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Special Feature: Home-Style Cooking at TCC (Chinese Concept)
THERE’S A KIND of hush that greets you when you step into Orchard Shopping Centre - one of the last old-school retail buildings that still stands amid the hubbub of gleaming steeland-glass mega structures that dot Singapore’s famous shopping street.
When you’ve grown weary of cookie-cutter cafes, bubble tea shops and fast food offerings that assail you at every turn, TCC (Chinese Concept) is where you find welcome respite. This is where time slows down a little, and you can linger over a sumptuous Asian spread while watching the rest of the city rush by from your window seat in the second floor restaurant.
Space is a premium anywhere in Orchard Road and TCC (Chinese Concept) has lots of it. Exuding a sense of quiet luxury, the elegant interiors are a blend of Japanese shoji screens and warm contemporary furnishings.
But the heart of TCC (Chinese Concept) is the food - comforting Cantonese-inspired classics with the personal touch of head chef Wong Hong Loong, whose experience dates back to his days at the helm of the hugely popular Chef Chan’s restaurant in Odeon Towers.
Chef Wong presides over a comprehensive menu that will please every palate and occasion, from a casual family meal to a large corporate function.
Seafood is the specialty here, especially the chef’s signature Sri Lankan crab, wok-baked with fragrant salt. Yes, you can still order the more familiar chilli crab, but it will be hard not to be won over by the combination of wok hei and aroma released from the heat of the salt. A whole 600gm crab arrives smartly presented with its fat, meaty claws taking centrestage. Remove the shells and release plump, sweet flesh - juicy with just the right amount of seasoning.
Also recommended are the Prawns Simmered in Herbal Broth, featuring six sizeable specimens sitting pretty in a claypot, mingling in the company of choice traditional roots and herbs, with just a whiff of Chinese wine. The crustaceans add to the flavour of this comforting brew, and are themselves sweet and firm to the bite.Meat-eaters aren’t neglected by Chef Wong, who prides himself on his signature Crispy Skin Chicken that follows an elaborate process of marinating, airing and drying before being flash-fried to achieve a burnished, golden brown skin that crackles upon each bite.
If you’re in the mood for some nibbles, deep-fried tofu cubes are an addictive snack with its crunchy exterior giving way to soft smooth bean curd within. And if you dare, check out its Spicy Lava Explosive Prawn Ball, which is exactly how it’s described - a deep fried crunchy prawn ball that explodes into a fiery volcano of spicy sauce the moment you bite into it.
To complete your meal or for just an evening of drinks, there’s a bar that offers a selection of fine wine and spirits which opens till late for nightbirds.
But even if not, TCC (Chinese Concept) has enough to entice you to discover this safe haven of a restaurant which doesn’t bank on trends or hype. Just comforting familiarity and the simple combination of good food and a welcoming place to enjoy it in.
TCC (Chinese Concept) is at 321 Orchard Road, #02-01, Singapore 238866.Opening hours: Mon to Thurs: 11am to 3pm; 6pm to 1am. Fri to Sat: 11am to 3pm; 6pm to 2am.
From now through the whole month of November, order any crab dish (600gm) at S$28 with a minimum spend of S$50. (Limited to the first 30 orders daily)