Thursday 16 May 2019

Tasty Court – Delicious Nanyang Cuisine

Crispy “Dong Tok” Roasted Chicken 

It was an accidental visit instead of a planned visit to celebrate Little Devil’s Birthday with the family. At first, we wanted to visit another restaurant that serves Peking Duck. Alas, due to a booking system error, we were almost stranded without a dinner place. Luckily, we manage to find Tasty Court nearby.

Tasty Court by Chef Pung - Entrance

Executive Chef Pung Lu Tin is a respected chef in Singapore’s Chinese cuisine dining scene. He has more than 39 years of experience as a Chinese cuisine Chef and holds many respectable positions in local and international Chinese Cuisine associations.

Chef Pung

While waiting for the rest of the family members to arrive, we decided to order Double Boiled Soup for the Day, Cordyceps Boiled with Pork Soup ($10). The soup consists of pork soft bones, cordyceps flower and yu zhu (Solomon’s seal) and cooked for 6 hours. The result is consommé like robust pork soup, naturally sweet and delicious.

Cordyceps Boiled with Pork Soup

Cordyceps Boiled with Pork Soup - The Ingredients

“Hua Diao” Drunken Chicken Thigh Roll ($12). A modern plating of drunken chicken. The chicken is firm and succulent; however, it can do with more generous dose of Hua Diao wine. The ginger and spring onion paste added aroma and refreshing taste to the chicken roulade.

“Hua Diao” Drunken Chicken Thigh Roll

Crispy Baby Squids with Orange Lime Sauce ($12). The baby squids are deep fried till crispy, then tossed with orange lime sauce. It is sweet, crispy and crunchy. Other than appetizer, it is also good to snack to accompany beer and wine.

Crispy Baby Squids with Orange Lime Sauce 

Crispy Fried Prawn Dumplings ($12). More like prawn balls instead of dumplings. The exterior is crispy, while the interior is juicy and succulent. The generous fillings are made from fresh prawns and pork. LD and I love the super tangy pickled vegetables on the side. It just cuts through any “jelakness” of fried dishes.

Crispy Fried Prawn Dumplings

Crispy Fried Prawn Dumplings

Crispy “Dong Tok” Roasted Chicken ($24). One of the signature dishes at Tasty Court. The skin is paper thin, the flesh of the chicken is tender and succulent. The overall chicken itself is very tasty and you can eat it without the salt and pepper dip. Yummy!!

Crispy “Dong Tok” Roasted Chicken

Roasted Duck with Fresh Fruits and Mango Sauce ($25 for half / $50 for whole). We ordered half duck as we got a lot more dishes coming. Instead of simple roast duck, it is served with fresh fruits and mango sauce made this dish more “atas”. The combination of crispy skin, fatty duck and juicy meat is just delicious.

Roasted Duck with Fresh Fruits and Mango Sauce 

Baked Flower Clam with Three Mix Wine ($16). I find this dish plain compare to the rest of the dish. The clam meat is springy and juicy; however, it is lacking flavours to enhance the flavours of the clams.

Baked Flower Clam with Three Mix Wine 

Salted Egg Yolk Prawns ($24). Big, juicy and crispy prawns. Each of the prawns is evenly coated with salted egg sauce. Watch out for the finely chopped chilli padi, as the burst of spiciness just enhance the salted egg flavour in this dish.  One of the best salted egg prawns I ever tried.

Salted Egg Yolk Prawns

Seafood with Poached Rice ($86). Before you go gaga about the price, this dish is worth it. The seafood broth is robust and infused with the freshness of sliced fish, prawns, clams and female crab. According to Kim, the Service Manager (Maybe one of the Boss as well), the crab they use is the same grade for cold crab. No wonder the crab is plump and fresh. The portion of the broth is so generous, they even offer us more rice if needed. Wow, Yum Yum!!
Seafood with Poached Rice

Seafood with Poached Rice - The crab

Seafood with Poached Rice - The Rice

For vegetable, we ordered sambal kangkong ($12). However, they cooked it with garlic instead. We decided to just keep and eat the dish. It is well executed as the kangkong is fresh and crunchy.

Kangkong with Garlic

Desserts are Yam Paste ($5), Chilled Herbal Jelly ($5), and Hasma with Red Dates ($10). Don’t expect a dessert house standard as the yam paste and herbal jelly are likely to be factory made. The hasma surprisingly is good. The portion of the hasma is very generous, and the sweetness is just right making it a refreshing dessert.   

Hasma with Red Dates

Hasma with Red Dates

The setting of the restaurant is simple and functional. The white colour wall creates a sense of modern and clean feel to the restaurant. We visited them on Monday night, Tasty Court is crowded, filling around 5 to 6 tables. Although only Kim and another colleague handling the front of the house, they remain friendly, informative and not pushy. Kudos to them.

Part of the Dining Area

Overall, LD and I enjoyed our meal there. The ingredients are fresh, the dishes are innovative and excellent. We’ll definitely come back to try the rest of their dishes. Cheers!!

Food & Drinks: 8.5/10
Value: 8.25/10
Service: 7.5/10
Ambiance: 7.25/10
Budget per Person: $26 - $50

Tasty Court By Chef Pung
1 Figaro Street
Singapore 458322

T: +65 6538 3533
Mon – Fri: 11.30 – 14.30; 18.00 – 22.30
Sat & Sun: 11.30 – 14.30; 17.30 – 22.30

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