An unhindered all-round city view from the revolving platform. Designer flatware from The Link. Designer uniforms by Wykidd Song. All these might be distractions, but the highlight at Tong Le Private Dining remains the food.
The wagyu is served as raw slivers, with finely julienned curls of spring onion – so that you can sear (and season at the same time) these on a pink slab of Himalayan salt heated to 250 deg C. Lest you feel like you are doing all the work, the dish is also accompanied by a deceivingly clear cup of intensely flavoured beef bone broth that took five hours to prepare.
A familiar Buddha Jumps Over The Wall dish is given a different spin. A crystalline mound of bird’s nest served on the side not only lends a touch of decadence, but also texture, to this rich, silken soup cooked for 16 hours to extract the goodness from a chock-full of premium ingredients such as fish maw, abalone and sea cucumber. The soup is also served with a thimble of house-blended vinegar and a small mound of short-grain rice grown on the volcanic soil of Heilongjiang. When the seafood and meats in the soup have been consumed, you can tip the vinegar and rice in for a wholesome, rustic appreciation of the same dish.
Indeed, nothing short of ultra-premium produce is used. However, what makes Tong Le stand out in the fine-dining landscape is the ingenuity behind its cuisine.
Level 8 & 10, OUE Tower
60 Collyer Quay
Tong Le Private Dining is a winner of the G Restaurant Awards 2015. Click here for the full list of winners.
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