THE AMERICAN ACADEMY OF HOSPITALITY SCIENCES

TungLok Heen

raditional and high-quality Chinese cuisine

Nestled within Hotel Michael at Resorts World Sentosa, TungLok Heen stands as a testament to authentic Chinese gastronomy in Singapore. The name “Heen,” derived from Cantonese, translates to “Pavilion,” symbolizing the restaurant’s dedication to being a sanctuary for those who appreciate traditional and high-quality Chinese cuisine. Under the leadership of internationally acclaimed Celebrity Chef Susur Lee and Senior Executive Chef Ken Ling, TungLok Heen offers a dining experience that harmoniously blends time-honored recipes with contemporary culinary artistry.  

Resorts World Sentosa
Hotel Michael, Lobby Level 26 Sentosa Gateway, #02-142/143
Tel: +65 6884 7888
https://www.tunglokheen.com/

Atmosphere

Designed by Japan’s esteemed MYU Planning, TungLok Heen’s interior exudes elegance through its use of stone and wood accents. The ambiance is further enriched by dark wood tones juxtaposed with vibrant Spanish red hues, creating a sophisticated yet inviting setting. This meticulous design fosters a Mediterranean and Zen-like atmosphere, providing diners with a serene retreat from the bustling city.  

Cuisine

The menu at TungLok Heen is a curated selection of traditional Chinese dishes, each meticulously crafted to honor authentic flavors while incorporating modern presentation. Signature offerings include the Steamed Wild White Sultan with Crunchy Scale, Oven-Baked Greenlip Abalone with Salt and Japanese Kombu, and the Braised Crab with White Peppercorn. Each dish reflects the chefs’ commitment to quality and culinary excellence, ensuring a memorable dining experience.  

Chef

At the helm of TungLok Heen is Celebrity Chef Susur Lee, whose international acclaim stems from his innovative approach to Chinese cuisine. Collaborating closely with Senior Executive Chef Ken Ling, the duo brings a wealth of experience and creativity to the kitchen. Their combined expertise ensures that each dish not only pays homage to traditional Chinese culinary techniques but also resonates with contemporary palates.