Singapore Chilli Crab, White Pepper Crabs, Curry Fish Head and Salted Egg Prawns… these are some iconic and popular dishes when you talk about Singapore-style seafood.
If you are looking at a restaurant for family-gathering, or somewhere to bring a foreign friend to try out a range of local seafood delicacies, look no farther than TungLok Seafood with three restaurants across the country – Orchard Central, Jurong (The Arena Country Club), and the newest outlet at Paya Lebar Quarter PLQ.
It offers you the freshest catch of the day prepared the TungLok way – quality ingredients, meticulously-followed standards.
Get your fill of live seafood, cold cut/sashimi and sushi, appetisers, soups, mains, noodles, all the way down to dessert.
All-time faves include Spicy Curry Laksa with Thick Rice Vermicelli Crab, Deep-Fried Marble Goby, Stir-Fried Thick Sea Cucumber with Fish Maw, Sautéed Scallop with XO Sauce, and the dish that raked in the awards, Deep-fried Prawns with Wasabi-mayo Sauce – a TungLok original.
Check out 10 of TungLok Seafood’s recommended dishes:
TungLok Signature Chilli Crab ($7.80 per 100g)
Whether you’re a first-timer or a long-time follower of the TungLok brand, the TungLok Seafood Chilli Crab comes highly recommended.
Aside from the fresh crabs with chunky and juicy meat, what makes this rendition unique is how the sauce combines tomato sauce and fresh-squeezed orange juice to deliver a distinct taste.
You would find that the sauce to be fruitier and even eggier than usual, and so makes it appetising yet not overly rich. The good thing is there is A LOT of sauce, so good that you can even have it on its own.
Of course, it is best appreciated when you dunk those piping hot deep-fried mantou to soak up all that mildly-spicy gravy.
White Pepper Dungeness Crab with Leek and Fresh Peppercorn ($8.80 per 100g)
Another crab dish worth discovering is TungLok’s Dungeness Crab, similarly spicy but peppery spicy.
Unlike typical White Pepper Crab dishes, this version sautés fresh crabs in a special mix of white pepper and fresh peppercorns to give it that robust flavour.
This was my first time having it, and found that the pepperiness very shiok, with that slight spiciness that complemented well with the sweet crabs. No wonder it has become one of TungLok’s top selling dishes.
Deep-fried Prawn with Wasabi-mayo Sauce ($32, 400g)
You don’t want to miss this TungLok original. Together with a wasabi-infused mayo sauce, they have achieved celebrity status and have been replicated by others due to its immense popularity.
This dish first came out in 2000 and since then has earned awards and loyal fans.
If you have always wasabi due to its rather lingering and burning aftertaste, the amount here is just light and delicate – there are just shades of it with more of the mayo-creaminess.
Another popular prawn dish to consider is the Deep-fried Prawn with Salted Egg Yolk, with salted egg grains and curry leaves enveloping golden-brown prawns.
TungLok Seafood Platter ($68)
Dining with a group? Here’s the ultimate platter that will feast your eyes and satisfy those crustacean cravings.
This is like a sashimi platter, and you may find it odd to find this in a Chinese restaurant. That is because TungLok Seafood has a trained Japanese chef who introduced cold cuts, sashimi (Norwegian salmon, swordfish, yellow tail) and makis.
See and smell the freshest catch of the day before you, artfully laden with Hamachi (Yellow Tail), Sake (Norwegian Salmon), Mekajiki (Swordfish), Fresh Oysters with Chilli Sauce, Poached Prawns and Sliced Baby Abalone Salad.
TungLok Curry Fish Head ($38) *only available at PLQ Mall and Arena Country Club
Spice up your day with TungLok’s version of the Curry Fish Head, prepared using a hefty 7-8kg farm-fresh Australian-sourced barramundi.
Maximize all the nutrients of this healthy meat, from vitamin A to zinc, as you will get a whole chunk of this protein-rich fish.
What makes this fish taste mildly sweet and clean-tasting is how and where it is reared – oxygen-rich sea water from the deep, strong-current seas in southern Singapore.
This is the kind of dish that you need to jio (invite) a number of like-minded friends to share (Let’s be honest as Fish Head Curry is a not a dish everyone will appreciate.)
The tender fish head came arrived in a bubbling gravy which combines South Indian spices, tanginess of tamarind, and creaminess of coconut milk. The sauce was slurp-worthy, and thankfully not too greasy.
Braised House Special Beancurd with Nameko Mushrooms and Vegetables ($18)
Looking for a non-spicy vegetarian option? Try this house special.
Armed with layers of textures and flavours, this dish’s main star is the beancurd which has soaked up the umami flavours of Nameko mushrooms through braising.
Slices of bean curd, sprinkled with tender pieces of mushrooms, lay atop some fresh green vegetables to create one cohesive medley of non-meat goodness.
Steamed Razor Clam with Garlic and Vermicelli ($10 per piece)
Those who clamour for clams will get this fix in this dish, featuring Pacific razor clams steamed on-point.
Known for its meatiness and higher protein content than other clams, the razor clam is enhanced with bits of pungent garlic and combined with firm and tender glass noodles.
Slurp up that golden-brown gravy, noodles, and clams in one bite.
Braised Rice Vermicelli with Seafood ($24)
This dish features fine rice-based noodles in a melange of prawns and clams. You can imagine how sumptuous it would be when the bee hoon soaked up all that umami seafood stock.
Braised in a gentle sauce along with thinly-sliced shiitake mushrooms and green onions, these noodles are a comforting addition to your table.
Seafood Mee Goreng ($18)
Comforting Chinese style dish of wok-fried yellow noodles with generous portion of seafood and eggs, encapsulating sweet and spicy flavours.
Durian Dessert Series – Chilled Black Glutinous Rice with Durian Puree and Coconut Ice-cream served in Young Coconut ($10)
Aside from its usual desserts, TungLok has created a series of durian-based sweet endings.
Start off with the chilled and sticky black glutinous rice served with durian puree. Prepared a la mode with coconut ice-cream, this dessert is beautifully presented in a young coconut shell.
Durian Dessert Series – Durian ‘Mochi’ ($8 for 4 pcs)
Follow through with additional orders of Durian Mochi. Each order comes with 4 pieces of glutinous rice flour balls filled with durian puree.
Durian Dessert Series – Durian Pudding ($8)
Finally, enjoy the taste of fibre-rich durian as a bowl of soft and creamy pudding. Your palate will love its texture and unique taste, truly representative of that Asian flavour.
TungLok Seafood at Paya Lebar Quarter also offers the following buffet options:
– A La Carte Lunch Weekday Buffet (min 2 to dine): $26.80++ for adults, $16.80++ for child below 12 years old
– A La Carte Seafood Buffet Weekday Lunch and Dinner & Weekend Lunch (min 4 to dine): $38.80++ for adults, $28.80++ for child below 12 years old
– A La Carte Dinner Buffet available daily (min 4 to dine): $58.80++ for adults, $43.80++ for child below 12 years old
The lunch buffet offers a range of dim sum items, salmon sashimi and cooked dishes such as Coffee Pork Ribs, Prawn Paste Chicken Wings, Crispy Fish Skin with Salted Egg Yolk, and Sautéed Sliced Beef with Spring Onions.
TungLok Seafood – Paya Lebar Quarter
#03-09/10, 10 Paya Lebar Road, Singapore 409057
Tel: +65 6909 8933
Opening Hours: Lunch 11:30pm – 3pm, Dinner 6pm – 10:30pm (Mon – Sat)
Lunch 10pm – 3pm, Dinner 6pm – 10:30pm (Sun)
TungLok Seafood – Orchard Central
#11-05, 181 Orchard Road, Singapore 238896
Tel: +65 6834 4888
Opening Hours: Lunch 11:30pm – 3pm, Dinner 6pm – 10:30pm (Mon – Sat)
Lunch 10pm – 3pm, Dinner 6pm – 10:30pm (Sun)
TungLok Seafood – The Arena Country Club
511 Upper Jurong Road, Singapore 638366
Tel: +65 6262 6996
Opening Hours: Lunch 11:30pm – 3pm, Dinner 5:30pm – 10:30pm (Mon – Sat)
Lunch 10pm – 3pm, Dinner 5:30pm – 10:30pm (Sun)
Last order 30 minutes before closing.
* This entry is brought to you in partnership with TungLok Seafood.
