Lokkee: New Chinese restaurant by Tunglok Group
The TungLok Group opens a new restaurant, Lokkee, at Plaza Singapura. The new restaurant is a witty and cheeky play on Chinese take-out food often found in Chinatowns across cosmopolitan cities like New York, London and Sydney but elevates it through the use of premium ingredients and clean flavours.
Lokkee’s interiors reflect its playful, irreverent yet sophisticated contemporary Chinese atmosphere through artwork by notable contemporary artists Luke Chueh, Frank Kozik and Jeffrey Koh. Look out for Flab Slab’s ‘Oriental Walkers’ hanging to the left of the restaurant’s entrance featuring Chinese brush paintings of Star Wars AT-AT Walkers. When comes to food, Lokkee’s menu is a curated list of well executed reinterpretations of classic Chinese take-out dishes. In addition, it introduces a new wave of global Chinese dishes that has grown to include Korean and Japanese ingredients.
Among the dishes on the menu that are synonymous with global Chinese fare is Orange Chicken. Hailing from Hunan, the dish is originally known as ‘chen pi ji’ (陳皮雞) or ‘orange peel chicken’, in reference to the orange peel used. Its Americanised counterpart is flavoured with orange juice and zest. Lokkee’s version is a crave-worthy dish prepared with all natural ingredients. Bite-sized pieces of chicken breast are coated in their homemade batter then deep-fried, resulting in a crunchy outer crust. It is finished with a sweet and sticky mixture of fresh orange juice, orange zest, honey and soy sauce. Equally delicious is the Mongolian Beef which was historically christened ‘Mongolian’ by an enterprising restaurateur simply to make the dish sound more exotic to diners. At Lokkee, slices of beef flank (for added bite) and rib eye (for juiciness) are marinated in A1 steak sauce, garlic, honey and soy sauce before they are wok-fried in butter with onions tableside.
Another Lokkee highlight is its luxe version of the Chinese restaurant all-time favourite, ‘Mapo’ Tofu. The aromatic and spicy sauce of Szechuan peppercorns and minced wagyu beef is served with a delicate house-made silken tofu. Playing on the Chinese take-out hallmark of combining sweet and savoury flavours is the Firecracker Chicken Nest which is based on the fiery Chongqing and Kung Pao chicken. The savouriness comes from the diced pieces of chicken deep-fried in five spice and dried chilies, while the accompanying faux eggs consisting of mango puree spheres and egg-white meringue provide sweetness to the dish.
Also part of the menu is the delicious and addictive Poke Salad, a healthy Hawaiian appetiser. Pronounced as ‘po-kay’, poke is the Hawaiian verb for slicing or sectioning. At the restaurant, cubed tuna, salmon and avocado is mixed in a spicy dressing and served in a tortilla chip bowl. The Singapore Slaw is a satisfying and beautiful salad loosely based on yusheng. A medley of vegetables including julienned carrots, daikon, turnip and edible flowers is tossed with pan-seared thinly sliced wagyu in a tangy and sweet dressing of prune and raspberry.
For a quick bite, the restaurant has created a section dedicated to baos with irresistible fillings. Standouts include the Pork Cracklins Bao featuring melt-in-your mouth crisp pork belly with a dash of house-blend fermented bean curd sauce and the Spicy Fried Chicken Bao, sinfully fried chicken cutlet also served with gochujang sauce.
Continuing with the tongue-in-cheek concept, the Custard Egg Roll on the dessert menu appear to be presented as traditional savoury snacks when they are served with a bottle of Sriracha. However, as guests bite into the rolls, they will discover warm and runny crème patissiere encased inside. The Sriracha is actually a sweet berry and carrot sauce. The piping hot Banana Spring Roll with Coconut Sorbet features banana and cream wrapped in spring roll skin drizzled with caramel sauce.
Pair these tasty dishes with a range of cocktails infused with Chinese ingredients. These include the Five Spice Old Fashioned, a Bourbon based cocktail mixed with muddled sugar, orange peel and five spice-infused bitters, giving the drink a smokier flavour. Lokkee’s Oolong Collins, a slightly sweeter option, is made using pomegranate juice, lemon juice, soda water and oolong tea-infused gin.
￼Plaza Singapura, #03-01, ￼68 Orchard Road, Singapore 238839
Tel: 6884 4566
Opening Hours: 11:30am to 3pm and 5pm to 10:30pm (Daily)
- Where to eat on Valentine’s Day in Singapore
- Welcome the Year of the Monkey with Tiger Beer
- New sparkling blackcurrant beverage by Ribena
- Where to go for reunion dinner this Chinese New Year
- 12 must-try Chinese New Year Goodies
- 10 Treasure Pots to Bond with your family this Chinese New Year