TungLok Signatures
  • image01
    Steamed ‘Soon Hock’ with Shanghai-style Chilli Sauce
    酱椒蒸顺壳
  • image02
    Lobster Prepared in Two Ways
    龙虾双辉映
    • Deep-fried with Salted Egg Yolk 流金沙
    • Chilled with Fresh Fruits 鲜果冻
  • image03
    Deep-fried Prawns with Wasabi-mayo Sauce
    芥末虾球
  • image04
    Pan-fried Rack of Lamb
    with Special Homemade Sauce
    香煎澳洲乳羊
  • image05
    Braised ‘Mee Hoon’ with Conpoy, Egg White and Ham
    元贝赛螃蟹米粉