Lokkee is the latest addition to Tung Lok Group’s restaurants. It’s menu is inspired by Chinese take-out food often found in Chinatowns across cosmopolitan cities – in short its “Western-Chinese” food. On display was the typical American Chinese take-out boxes printed with Singapore icons.
A fun wet tissue which is a sure conversation starter. Within minutes after sitting, I found the chairs too high and table too low for comfort.
Tried the Orange Chicken Deep-fried chicken balls served with an orange zest chicken stock, blended with soy sauce – an American Chinese dish of Hunan origin. This dish is sweet and tangy, nice comfort food. Also had the 5-Spice Crispy Pork Belly Pork belly marinated with 5 spice and roasted to a crisp which was nicely presented but taste ordinary (as in no Wow factor).
Ended our meal with Custard Buns which came disguised as freshly plucked mushrooms and nicely plated on a sieve with “peanuts” soil~ Unfortunately the custard fillings wasn’t as flowy as I wished, although the presentation itself deserves 100 points =)
On a side note, for folks who hadn’t got the chance to try the colour changing Butterfly Pea drink in Thailand, you can try the Ultraviolet Oolong Tea here. Although named as Oolong, it’s base is actually Butterfly Pea tea which explains the colour changing after adding the lemon juice.
[Updates on 17th Nov 15]
Back to try 2 new dishes other than my favorite Orange Chicken. For starters we tried the Chilli Crab Cake and boy it was much larger than I expected. It has a generous layer of crispy bread crumbs coating the crab meat inside and goes well with the nice chilli dip.
The Honey Walnut Shrimp could possibly replace Orange Chicken as my favorite dish here due to its large & juicy prawns, paired with the nutty walnut and the sweet honey coating on the batter.
[Updates on 24th Dec 15]
Finally get to try the Flaming Pineapple Beef, frankly I don’t think the fire has got any flavouring effect on the beef cubes which were housed in the hollowed pinapple crust. The beef cubes were pretty soft and I quite enjoy the sweet and sour gravy used for this dish.
The Poke Salad with Diced salmon and tuna sashimi was a great starter.
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- PappaRich, Singapore
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- NamNam Noodle Bar
- Tim Ho Wan, Singapore