After a cool S$4.5 million renovation, the rotating restaurant along Singapore's Marina Bay waterfront has reopened to the public.
Tung Lok, one of the more well-known Chinese restaurant group in Singapore, has opened it's first ever premium Chinese restaurant in the tower - Tong Le Private Dining.
What's special about this restaurant is that it has invited Shinji Kanesaka, who operates the reknowned sushi restaurant in Raffles Hotel, to open a "restaurant-in-a-restaurant" here. So diners can order anything they want from both Tong Le and Shinji.
The view here offers one of the richest perspective of the bay. As the restaurant rotates one round every 2 hours, sometimes you will see other office workers hard at work, and sometimes people doing Yoga across the street at Ocean Financial Tower. But most of the time, the view is the beautiful Marina Bay waterfront. The restaurant offers set meals and limited number of ala-carte dishes. We went through the list and selected the Treasure Set (S$380++ per person)
You will feel like an Emperor when the service staff brings out the Imperial Four Combination Platter. Those who watch Chinese historical dramas will remember that the Emperor always eat from plates which are higher than normal. Her, we have (clockwise from left) Radish with XO Sauce, Seasoned Chiku Chips, Crispy Fried Fish with Spicy Sauce, and Deep Fried Century Egg with Cucumbers and Vinegar.
We were served this complimentary mocktail (made with Honeydew and Cherries) by our friendly manager when we were earlier waiting for them to clear a table for us. Turn out that the "manager" is actually the COO of Tung Lok Group, and he was there to make sure everything went smoothly.
From Shinji - Premium Nigiri Sushi (9 pieces) - S$130. Well, the sushi was good, and the seafood were very fresh.
Next up is the Braised Superlative Shark's Fin 干烧大鲍翅 served with Yunan Ham. No salt was added and the savoury taste came from premium Yunan Ham. The top grade shark's fin was really crunchy and had a yummy texture.
The fins were served with a stock cooked with Yunan Ham with no salt added.
At this point of our meal, our window rotated just above Shenton Way.
I really enjoyed the Quick-fried fillet of "Su Mei" with Fungus and Chives. The fish slices were fresh and were skillfully pan fried with chives.
To cleanse the palate, we were served the chef's homemade sorbet - It contained bits of lychee, lime and mint. And it was served in a special dry ice holder too.
Next up, we were served Braised KohYong Dried Abalone (15 Head) 许榕15头溏心干鲍 - Suppose to be the best abalone in the market now, the 15 head abalone had an intense taste to every bite. It was very tender when I sliced the abalone into small pieces.
Torbreck boutique wine from South Australia
Another well-liked dish at our table was the Pan-fried Kagoshima Wagyu with Fleur de Sel. the beef had great marbling and a caramelized outer crust. Served with Pinot Noir from Central Otago, New Zealand.
The final dish before our dessert - Sea Urchin Rice with Fatty Tuna and Japanese Leek. the seafood were all sourced from Japan, and when you mix everything together, you get this rich seafood delicacy. For the rice, there is a perfect ratio of the rice with the vinegar. The freshly grated wasabi also lends a good kick to my nostril
Dessert was equally extravagant - Bird's Nest served with Homemade Cream of Almond, Pumpkin and Double-boiled Ginseng with Dried Longan. My favourite "dipping sauce" for the bird's nest is the Pumpkin.
Ended our meal on a sweet note with the 2010 M. Chapoutier moscato dessert wine (S$78 for half bottle)
Do note that if you are coming here, reservations is a must as they do not accept walk-in customers. And during the first 15 days of the Lunar New Year, a special menu will be served. After that, the menu changes every 2 days.
Tong Le Private Dining
OUE Tower, Level 4 & 5
60 Collyer Quay
TEL: 6634 3233