Tonny Restaurant

March 09, 2018 Ivan Teh - RunningMan 0 Comments

Tonny Restaurant
325 Joo Chiat Road

10 Geylang Lorong 3


http://tonnyrestaurant.sg/


Huat Ah
Huat Ah!



Rustic Cantonese Delights

(Ratings: On a scale of 1 to 10, with 1 = Worst and 10 = Best)
Overall: 7
Ambience & Setting: 6
Food & Beverage: 8
Service: 8
Value for Money: 8
Spent about SGD $55 per person.


.....


Renowned Chinese Cantonese chef and Singaporean culinary celebrity Tonny Chan established his eponymous Tonny Restaurant in December 2010, originally in the Joo Chiat area, before moving to the Geylang / Kallang area in December 2012. Tonny Restaurant is known for their homely Chinese Cantonese dishes, reasonable mid-range prices, and innovative touches.

Ambience at Tonny Restaurant is simple, rustic, but clean. The brightly lit place feels vibrant with shades of yellow, white, brown, wood, and red. Simple furnishings are neatly packed within the medium sized floor space, and the enclosed area means ambient noise levels can be bustling. They do have 2 private rooms, which are available with a minimum spend of SGD $500 on regular days, a reasonable amount for 10 or more people.

Service at Tonny Restaurant feels homely and casual. The mostly senior staff are friendly and engaging, and will chat with you. They display good product knowledge, able to briefly describe how dishes are created. I also like that they proactively check up on tables, offering to clear away empty / finished plates, as well as change dirty cutlery. They also regularly come by to top up water or tea for you. Old-school service, good and proud.

Food at Tonny Restaurant is mainly focused on Chinese Cantonese cuisine, with the majority of dishes being homely, rustic, and traditional. That said, Chef Tonny Chan also pushes the modern envelope with a few innovative creations of his own. Generally, I find taste and quality of dishes to be above average, with one or two misses, but otherwise, everything else is good. Portions are sized for communal / group dining. Prices are mid-range for a Chinese Zi Char restaurant, budget about SGD $55 per person for a meal here.


.....


Tonny Restaurant Exterior
Tonny Restaurant Exterior


Tonny Restaurant Interior
Tonny Restaurant Interior


Seating
Seating


Private Room
Private Room


Us
Us


Festive Happy Yam Me


Chef Tonny Chan, News Feature



Served when diners are seated, the Braised Peanuts (SGD $Complimentary) have a tender, soft texture, with bold salty savoury nutty flavour. Addictive too, really got to watch yourself when eating this.

Braised Peanuts
Braised Peanuts (SGD $Complimentary)



The special for Chinese New Year celebrations, the Spanish Iberico Yu Sheng (SGD $58 / $88) features strips of tender yet smoky salty savoury Spanish iberico ham. These air-dried cured strips of pork ham pair well with the freshness of the vegetables in the yu sheng. Staff helped to portion and recite the prosperity words, and I must say they're professional and creative about it. Also a note; there seems to be a lot of carrot in Chef's version of the dish.

Spanish Iberico Yu Sheng (SGD $58 / $88)


Spanish Iberico Yu Sheng


Spanish Iberico Yu Sheng
Spanish Iberico Yu Sheng


Spanish Iberico Yu Sheng



A house signature, the Crispy Yam With Truffle Oil (SGD $16) is Chef's masterpiece in innovative modern culinary cooking. Fine strips of thinly shredded yam / taro are flash-fried, tossed in a house secret sauce, salt, and truffle oil, garnished with spring onions and red chili. Each bite is a delight, crisp crunch for texture, then an earthy savoury salty flavour, making you crave more. Chef's skill is evident as well; the dish isn't oily, being light on the palate, you feel you can eat even more. I can see this pairing well with drinks. Highly recommended!

Crispy Yam With Truffle Oil (SGD $16)


Crispy Yam With Truffle Oil
Crispy Yam With Truffle Oil



The Braised Home Made Beancurd With Dried Scallop (SGD $20) features hand formed tofu beancurd. Unlike regular versions, the tofu beancurd here is more spongy and firm in texture. Plated around fresh and crunchy lettuce, coated in a thick, luscious gravy of dried scallops, oyster sauce, and soy sauce. Pure comfort food, goes great with white rice. Personally, I would have liked a softer texture to the tofu beancurd, but this will still appeal to most.

Braised Home Made Beancurd With Dried Scallop (SGD $20)


Braised Home Made Beancurd With Dried Scallop
Braised Home Made Beancurd With Dried Scallop



The Claypot Chicken With Chinese Wine (SGD $38) is pure Chinese Cantonese Zi Char comfort food. A whole chicken, partially roasted till it takes on a smoky aroma, is braised in a claypot with Shaoxing Chinese rice wine and salt. The result is succulent, tender chicken meat, with a light savoury salty sweet flavour, that pulls off easily from the bone. The chicken au jus flavours the gravy, making it a burst of umami flavour on the palate. Pairs so well with white rice. Portion is large, and should be shared by at least 4 people or more. Highly recommended!

Claypot Chicken With Chinese Wine (SGD $38)


Claypot Chicken With Chinese Wine
Claypot Chicken With Chinese Wine



The unique Braised Crocodile Palm With Quail Eggs (SGD $52) was a highlight for us. Served in a savoury salty oyster braising gravy with soft quail eggs and crunchy nai bai / milk cabbage, the gelatinous crocodile palm has a chewy, semi-crunchy, slippery texture. The crocodile meat hidden within is tender and soft, falling off the bone, with robust savoury salty notes. I enjoyed this unique dish. Good!

Braised Crocodile Palm With Quail Eggs (SGD $52)


Braised Crocodile Palm With Quail Eggs
Braised Crocodile Palm With Quail Eggs



The Braised Ee-Fu Noodles With Lobster (SGD $68 for 4 pax) felt average to me. To be fair, the slippery ee-fu noodles have good wok hei / breath of the wok, with a smoky aroma. The lobster is fresh and meaty sweet savoury, coming out of the shell easily. But overall, the flavours here are really light, and largely becomes one-note the more you eat. I personally think it could do with either more contrast in texture, or a contrasting flavour to keep it interesting.

Braised Ee-Fu Noodles With Lobster (SGD $68 for 4 pax)


Braised Ee-Fu Noodles With Lobster
Braised Ee-Fu Noodles With Lobster



The Pan-Fried New Year Cake (SGD $8) is a traditional Chinese New Year dessert cake, made with mashed lotus seed paste. Chef has used natural food colouring to give it a reddish hue. Being pan-fried, the exterior has a slightly crisp texture, with a smoky aroma and savoury flavour. This clashes with the soft chewy sticky interior, which has a sweet flavour. A little odd on the palate, this was the weakest link for us. Skip this.

Pan-Fried New Year Cake (SGD $8)


Pan-Fried New Year Cake
Pan-Fried New Year Cake



.....








.....


You Might Also Like