Tunglok Heen, formerly known as Chinois, brings together the essence of Chinese fine dining with the innovations of modern culinary art. Helmed by the internationally acclaimed celebrity chef Susur Lee and Senior Executive Chef Ken Ling, the restaurant is located in Hotel Michael at Resorts World Sentosa.
The word ‘Heen’ means ‘Pavilion’ in the Cantonese language, an allusion to how Tunglok Heen strives to be a pavilion of retreat for discerning diners who appreciate the fresh and diverse flavours of authentic Chinese cuisine.
Tunglok Heen’s menu comprises of a diverse blend of exquisite dishes influenced by the culinary traditions of Chinese dialect groups. In addition to Chef Lee’s signature contemporary creations, the restaurant also serves up an array of comforting Teochew fare as well as the fiery flavours that Hunan cuisine is renowned for. Menu highlights include Pan-fried Lobster with Crispy Chinese Ham, Kampung-style Steamed Tiger Garoupa with Lotus Leaf, Braised Prawn Meat Broth served with Hot and Sour Soup and Ginger Flower, Wok-fried Fragrant Rice with Minced Wagyu Beef and Garlic, Poached Ramen with Fresh Scallops served in Seaweed Broth and Braised Kampung Chicken Drumstick with Sea Coconut.
Patrons can also choose from a unique selection of Chinese desserts, including the Chilled Century Egg Ice Cream served in Deep-fried Glutinous Ball and Homemade Organic Pumpkin Panna Cotta served with Caramel. Additionally, there is also a specially created menu with vegetarian options available.