Tung Lok Seafood — the same group that brought the classic Singaporean restaurant Tung Lok Signatures to the Philippines in August 2022 at City of Dreams — officially opened their first location in S Maison at Conrad Manila in late February, offering a wider variety of seafood dishes.
The said opening was attended by the President and Chief Executive Officer of the Tung Lok Group of restaurants in Singapore, Andrew Tjioe, Ambassador of Singapore Gerard Ho Wei Hong, and entrepreneur-vlogger Small Laude.
In an interview at the opening, president of Restaurant Owners of the Philippines (Resto Ph) Eric Teng — who is responsible for bringing international brands such as Mango Tree, Mango Tree Cafe, Sen-ryo, and Genki Sushi to the country — shared, “I brought Tung Lok to the Philippines because it's my favorite restaurant in Singapore. I think that's the most simple but honest answer I can give. Whenever I go to Singapore, I go to Tung Lok.”
He eagerly added, “They are known for the chili crab. Imagine all restaurants in Singapore serves chili crab, but they are one of the highest-rated chili crabs in Singapore.”
The phrase “Tung Lok” comes from a Cantonese saying, which means “happy together.” Tung Lok Group started as a family-owned business in Singapore during the 1980s. Since then, Tung Lok has expanded to over 30 stores across Singapore, China, Indonesia, Vietnam, and now, the Philippines.
Focused on offering the best of Singaporean-Chinese style seafood, Tung Lok Seafood continues to innovate and prepare dishes that are always of the quality and high standards of the Tung Lok brand.
The mouthwatering seafood dishes their Singaporean executive chefs curated for the Philippine outlet include perennial favorites Tung Lok's Signature Chili Crab with a side of mantou, Wasabi Mayo Prawns, Lobster Sashimi and Australian Beef Tenderloin.
Other delectable dishes include Coffee Pork Ribs, Firecracker Chicken, Szechuan Squid, Seven Spice Lamb Shank, and Prawns in Black Truffle, among many others.
According to Teng, some dishes are unavailable in the Philippines, but the resto takes pride in using Filipino ingredients for their Singaporean recipes.
“Our crab and lobster are among the best in the world. So, I don't really want to say I went all Singaporean because there are many Filipino things that I want to showcase also with Singaporean recipes. It's always about looking after local source1s. We want to keep the food miles from source1 to table as short as possible,” Teng explained.
“To be honest, we're not trying to be exactly the same, but the DNA is here to ensure that everything is okay and that we don't sacrifice quality,” he continued. Guests excited to taste what Tung Lok offers can even celebrate special occasions and intimate gatherings at the venue in any of the four private rooms, each with a capacity of 10 to 20 guests.
“When you go to Tung Lok, just feel at home. Try something new, discover something new, and always feel at home. I want this to be your home when you're looking for Chinese food. Nothing fancy; we're not pretending to be high-end. Chinese food is very simple and homey. It's about sharing, and it's very communal,” Teng finally said.
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