Tung Lok Classics and Tung Lok Signatures have merged and rebranded into TungLok Signatures since May 2013.
Garuda Padang Cusine – Far East Square has creased operations in April 2013.
MAD- Modern Asian Diner opens with a bash at The Grandstand at Turf City, Bt. Timah (Old Turf Club Rd).
The Group clinched a bag of awards in the World Association of Chinese Cuisine – 7th World Championship of Chinese Cuisine 2012
Tung Lok Classics, My Humble House and Tung Lok Seafood are awarded the Gold Award for Best Dish- Appetiser, Best Dish- Meat and Vegetable Hot Dishes, Best Dish- Pastry Art and Best Dish- Soup and Seafood Dishes.
Tung Lok Classics won a Gold Award for Best Display Table for the Team Category and an outstanding Gold Award for Best Dish- Soup and Seafood Dishes.
TungLok XiHe Peking Duck opens at The Grandstand at Turf City, Bt. Timah (Old Turf Club Rd)
My Humble House, Tóng Lè Private Dining & Chinois achieved an Award of Excellence 2012 issued by Wine Spectator.
Ming – Dine and Chill opens at Epiwalk, Rasuna Epicentrum in Jakarta, Indonesia.
Tóng Lè Private Dining wins Best New Restaurant (Asian) in G Restaurant Awards.
TungLok Group achieves a hat trick in the AsiaOne People’s Choice Awards 2011/12.
Tung Lok Seafood is voted Top 3 Buffet.
Tung Lok Classics is voted Top 3 Chinese Restaurant and
Tung Lok Signatures got top recognition as the No. 1 Chinese Restaurant.
Tóng Lè Private Dining opens at the heritage, revolving OUE Tower.
Tung Lok Signatures opens its third outlet at Changi City Point.
TungLok Group won its second Singapore Prestige Brand Award for Established Brands.
My Humble House, Chinois, Tung Lok Signatures were named Asia’s Finest Restaurants in The Miele Guide 2011/2012 edition.
My Humble House & Chinois achieved an Award of Excellence 2011 issued by Wine Spectator.
Mr Andrew Tjioe, Executive Chairman, is awarded the prestigious ‘ Ernst & Young Entrepreneur Of The Year 2011 – Lifestyle ’ by the Global Accountancy Organisation, Ernst & Young.
The Group clinched four coveted International Star Diamond Award for My Humble House, Chinois, Tung Lok Signatures (The Central & VivoCity) presented by the American Academy of Hospitality Sciences.
The Group clinched eight awards in the Epicurean Star Award 2011 organised by Restaurant Association of Singapore (RAS).
Tung Lok Signatures, is awarded the Business Excellence Award (Fine Dining), 2nd Runner Up of Star Chef Overall Winner and won the Best Meat Dish award.
My Humble House is named Champion of Star Chef Overall Winner and won the Best Meat & Seafood Dish award.
Shin Yeh is awarded the Best Dessert Dish award.
Lastly, Chinois is awarded the 5S Excellence Award.
Lao Beijing’s fourth outlet opens at Orchard Central.
Ruyi – Wholesome Chinese Meals opens its third outlet at The Heeren. (Ruyi – The Heeren has ceased operations on February 2012)
The group’s first dessert concept, Ruyi Sweeheart, also opens at a great alfresco location at The Heeren. (Ruyi Sweetheart has ceased operations on February 2012)
The Group clinched two awards in the World Gourmet Summit Awards of Excellence 2011.
Mr Andrew Tjioe, Executive Chairman, is awarded the regional Restaurateur of the Year.
TungLok Group also won the WSQ Training Excellence Award (F&B Category).
Space@ My Humble House and Garuda Padang Cuisine are voted Top 3 Asian Restaurants in AsiaOne People’s Choice Awards 2010.
TungLok Seafood is also voted Top 3 Buffet in the same AsiaOne People’s Choice Awards 2010.
In the annual Singapore Women’s Weekly Gold Plate Awards, My Humble House is lauded as a venue ‘Ideal for Business Lunches’ while LingZhi Vegetarian Restaurant is picked ‘For Great Salads and Greens’.
My Humble House is awarded the Overall Winner for Best Dining Experience 2010 at the Singapore Experience Awards.
My Humble House achieved an Award of Excellence 2010 issued by Wine Spectator.
Tung Lok Seafood collaborates with The Seafood International Market & Restaurant, Palm Beach Seafood and Jumbo Seafood, to open Singapore Seafood Republic located at Resorts World Sentosa.
The extremely popular Chinese fast food concept Ruyi opens its second outlet at Singapore Changi International Airport, Departure Hall.
The Group is presented with four awards in the World Gourmet Summit Awards of Excellence 2010.
My Humble House is named Vismark Asian Restaurant of the Year.
Sam Leong is awarded Asian Cuisine Chef of the Year (Regional Category) as well as Executive Chef of the Year.
Mr Andrew Tjioe, Executive Chairman, is also awarded the WSQ Most Supportive Employer Award (F&B Category).
Garuda Padang Cuisine opens its third outlet at Far East Square
Tung Lok Events is voted No. 1 Caterer in AsiaOne People’s Choice Awards 2009.
Chinois opens in Hotel Michael at the much anticipated Resorts World Sentosa.
Ruyi, Singapore’s first Chinese fast-food restaurant, also opens at Resorts World Sentosa.
The third Tung Lok Seafood opens at Orchard Central.
TungLok Group wins Singapore Prestige Brand Award for Established Brands.
The second Tung Lok Classics opens at Orchard Parade Hotel.
My Humble House is named finalist for Best Dining Experience in the Singapore Experience Awards 2009.
Garuda Padang Cuisine relocates from Cairnhill Place to Orchard Central.
Tung Lok Classics, serving long-loved traditional Chinese cuisine opens at Chinese Swimming Club.
My Humble House is named Luzerne Asian Restaurant of the Year in the World Gourmet Summit Awards of Excellence 2009.
Sam Leong is also awarded Asian Cuisine Chef of the Year (Regional Category) as well as being inducted into the World Gourmet Summit Hall of Fame.
Garuda is the proud Winner of the Perankan / Indonesian Category in the inaugural Citibank – The Business Times Gourmet Choice Awards.
Tung Lok Signatures is voted No. 1 Chinese restaurant in the AsiaOne People’s Choice Awards 2008.
My Humble House, Beijing was awarded “Best of the Best Awards 2009” in Gafencu magazine, one of China’s foremost luxury brands magazine.
Zhou’s Kitchen opens at the bustling Jurong Point Shopping Centre. (Zhou’s Kitchen – Jurong Point has ceased operations since November 2011)
The Group is presented with the Patron Of The Arts Award recognising TungLok’s support towards the “Singapore Season 2008” held in Beijing.
Shin Yeh, a well-known name in Taiwanese cuisine, opens at Liang Court.
Club Chinois became the first restaurant in Singapore to receive the highly coveted, International Star Diamond Award.
My Humble House, Beijing and Jin Lu – The Chinoise Story, Shanghai are also proud recipients of this prestigious award.
Mr Andrew Tjioe, Executive Chairman, is honoured with the International Star Diamond Lifetime Achievement Award and Sam Leong, Corporate Chef / Director of Kitchens, received the International Star Diamond Chef Award.
My Humble House, India is listed amongst 105 best dining options from around the world in the Conde Nast Traveler’s ‘Hot List Tables 2008’.
The third Zhou’s Kitchen outlet opens at Square 2 bringing a total of 3 TungLok restaurants in the Novena area.
The second Zhou’s Kitchen outlet takes over the premise of LingZhi at Far East Square.
LingZhi takes over the premise of House of Hunan at Velocity @ Novena Square.
The first Zhou’s Kitchen takes over the premise of Paddyfields at Anchorpoint. (Zhou’s Kitchen – Anchorpoint has ceased operations since August 2011)
A successful partnership continues with Jin Jiang Hotel with another Jin Lu – The Chinoise Story opening in Wuhan, China.
The second Tung Lok Signatures outlet opens at Central (Clarke Quay MRT).
My Humble House, is named No 94 among the top 100 restaurants in the world by Restaurant magazine, one UK’s leading prestigious magazine.
Lao Beijing’s third outlet opens at Tiong Bahru Plaza. (Lao Beijing – Tiong Bahru Plaza has ceased operations in December 2012, following the expiry of our management contract)
Garuda Padang Cuisine opens its second outlet at VivoCity. (Garuda Padang Cuisine – VivoCity has ceased operations in February 2013, following the expiry of our management contract)
Tung Lok Signatures opens at the much-awaited VivoCity.
Garuda Padang Cuisine opens its first outlet at Cairnhill Place. This is the first Garuda Padang Cuisine outlet franchised outside of Indonesia. (Garuda is relocated to Orchard Central in September 2009)
Our first restaurant in New Delhi, India, My Humble House opens at the prestigious The Maurya Hotel.
Serving the best of Hunan cuisine, House of Hunan, located at Novena Square opens. (House of Hunan has ceased operations in December 2007)
Our first restaurant in Shanghai, China, Jin Lu – The Chinoise Story opens at Jin Jiang Hotel.
Our third restaurant in Beijing, China – House by the Park opens in the heart of Beijing’s newest development, China Central Place. (The restaurant is renamed My Humble House following the success of its sister restaurant in Beijing. My Humble House at China Central Place has ceased operations)
Announcement of Joint Venture with Tee Yih Jia (TYJ) Food Manufacturing to form T&T Gourmet Cuisine.
Located at the heart of Ginza, My Humble House Tokyo is a statement of style and high fashion, synonymous with the luxury boutiques that one will find in this famous district.
Taipan Restaurant, an exquisite restaurant with a capacity for 350 persons opens in Medan, Indonesia.
The luxurious Tung Lok Elite opens in Beijing specialising in premium delicacies like Shark’s Fin and Abalone opened in Beijing’s Haidian district. (Tung Lok Elite has ceased operations in 2006)
The stylish My Humble House opens in Beijing Oriental Plaza.
Jade is presented with two prestigious awards of Best Chinese Restaurant and Restaurant of the Year at the Hospitality Asia Platinum Awards.
The Group is presented with the Golden Brand Award recognising TungLok’s commitment to innovation, strong branding and reliability.
The luscious My Humble House opens in Chengdu, Huanhuaxi Park. (My Humble House has ceased operations in 2005)
Space @ My Humble House opens next to My Humble House, serving an exquisite selection of Gourmet Singapore Cuisine.
Relocation of Taipan and opening of Lao Bejiing at WTC Mangga Dua, Jakarta, Indonesia.
After two years of labour, the Group launches its first cookbook, New Chinese Cuisine, in English and Mandarin versions. Now, it is also available in Italian and Dutch versions.
LingZhi Vegetarian Restaurant takes over the premise of House of Mao Hot Pot at Far East Square. (LingZhi Vegetarian Restaurant has ceased operations at Far East Square and the premise is now occupied by Garuda Padang Cuisine and Zhou’s Kitchen)
Opening of Ming at Kelapa Gading, located in the beautiful surrounds of the exclusive Casablanca Club, Jakarta, Indonesia. (Ming is renamed Ming – Dine and Chill and relocated to Epiwalk, Rasuna Epicentrum in June 2012)
TungLok Group successfully secures our first management contract in Singapore to run Pine Valley at the Laguna National Golf and Country Club. (Pine Valley has ceased operations in January 2005, following the expiry of our management contract)
The Group’s most artistic restaurant to date, My Humble House, opens at the Esplanade Mall. Serving Neo-Classic cuisine, My Humble House creates a stir in the dining scene.
Imperium Chinese Dining, the Group’s largest restaurant, opens at Ngee Ann City. (Imperium has ceased operations since March 2005)
Lao Beijing Dining Hall, formerly at Orchard Towers, relocates to Plaza Singapura.
The second outlets of House of Mao Hot Pot and LingZhi Vegetarian Restaurant open at Far East Square. (Both outlets have ceased operations and the premise is now occupied by Garuda Padang Cuisine and Zhou’s Kitchen)
LingZhi Vegetarian Restaurant, formerly located at Orchard Towers moves to Liat Towers.
Tung Lok Seafood Arena opens at The Arena Country Club and serves signature seafood specialities. (The restaurant was renamed Tung Lok Seafood)
The Group acquired Paddyfields Thai Restaurant, the only restaurant in the Group to serve non-Chinese cuisine. Located at The Copperdome, Anchorpoint, Paddyfields serves authentic Thai fare and seafood specialities. (Paddyfields has ceased operations since October 2007)
The mega-sized Teahouse at China Square replaces House of Mao, and charms guests with its dim sum and Chinatown specialities. (Teahouse has ceased operations since February 2008, following the expiry of the lease)
Tung Lok Restaurants (2000) Ltd is listed on the Singapore Stock Exchange.
The second outlet of Lao Beijing Dining Hall opens at Novena Square.
The country is introduced to cutting edge Modern Chinese cuisine by maestro Sam Leong at Jade. (Jade has ceased operations since December 2007, following the expiry of the lease)
Singaporeans are treated to the best in the East for seafood at Tung Lok Seafood Gallery. (The restaurant was renamed Tung Lok Seafood. Tung Lok Seafood – East Coast has ceased operations in February 2012, following the redevelopment of Marine Cove)
House of Mao Hot Pot, which served the freshest ingredients cooked in fiery spicy broth, replaces Red Book at Orchard Hotel. (House of Mao Hot Pot has ceased operations since September 2004, following the expiry of the lease)
Red Book, a Mao-inspired dining concept, opens at Orchard Hotel. (Red Book has ceased operations since January 2000)
Club Chinois opens and defines the Modern Chinese cuisine trend in Singapore. (Club Chinois is renamed Chinois and relocated to Hotel Michael, Resorts World Sentosa in January 2010)
Chairman Mao’s legacy relives at House of Mao, a revolutionary dinClub Chinois opens and defines the Modern Chinese cuisining concept, in China Square Food Centre. (House of Mao has ceased operations since June 2001)
The best of Northern Chinese is brought to Singapore and enjoyed at the bustling Lao Beijing Dining Hall, located at Orchard Towers. (Lao Beijing has been relocated to Plaza Singapura in June 2002)
Kippo at the Keppel Club opens, serving Hunan, Sichuan and Japanese cuisine. (Kippo has ceased operations in Nov 2007, following the expiry of the lease)
Ming at Kuningan opens in the central business district on “Embassy Road”, Jakarta, Indonesia. (Ming at Kuningan has ceased operations)
Noble House on Shenton Way opens and is a hit with the corporate crowd, and ever-popular for banquets. (Noble House has ceased operations on December 2011)
LingZhi Vegetarian Restaurant, serving innovative Vegetarian cuisine, opens at Orchard Towers. It was our first theme restaurant. (LingZhi Vegetarian Restaurant has been relocated to Liat Towers in August 2001)
The Paramount Restaurant opens in the East Coast and soon gained popularity for its refined Cantonese cuisine and steamboat, along with its KTV facilities. (The Paramount Restaurant has ceased operations in Feb 2012, following the redevelopment of Paramount Hotel)
Grand Pavilion, located at the Chinese Swimming Club opens. It was one of the few exclusive Chinese restaurants on the East Coast of Singapore. (Grand Pavilion has ceased operations in May 2002, following the expiry of the lease)
The first haute Cantonese restaurant Tung Lok Shark’s Fin Restaurant (since renamed Tung Lok Restaurant) opens at Liang Court. The restaurant specialises in Shark’s Fin, Cantonese cuisine, dim sum and other seafood delicacies. (Tung Lok Restaurant has ceased operations since May 2007, following the revamp of Liang Court)
Our first restaurant Charming Garden, was the first to charm diners with fiery Hunan fare. Located at Copthorne Orchid Singapore (then Orchid Inn). (Charming Garden has ceased operations since March 2006, following the expiry of the lease)