe family which then expanded to become the successful islandwide Tung Lok restaurant chain which we know today.Still one of the best Chinese soups in town.
- Xiao Long bao: give the ones here a miss - a bit too bland :-(
- La mian in a spicy minced pork soup. Not very good here - the version by Crystal Jade La Mian Xiao Long Bao chain beats the hell out of the bland rendition here.
- The famous sweet-sour-flavored "squirrel-shaped Mandarin fish" (松鼠桂鱼) - beautifully-prepared here, and not too sweet as those I tried in Shanghai or Suzhou (authentic Mainland Chinese tastes do *not* suit Singaporeans). Loved this dish.
- Pan-fried & steamed meat buns. Good but not particularly memorable.
- Stir-fried long beans with minced pork & garlic. Standard rendition here.
- Stir-fried egg-white with fish, dried scallops & lump-fish roe. Very well-executed here, with firmer texture than those I'd tried elsewhere.
- Dessert: Double-boiled snow-frogs' glands with red dates & wolf-berries, and lemongrass-scented jelly.
I've always enjoyed my meals at the Tung Lok Group's stable of restaurants, and this lunch at Lao Beijing was no exception.
Lao Beijing (老北京食堂) @ Tiong Bahru Plaza
302 Tiong Bahru Road
#02-12 Tiong Bahru Plaza
Tel: +65 6376 4466
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