Food Picks: Revamped heirloom recipes and 360-degree views at revolving restaurant Tong Le Private Dining
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Chef Dicky's Stuffed Crab from Tong Le Private Dining.
PHOTO: TONG LE PRIVATE DINING
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SINGAPORE – One of the casualties of the Covid-19 pandemic was the iconic Prima Tower Revolving Restaurant in Keppel Road, which ground to a halt after 43 years in 2020.
That leaves Tong Le Private Dining spinning lonely on the 10th floor of OUE Tower.
To make the most of its unique honour as Singapore’s only revolving restaurant, it has brought on a new commander-in-chief: senior executive chef Dicky To Kwok Kim, a culinary veteran of more than 36 years, who has helmed kitchens at acclaimed establishments across Asia.
The new menu, a reimagined procession of heirloom recipes, starts at $68++ a person for the executive lunch and $138++ a person for the Cloud Brocade dinner.
Each price point unlocks a different signature dish. The $68++ three-course set, for instance, comes with springy vermicelli braised in sauerkraut consomme with pan-fried minced shrimp and Chinese celery.
The $138++ menu, meanwhile, features white jade noodles steeped in lobster bisque, speckled with sweet chunks of Alaskan king crab.
For $198++, diners get a wondrously restorative fish broth with sea cucumber, pickled plum and tomato. Its tang and natural umami more than make up for the lack of added salt.
Cave bird’s nest in Tung Lok’s ruby peach tea syrup at Tong Le Private Dining.
PHOTO: TONG LE PRIVATE DINING
It also comes with bird’s nest in ruby peach tea syrup for desserts, an exquisite work of art inspired by French painter Claude Monet’s Water Lilies series. Kiwi jelly is shaped into koi fish, while fox nuts and other edible baubles double as stones in a pond. Somehow, it tastes just as elegant as it looks.
One of the restaurant’s most opulent show-stoppers is the chef’s stuffed crab, which comes with the $328++ menu. Crab meat is steamed with silky layers of lobster custard, king oyster mushroom, bacon and onion. Over this luxuriance is crispy sprinkled shreds of Vietnamese rice paper – chef To’s version of a golden, deep-fried crust.
All this while, the restaurant inches you along the Marina Bay skyline, slowly looping between office close-ups and sweeping postcard-ready panoramas.
Each rotation takes around two hours, so most guests get the chance to admire the view they paid, in part, to experience.
Where: Level 10 OUE Tower, 60 Collyer Quay www.tong-le.com.sg
MRT: Raffles Place
Open: 11.30am to 3pm and 6 to 10.30pm, Mondays to Saturdays
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