Tonny Restaurant

I have heard about Tonny Restaurant every now and then but never been there. They serve authentic Hong Kong Premium Cuisine and is helmed by Hong Kong celebrity chef Tonny Chan. Tonny was a chef in several Hong Kong restaurants and he was also formerely from East Ocean Seafood Restaurant among others before setting up on his own. They are now located at no. 8-10 Geyland Lorong 3. If you are there early, you may be lucky to get a car park lot just right across the HDB car park. Otherwise, just move on to the nearby multi-storey car park.

Once outside the restaurant, you could see all the write-outs about the restaurant from both the English and Chinese media.

And the other celebrities who have frequented.

They have unique dishes and not the standard fare you find in most restaurants and they have this award-winner that you must try - the "Crouching Tiger Hidden Dragon'', probably named after that movie. 

It won the Singapore Golden Tripod Award when it competed against delicacies from more than 80 other restaurants. This simple looking dish of scallops, egg white and fish roe is to be savoured. You must resist the temptation to gulp it down in an uncouth manner but rather it should be allowed to melt in the mouth with elegance and class - like sword fighting while hanging and skidding on bamboo trees. I assure you that you have never tasted anything like this before. If the edible crispy bowl has seven corners, I would call it ''Snow White and The Seven Dwarfs". 

They even serve crocodile fins in abalone sauce but I opted for safer options like sea cucumber and tofu.

Then I found something that I love when growing up and where you can find them at every tze char stall - pek chai, stir-fried. A simple and wonderful dish that surprising not many tze char stalls today do it.

You must be thinking, oh so far very healthy and not at all sinful. Here comes the grand finale - Crayfish noodle.

Surely, I would like to try the other creations such as the common wanton, the special pan fried dace fish cake with lup cheong in it, crispy yam with truffle oil, the interesting egg plant stuffed with kurobuta pork, braised fish noodle with goose liver paste. It is certainly a different kind of Chinese restaurant. I am impressed and probably need to explore further one day soon.