Tung Lok Events
Sit Down Menus

J. Modern Chinese Sit Down

1. Menu 1a/b – $80 per person (minimum 50 persons)
2. Menu 2 a/b – $100 per person (minimum 50persons)

* subject to service charge and applicable GST
– catering charges apply

Menu 1a

Crispy Tigers Prawns in Duo Style, accompanied with Grapes Salsa
Double-boiled Kampung Chicken Consommé with
Dried Scallops and Honey Dew
Steamed Fillet of Ocean Cod with Black Fungus in Wild Mushroom Sauce
Wok-Grilled Champagne Pork Rib
served with Crispy Cigar Bun
Stir-Fried Homemade Fish Noodles with
Assorted Seafood and Chives
Chilled Lemongrass Gelo with Wild Berries and Lime Sorbet

Menu 1b

Crisp-Fried Fresh Scallops tossed in Citrus Cream Mayo,
Fresh Garden Greens
Double-boiled Bamboo Piths and Conpoy in
Sakura Chicken Consommé
Oven-Baked Honey Glazed Fillet of Ocean Cod
with Sautéed Egg White
Braised King Prawn in Chef’s Blended Spicy Sauce, s
erved with French Beans
Wagyu Beef with Radish in Fermented Beancurd Sauce,
accompanied with Fragrant Truffle Rice
Pandan Panna Cotta with Coffee Ice Cream
and Black Glutinous Rice

Menu 2a

Fresh Prawn Salad with Water Melon accompanied
with Crispy Prawn in ‘Gong Bao’ Sauce
Double-Boiled Shark’s Fin in Seafood Consommé
served in Young Coconut
Steamed Fillet of Marble Goby with Marinated Chilli
and Preserved Vegetables
Pan-Fried Diced Beef Tenderloin in Chef’s Marination,
Sautéed Asparagus
Crispy Scallop Steak topped with Crab Meat and Roe
Stir-Fried Fragrant Rice with Chinese Sausage and Fresh Mushrooms
wrapped in Lotus Leaf
Slow-cooked Honey Apple in Vanilla, with Coconut Ice Cream
and Black Sesame Tuiles

Menu 2b

Crisp-Fried King Prawn tossed in Citrus Cream Sauce,
served with Grapes Salsa
Double-Boiled Shark’s Fin with Bamboo Piths and
Dried Scallops in Shark’s Cartilage Soup
Steamed Fillet of Marble with Truffle Infused Wild Mushroom Sauce
Oven-baked Honey Glazed Pork Rib with Minced Garlic
Braised Edamame Beancurd with Honshimeiji
and Enoki Mushrooms
Stir-Fried Fragrant Rice with Dried Octopus in Abalone Jus
Cream of Avocado with Vanilla Ice Cream and
Homemade Biscotti served in Young Coconut