Level 2, Orchard Parade Hotel,1 Tanglin Road, Tel: 6834 0660
Operating Hours: Lunch: Noon – 3pm Dinner: 6.30pm – 11 pm

Elegant brush paintings, beautiful waitresses in graceful qipaos (providing an efficient, charming and professional service), soft Latin music, dramatic wooden furnishings, and food elegantly served in small, perfectly formed portions — these things all form part of Tung Lok’s concept of ‘modern Chinese dining’, a concept which I absolutely love.  Whilst a lot of effort is put to creating the right ambience, even more goes into the food. The double-boiled shark cartilage with fish maw (or swim bladder, dried, deep-fried, soaked, sliced and added to the broth for texture) is a rich, gelatinous, milky broth brimming with strong – you could say almost ammonia like, but pleasant – flavours. Less of an acquired taste is the grilled cod, paired with egg white whipped in oil, Beijing-style: the oil breaks the egg up into strands like pine-needles, which absorb the flavours of the fish to give the egg a taste and texture almost like crab meat:  a clever twist . Add to this the fantastic wine list, which includes and impressive selection of premium growth wines, and you have what is probably the best Chinese in Singapore.