Lan Ting @ East Coast Road

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Having been an Eastie for most part of my life I was pleasantly surprised to stumble upon another new eatery along the stretch of Springvale. Lan Ting, a relatively new restaurant is home to casual cantonese fare.


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Dine or wine, they have both. Private dining is also available too.

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Lan Ting's menu has a range of handmade dimsum items as well as dishes and there are a total of 30 items made fresh daily.

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Steamed Prawn Dumpling with Pork Floss "Har Gow" ($6.80, 4 pieces)

Pork floss topping gave this har gow additional bite and crunch.

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Steamed Black Truffle Pork Dumpling with Quail Egg "Siew Mai" ($6.20, 4 pieces)

The surprise for this was in the form of an embedded quail's egg and truffle fragrance.

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Steamed Rice Roll with Dough Fritter ($7)


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Also fondly known as Zha Leong, rice roll wrapped around a fried dough fritter stuffed with prawn paste. That in itself is already a mouthful pronouncing, much less eating. Nonetheless, a delicious one.

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Mushroom Lava Bun ($5.80, 3 pieces)

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Disguised as mushrooms, these fluffy buns pack a molten and savoury-sweet filling of salted egg yolk. Pretty decent attempt and one of the more delightful versions around.

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Foie gras with wanton skins and drizzled with a sweet sauce. Their attempt to marry the east and the west was reasonable from a price and value point of view.



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The irresistible wasabi sauce prawn and seared scallop, both very beautifully plated. Loved the flavours of the dish and usage of pomelo and mango for that fruity aftertaste.


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Now meet the latest addition of mango duck - a roasted crispy skinned duck served with mango sauce and mango slices.

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One sexy babe in that glistening layer of oil, this could be mains and dessert in a single course - tuck into those meaty thighs and end off with a sweet note.

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Crispy tofu topped with preserved radish and chives was a hearty course. I love my tofu fried, it's exceptionally wholesome topped with vegetables and eaten with rice too.

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White beehoon made Punggol Settlement famous, Lan Ting's version is flavoured with crunchy prawns and shallots.

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Great for sharing, this white beehoon could do with an extra side of chilli padi.

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Chilled Beancurd Cream of Mango, Sago and Pomelo ($6.80)

I'm not sure how and when this is the quintessential dessert to end off a cantonese meal. Their version had a good balance of sweet and tangy,  though I must admit I was most interested in the soya beancurd floating on top.

If you happen to be in the East, do consider Lan Ting as a reasonably priced dining location.

Lan Ting
01-02 Springvale, 907 East Coast Road

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