Zhou Kitchen screams Value

With the ala carte lunch buffet costing only $18.80++ during the weekends and public holidays (weekdays at $15.80++) , Zhou’s Kitchen is one place you would enjoy for its value.  

Moreover, the cuisines are based on Andrew Tjioe’s family treasured recipes and so you will be assured of a certain quality.  If the ‘Andrew Tjioe’ does not ring a bell yet, yes, he is Tung Lok Group’s founder. 

Branded as a casual Chinese dining restaurant, this branch is probably marketed to the working executives. It has a very clean look, neat with white walls and furniture, matched with yellow peony décor and green bamboos.  

The buffet offers a selection of 36 dishes from appetizers, dim sum, soup, desserts, rice, noodles and fuss-free fares such as prawn paste chicken and deep-fried tilapia.

Other than a few ‘upsets’ of being too salty or oily, overall the dishes are of a reasonable Tung Lok standard.

The food isn’t exceptionally amazingly, but we are not complaining.  With 6 diners, you get a complimentary Steamed Glutinous Rice with Crab. The rice is especially soft and tasty as the juices from the crab seeps in, giving it a fragrant flavour. Wrapped in lotus leaf, the taste wasn’t too heavy going and oily as well.  

My personal favourite would be the Traditional Homemade Herbal Tea, free flow at a charge of $3.00++ per person. Unlike many which have a strong medicinal taste, this tea is light and sweet, matched with a slight hint of the herbal goodness in it.

While some of the service staff seemed a little frazzled by the weekend crowd, we were still ‘assigned’ one waitress to our table who served our frequent requests patiently. The assistant manager also came to check from time to time if we were satisfied with their food.