Tonny Restaurant @ Geylang Lorong 3

When I saw Andrew posting this dish online on a Tuesday, I knew I had to go eat it someday soon. The chance to savour this unique dish came the very next day when I met two classmates from my Korean language class. We went to Tonny Restaurant that very night.

Curried Crab with Glutinous Rice

Curried Crab with Glutinous Rice

Even though it always got us lost or taking the longer route, Ong insisted on using his GPS, so Yeo (who drove also) arrived earlier than us, got seated but had to wait for me to order. While Ong was trying to get a parking lot, I rushed into the restaurant oblivious to my surrounding. To my surprise (later on) Andrew was there. I animately explained to him I came here to eat the Curried Crab Glutinous Rice dish he’d posted online. Andrew then did the ordering of this dish for me, instructing for the crab to be “male” so I could enjoy the creamy gooeyness of this crustacean. Andrew said the female crab roe is hard and not as sapid.

I placed an order for Stone Pot Fishball Noodle but they ran out of this dish that night so I settled for another iconic dish of Braised Fish Noodles with Shimeji Mushrooms. Yeo kept saying he was full and couldn’t eat a lot but I ordered another 2 more dishes, Sauteed French Beans with Dried Shrimps and Boiled Short Ribs with Golden Mushrooms (Enoki). The meal was perfect portioning in the end.

Both my friends agreed that this place served good food at reasaonable prices and they would come back again with family and friends. Yeo who said he couldn’t eat a lot ended up licking his fingers. Ong said he would entertain his overseas friend with Tonny’s aromatic Curried Crab with Glutinous Rice and the unique Fish Noodles perhaps flavoured with Goose Liver Paste (foie gras?) on his next visit.

Curried Crab with Glutinous Rice - S$32

Curried Crab with Glutinous Rice – S$32

I cannot believe that this dish was only S$32! I mean the crab bee hoon soup I had in Mel Ben was already S$50 and that's a kopitiam restaurant! Definitely value for money here!

I cannot believe that this dish was only S$32!
I mean the crab bee hoon soup I had in Mellben was already S$50 and that’s a kopitiam restaurant!
Definitely value for money here at Tonny!

Have you ever tasted Hong Kong style curry? I have tasted them both in Hong Kong and in Singapore by Hong Kong chefs and I do find that they tend to undercook the curry powder. Even then, this dish was very unique. While my friends enjoyed the crab, I had half the glutinous rice to myself. I had the rice doused with the red chilli dipping sauce that was already present at the table. The homemade or rather restaurant prepared chilli sauce was slightly sweet and went well with the rice.

Have you ever tasted Hong Kong style curry? I have tasted them both in Hong Kong and in Singapore by Hong Kong chefs and I do find that they tend to undercook curry powder. Even then, this dish was very unique. Afterwards, I gave it some further thought and think this dish would not be pleasantly offbeat had the curry rempah be well cooked. It could lose its identity. While my friends enjoyed the crab, I had half the glutinous rice to myself. I had the rice doused with the red dipping sauce that was already present at the table. The restaurant prepared chilli sauce was slightly sweet and indisputably hit the spot with me.

Sautéed French Beans with Dried Shrimps - S$14

Sautéed French Beans with Dried Shrimps – S$14

Beans retained its crunchy texture and the shrimps were not too salty like other establishments. My friends were all praise for it.

Beans retained its crunchy texture and the shrimps were not too salty like other establishments.
My friends were all praise for it.

Braised Fish Noodles with Shimeji Mushrooms - S$16

Braised Fish Noodles with Shimeji Mushrooms – S$16

This noodles were made with fish meat and flour. I have never eaten fish noodles in such literal sense before but it tasted very good. When I told my friends about the constituents in the noodles, they replied, "No wonder the dish is so sweet!" No, they didn't mean saccharin sweet but seafood sweet, Catch my drift?

This noodles were made with fresh fish meat and flour. I have never eaten fish noodles in such literal sense before but it tasted very good. When I told my friends about the contents in the noodles, they replied, “No wonder the dish is so sweet!” No, they didn’t mean saccharin sweet but seafood sweet. Catch my drift?

Boiled Short Ribs with Golden Mushrooms

Boiled Short Ribs with Golden Mushrooms – S$20
Hint of ginger juice and Chinese wine perfumed this tender velevty-textured short ribs sans the bones on a bed of beansprouts and enoki mushrooms, lightly doused with soy sauce. Perfect!

Osmanthus Jelly 桂花糕 - this refreshing and delicious dessert and half a mango fruit was given gratis to us tonight.

Osmanthus Jelly 桂花糕 – this refreshing and delicious dessert, and half a mango fruit was given gratis to us.

Tonny has creative culinary skills and is great with customer service although one might detect he's a little shy and humble. It was such a pleasure dining in this no frills restaurant.

Chef Tonny has very creative culinary skills and is great with customer service although one might detect he’s a little shy and humble. It was a great pleasure dining in this no frills restaurant.

Tonny Chan and I

Chef & Owner Tonny Chan and I

No pretentious decor, just good food.

No pretentious decor, just good food.

Tonny Restaurant 10 Geylang Lorong 3

Tonny Restaurant
10 Geylang Lorong 3

I shall return :)

I shall return 🙂

I am glad I caught Andrew’s posting of Curried Crab with Glutinous Rice. I am happier that I got to eat it along with other goodies offered by Tonny. I shall return for the Stone Pot Fish Noodles and perhaps Tonny’s famous congee.

Click here to view menu and price.

Tonny Restaurant
Address: 10 Lorong 3 Geylang.
Singapore 388862.

Tel: (+65) 6748 6618.

Operating Hours: Daily
Lunch: 11.30am – 2.30pm
Dinner: 6pm–10.30pm

Happy eating 🙂

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Comments
14 Responses to “Tonny Restaurant @ Geylang Lorong 3”
  1. Janet Rörschåch says:

    Hi Sam! Osmanthus Jelly looks really interesting. Do you know what the jelling agent is?

    • Sam Han says:

      Any jelling agent will do (can be konnyaku too, which I did a recipe post) but plain jelly so that the osmanthus flower’s frangrance can come through. You may add colouring (usually orange) to it 😀

  2. Kevin says:

    Wow, looks so good.

  3. jmsabbagh says:

    Hi Sam ,simply fantastic curry dish.Next door neighbor are from India .They cook with curry and all kind of spices .last week The lady cooked curry fish.We cook Middle-Eastern food and we share ideas .(l tell her about you fantastic posts).Have a beautiful day.jalal

    • Sam Han says:

      Thank you Jalal for your support as always. Love your kindness and sharing in your blog posts. It is always an interesting and educational read. I am in awe with your love for Hilda and children whenever you do write about them. Have a blessed Sunday 😀

  4. sgfoodonfoot says:

    Love the fish noodles, my favourite here.

  5. Lignum Draco says:

    Crab, droooooool….

    Great photos as usual. It all looks delicious.

    • Sam Han says:

      Then you and me make good partners with crab dishes. I eat very little crab, so one piece is enough. You can have the claws, too! Lol… Happy Sunday 😀

  6. Oh so delicious looking!

  7. I had eaten and made a fish noodle before, but we use two kind of flour, tapioca starch and all purpose flour……
    it’s pretty fragile, i guess the correct meat and flour ratio is not found yet…..
    btw, the crab lo mar gai is sounds a great idea too…
    damn delicious!

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