Tag Archives: soups

Tung Lok Classics @ Chinese Swimming Club

The insanely good suckling pig served on doughy pancakes with sweet sauce and cucumber

Going to Chinese restaurants is, to me, still a bit of a treat. Perhaps it’s because growing up I always ate in Chinese restaurants with my family, so going without my parents feels like a really “grown up” thing to do – even though I am now older than my parents when they migrated to Sydney !

Of course living in Singapore I have ready access to a multitude of great Chinese restaurants, and one of our regular restaurants is Tung Lok Classics at the Chinese Swimming Club on Amber Road.

It serves a lot of your standard Chinese dishes, and they also serve a delicious range of Chinese herbal soups. I love that the soup comes out in a huge earthenware pot where they ladle out individual soup bowls. The tradition of cooking soup in the claypot somehow makes it feel almost fortifying.

Paper-wrapped chicken baked in rock salt

We’ve tried some of their more unusual dishes like paper-wrapped chicken cooked in rock salt, and while it was tender and delicately flavoured from the rock salt, we couldn’t quite put our finger on why it wasn’t a firm favourite. I couldn’t work out the flavours that were with the chicken in the bag.

Peking duck – slices of crispy duck skin in thin pancakes with shallot and cucumber

Our favourites: Peking Duck – whole (or half but why eat in halves ??) duck that has been seasoned with five spices and then roasted and hung in special ovens so the fat renders, leaving the skin super thin and crispy. At the table, skilled staff then cut away the skin, and this is served in pancakes with a sweet hoisin sauce, cucumbers and spring onions for a fresh zing. The meat that is left on the duck is then removed and you can have it fried with thick noodles or rice.

The other favourite is suckling pig. Similar to the Peking duck, the skin on the pig is roasted till crisp, and this is served with a slightly sweet doughy slice of pancake and sweet sauce. The combination of the salt and sweet, crunchy and soft textures is just pure bliss.

Any recommendations for great Chinese food in Singapore? I’m definitely keen to expand my repertoire, and until I get to try those, Tung Lok Classics remains one of our go-to’s for our Chinese food-fix. I’m also keen to check out their dim sum menu during the day.

Tung Lok Classics 
Chinese Swimming Club
21 Amber Road
Singapore 439870
Tel: +65 6345 0111

Opening Hours:
Mondays to Saturdays
Lunch: 11.30am – 3.00pm
Dinner: 6.00pm -10.30pm

Sundays & PH
Lunch: 10.00am – 3.00pm
Dinner: 6.00pm -10.30pm

Leek and potato soup

Leek and potato soup

Another one of my favourite comfort foods.  Easy, nutritious and delicious – leek and potato soup hits all the right spots.

I keep the skins on my potatoes so that I can keep a lot of the nutrients and fibre that potatoes offer.  Just make sure you scrub them thoroughly and remove any deep eyes or bruises and don’t buy potatoes that look green – it’s not enough to make you ill if you eat these, but it just means that they are not fresh.

Ingredients to serve around 6 comforting bowls

  • 1 onion, chopped
  • 3 large leeks, washed
  • 3 large potatoes
  • 1 L of chicken stock (at room temperature or cold – not hot)
  • Salt and pepper to taste
  • dollop of cream (optional)


  1. Sweat the onions in a large saucepan in butter and olive oil until translucent
  2. Slice the white part of the leeks (discard the darker green parts) and add to the leeks
  3. Chop the washed potatoes while the leeks are sweating down
  4. Fill the saucepan with chicken stock and add the potatoes (cooking potatoes in cold liquid helps them cook more evenly and prevent mushiness – I adhere to this rule even in soups).  The stock should just cover the potatoes.  Add more or less depending on the size of your saucepan.
  5. Bring to boil, cover and lower temperature to a simmer for 20 minutes.
  6. Take off the heat and blend/puree with a stick blender until smooth.  Season to taste.
  7. Serve hot with a drizzle of olive oil with some crusty buttered bread.  Alternatively you can add a generous dollop of cream.