Perched on levels 8 and 10 of OUE Tower, just adjacent to the majestic Fullerton Bay Hotel (where Clifford is located), Tóng Lè offers a panoramic view of its surroundings via a revolving base (think Prima Restaurant and the now defunct Top of the M). 1 full revolution takes about 2 hours and unfortunately, the revolving mechanism wasn't working too smoothly during our visit and knocking sounds could be heard periodically.
Our host graciously arranged a private dining room for us on level 10, offering a nice walled up area to take in the view at our leisure. Only minor issue I had was that the rooms were separated only by partitions, which made noise level a concern. I could make out what my neighbours were talking about but admittedly, you'd have to raise your voice a fair bit for you to be overheard. Didn't seem to faze either of my neighbours though.
Chilled Australian Lobster Topped with Kaluga Queen Caviar - I'm honestly no caviar connoisseur but Kaluga Queen's farmed in China caviar did hit the right notes for me. Tiny, firm pearls that popped gently when consumed, releasing a salty and pleasantly fishy flavour; Eaten with a mother of pearl spoon, no less. Beneath the caviar sat a layer of chilled, crunchy and sweet lobster and a floor of sweet mango cubes and diced chilli. When eaten together, the sweetness of the mango provided a balance to the saltiness of the caviar whilst the diced chilli added a mild heat. Excellent start!
Doubled Boiled Superlative Shark's Fin with Bamboo Fungus in Shark Cartilage Broth - I wonder about the use of words like "superlative" in menus but nonetheless, the shark cartilage soup was flavourful yet light without leaving a layer of sediment on the tongue. Coupled with generous portions of delicate shark's fin and bamboo fungus, it made for a pretty good soup.
Claypot Emperor Rice with Pan Seared Kagoshima Wagyu, Foie Gras and Poached Quail Egg - I had the wagyu and it came in the form of a patty (sadly). Crisp on the outside, the patty was overcooked but a little too soft on the inside. And the overcooking extended to the foie gras as well. Disappointing to say the least.
With a singular mocktail and an upgrade discount, the total bill for 2 pax came just shy of $300. Definitely not mind-blowingly expensive but while the quality of ingredients is undeniable, the execution for a couple of the dishes leave much to be desired. Service, however, was excellent and I'll definitely be happy to return if something is done about the quality of execution.
See my entire review and pictures here.
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