Tung Lok Events
Buffet Tasting Menus
B. Premium Buffet
1. Menu 1a/b – $55 per person (minimum 50 persons)
2. Menu 2a/b – $65 per person (minimum 50 persons)
* catering charges apply
Buffet Menu 1a
‘Live’ Station
Roast Peking Duck Skin
Hot Items
Crab Meat served on Water Melon
Crispy Lychee stuffed with Mango
Marinated Jelly Fish with Shredded Chicken
Spinach Tofu with Honshimeiji and Enoki Mushrooms
Steamed Thread Fish with Preserved Vegetables
Stir-fried Olive Rice with Diced Chicken
Braised Beef with Radish and Mandarin Peel
Desserts
Apple Crumble
Assorted Mini Cupcakes
Pandan Panna Cotta
Buffet Menu 1b
‘Live’ Station
Sirloin Roast Beef
Hot Items
Chilled Tofu with Century Egg and Beans Crumbs
Fresh Prawn with Japanese Cucumber in Soya Vinaigrette
Crisp-fried Green Tea Dumpling
Wok-grilled Champagne Pork Rib
Crisp-fried Ocean Cod with Mango Salsa
Braised Edamame Beancurd with Duo Mushrooms
Stir-fried Mee Sua with Seafood and Shredded Greens
Desserts
Pumpkin Crème Brulee
Chocolate Cake
Chilled Lemongrass Gelo
Buffet Menu 2a
‘Live’ Station
Roast Peking Duck
Hot Items
Rock ‘n’ Roll Salad
Chilled Drunken Chicken Gelo
Pan-seared Dumpling with Chives
Seared Chicken Cutlet with Smoky Sauce
Crisp-fried Prawns with Citrus Mayo
Braised Ocean Cod with Sautéed Egg White
Braised Chef’s Spinach Beancurd with
Honshimeiji and Enoki Mushrooms
Seafood Pasta in Tomato Sauce
Desserts
Soursop Mousse
Apple Crumble
Chilled Lemongrass Gelo
Coconut Crème Brulee
Buffet Menu 2b
‘Live’ Station
Scallop Ball in Superlative Chicken Broth
Hot Items
Rock ‘n’ Roll Salad
Smoked Duck Breast with Honey Dew
Quail Egg with Avocado Salsa, topped with Bean Crumbs
Crisp-fried Prawn with Chef’s Spicy Sauce
Steamed Ocean Cod with Marinated Chilli
Braised Chicken and Pumpkin in Fermented Beancurd Sauce
Sautéed ‘Tianjin’ Cabbage with Chinese Mushrooms
Stir-fried Pineapple Rice with Diced Chicken
Desserts
Walnut Pastry
Steamed Tapioca served with Coconut Milk
Traditional ‘Chendol’
Chocolate Mousse