It has been years since I last stepped into Tonny Restaurant, yet the place still carries that old school charm that quietly reminds you why it has endured. This time, we were back not just for a meal, but for our yearly Liverpool Chinese New Year Lohei. Credit goes to Marcus, a loyal Tonny fan, who pulled the group together and worked with the restaurant on a menu that felt both festive and deeply personal. This was not their usual CNY spread. It was specially curated for our Liverpool supporter family, and that alone made the night feel extra special.

We started, as all good CNY dinners should, with a Lohei. The Abal-On-So Yu Sheng came tall and generous, with baby abalone adding bite and elegance. Textures played off one another beautifully, much like Xabi in midfield, calm, composed and quietly running the show. Tossing it together with friends I have watched football with for years felt right. Shouting and laughter, chopsticks in motion and hopes for a good year ahead.

The Anfield Foie Gras Cloud followed. Steamed egg white so silky it barely held together, enriched with goose liver that melted into the dish. Rich but not heavy, comforting in a way that made conversation slow down. This was one of those dishes that made the table go quiet for a moment, then nod in agreement.

The Sea of Red Defensive Wall was classic Tonny craftsmanship. Luxurious spiky sea cucumber stuffed with prawn paste, braised until tender, layered and full of depth. A dish that speaks of patience and strength, much like a defence you trust when the pressure is on.

The deep fried wild marble goby was a centrepiece. 1.5kg, fried until golden and crisp, arriving at the table like a statement. At the end of the storm, there really was a golden sky.

Alisson’s Safe Hands Platter turned out to be a personal favourite. The alligator paw and back fin were bold and surprisingly comforting, but it was the collagen that won me over. Gelatinous, rich and deeply satisfying, the kind of texture that keeps you going back for another bite without realising it.

The Liver Bird’s Huadiao Braise brought warmth to the table. A whole free range chicken braised in fragrant wine, tender and reassuring, best enjoyed dipped into a classic ginger scallion sauce that lifted the dish with freshness and bite.

The No. 7 Legends Medley tied everything together beautifully. Wild rice studded with Chinese preserved meats, all made by Tonny himself, from the sausages to the waxed meat. That personal touch mattered. Every grain carried flavour, many components playing as one, just like the legends it was named after.

Dessert was Szoboszlai’s Banana Free Kick, Chinese New Year sticky rice cake sandwiching a slice of red banana, crisp on the outside, chewy within and lightly sweet. We loved it so much that one round was simply not enough. Without hesitation, we asked for a second serving, and Tonny gladly agreed. Plates returned empty again, which said everything.

Although this dinner was never just about food, we all genuinely enjoyed every dish that came to the table. Friendship, football, tradition and coming together around a table. Tonny Restaurant reminded me why places like this matter. They hold memories, and sometimes, they create new ones.

Tonny Restaurant
10 Lorong 3 Geylang
Singapore 388862