Singapore’s Revolving Restaurant Has New Menu From S$68++

Singapore’s only revolving restaurant, Tóng Lè Private Dining, has just launched a brand new contemporary Chinese menu starting from S$68++.

Located on Level 10 of OUE Tower at Collyer Quay, the Chinese fine dining restaurant slowly rotates while guests dine, offering changing 360 degree views of Marina Bay, the CBD skyline and the waterfront throughout the meal.

The restaurant’s latest menu comes from Senior Executive Chef To Kwok Kim, who blends traditional Chinese flavours with modern techniques and premium ingredients.

Lunch starts from S$68++

One standout dish is the Wok Fried Mung Bean Noodles with Iberico Pork Jowl, Green Chives and Dark Soy Sauce. The noodles stay smoky and savoury thanks to high heat wok frying, while the marbled Iberico pork adds richness without feeling too heavy.

Another highlight is the Pan Fried Boneless Free Range Pineapple Chicken Thigh. The kitchen marinates the chicken overnight with pineapple juice before pan frying it till golden and juicy. The sweet and sour pineapple sauce adds a comforting familiar flavour with a more refined finish.

Images from Tóng Lè Private Dining

The luxurious caviar dish people will probably film first

For those celebrating a special occasion, the premium Tóng Lè Experience Menu costs S$280++ per person and includes one of the restaurant’s most eye catching creations.

The Kaluga Caviar Tomato Tea Jelly arrives looking like a premium caviar tin. Inside, diners will find layers of sturgeon caviar, delicate tomato tea jelly and a savoury base underneath.

Chef Dicky creates the tomato tea jelly by steeping tomatoes sous vide for two days to extract a clear tomato essence inspired by Hong Kong style tomato soup from his childhood.

The dish feels luxurious, nostalgic and extremely social media friendly at the same time.

Comforting Chinese flavours with a modern upgrade

Instead of reinventing Chinese cuisine completely, the new menu focuses on elevating familiar flavours through technique and presentation.

The Green Tomato Soup with Hokkaido Scallop, Bamboo Fungus and Nameko Mushroom delivers light acidity from green tomatoes balanced by the natural sweetness of scallops and mushrooms.

Seafood lovers can order the Baked Western Australian Lobster with Mild Cheddar Cheese, Morel Mushroom and Chinese Sausage. The dish combines creamy, earthy and savoury flavours without becoming overwhelming.

The 48 Hours Slow Cooked Pork Belly in Aged Hua Diao may become the comfort food favourite on the menu. The kitchen braises the pork belly for two full days until tender and silky while aged Shaoxing wine adds warmth and aroma.

Some dishes impress visually. This one wins people over after the first bite.

Desserts that still feel luxurious

Desserts here continue the restaurant’s contemporary Chinese direction.

The Imperial Bird’s Nest Cream Purée takes inspiration from crème brûlée and finishes with a caramelised top layer that cracks under the spoon.

Meanwhile, the Chilled Hashima and Blackcurrant Cake transforms the collagen rich delicacy commonly found in Chinese dessert soups into elegant chilled cakes with tart berry flavours.

Even dessert feels like part of the overall experience instead of an afterthought.

A solid spot for dates, birthdays and special occasions

Tóng Lè Private Dining feels ideal for people who want something more memorable than a typical dinner reservation.

Between the revolving dining room, skyline views and contemporary Chinese menu, the restaurant works well for birthdays, anniversaries, client dinners and date nights where the setting does most of the heavy lifting.

It feels luxurious without becoming intimidating, which probably explains why the restaurant continues attracting both serious food lovers and people simply looking for a unique Singapore dining experience.

After all, there are plenty of restaurants in Singapore with good food. Very few slowly rotate while serving it.