We are back at our favourite Chinese restaurant Tong Le Private Dining. With such a beautiful location and great food, it's not surprising to see us return so many times. For tonight, we had the set Dinner (S$180 and S$120).
This appetizer of Honey and plum pickled cherry tomatoes was sweet, juicy and refreshing.
We had an extra order of Shinji's sea urchin rice with fatty tuna, salmon roe and freshly grated wasabi (S$80), and this become one of our favourites here. A must order.
Had 2 orders of their mocktail made from freshly squeezed fruits. First was the Melon and passion fruit mocktail (S$15)
And the second mocktail is this melon and lavender, mint and lemon (S$15)
Baked crab meat with wild cep served in crispy sesame nest. The whole appetizer looks like a bird's nest.
The creativity of the chef was challenged in this dish - Alaskan crab prepared in 2 way : baked with salted egg yolk & steamed with vintage "Hua Diao" wine almost like chawanmushi silken texture
We had 2 soups from the set dinner. First was this Double boiled superlative shark's fin with wild bamboo pith fungus and cabbage heart
And second is this exquisitely presented Double boiled superlative shark's fin with black truffle in chicken broth. The soup had a really potent taste to it. Thumbs up.
Tung Lok always does good steam fish dishes, and we were happy with their Traditional style steam wild ocean star grouper served in lotus leaf.
Also good was the Quick fried wild ocean star grouper.
Palate cleanser : lychee mint sorbet
Next up was this luxurious item: Braised South African live abalone with pan seared wild cep
Stewed sliced Australian Green Lip abalone with goose web. The abalone was tender and had absorbed all the delicious stew.
Fried and puffed rice with minced Kagoshima wagyu beef. Here, you get to enjoy the crisy rice and also the fried rice texture with juicy beef cubes.
Braised lobster with spicy fish mousse noodle. The noodles are made from real fish paste.
Their desserts are also quite special, starting from this Chilled mango accompanied with homemade mango sorbet, blood orange, pomelo and sago
Warm chocolate lava cake with walnut crispy rice ice cream
Tong Le Private Dining
OUE Tower,
Level 4 and 5
60 Collyer Quay
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