The Life Of Wok

The Curry Fish Head was also excellent, with a great balance of spice and flavour.

Their specialty, Sambal Fish, was delicious and fragrant with a pleasing level of spiciness that was smooth and tasty without being overwhelmingly hot.

We started off with Braised Shark’s Fin with Fish Maw, which was limited to one serving per person. The soup was quite starchy and flavourful, with crunchy shark fin, giving off those classic wedding banquet vibes

Stir-fried ‘Ee-fu’ Noodles was another dish that brought back wedding banquet memories. Slurpy noodles with straw mushrooms in a savoury sauce—it was a heavy carb dish that will fill you up, no doubt.

After a long wait, we got the Steamed Red Tilapia with Minced Garlic. This dish was worth it! The fish was fresh, tender, and soft, yet firm enough to pick up with chopsticks. The clear soy sauce added a savoury kick, and the minced garlic on top jin tokong.

The highlight for me was the Braised Pork Trotter with Vinegar, which was actually the reason we chose this particular TungLok Seafood branch. The pork knuckles were big and fatty, braised in a sweet, savoury, tangy vinegar sauce with a nice hint of ginger. The knuckle was good, but could’ve been softer and gooier. The vinegary sauce was awesome, although I would’ve preferred it thicker and more sinful. Still, always a fan of a good vinegar pork trotter.

The "Fried Rice with Minced Pork and Preserved Vegetables" ($15.90) was a satisfying addition to our meal. 🍚🥢

We indulged a bit with the "Salted Egg Fried Dough Sticks" ($7.90), appreciating the delicate salted egg coating and the sweet sticky sauce. 😋

The "Lychee Prawn Ball" ($18.80) was an interesting dish with prawn shaped like lychees—fresh and well-prepared. 🍤

We began with the "Live Soon Hock" ($8.80/100g) and "Collagen Fish Soup" (an additional $18). The price was on the higher side, but the freshness and smooth texture of the fish made it worth it. The use of modern cooking techniques, pressure-steaming in a granite stone pot, was a notable touch. The fish was sizable enough to satisfy the family. 🐟✨

A recent family meal was notable for its quality and service. Here's a straightforward account of our experience:

We began with the "Live Soon Hock" ($8.80/100g) and "Collagen Fish Soup" (an additional $18). The price was on the higher side, but the freshness and smooth texture of the fish made it worth it. The use of modern cooking techniques, pressure-steaming in a granite stone pot, was a notable touch. The fish was sizable enough to satisfy the family. 🐟✨

To fill our stomachs, we added "Pork Jowl," a simple addition. 🍖

For some vegetable variety, we opted for the "Assorted Vegetables Platter (S)" ($13.80). It was a standard assortment, well-prepared and washed. 🥦🍅

The "Lychee Prawn Ball" ($18.80) was an interesting dish with prawn shaped like lychees—fresh and well-prepared. 🍤

We indulged a bit with the "Salted Egg Fried Dough Sticks" ($7.90), appreciating the delicate salted egg coating and the sweet sticky sauce. 😋

The "Fried Rice with Minced Pork and Preserved Vegetables" ($15.90) was a satisfying addition to our meal. 🍚🥢

A variety of free-flow condiments, desserts, fruits, and Beancurd Pudding ($3/pax) were available. The beancurd stood out in this offering. 😊
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🚩YUN NANS Stonepot Fish - Northpoint City, 1 Northpoint Drive, South Wing, 01-103 Northpoint City, Singapore 769098
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These drumlets had a sweet and slightly spicy taste, with a crispy exterior and juicy meat inside. Please let it cool down a bit before taking a bite, unless you want to turn into a fire-breathing dragon! 🔥