As usual, each of the set lunch started off with the Trilogy of Dim Sum. They were carefully handmade unlike those that are mass produced elsewhere.
Ordered a Mocktail with melon, peach and cherries (S$12).
Superior Bird's Nest Soup with Winter Melon Puree. Very nourishing for the body.
Here is another mocktail with Korean pear, lemon, lavender and mint (S$12). Pear lovers will like this version of their pear mocktail.
One of our favourite dish here is the Steamed Wild Marble Goby with Garlic and Beancurd Skin. The fresh fish is boneless and has been sliced for the convenience of diners.
The Poached Seasonal Wild Sea Fish in Sze Chuan Consomme is another great version of the sliced fish dish.
Cleansing the palate with a beautiful mint and lychee sorbet.
Next up, Braised Japanese Pink Pork belly. Very nice texture and marbling. The Pink Pork is new ingredient, and the pigs are grained fed in Japan.
A "east-meet-west" dish - French Tai Bai duck breast fillet cooked in sous vide with Chilled Osmanthus Flavor Pear. The sous vide treatment of the duck meat allows it to remain tender and moist.
We are hooked to Tong Le's crystal prawns, and the chef specially created this Crystal Prawn with Noodles for us.
Another unique dish is the Yuan Yang Fried Rice with Minced Wagyu Beef. Puffed rice is added to the fried rice for added textures.
The desserts we had in our set lunch includes this Chilled Mango accompanied with Homemade Mango Sorbet, Blood Oranges, Pomelo and Sago
And the Traditional Red Bean and Dried Tangerine Peel with Homemade Red Date Ice-Cream.
Plus the exceptional Bird's Nest Tart.
Tong Le Private Dining
OUE Tower,
Level 4 and 5
60 Collyer Quay
TEL: 6634 3233