Wednesday, May 23, 2012
Tong Le Private Dining @ OUE Tower
Since the Lunar New Year this year, Tong Le Private Dining has been attracting good reviews for the food, service and of course the view. Recently, there is a change in their menu, and we decided to try out their Saturday lunch there.
As the restaurant is rotating, whenever you step into the restaurant, the view of the Marina Bay Sands will always greet you. Take a seat and enjoy the ride.
A view of the rotating restaurant right in Marina Bay.
Entrance. It's 2 restaurants in 1. Tong Le and a sub section for Shinji sushi restaurant from Raffles Hotel.
We ordered the Lunch set (S$80 per person).
First was the Trilogy of Dim Sum. Each of these item was carefully made, such as the siew mai and the pan friend dumpling.
We also ordered a separate serving of Kaede Sushi Set by Shinji (S$130). They are indeed one of the best sushi we had in Singapore. Fresh sashimi top on fluffy soft yet firm Japanese rice.
Freshly grated wasabi and pickled ginger to go with the sushi.
Next is the Boiled Shark's Fin Dumpling Soup with Alaskan Crab Meat. Soup has been boiled for hours, and generous servings of shark's fins are added to this soup. The dumpling was good too, with crab meat fillings.
To go with our lunch, we had the bartender to make us a Fruit Mocktail with Fresh Mango (S$12 per glass)
One of my favourite dish here is the Pan Fried Giant "Soon Hock" (Marble Goby) Fillet in Spring Onion Sauce. The fish was fresh and meaty, but what I enjoyed the most was the brown sauce made from spring onion. Brought the fish to another level.
A view of the Marina Bay as the restaurant rotates. Noticed that floating sphere at the bottom right corner? Well that is the Fullerton Pavilion, and it will house the elBulli team from Spain when they open in July this year. Looking forward to that!
Another of my favourite dish is this Steamed Chicken with Golden Mushroom and Black Fungus wrapped with Lotus Leaf. It may look like your ordinary Lor Mai Gai, but it's not. Very juicy and the chicken has been steamed till tender.
Braised Crystal Prawn in Superior Stock combined with Glutinous Rice with Dried Conpoy. So why is the crystal prawn white? It's because the chef has meticulously removed the "red" skin from the cooked prawns. Hence the all white prawn. It's really crunchy, and went well with the glutinous rice.
Ended our lunch with the classic combination of Cream of Hand-Ground Almond and Homemade Sesame Dumpling with Bird's Nest Tart. The bird's nest tart was really yummy.
Throughout our lunch, we were served Sparkling Water (S$18 for 3). We will be back for more!
Tong Le Private Dining
Level 4 and 5
60 Collyer Quay
TEL: 6634 3233
at 3:18 PM