Lokkee at Plaza Singapura – Chinese Food Done The Cheeky Way
Most of the Chinese restaurants we visit are usually more serious than casual. But at LOKKEE, by TungLok Group, it is a witty and cheeky play on what is most popularly known as Chinese take-out. The recipes here have been given a unique tweak to include a dash of Western influence. Yes, it’s like the Chinese restaurants found in ang moh cities like New York, London and Sydney. But it is of a better quality with the use of fresh ingredients and clean flavours.
My Wednesday dinner with friends was at Lokkee in Plaza Singapura. It surprised me the moment I sat down – extra wet wipes in condom-like package. Yeah, safety first right! After cleaning our hands, we digged into the Golden Crispy Fish Skin ($10) with fish skin deep fried to perfection and coated with salted egg yolk and garlic. So addictive that we cannot stop!
We were recommended to try Firecracker Chicken Nest ($26). Don’t feel intimidated by its chopped dried chillies. It’s there to lend their flavour to the cooking oil but it’s really no kick at all lah! But if you were really sweating from the ‘firecrackers’, slurp down the “egg yolk” which is made with mango puree which acts as a fire extinguisher. The skin is most delicious!
Here comes the star of the night – Sichuan Mala Grilled Fish ($68). It’s a great dish with fresh barramundi served with spice broth, topped with cabbage, tofu skin, green peppers, peanuts and dried chillies. The clear broth has been stewed for 6 hours and it has accentuated the sweetness of the fish. The numbing spiciness in Sichuan dishes is not prominent and can be savoured on its own without feeling that layer of grease on your lips.
And here comes my comfort food – Mapo Tofu, featuring silky soft tofu freshly made in-house with minced beef sauce. My favourite is the Mushu Pork ($24) with premium kurobuta pork stire fried with black fungus, button mushrooms, bamboo shoots and zucchini. Just when I decided to cut down on carbs, I can’t resist ordering a bowl of white rice to go with these dishes.
Towards the end of the meal, we were each given a fortune cookie. It cracked me up totally when I got this. “Wahlou eh! What is this? Means I don’t need to buy 4D already!” The Ginkgo Barley Beancurd brings a sweet ending to our dinner. A Lokkee rendition of a classic Chinese dessert. Ginkgo nut spheres are served with ‘Fu Chok’-style barley broth on a bed of beancurd.