\n@foodirectory.sg <\/p>\n
\ud83c\udfa0 The one and only rotating, panoramic private dining in SG \ud83c\uddf8\ud83c\uddec\u2728 \ud83d\udccdTong Le Private Dining \u2022 60 Collyer Quay, OUE Tower Here\u2019s what we had: \ud83e\udd62 Caramelized Barbecued Pork \ud83e\udd6c Parma Ham with White Pepper Marinated Lettuce Stem \ud83e\udd5f Crispy Bean Curd Rolls with Porcini & Mixed Vegetables \ud83e\udd63 Double-boiled Fish Maw & Boneless Chicken in Jasmine Tea Consomm\u00e9 \ud83e\udd9e Baked Western Australian Lobster with Mild Cheddar, Morel Mushroom & Chinese Sausage \ud83d\udc37 48-Hour Slow-cooked Hua Diao Pork Belly \ud83c\udf5a Claypot Foie Gras Fried Jasmine Rice with Saga-gyu \ud83c\udf53 Strawberry, Lychee & Rose Dessert The standout for me has to be the 48-hour Hua Diao Pork Belly \ud83d\udc37 Peak tenderness. The seasoning has completely worked its way through the meat, while the aged Hua Diao lends a gentle sweetness and beautiful aroma. And the skin. So soft and gelatinous almost like jelly \u2764\ufe0f\u200d\ud83d\udd25 If you\u2019re a regular here, you\u2019ve probably already heard about their standout Claypot Foie Gras Fried Rice. This is one of those dishes that truly lives up to the saying: worth every calorie \ud83d\ude2d It arrives right after the pork belly, and I love how the rich, savoury fried rice balances the slightly sweeter notes of the Hua Diao pork. Packed with fragrant wok hei, buttery foie gras, umami Saga-gyu and those irresistible rice crispy bits sprinkle at your table that add so much texture to every bite. Such a satisfying way to end the course \u2728 Save this for your next special occasion\u2026 and don\u2019t skip the claypot fried rice \ud83c\udf3e \ud83e\udef1\ud83c\udffb\u200d\ud83e\udef2\ud83c\udffc<\/p>\n
\u266c original sound – shilohrodriguez<\/p>\n
\n@foodirectory.sg<\/a> <\/p>\n \ud83c\udfa0 The one and only rotating, panoramic private dining in SG \ud83c\uddf8\ud83c\uddec\u2728 \ud83d\udccdTong Le Private Dining \u2022 60 Collyer Quay, OUE Tower Here\u2019s what we had: \ud83e\udd62 Caramelized Barbecued Pork \ud83e\udd6c Parma Ham with White Pepper Marinated Lettuce Stem \ud83e\udd5f Crispy Bean Curd Rolls with Porcini & Mixed Vegetables \ud83e\udd63 Double-boiled Fish Maw & Boneless Chicken in Jasmine Tea Consomm\u00e9 \ud83e\udd9e Baked Western Australian Lobster with Mild Cheddar, Morel Mushroom & Chinese Sausage \ud83d\udc37 48-Hour Slow-cooked Hua Diao Pork Belly \ud83c\udf5a Claypot Foie Gras Fried Jasmine Rice with Saga-gyu \ud83c\udf53 Strawberry, Lychee & Rose Dessert The standout for me has to be the 48-hour Hua Diao Pork Belly \ud83d\udc37 Peak tenderness. The seasoning has completely worked its way through the meat, while the aged Hua Diao lends a gentle sweetness and beautiful aroma. And the skin. So soft and gelatinous almost like jelly \u2764\ufe0f\u200d\ud83d\udd25 If you\u2019re a regular here, you\u2019ve probably already heard about their standout Claypot Foie Gras Fried Rice. This is one of those dishes that truly lives up to the saying: worth every calorie \ud83d\ude2d It arrives right after the pork belly, and I love how the rich, savoury fried rice balances the slightly sweeter notes of the Hua Diao pork. Packed with fragrant wok hei, buttery foie gras, umami Saga-gyu and those irresistible rice crispy bits sprinkle at your table that add so much texture to every bite. Such a satisfying way to end the course \u2728 Save this for your next special occasion\u2026 and don\u2019t skip the claypot fried rice \ud83c\udf3e \ud83e\udef1\ud83c\udffb\u200d\ud83e\udef2\ud83c\udffc<\/p>\n
\u266c original sound – shilohrodriguez<\/a> <\/section>\n<\/blockquote>\n