Hello TungLok Peking Duck lovers, are you looking for the latest TungLok Peking Duck Menu? You have arrived at the right place then. We have uploaded their complete menu with pictures & updated prices. Below you will find the latest Lists of TungLok Peking Duck Menu 2023 Singapore with prices.
TungLok Peking Duck Menu Singapore With Prices List
套餐 SPECIAL SETS
精品系列 SIGNATURE DISHES
Indulge in the delectable Grilled Lamb with Cumin and Coriander, a symphony of flavors in every bite. For a luxurious treat, savor the Wok-Fried Truffle Australian Wagyu Beef Cubes with Pecan Nuts and Ice Plant. Don’t miss the mouthwatering Sweet and Sour Kurobuta Pork or the addictive Spicy Chicken Cartilage. With prices starting from S$26.60, this culinary adventure is worth every penny.
Don’t miss the delightful Deep-Fried Prawn With Salted Egg Yolk And Crispy Oats, a perfect blend of flavors. For those seeking a spicy kick, the Hot And Spicy Deep-Fried Cod is a must-try! For a touch of luxury, the Black Truffle Honey Deep-Fried Prawn Served With Ice Plant is a heavenly delight. Seafood lovers will be thrilled with the fresh and succulent Live Crab and the mouthwatering Deep-Fried Marble Goby. Experience an unforgettable dining experience that will leave you craving for more. With prices starting from S$37.60, the value you get is truly remarkable.
豆腐蔬菜 VEGETABLES AND BEANCURD
I must say their Stir-Fried X.O. Prawn, Scallop, and Seasonal Vegetables was a delightful treat! The flavors were perfectly balanced, and the freshness of the ingredients was evident. Another standout dish was the Wok-Fried French Beans, Bacon, and Clam with Chilli Paste – a savory and spicy combination that left me wanting more. Their Spinach Beancurd with Cauliflower and Mushroom was a vegetarian delight, and the Stewed Fish Puff with Milk Cabbage, Conpoy, and Sakura Ebi was a unique and delicious choice.
汤羹 SOUP & BISQUE
Indulge in the rich and flavorful Sichuan-Style Hot And Sour Seafood Soup or treat yourself to the luxurious Braised Seafood Bisque. For a nourishing option, go for the Superior Nourishing Broth With Fish Maw And Bamboo Fungus. The Wild Mushroom In Superior Broth is a vegetarian delight, while the Double-Boiled Irish Duck Soup With Salted Vegetables And Beancurd offers a hearty and comforting choice.
主食 RICE AND NOODLES
Handmade Noodles with Seafood is a flavor explosion, while the Seafood ‘Hor Fun’ with Egg Gravy offers a delightful blend of textures. Don’t miss the unique Irish Duck Fried Rice for a tantalizing twist. If you’re looking for a wholesome option, the Seafood Millet Rice is a must-try. Pair your dishes with Steamed Rice or savor the soft and fluffy Steamed ‘Man Tou’. To end on a sweet note, the Longevity Bun is a perfect choice.
TungLok Peking Duck alternative restaurants
How many people can 1 Peking duck feed?
I’ll address the question of how many people a single Peking duck can feed. Well, when served with sides, a whole duck should be ample to satisfy the appetites of about three to four individuals.
How many pieces are in a Peking duck?
A complete Peking Duck is artfully carved into a generous 120 portions, inviting diners to savor its rich flavors wrapped in delicate pancakes alongside crisp cucumber slices and an array of delectable sauces, enhancing the culinary experience to perfection.
Why is Peking duck so delicious?
This culinary masterpiece is further enhanced by the delectable hoisin sauce, which adds a touch of savory and seasoned goodness. Renowned globally for its labor-intensive preparation, the traditional Peking duck boasts exceptionally crispy skin and tender, juicy meat that leaves taste buds craving for more.
Is Peking duck served with sugar?
Initially, the delectable duck skin arrives, skillfully carved before the guests. It is perfectly complemented by a side of sugar and sweet bean sauce for dipping, adding a delightful balance of flavors. To fully savor this treat, relish the duck skin while it’s hot and wonderfully crisp to the bite.
Author: Christopher Tan
Hi there! I’m Christopher Tan, an award-winning writer, cooking instructor, and photographer. My passion lies in combining my love for words, images, and of course, food to create meaningful experiences. I have been honored to have my work published in numerous esteemed publications, including the Sunday Times and Straits Times in Singapore, Saveur magazine in America, and The Peak magazine.
I have expressed my love for food through the written word by authoring and co-authoring multiple cookbooks, including Chinese Heritage Cooking, Ask The Foodie and NerdBaker. I am thrilled to inspire others to create their own meaningful experiences through food, through my writing and teachings. I write restaurant menus and review on eatzeely.com