The Place Located on level 10 of Singapore’s only revolving tower, Tong Le Private Dining at OUE Tower is TungLok Group’s most exquisite dining concept. Access to the Chinese restaurant is via a private elevator, and the dining view changes as it revolves, where you get a view of Collyer Quay waterfront and Marina Bay Sands.

There are eight dining rooms as well as four dining areas, where its interior is predominantly dark wood furniture. This is also the only revolving restaurant in Singapore at the moment, and you get to enjoy a 360 view of the marina throughout your meal.

Helming the restaurant is Senior Executive Chef To Kwok Kim (Chef Dicky) who has an international experience from stints in Guangzhou, Macau, Shanghai, Tokyo, Paris, and London. 

The Food With Chef To’s arrival, new lunch and dinner menus have been launched to showcase innovative creations in Tóng Lè’s signature Contemporary Chinese style. Set lunches start from an affordable S$68++ per person for lunch with the Executive Lunch menu, and from S$138++ per person for dinner with the Cloud Brocade menu, alongside a vegetarian Whispers of the Earth menu for S$88++ per person. 

I had a mix of dishes from various menus and here is what to expect: 

First up is a trio of appetisers I had – Kaluga Caviar, Homemade Tofu, Putien Fujian Premium Seaweed; Deep-fried Black Truffle Tofu; and Longing Tea-smoked Wild Golden Croaker. 

The caviar and tofu combination comes with a luxurious tin of Kaluga Caviar accompanied with a mother-of-pearl spoon, where you then scoop the caviar to the tofu along with with Putian Fujian Premium Seaweed. 

For soups, the Double-boiled Australian Sea Cucumber in Enriched Fish Broth, Pickled Plum from Chaoshan, Tomato is rich in collagen from the sea cucumber, and you get that milky flavour from the slowly simmered fish bones, along with pickled plum from Chaoshan. 

I also enjoyed the Braised Fish Maw in Noble Tanfu’ Broth, Fine Chopped Coriander which comes with strips of braised fish maw soaked over for days and braised in a superior noble ‘Tanfu’ stock. The delicious stock is also prepared from ingredients like Jinhua ham and conpoy. 

For a fish dish, I had the Braised Wild Golden Croaker, Fresh Bean Curd Sheet, Iceberg Lettuce, a nostalgic Cantonese fish dish simmered in a broth of chicken consommé where the croaker sits on a delicate ‘fuchok’ (fresh bean curd sheets). The braised sauce is delicious. 

For a vegetarian dish from the vegetarian menu, the Sweet and Sour Lion’s Mane Mushrooms is a take on “gu lou yuk” (sweet and sour pork) where the mushroom is coated in a thin and crisp batter and fried till golden brown. It is coated with a sweet-and-sour sauce and the taste is quite an interesting take on the classic dish. 

For carbs, the Sauerkraut Consommé Braised Vermicelli from Hsinchu Taiwan, King Prawn, Scallop, Chinese Celery is a light option where the Hsinchu vermicelli is braised in a 
slightly spicy Sauerkraut Consommé. 

Alternatively, I very much prefer the Claypot Foie Gras Fried Rice, Saga-gyu, Black Pepper, Caramelized Soy Sauce which is more flavourful and umami-rich as compared to the vermicelli. Expect a crispy rice texture with caramelised soy sauce and Saga Wagyu Beef and Foie Gras. 

In terms of dessert options, expect the likes of Pumpkin and Jasmine Pudding, Black Rice Syrup, Coconut Milk; Double-boiled Egg Custard in Young Coconut, Cave Bird’s Nest, Gula Apong; Cave Bird’s Nest in Tung Lok’s Ruby Peach Tea Syrup, Kiwi Jelly, Fresh Fox Nuts; and Creamy Strawberry, Lychee, Raspberry Crisp, Rose Cookie. 

My favourite of the lot is the egg custard which is made from egg whites and mixed with coconut water, and luxuriously topped with Cave Bird’s Nest. 

Rants While the interior of the restaurant feels a tad dated and sleepy, the view of the marina makes up for it.

Will I Return Again? Prices for some of the set menus especially lunch are pretty good value for its location. The soups are definitely a strong contender on the menu, while the claypot fried rice is another memorable dish for me at Tong Le Private Dining. You also get to customise your menu if you intend to book a table for a group, which is great flexibility.  

TheRantingPanda says:
Taste bud: 4/5
Hole in the pocket: 4/5
Ambience: 4/5
Overall Experience: 4/5 

Tong Le Private Dining 
OUE Tower, 60 Collyer Quay, Tower, Level 10 
Singapore 049322 
Tel: +65 6634 3233 

Opening Hours 
Monday to Saturday: 11.30am to 3pm; 6pm to 10.30pm 
Closed on Sunday 

Ranted by The Ranter