Modern Chinese cuisine by the Pier at Tang Lung Restaurant

Newly opened at Robertson Quay, Tang Lung Restaurant cooks up a storm of quintessential Chinese specialties.

Created by the founders of Le Fusion, Tang Lung Restaurant was crafted with the intention of capturing the essence of Chinese culture, from the golden dragon motifs that decorate the restaurant’s interior to serving up the best dishes from various Chinese regions in a gourmet, wholesome setting. While the open kitchen makes a show out of the precise, nimble work of the chefs as they delicately wrap dumplings or fire up wok hei dishes.

Tang Lung’s Dim Sum selection (Image courtesy of Tang Lung Restaurant)

To separate itself from other dim sum establishments, Tang Lung Restaurant incorporates novel ingredients in ordinary dim sum dishes for an enticingly palatable treat. Take for instance, the Pork Siew Mai with Salted Egg Yolk, their rendition of the humble siew mai elevated with the addition of salted egg yolk cubes nestled with the pork and a topping of Japanese fish roe.

And of course, you’ll have to get the Pineapple Char Siew Tart. Here, the regular char siew tart is jazzed up with pineapple chunks mixed together in the char siew filling and a bolo cookie crust topping. It’s an explosion of sweet, savoury and citrusy flavours, all in perfect harmony.

Steamed Flower Crab in Shaoxing Wine (Image courtesy of Tang Lung Restaurant)

The star of the menu is undoubtedly the Steamed Flower Crab in Shaoxing Wine. The succulent crab meat is layered with flavours from a special sauce comprising house-made chicken oil, sweet, fermented rice and a generous amount of spiced shaoxing wine, giving it a slightly intoxicating finish (in a good way). The accompanying springy vermicelli is the perfect vehicle for soaking up the rest of that aromatic gravy.

Braised Sea Cucumber with Mushroom in Chinese Herbs (Image courtesy of Tang Lung Restaurant)

The Braised Sea Cucumber with Mushroom in Chinese Herbs is another standout for how hearty and soul-warming it is. The gravy’s earthy elements are achieved through angelica roots, shiitake mushrooms and Chinese yam, while the sea cucumber is fried with garlic to give it a smokey, wok hei taste.

With an extensive menu of more than 60 dishes, there’s bound to be a dish suitable for any occasion, be it hearty family dinners, casual business lunches or a yum cha session. But if you’re looking to satiate your dim sum craving, head over on Sundays from 3pm to 5pm for the dim sum buffet.

Tang Lung Restaurant is located at 80 Mohamed Sultan Road, #01-12 The Pier at Robertson, Singapore 239013.

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Beverly Teo

Editorial Intern

High-spirited, creative, and a little bit ditzy, she dreams of the day she'll be able to adventure around the globe and feast on all the good desserts the world has to offer. When she's at home, you would probably find her obsessing over her dog.

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