By Joseph L. Garcia, Senior Reporter TUNG LOK SEAFOOD, a Singaporean import, opened its third branch (actually its fourth; we’ll explain in a bit) at the Greenhills Mall in August, but they had a grand opening with San Juan’s mayor Francis Zamora on Oct. 25.
It’s our second time to try it out at a Tung Lok (we were also present at the S Maison opening last year, but dare we say they’ve gotten even better? DINING ON 17 DISHES The Greenhills opening left us stuffed: 17 dishes across four courses. Some people at our table had announced quitting some time before the rice, but we still caught them nibbling. The meal opened with cured cherry tomatoes, fruitier and juicier than if it were fresh (which meant it wasn’t much to our liking; our healthier companions polished it off).
They did set aside their diets for the Pork Bakkwa with salad, thin strips of pork barbecue hung over a rack, with dry ice creating a fog, concealing the salad. The Crispy Fish Skin, flavored with salted egg powder was such a hit that they had to replenish our bowl (and it was promptly fi nished, too). The Dimsum selections were those found in many other Chinese restaurants: Pork Siu Mai , Chicken Feet, Steamed Pork Spareribs — just with more depth of flavor, we suppose (but then, the luxurious surroundings may have contributed to that bit of praise; the gilding on the plates was so bright they sometimes gave a glare).
We do have a bit of unreserved praise for the har gow (known as hakaw in these.
