TungLok Group Opens A Thematic Cave-Themed Dining Concept at Mandai Wildlife Reserve
One of the latest additions to Singapore’s nature and wildlife destination, also home to zoological parks, attractions, a resort, and diverse dining experiences.
14 May 2025
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Photo Credit: TungLok Group
The TungLok Group, one of Singapore’s long-standing F&B operators, has unveiled its newest venture: Cavern Restaurant, the city-state’s first and only dining establishment set within a purpose-built cave. The thematic eatery is located within Rainforest Wild Asia at the Mandai Wildlife Reserve. Cavern offers a semi-fine dining experience that blends themed interiors, bold flavours, and experience-driven hospitality.
Drawing inspiration from Sarawak’s UNESCO-listed Mulu Caves, the cavernous setting adds a theatrical edge to the restaurant’s culinary narrative. Designed to transport guests into a world shaped by nature, the interiors mimic cave formations, with ambient lighting and naturalistic textures. Despite being located within the Rainforest Wild Asia precinct, Cavern is accessible to non-ticket holders —a key feature in broadening its appeal to a wider dining audience.
Photo Credit: TungLok Group
Also launching this year under the Mandai Wildlife Group are Rainforest Wild Asia, a 13-hectare adventure park, and the new Mandai Rainforest Resort, which introduces the first luxury hotel experience in the precinct, by Singaporean hospitality brand Banyan Tree.
A New Concept For The TungLok Group
Cavern represents a deliberate step into thematic dining for TungLok Group, long known for its acclaimed Chinese dining brands such as TungLok Signatures, TungLok Seafood, and QĪN Restaurant and Bar. The new concept sets itself apart as Mandai’s first semi-fine dining venue, filling a gap between quick-service and premium dining within the nature-focused development.
The kitchen is helmed by Head Chef Sheng Lim, whose experience spans top establishments including JAAN, CURE Concepts, and CÉ LA VI Singapore. At Cavern, Chef Lim delivers a contemporary Western menu with bold global influences, tailored to the family-focused visitor base.
Photo Credit: TungLok Group
A Thematic, Family-Centric Experience
The menu is designed for sharing and draws on theatrical presentations and hearty portions. Highlights include the Pulled Pork Taco, where tender pork is slow-cooked for 12 hours and paired with smoked paprika aioli, and the Crystal Cave Salad, a vibrant medley of burrata and heirloom beetroot with truffle honey and walnuts.
Signature mains include the Stone Age Burger with a juicy flame-grilled beef patty, and the Caveman’s Meat Skewer—Great Southern Tenderloin grilled with shallots, padron peppers, and mushrooms, served with a chimichurri sauce. The Ironstrike Knuckle is a hearty dish, featuring a 500-gram pork knuckle braised in Chinese spices and served with tangy house-made mustard sauce.
The Hunter’s Board offers a feast-style spread of pork ribs, beef tenderloin, whole chicken, and tiger prawns, char-grilled and accompanied by roasted vegetables—a format designed to suit larger groups and family diners.
The Crystal Cave Salad | Photo Credit: TungLok Group
Details in the Design and Sustainable Efforts
The interiors are a core part of the experience, blending natural textures with refined detailing to create an otherworldly yet welcoming space. Headlined by Teardrops in the Cavern is a welcome light feature of custom teardrop-shaped pendant lights suspended from the rugged ceiling. This blend of elegance and raw earthiness underscores Cavern’s mission to offer an atmosphere that is as memorable as its food. Sustainability is a pillar of the restaurant’s identity. TungLok Group has introduced several eco-conscious features into Cavern, including menu covers made from mycelium leather—a biodegradable material derived from mushrooms—and cutlery holders crafted from reclaimed teak wood. Beverage partners have also moved towards larger packaging formats to reduce glass waste and streamline storage.
Pulled Pork Tacos — where tender pork is slow-cooked for 12 hours and paired with smoked paprika aioli | Photo Credit: TungLok Group
Enhancing Mandai’s Dining Landscape
With seating for up to 150 guests, Cavern is positioned to become a flagship dining attraction within Mandai Wildlife Reserve. Its thematic dining, commitment to quality, and sustainable ethos contribute significantly to enhancing the area’s F&B offerings, which have historically leaned toward fast casual and café formats. Established in 1984, TungLok Group operates restaurants across Singapore, Indonesia, Japan, Vietnam, and the Philippines, offering diverse cuisines and concept-driven dining. Its expansion into experiential formats like Cavern reaffirms its role in the regional F&B industry.
Mixed Berries Sparkling Cider | Photo credit: TungLok Group
Plum Lime Magarita | Photo credit: TungLok Group
Grilled Octopus Skewers | Photo credit: TungLok Group
Coconut Mango Splice | Photo credit: TungLok Group
Author: Priyanka C. Agarwal
Priyanka is a writer, editor and storyteller. Her words have appeared on the print and online pages of The South China Morning Post, SilverKris, Her World, The Michelin Guide, Time Out, and more. She has also created custom content for leading brands like Sentosa, Mediacorp Special Projects, Asia’s 50 Best, IKEA, and Meat and Livestock Australia. Her expertise includes food and drink, wellness, luxury and travel.
