Newly Opened Tang Lung Restaurant Presents Over 60 Traditional and Modern Renditions Chinese Dishes

CONTENT: Yiew Kai Jie

Located along the picturesque and tranquil area of Robertson Quay, the new Tang Lung Restaurant offers up a wide range of over 60 traditional and modern renditions of Chinese dishes under its belt! The interior decor of the restaurants helps to capture the essence of a slick modern day oriental restaurant that pays its respect to its roots- to an era where traditional Chinese opera shows were commonplace.

Guests and their children would be able to peer through the windows of the restaurant’s open concept kitchen and catch the hard working chef’s work tirelessly and keep their eyes on the ball to create fresh, piping-hot dim sum and mouth-watering dishes. One of their highlight dim sum dishes include their Pineapple Char Siew Tart, a more modern rendition of a tart that is akin to pastries or buns that can be found in Hong Kong. The warm tarts are a pleasant delight to chow down on, with its buttery-sweet flavour coupled with the juicy tenderness of the char siew that blends well with the cookie crust makes this a must-order dish on the dim sum menu!

Leveraging on the truffle trend, the simple yet flavourful Truffle Mushroom Crystal Dumpling will tantalise the taste buds and works as a classic rendition of the vegetable dumping with its usage of vegetables, truffle oil wrapped in a paper-thin translucent wrapper that gives the dumping a palatable chewy texture!

Apart from the dim sum delights, the restaurant also specialises in whipping up delectable main courses for its guests, and the restaurant’s star dish is its Steamed Flower Crab in Shaoxing Wine. This dish has a rather strong liquor smell due to the Chinese wine used in the dish that imbues the flesh of the crab and the vermicelli noodles with the liquor, giving a bittersweet taste to the tender flesh and to the noodles. Guests who are more accustomed to stronger flavours will find this dish to be an gastronomic delight!

The Braised Sea Cucumber with Mushroom in Chinese Herbs is cooked with a bounty of superfoods and spices, such as Chinese angelica root, black sea cucumber and Chinese Yam root that has a wide range medicinal properties to boost one’s immune system. This extremely rich dish has to be ordered with a portion of rice on the side to balance out the flavours of the dish. To help create a layer of distinction between the ingredients, the sea cucumber is fried with generous servings of garlic to create a dish that is both tasty and helps to alleviate the intense flavours of the herbs.

Guests with a penchant for traditional dishes can indulge in classics like the Deep Fried Soon Hock in Superior Soya Sauce. The fish’s skin is crispy until the last crackling bite and the flesh of the fish was extremely tender and went well with the special soya sauce that Tang Lung’s head chef specially made just for the dish.

The Steamed Glutinous Rice with Crab Roe is another signature dish that might take at least half an hour to reach the table, but it is well worth the time taken to wait. The pot of glutinous rice gets a heady do-over at Tang Lung that is filled to the brim with premium ingredients such as shiitake mushrooms, shredded dried scallops and crab roe which are then thoroughly mixed into the rice and fried. The two sweet Yellow Roe Crabs and glutinous rice are first steamed separately, and then placed together for just the right amount of time inside a cheesecloth to impart a distinctive umami taste to the dish. This results in the rice absorbing all the flavour from the crab as the jus leaks all the way down into the rice- not wasting a single drop of the precious essence of the crab! This dish is available for dine-in only at a promotional price of S$39.90 (U.P. S$78.90)! The promotion is available while stocks last as there are limited quantities of crabs available daily, so do call in advance to check and reserve.

Tang Lung Restaurant
The Pier at Robertson, 80 Mohamed Sultan Rd, #01-12, Singapore 239013