Welcome to Jurong West.

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.

So, my friend jio-ed me for a buffet again, and of course, I steady lah. Even though deep down I was feeling lazy to go out, but for food, I will always make the effort. XD

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. Then, I went straight for a plate of Salmon Sashimi like no tomorrow. To my surprise, the quality was solid—chilled, tender, and really fresh. After that, we moved on to more standard items like crispy fish skin with salted egg yolk, smoked duck, prawn paste chicken, and herbal prawns. Pretty average, but satisfying lah.

Next, we tried the dim sum selection: classics like har gao, siew mai, char siew buns, and others. Honestly, the dim sum was just okay. I’d recommend skipping it because it didn’t feel worth the stomach space—kind of subpar.

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.

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.

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.

For desserts, we had Chilled Herbal Jelly with Honey, Chilled Lemongrass ‘Ai Yu’ Jelly, and Chilled Mango Cream with Pomelo and Sago. The herbal jelly was the best—sweet and cooling. The Ai Yu jelly had a soft lemongrass fragrance and was light and easy to eat. The Mango Cream was a bit watery, but surprisingly, the flavour was there even though the pomelo taste was quite muted.

Just a heads-up, you need a minimum of 2 pax to enjoy the buffet.

Pricing:
Adult: $39.80++
Child: $29.80++ (4 to 12 years old)

Add-Ons:
Free-flow Beverage: $6/pax
Chinese Tea: $3/pax
Pickles: $5/plate

Music Credit: Happy Feast by mehmehfoodventure
Music Generated by SunoAI
.
🚩TungLok Seafood (d'Arena), 511 Upper Jurong Rd, Singapore 638366 Upper Jurong Rd, Singapore 638366
.
.
.
#mehmehfoodventure #mehlicious #tastisfying #foodie #sgfoodie #sgfoodblogger #foodblogger #foodblog #foodcoma #burpple #burpplesg #sgfood #foodsg #eatmoresg #foodinsing #sgeats #dimsum #点心 #buffet #自助餐 #tunglokseafood #cantonesebuffet #zicharbuffet #zichar #sharkfin #braisedporktrotter #desserts #SteamedRedTilapia

For those staying around Taman Jurong should probably familiar with the shop named Ice Cream Man and Friends that used to located inside Taman Jurong Shopping Centre.

I been there before when they still serving proper foods. They had since closed down and focus mainly on ice cream offerings with a kiosk at Botanic Garden now.

Located near to Bukit Timah gate, this dog friendly ice cream shop is a perfect spot to grab some cooling dessert after your activities at the park.

The rice when cold is seriously damn bad. Tamago didn't taste like much either

Lastly, the meal concluded with a makgeolli snow ice blanketed over strawberries, and served with a crunch rice cracker on the side. All good but slightly boozy from the pleasant fermented taste of the finely shaved bingsu.

The Young Chicken Stuffed with Glutinous Rice was tantalising. Refine in its execution yet surprisingly homely in taste, the hearty umami ginseng chicken soup (came with one refill only) was super slurp-worthy. The protein packed with soft glutinous rice, was succulent and fall-off-the-bone tender. The ginseng flavour was distinct but not at all overpowering. The Neungyi Mushrooms, Green Scallion Jang (sauce), and Chonggak (Ponytail Radish) Kimchi were lovely.

Then came the Jinjitsang, a traditional Korean meal setting that includes a variety of accompaniments. With 3 delicious-sounding options, we went with the Golden Queen Rice and Butterfish Gamasot (rice pot) as well as the Samgyetang.

The former was flakey fresh, clean-tasting and beautifully presented. I especially enjoyed it with the seasoned sauce and loved scraping up the nurungji (scorched rice) from the bottom of the pot with the well-executed protein. The Seasonal Gyeran Mari (rolled omelette), Nabak (water) Kimchi, and Dolgim (roasted seaweed) paired alongside were noteworthy too.

Then came the Jinjitsang, a traditional Korean meal setting that includes a variety of accompaniments. With 3 delicious-sounding options, we went with the Golden Queen Rice and Butterfish Gamasot (rice pot) as well as the Samgyetang.

The former was flakey fresh, clean-tasting and beautifully presented. I especially enjoyed it with the seasoned sauce and loved scraping up the nurungji (scorched rice) from the bottom of the pot with the well-executed protein. The Seasonal Gyeran Mari (rolled omelette), Nabak (water) Kimchi, and Dolgim (roasted seaweed) paired alongside were noteworthy too.

While the portion didn’t seem to be much initially with their starters, Na Oh’s summer prix fixe lunch ($78/pax) lineup was so satisfying! Appetisers were the simple yet silky housemade tofu with aged soya sauce; unassuming buckwheat pancakes with aged kimchi and leeks which act as wraps for the lettuces harvested from the in-house Smart Farm; and a refreshing tangy palate cleanser of sorts, Mulhwe - White Fish and Sea Cucumber in Icy Kimchi Broth.