Tung Lok Group latest venture, Lokkee is located at Plaza Singapura. The restaurant uses part of Lao Beijing Restaurant’s space to operate. Lokkee concept is inspired by the chinese take-out foods in Chinatown across the cosmopolitan cities. Thus, the foods served have the mixture of east meets west cuisine.Interior of the Restaurant
The restaurant is designed with modern concept with detailing on the walls and tables are in black colour and chairs are in deep red colour. There are Chinese brush paintings of Star Wars hanging at the walls of the dining area. VIP rooms are available in the restaurants as well.
And if you observe, each table has a big bottle of Sriracha sauce. Let’s move on to the foods we ordered that day:-
Sichuan ‘Mala’ Fish Fries S$14.00
Fried cut fish served with numbing spice Sichuan seasoning. It is an interesting way of serving fish in fries. I can have it as my mains with the portion served.
Poultry & Meat
Lokkee’s version of coconut braised beef served in a dug-out pineapple. The pineapple was set on fire upon serving giving everyone a visual treats. The braised beefs were tender and juicy. The gravy of the dish after digging it towards the end of the pineapple has a sweet taste in it.
Deep-fried diced chicken served with chopped dried chilies and mango puree. It comes with 4 mango purees around the plating and additional one will cost S$3.00 each. It resembles ‘egg yolk’ for the first glance and eye-catching for photography.
The service staff advises us to enjoy the chicken first followed by the mango puree. Loving the crispy bites of the deep fried chicken and careful the power of the dried chilies in between the meats. The mango puree spheres give bursts upon the bite and it is good for aftertaste of the spicy delights.
Shredded deep-fried duck confit served with thin flour skin wraps was pretty decent. Since it is duck confit, the duck skin is expected to be slightly tougher. Nevertheless, the mixture with the slice of cucumber and the sides make up the wraps tasted flavourful.
Beancurd & Vegetables
Freshly in-house made tofu with numbing spice minced beef sauce. We can request for less spicy if required. Nice and smooth tofu to go with a bowl of white rice.
Crispy pork cracklins with fermented beancurd sauce comes in two pieces only. I enjoyed the crackling skin and the soft tender pork texture in it. However, I would prefer more sauce in it as the pork taste bland in its own.
Rice & Noodles
Uni Pasta with cream sauce and there are bits of uni traces on this plate of pasta. I find it too creamy but others find it just nice. Thus, the taste is quite subjective based on individual preferences.
Stir-fried noodles with shrimp and garlic. Nothing much to rave with it but this plate of noodles are nicely prepared and the shrimps are fresh and big.
Banana spring rolls served with coconut sorbet was just nice for 5 of us. The coconut sorbet was refreshing and compliments well with the crispy spring rolls and soft banana texture in it. I would say it is a creative way to enjoy ‘pisang goreng’.
The dining experience was pleasant as the service staffs are well-trained. They are polite and put on a smile to customers. The foods here are innovative and inspired with fusion style. I would visit again for the foods and services here.
Sub-total bill was S$201.50 but we managed to enjoy 15% off by using UOB credit card. Thus, the final amount was S$211.32 inclusive of 10% service charges and 7% GST. The amount includes our drinks as well.
68 Orchard Road
Tel:+65 6884 4566
Daily – Lunch 11:30AM – 3:00PM (Last Order 2:30PM)
Dinner 5:30PM-10:00PM (Last Order 9:30PM)