Im Jai by Pun Im @ Icon Village - Debuts Lunar New Year 2026 Menu with a Thai Twist

Im Jai by Pun Im at Icon Village ushers in Lunar New Year 2026 with its inaugural festive menu, reimagining classic Chinese New Year staples through a distinctly Thai lens. Known for its bold Thai flavours and creative reinterpretations, Im Jai presents a refreshing celebration that marries auspicious symbolism with vibrant Thai ingredients and techniques.

Charoen “Prosperous” Yu Sheng 4.2/5

Replacing the customary shredded vegetables, Im Jai’s Yu Sheng takes inspiration from Thai salads. The Im Jai Charoen Yu Sheng (Serves 3–5, $58) features premium salmon belly slices atop a colourful medley of green papaya, green mango, pomelo, mandarin oranges, and cherry tomatoes. Tossed in a signature Som Tum–style spicy-sour sauce blended with sweetened fish sauce, the dish is finished with toasted coconut, fried shallots, ground dried shrimp, and pumpkin seeds. The result is a uniquely Thai Yu Sheng that delivers a harmonious balance of sweet, sour, savoury, and spicy flavours, complemented by engaging textures. For larger gatherings, the Im Jai Grand Charoen Yu Sheng (Serves 6–8, $98) is also available.

Crispy Cloud Egg 3.8/5

Im Jai offers a playful spin on the traditional Thai omelette with the Crispy Cloud Egg ($16.80). Kampong egg whites are deep-fried until ultra-fluffy and paired with six pieces of five-hour house-cured sweet-savoury egg yolks. Served with lime, raw shallots, and chilli padi, the dish is impressively crisp and airy. While the cloud-like texture will appeal to many, it leaned a little too light for my personal preference. I found myself missing a more substantial bite.

Fried Squid Tentacles with Im Jai Curry Mayonnaise 4.2/5

The Fried Squid Tentacles with Im Jai Curry Mayonnaise ($10.80) features lightly battered squid tentacles fried to a crisp. What truly elevates the dish is the housemade curry mayonnaise, seasoned with Im Jai’s proprietary blend of Thai curry powder. This addictive combination kept me going back for more, making it a highly enjoyable snack or sharing dish.

Fortune Crispy Spring Rolls 4.2/5

Available for both dine-in and takeaway, the Fortune Crispy Spring Rolls ($23.80) are filled with a medley of vegetables and mushrooms. Encased in a golden, crispy skin, the filling is flavourful and provides a pleasing contrast in texture, resulting in a multi-textural bite that works well as a festive starter.

Golden Crispy Soon Hock & Thai Mango Salad 4.2/5

A whole fish is a must-have on any Chinese New Year table, and Im Jai puts a Thai spin on this tradition with the prized Marble Goby (Soon Hock). The Golden Crispy Soon Hock & Thai Mango Salad ($108, about 1.2kg) is expertly butterflied and deep-fried head-on, with the scales left on, resulting in delicate, crispy, edible scales while keeping the flesh succulent and moist. The fish is paired with a spicy, sweet, and zesty Thai green mango salad, creating an elegant balance of flavour and texture. This is a tasting portion of the whole fish. Diners may also opt for the Steamed Soon Hock with Thai Mango Salad ($108, about 1.2kg).

Steamed Festive Seabass with Spicy & Sour Dressing 4.2/5

Another steamed fish option on the menu is the Steamed Festive Seabass with Spicy & Sour Dressing ($32.80). The fish is perfectly steamed to a moist texture and complemented by a punchy dressing that delivers a delightful spicy kick and sour, zesty finish.

Im Jai Golden Harvest Seafood Claypot Rice 4/5

The Im Jai Golden Harvest Seafood Claypot Rice ($110.80) is a luxurious festive staple featuring wild-caught jumbo black tiger prawns, diced hotate scallops, deep-fried soft shell crab, and deep-fried pork lard. Rich, indulgent, and aromatic, it is a satisfying communal dish well-suited for celebrations.

Black Sticky Rice Nian Gao 5/5

For dessert, the Black Sticky Rice Nian Gao ($21.80) truly stands out. Im Jai’s signature pancake is transformed into a festive Nian Gao using house-milled black sticky rice flour and strips of coconut flesh. Crisp on the outside yet chewy and fragrant within, this dessert is exceptionally good and easily one of the highlights of the meal.

Sweet Coconut Reunion Tang Yuan 4/5

The Sweet Coconut Reunion Tang Yuan (Serves 4–6, $30.80) is based on the traditional Bualoy dessert from Im Jai’s regular menu. It features auspicious red and yellow glutinous rice balls with coconut strips in sweetened coconut milk, finished with a salted egg lava cream. The sweet-savoury interplay reflects the hallmark flavours of Thai desserts.

IM SABAAI’s Signature Abundance Pork Floss

To complete the festivities, Im Jai also offers IM SABAAI’s Signature Abundance Pork Floss ($98), the first of its kind manufactured in Singapore. Presented in an elegant gift box of four bottles adorned with a Fire Horse design and a poetic Chinese couplet, it is available in both Original and Spicy flavours—making it a thoughtful and auspicious Lunar New Year gift.

1. Im Jai CNY Menu is available for both dine-ins and takeaways from 26 January – 3 March.
2. Guests can mix and match any items in the CNY menu and spend $288 to receive 20% discount.
3. Guests who place their orders before 23 January for dine-in and takeaways after 26 January can enjoy an Early Bird Discount of another 10% if they hit $288.
4. IM JAI will operate only for takeaways on CNY eve, 16 February until 1pm.
5. IM JAI will be closed for CNY holidays from 17-19 Feb and resume operations on 20Feb.
6. IM JAI will strictly be taking only reservations on 20 February; no walk-ins allowed.

Note: This is an invited tasting.


Im Jai by Pun Im
Icon Village
12 Gopeng Street
#01-78/81
Singapore 078877
Tel: +65 6518 3151
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Nearest MRT: Tanjong Pagar (EW Line)

Opening Hours:
Mon-Fri: 11am - 3pm, 4pm - 930pm
(Closed on Sat & Sun)

Direction:
1) Alight at Tanjong Pagar MRT station. Take Exit A. Turn left and walk down Peck Seah Street. Cross the road at the junction of Peck Seah Street and Gopeng Street. Walk to ICON village. Walk to the destination. Journey time is about 5 minutes. [Map]

Verandah Rooftop Rotisserie @ Momentus Hotel Alexandra - Welcomes the Year of The Horse with a Scrumptious Buffet Spread of Over 30 Auspicious Dishes and Signature Roasts

For the upcoming Chinese New Year 2026, Verandah Rooftop Rotisserie at Momentus Hotel Alexandra welcomes the Year of the Horse with a celebration themed around bountiful harvest and new beginnings. A scrumptious buffet spread of over 30 auspicious dishes and signature roasts awaits, complemented by tableside service and live carving stations.

14-Day Shio Kombu Butter Aged Angus Ribeye 4.5/5

Taking centre stage at the Signature Roast Station is the 14-Day Shio Kombu Butter Aged Angus Ribeye. Fire-grilled over charcoal, each slice boasted a beautifully charred exterior that further amplified the beef’s naturally rich flavours.

‘Sha Pi’ Suckling Pig 4.5/5

Next to it is an impressive lineup of live carving roasts, including ‘Sha Pi’ Suckling Pig and Vanilla-Scented Crackling Pork Belly. It was a rare treat to enjoy such a well-executed suckling pig, available exclusively on Chinese New Year’s Eve and the first day of Chinese New Year.

Vanilla-Scented Crackling Pork Belly 5/5

Black Truffle “Phoenix” Chicken 4/5

The crackling pork belly satisfied with every crunch into its perfectly crisped skin layered over succulent meat. A definite crowd-pleaser is the Black Truffle “Phoenix” Chicken, which stands out for its lightly crisped skin and tender, juicy meat.

Dong Po Wagyu Beef Karubi 5/5

Fragrant Cured Meat ‘Lap Mei Fan’ 4.5/5

Available for takeaway, the Twice-Cooked Black Garlic Pork Belly Char Siew captivated with its glossy glaze and smoky charred edges, offering a richly flavoursome, melt-in-the-mouth bite. Other restaurant-quality takeaway offerings include the unctuous Dong Po Wagyu Beef Karubi, a dish I kept returning to and that lingered in my memory for days. It pairs exceptionally well with the umami-packed Fragrant Cured Meat ‘Lap Mei Fan’.

Cold Pork Trotter Jelly 4.5/5

Drunken Chicken 4.5/5

At the Seafood & Cold Appetisers Station, an interesting lineup of cold seafood with familiar flavours is showcased. Highlights for me were the Poached Tiger Prawns with ginger-scallion dip and the roulade of Drunken Chicken with aged Shaoxing wine and wolfberries. The Cold Pork Trotter Jelly was also snapped up quickly.

Longevity Noodles 4.5/5

An elevated classic is the Longevity Noodles with crab roe and trout caviar. While the sauce looked relatively rich at first glance, it turned out to be well-balanced, coating the noodles with savoury depth without overwhelming them.

Braised Eight-Head Abalone with Sea Cucumber 4/5

Golden Lava Cheese Baked Lobster 2.8/5

Tableside service includes Golden Lava Cheese Baked Lobster and Braised Eight-Head Abalone with Sea Cucumber. The lobster was slightly too mushy for my liking, though the abalone dish was nicely executed.

Yam Purée

The dessert spread leans wholesome and nostalgic. The most popular item was undoubtedly the Yam Purée with caramelised pumpkin, served alongside other Chinese New Year favourites such as Steamed Nian Gao, pineapple tarts, and green pea cookies.

The Chinese New Year 2026 buffet at Verandah Rooftop Rotisserie offers a well-rounded and generous festive spread. Other than the excellent signature roasts, the festive mains are well-executed with consideration.

Early Booking Perks
- 10% off food bill for reservations confirmed before 16 Jan 2026
- Complimentary Yu Sheng for tables of 4+ adults
- Bonus bottle of wine for bookings with 6+ adults

Photos and words by Si An. A homebody who is allured by travelling, loves the feel of freedom, the smell of the rain and the aroma of fine coffee and food.


Verandah Rooftop Rotisserie
Momentus Hotel Alexandra
Level 7
323 Alexandra Road
Singapore 159972
Tel: +65 90215192
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Nearest MRT: Queenstown (EW Line), Redhill (EW Line)

Opening Hours:
Breakfast Buffet (Daily): 6:30am – 10:30am
A La Carte Menu (Daily from 2 May): 2:30pm – 6:00pm
Semi-Buffet Lunch (Daily): 12 noon – 2:30pm
Semi-Buffet Dinner (Daily): 6:00pm – 10:00pm

Direction:
1) Alight at Queenstown MRT station. Take Exit A. Walk to the bus stop at Queenstown MRT station (Stop ID 11149). Take bus number 195. Alight 2 stops later. Walk towards Ikea. At Ikea, continue walking to the destination. Journey time is about 8 minutes. [Map]

2) Alight at Redhill MRT station. Take Exit A. Walk to the bus stop opposite Redhill MRT station (Stop ID 10201). Take bus number 33 or 120. Alight 4 stops later. Walk towards Ikea. At Ikea, continue to walk to the destination. Journey time is about10 minutes. [Map]

Wan Hao Chinese Restaurant (萬豪軒) @ Marriott Tang Plaza Singapore - A Reunion of Bountiful Prosperity

Set within Singapore Marriott Tang Plaza Hotel, Wan Hao Chinese Restaurant once again ushers in a luxurious Lunar New Year celebration. Renowned for its refined Cantonese cuisine and timeless sophistication, the restaurant marks the season with an opulent showcase of premium ingredients, meticulous craftsmanship, and exquisite flavours. This Year of the Horse, Wan Hao presents a series of curated multi-course menus and festive specialities that blend tradition with contemporary finesse.

We had the pleasure of experiencing the Celebrations of Abundance 6-Course Set Menu ($268.80++ per person, for 5-10 persons), served with their Tea-Smoked Grain-Fed Duck in place of the BBQ Suckling Pig with soft crepe. Though it comes at a premium, every course demonstrates careful curation, precise techniques and top-tier ingredients. From start to finish, each dish left a lasting impression.

Wan Hao Prosperity Yu Sheng 4.2/5

We began our dinner with the Wan Hao Prosperity Yu Sheng. Trust me when I say that this Yu Sheng is really loaded with lots of premium seafood, including Rock Lobster, Hokkaido Scallop, Japanese Yellowtail, Sturgeon Caviar, Salmon and Salmon Roe. Impressively presented in the shape of a horse for the media tasting, the enthusiastic Lo Hei was a festive start to the evening.

Tea Smoked Grain-Fed Duck 4.8/5

Next came the Tea-Smoked Grain-Fed Duck, a meaningful dish as duck symbolises good luck and good health during the Lunar New Year. Wan Hao’s rendition is elegantly conceptualised and perfectly executed. The duck is slowly marinated, then air-dried for 24 hours to achieve that crispy, golden skin and tender meat. It is finally finished with an aromatic smoke of osmanthus, Long Jing tea leaves, and sugarcane, giving it a subtly sweet, floral fragrance that is fantastic. This duck is also available for takeaway ($78 nett for half, $138 nett for whole).

Wan Hao Bird’s Nest Eight Treasures Pot 4.8/5

The Wan Hao Bird’s Nest Eight Treasures Pot is nothing short of impressive. What stood out immediately was the vibrant, collagen-packed broth. The pot was brimming with premium ingredients, featuring 5-Head South African Abalone, Sea Cucumber, Black Moss Dace Fish Bean Curd Skin Bag, Pork Tendon, Free-range Chicken, Japanese Shiitake Mushroom, Fish Maw, Prawns and more. Very indulgent and nourishing, I simply had to finish every drop of that delicious broth.

Stewed Lobster with Trio Onion in Spicy Superior Light Soy Sauce 4.5/5

The Stewed Lobster with Trio Onion in Spicy Superior Light Soy Sauce was another beautifully presented dish. The lobster was succulent with plenty of meat, absorbing the savoury depth of the superior light soy sauce while still retaining its natural sweetness. It highlights both the lobster's freshness and the Chef’s skill in harmonising flavours.

Cantonese Style Claypot Rice 4.5/5

Many at my table eagerly anticipated this Cantonese-style Claypot Rice, and it certainly delivered. Fragrant and aromatic, the rice is first mixed with foie gras and Superior Light Soy Sauce, creating a rich, tasty base. It is then served with cured duck, Chinese sausage, and Hong Kong Chye Sim, resulting in a delicious rice dish that delivers comforting, familiar flavours.

Trio of Desserts 4.2/5

Concluding on a strong note, the Trio of Desserts offers three sweet treats, each with its own delightful texture. The Red Bean Glutinous Rice Ball coated in shredded coconut was soft and satisfyingly chewy. At the same time, the Deep-Fried Sesame Ball with custard delivered the perfect contrast: crisp on the outside, warm and gooey within. Rounding off the trio, the Chilled Bird’s Nest with Snow Pear and Rock Sugar provided a light, refreshing, and icy finish.

Whether for family reunions or intimate celebrations, the menu delivers abundance and auspiciousness befitting the season.

Photographed and penned by Shermine. Through her pictures and stories, she shares her journey of savouring new flavours and experiences. Note: This is an invited tasting.


Wan Hao Chinese Restaurant (萬豪軒)
Singapore Marriott Tang Plaza Hotel
320 Orchard Road
Singapore 238865
Tel: +65 6831 4605
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Nearest MRT: Orchard MRT (NS, TE Line)

Opening Hours:
Daily: 11.30am - 3pm, 6pm - 10pm

Direction:
Alight at Orchard MRT station. Take Exit 1. Walk to the destination. Journey time is about 5 minutes. [Map]

Goodwood Park Hotel's Lunar New Year Line Up For Year of The Horse

Goodwood Park Hotel welcomes the Year of the Horse with a lavish spread of Lunar New Year delicacies, available for walk-in purchase at The Deli, Min Jiang and Min Jiang at Dempsey from 23 January to 3 March 2026. Drawing inspiration from the horse – a symbol of strength, vitality and progress – this year's offerings showcase refined craftsmanship, premium ingredients and flavours that balance tradition with modern finesse.

Blossoming Prosperity 'Lo Hei' 4.5/5

Priced at $288++ (Dine-In) | $313.90 nett (Takeaway/Delivery), the Blossoming Prosperity 'Lo Hei' by Master Chef Goh Chee Kong is a refreshing departure from conventional yu sheng. Designed for diners seeking something more contemporary, the yu sheng is artfully shaped like an elegant fan, symbolising prosperity and good fortune. What truly stands out is the generous medley of evenly diced fresh fruits – strawberry, kiwi, blueberry, melon, dragon fruit and apple – lending natural sweetness, tang and vibrancy to every bite. The sauce, crafted from apple juice, ginger flower and sour plum, is well-balanced and uplifting, tying the ingredients together without overpowering them. Textural contrast comes from crunchy fried yams and carrot strips, pine nuts and crisp romaine lettuce. Completing this luxurious creation is a premium trio of abalone, raw salmon and lobster, making this a celebratory and indulgent way to kick-start the Lunar New Year feast.

Min Jiang Five Treasures Appetiser Platter 3.5/5

The Min Jiang Five Treasures Appetiser Platter is priced at $168++ (Dine-In) | $183.10 nett (Takeaway/Delivery) and serves as an elegant prelude to the reunion meal. The platter features a quintet of appetisers: Deep-fried Shrimp with Mango Mayonnaise, Chilled Baby Abalone with Spicy Lime Sauce, Pan-fried Iberico Pork Belly, Shanghainese Smoked Sea Perch Fillet, and Marinated Sea Jelly with Sesame. Each item offers a distinct flavour profile, from creamy and fruity to smoky and savoury. While the platter is refined and visually pleasing, some components stood out more than others, making it a pleasant but not overly memorable starter.

Braised Whole Spring Chicken, Abalone, Dace Fish stuffed in Fortune Bag and Sea Treasures in Pot 4.5/5

Priced at $288++ (Dine-In) | $313.90 nett (Takeaway/Delivery), the nourishing Braised Whole Spring Chicken, Abalone, Dace Fish stuffed in Fortune Bag and Sea Treasures in Pot is one of the highlights of the festive menu. A whole spring chicken is painstakingly deboned for a refined dining experience, then generously stuffed with water chestnuts, Australian abalone, premium fish maw, dried scallop and pork tendon. The addition of dace fish stuffed in a fortune bag adds both symbolism and depth. Double-boiled for over three hours, the resulting broth is rich, collagen-laden and deeply comforting, showcasing time-honoured techniques that shine through in every spoonful. Presented in a rustic claypot, this dish is both visually impressive and immensely satisfying.

Braised Boneless Pork Knuckle, Abalone, Minced Shrimp & Chicken stuffed in Lotus Root and Sea Treasures in Pot 4.5/5

At $398++ (Dine-In) | $433.80 nett (Takeaway/Delivery), this luxurious Braised Boneless Pork Knuckle, Abalone, Minced Shrimp & Chicken stuffed in Lotus Root and Sea Treasures in Pot is a celebration of texture and patience. The boneless pork knuckle is slowly braised for over three hours until fork-tender, absorbing the rich flavours of the braising sauce. A standout component is the lotus root slices, deep-fried and generously stuffed with shrimp and chicken paste. Lightly steamed, they offer a delightful contrast of crunch and savouriness. Served alongside abalone and other auspicious sea treasures, this dish is hearty, indulgent and well-suited for a celebratory reunion meal.

Claypot Reunion Rice 4.5/5

The Claypot Reunion Rice, priced at $150.40 nett (small) | $215.80 nett (large), is a comforting Cantonese staple elevated for the festive season. The fragrant rice is crowned with preserved Chinese pork sausages, liver, waxed duck leg and succulent pork belly. Drizzled and tossed with supreme soy sauce, the rice is aromatic and flavourful, making it a satisfying centrepiece to accompany the richer dishes on the table.

Goodwood Park Hotel's Lunar New Year offerings for 2026 strike a commendable balance between tradition and modern elegance. From the refreshing, fruit-forward yu sheng to the nourishing double-boiled soups and indulgent claypot dishes, the menu caters well to both festive symbolism and gastronomic pleasure. All Lunar New Year specials are available from 23 January to 3 March 2026, with a minimum five-day advance order required for takeaways. The last pre-order date is 27 February 2026. Online pre-orders open from 11 January 2026 via goodwoodparkfestive.oddle.me, with options for self-collection or delivery.

Tong Le Private Dining @ OUE Tower - Singapore’s Only Revolving Restaurant Welcomes New Senior Executive Chef

Perched atop OUE Tower, Tóng Lè Private Dining remains Singapore’s only revolving restaurant, but the panoramic views are just the beginning of its appeal. Celebrating a new chapter in both culinary vision and leadership, the restaurant welcomes Senior Executive Chef Dicky, a maestro with 36 years of international experience across 5 countries and 8 cities. Supported by a dedicated team, he introduces a fresh collection of contemporary Chinese menus that revive treasured recipes with exquisite finesse and creative flair.

Chef Dicky’s approach is both respectful and bold – honouring tradition while embracing reinvention. Guests can experience his creations through thoughtfully curated menus:
- Executive Lunch Menu from $68++
- Cloud Brocade Dinner Menu from $138++
- Vegetarian Whispers of the Earth Menu at $88++

Caviar, Black Truffle, Golden Croaker and Tofu 5/5

The meal opens with a show-stopping quartet. A tin of Kaluga Caviar, paired with a mother-of-pearl spoon, reveals a layer of Homemade Tofu and Putian Fujian Premium Seaweed beneath, a rare seasonal ingredient harvested by hand and prized for its umami sweetness. Next, a jet-black orb that appears to be a whole truffle is in fact deep-fried Black Truffle Tofu. It is crisp on the outside, silky within. Completing the ensemble is a Longjing tea-smoked Wild Golden Croaker, delivering a delicate smokiness and a lingering fragrance of fine tea.

Double-boiled Sea Cucumber in Enriched Fish Broth, Pickled Plum, Tomato 4.8/5

The Double-boiled Sea Cucumber in a refined fish broth with Chaoshan pickled plum and tomato is a masterclass in restraint. It is light yet layered, with savoury, umami, and tangy notes dancing delicately on the palate.

Braised Fish Maw in Noble ‘Tanfu’ Broth, Fine Chopped Coriander 4.5/5

In contrast, the Braised Fish Maw in Noble 'Tanfu' Broth is bold and textural. The viscous, collagen-rich soup is packed with silky fish maw strips, beautifully rounded off with fresh coriander.

Braised Wild Golden Croaker, Fresh Bean Curd Sheet, Iceberg Lettuce 4.2/5

Chef Dicky transports diners to 1980s Hong Kong with this nostalgic Cantonese classic. Simmered in an intensely flavoured chicken consommé, the Braised Wild Golden Croaker is buttery and soft, nestled on fresh bean curd sheets and iceberg lettuce. The sauce alone deserves its own spotlight, perfect with a bowl of steamed white rice.

Sweet and Sour Lion's Mane Mushrooms 4.2/5

A delightful vegetarian take on the classic sweet and sour pork. Meaty Lion’s Mane Mushrooms are enveloped in a light batter, fried to perfection, and tossed in a well-balanced sweet and sour sauce that’s sticky, tangy, and deeply satisfying.

Claypot Foie Gras Fried Rice, Saga-gyu, Black Pepper, Cramelized Soy Sauce 4.2/5

The Claypot Foie Gras Fried Rice is a triumph of texture and flavour, smoky from caramelised soy sauce, buttery with Saga-gyu, and deeply savoury from cubes of foie gras. The pièce de résistance? Crispy scorched rice at the bottom of the pot.

Sauerkraut Consomme Braised Vermicelli 4.2/5

The humble-looking Sauerkraut Consomme Braised Vermicelli hides a powerhouse of flavour. Made with springy noodles from Hsinchu, Taiwan, and braised in a tangy, spicy sauerkraut consommé, this dish surprises with its rich infusion, complemented by sweet king prawns, scallops, and slivers of Chinese celery.

Pumpkin and Jasmine Pudding, Black Rice Syrup, Coconut Milk 4/5

Shaped like a golden peony, the Pumpkin and Jasmine Pudding is surrounded at the table with a moat of black rice syrup and coconut milk – reminiscent of bubur pulut hitam, reimagined with floral, delicate elegance.

Creamy Strawberry, Lychee, Raspberry Crisp, Rose Cookie 4.5/5

Inspired by Pierre Hermé’s Ispahan, this dreamy dessert layers Strawberry Cream, Lychee, Raspberry Crisps, and Rose Cookie crumble, a French-Asian hybrid that’s as intricate as it is indulgent.

Cave Bird's Nest in Tung Lok's Ruby Peach Tea Syrup, Kiwi Jelly, Fresh Fox Nuts 4.2/5

A visual marvel, the Cave Bird's Nest dessert features green kiwi jellies, fox nuts, and microgreens, bathed in ruby peach tea syrup. It’s like tasting a painting by Monet.

Double-boiled Egg Custard in Young Coconut, Cave Bird's Nest, Gula Apong 5/5

The Double-boiled Egg Custard in Young Coconut comprises of snow-white egg custard, steamed in a young coconut and topped with Cave Bird’s Nest and Gula Apong from Sarawak, is delicate, comforting, and luxuriously sweet with a hint of smokiness.

Chef Dicky’s menus at Tóng Lè Private Dining elevate Chinese cuisine to a new pinnacle – not just with premium ingredients, but through stories, textures, and deep respect for culinary heritage. Whether you're revisiting beloved classics or exploring novel flavour pairings, each course is a celebration of time-honoured tradition reinterpreted for the modern palate.

Note: This is an invited tasting.


Tong Le Private Dining
OUE Tower
Level 10
60 Collyer Quay
Singapore 049322
Tel: +65 6634 3233
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Nearest MRT: Raffles Place (EW, NS Line)

Opening Hours:
Mon-Sat: 1130am - 3pm, 6pm - 1030pm
(Closed on Sun)

Direction:
1) Alight at Raffles Place MRT station. Take Exit B. Walk to Clifford Centre. Cut across the building. Take the overhead bridge link across the road. Turn right at the base of the overhead bridge. Walk to destination. Journey time about 8 minutes. [Map]