22 September 2013, Tung Lok Private Dining

Okay you know what I'm actually supposed to be studying now but my kind Prof decided to cancel the test so I'm relieved from those intense studying and I decided to start my 1st post for food blogging! 

Disclaimer: The photos aren't edited and they are not very nicely taken. Sorry I'm not good at photography. Hopefully I will pick up some skills along the way and also some advice from a few of my friends who happen to be quite good at photography. 

Last Sunday, I managed to try out Tung Lok Private Dining at OUE Tower and the view for F1 is spectacular. However, I felt like something was missing because the "legendary" revolving restaurant wasn't revolving at all (Okay I'm very 'suaku', haven't been to any revolving restaurants before). Well it still makes sense because they stopped revolving to let us have the best view. 

I forgot to get a picture of the view, but it was simply too awesome. Stretches from Fullerton Hotel to Marina  Bay Sands. 

Anyways, even before I entered the restaurant, I was warmly greeted by the staff who ushered us all the way in.  Ordered our drinks and shortly after we were served the appetiser. It was some seasoned vegetables which I'm not quite used to. Its like salted vegetables with a tinge of sour taste and mildy spiced when you bite on it. 

Cold Crab with Vinegar 

First dish. Cold crab. Well, basically its just steamed crab with vinegar, but whats nice about it is that the shell was removed for you. The meat was firm, and the portion of crab roe was generous. In addition to that, I think adding vinegar gives the crab a refreshing flavour.

Bird's Nest in Chicken Broth

And next is the real good stuff. I'm not super rich who can afford Bird's Nest frequently, but occasionally, I still get to benefit from my auntie's cooking. This is especially cool because it is not sweet. The savoury taste with the thick chicken broth is putting Bird's Nest to a whole new level. 

Star Garoupa cooked in 2 style - Steam and Fried

The fish was live and killed just hours before we had our dinner so the freshness of the fish is needless to say. I liked it cooked in 2 ways which I think adds flavour to the dish. With either one alone, I think It'll be too normal. 

Sorbet

Their homemade sorbet which was surprising nice. It was suppose to help prepare the tastebuds for the other dishes. The sour taste and the cold feel was really like a nudge to your tongue. 

Fusion Duck and Glutinous Rice dish 

I call this dish the fusion of braised duck rice. Nice creation and the portion was just right. Just felt that if the proportion of the meat was bigger it would be just the right way done. 

Geoduck Clam Rice Vermicelli

Well, I love rice vermicelli but this was quite a disappointment. The dish was a bit too bland, probably because the previous dished overpowered this, but I would still say this is acceptable. 

Gingko Nut Yam Paste Chocolate Dessert

As for the last dish, which is the dessert, personally Its not really to my liking. The chocolate has a bitter taste and I can't taste any sweet aftertaste in it. But the yam paste and the Gingko but were good stuff. Howeever, I think this dish is quite subjective to everyone's tastebuds.

Lastly, at the end of the race and our dinner, the fireworks simply illuminated the whole Marina Bay. For those who do not know, I'm a fan of fireworks, and it would be hard for me to miss anything like this. I know that to put up this few minutes of fireworks is mega expensive but what I like about fireworks is that it is extremely beautiful. Although it is short lived, I think it fills those people watching is hope and all the positive vibes. If I were to use an analogy, watching a fireworks show is like recharging my battery to the brim.

Tóng Lè Private Dining
OUE Tower, Level 8 & 10
60 Collyer Quay
Singapore 049322