Company Profile

TungLok Group owns and manages over 40 restaurants in Singapore, Indonesia, China, Japan and India. Each outlet bears the hallmark values of superior quality food, excellent service and unique interior design. This trinity has led the Group to win numerous accolades from the F&B industry, including the coveted Awards of Excellence presented during Asia’s premier annual gastronomic event – the World Gourmet Summit and the Singapore Gourmet Hunt, a coveted annual culinary competition. TungLok restaurants in Singapore have also been regular host to internationally acclaimed chefs such as Jean George Vongerichten, Susur Lee, Roy Yamaguchi and Bryan Nagao.

The Group’s tour of China’s best gourmet capitals in Singapore began more than two decades ago, when quality Chinese fare was a rare sight. For example, fiery Hunan fare was almost unheard of when TungLok spiced up the scene with the opening of Charming Garden in 1980. The local dining scene had its first taste of robust flavours enhanced by the use of fresh and dried chillies, and they were hooked.

Cantonese-style cooking was given the haute touch with the opening of the flagship Tung Lok Restaurant in 1984. It offers diners an exclusive collection of refined creations and continually attracts a loyal following.

The Group has since enlivened the scene with a host of culinary styles like Northern Chinese and Sichuan, espousing tradition at its best. While firmly anchoring its forte in traditional Chinese fare, the Group also envisioned a trendy approach to Chinese cuisine – to re-look and rejuvenate.

LingZhi Vegetarian Restaurant revolutionised the dining scene a decade ago with its trendy interpretation of the usually prosaic Chinese vegetarian food. Guests are continually blown away by creations that involve combining uncommon ingredients like monkey head mushrooms and exalting the intrinsic benefits of the humble vegetable.

The evolving of Chinese cuisine has taken it to new heights never thought possible before. The chef now brings the world to your plate. As he fuses the finest global ingredients, he uses familiar Chinese cooking techniques, while presenting the final masterpiece in an unprecedented style. Fusion? We call it ‘the best of many worlds on one plate’.

The Group is proud to have paved the way for Modern Chinese cuisine in Singapore through the talents of chefs like Ken Ling in renowned establishments like Club Chinois, Chinois by Susur Lee, the artistic venture of My Humble House and Space @ My Humble House.

TungLok restaurants have become a staple in the dining scene and have developed into recognised brands locally and internationally.