Singapore’s leading restaurant chain, TungLok Group is upping the ante on its Chinese food offerings once more, this time with an exciting collaboration with local veteran artist Li Nanxing.
Come celebrate with the stars as TungLok showcases 7 exciting new dishes! In its first collaboration with the star, it is releasing a series of specialty dishes across restaurants including TungLok Seafood, Lao Beijing, TungLok Signatures, TungLok Heen, Tong Le Private Dining and Dancing Crab, that put front and centre Li Nanxing’s signature Dried Scallop Hae Bee Hiam sauce.
The sauce is cooked into new iterations of seafood dishes, each still prepared with TungLok’s attention to detail when it comes to authentic Chinese fare. The accolade-winning restaurant group shows off its prowess with seafood at TungLok Seafood with Wok-fried Crab with LNX Sauce (S$98.00++ per kg), cooked with the spicy-savoury sauce for a switch-up from the ordinary.
At Lao Beijing, shellfish lovers will be enticed with crayfish (S$22.80++), also stir-fried with the Li Nanxing sauce and served with crispy rice crackers. TungLok Signatures serves up pillowy-soft Steamed Layered Beancurd, Fresh Prawns, Capsicumsand Lily Bulbs with LNX Sauce (S$28.00++), pictured above also doused in the piquant Li Nanxing sauce.
At TungLok Heen, choose from Laksa Pan-fried Barramundi with LNX Sauce (S$18.00++) your reporters all time favourite pictured above - or Fragrant Wok-fried Live Crab (S$74.00++ per crab) with the same sauce and an addition of dried shrimp. Lovers of clean and delicate flavours willrevel in the barramundi by Senior Executive Chef Ken Ling, cooked in a delicious laksa brothbefore topped with the LNX sauce as the prized crown. His fresh crab also borrows from thepotent piquancyof the LNX sauce and dried shrimp for delicious crab dish that will have youenjoying it to the last morsel.
Over at Tóng Lè Private Dining, the team bakes lobster with the Li Nanxing sauce (S$68.00++) for a truly indulgent treat, served with fragrant rice in a coconut. A whole Boston lobsteris putdirectly into the oven to cook with the hae bee hiamsauce so it is tinged with its fragrance, before it ispresented with rice cooked and served in a coconutshell for fresh coconut aromatics.
There is also the ultimate introduction to TungLok’s best at Dancing Crab that brings together The Ultimate Trio (S$133++), main image above - a platter consisting 1 live crab of 800g, soft shell crab, 12 pieces of white prawns, Pacific Bocourti Fillet and crispy popcorn, all cooked with the delectable Dried Scallop Hae Bee Hiam sauce.
To celebrate the launch of the Bold Creations collaboration menu, enjoy 15 percent off from 24 November to 23 December 2021. The discount is valid only for LNX x TungLok Creations. Other terms and conditions apply.
