Having recently got a new chef, Park Lok Chinese Restaurant now offers various new dishes that were not present on their menu during our first visit. Those who still have a craving for their old dishes need not worry as they are still available on the menu.
The chunks of fish in their Fish in Soy Sauce were cooked just right and the sauce they were cooked in gave them a delectable sweet-savoury flavour. Take a bit of care when eating it as some of the pieces of fishes in our dish had a few bones in them.
Fish in Soy Sauce (Photographed by Jonathan Phoon)
One of the more unusual dishes that were added to the menu, the Stuffed Eggplant with Garlic was fried to golden brown while still retaining the right amount of bite to them. There was also a generous amount of fried garlic to give the dish a garlicy flavour, well deserving of its name. The dish also had a hint of spiciness from the inclusion of some chilli.
Stuffed Eggplant with Garlic (Photographed by Jonathan Phoon)
We were delighted by the perfectly cooked duck in the Tender Duck. Some soy sauce was spooned over the duck to enhance the flavour of the duck. Served alongside the duck was what seemed like a vinegar-based sauce the duck can be dipped in to give it a hint of sharpness.
The décor of the restaurant gave the place a cosy and slightly formal feel, with the tables spaced a good distance apart from each other. A U-Park within walking distance from the restaurant eliminates the trouble of finding good places to park. The restaurant is also easily accessible by public transport.