Tong Le Private Dining @ OUE Tower - A Taste of Tóng Lè’s New Seasonal Creations

The only revolving restaurant in Singapore with breathtaking city views, Tong Le Private Dining continues to set the bar for elevated Chinese dining with the unveiling of its latest seasonal menus. Helmed by Senior Executive Chef To Kwok Kim (Chef Dicky), the refreshed offerings span across its Executive Lunch, themed menus and the indulgent Tong Le Experience Menu, alongside a comprehensive selection of à la carte and vegetarian options. Thoughtfully curated, the menus bring together modern flavours, innovative techniques and premium ingredients, reflecting a refined interpretation of contemporary Chinese culinary artistry.

Parma Ham, White Pepper, Marinated Lettuce Stem 4.2/5

We began with the Parma Ham, White Pepper, Marinated Lettuce Stem ($18), a visually striking appetiser that showcases precision in both plating and flavour pairing. The lettuce stem, cut into neat cubes, delivered a refreshing crunch with natural sweetness, while the delicate saltiness of the Parma ham provided a savoury counterpoint. A gentle sprinkle of white pepper tied the elements together, enhancing the overall profile without overpowering the dish.

Crispy Bean Curd Sheet Rolls 5/5

The Crispy Bean Curd Sheet Rolls ($18) followed, offering a satisfying textural contrast. Golden and crisp on the outside, the rolls encased a hearty filling of porcini mushrooms and mixed vegetables. Each bite revealed an earthy depth from the porcini, complemented by the vegetables’ natural sweetness and crunch, making it both comforting and flavourful.

Caramelised Barbecued Pork 4.2/5

A highlight from the barbecue selection was the Caramelised Barbecued Pork ($38). Executed with finesse, the cut struck a desirable balance between lean meat and a hint of fat, resulting in a tender yet structured bite. Served theatrically on a hot stone, the sauce was poured tableside, caramelising upon contact to form a lightly charred, glossy coating. Importantly, the glaze leaned towards a restrained sweetness, allowing the natural flavours of the pork to shine.

Double-boiled Fish Maw and Boneless Chicken in Jasmine Tea and Bamboo Fungus Consomme 4/5

For a lighter interlude, the Double-boiled Fish Maw and Boneless Chicken in Jasmine Tea and Bamboo Fungus Consomme offered a soothing clarity. The consomme was delicately perfumed with jasmine tea, lending a subtle floral aroma that elevated the clean, comforting broth. The fish maw and bamboo fungus added gentle textural contrast, making it both nourishing and refined.

Baked Western Australian Lobster 4.5/5

Chef Dicky’s expertise truly came through in the Baked Western Australian Lobster. The lobster was impeccably cooked, retaining a succulent, bouncy texture. Cloaked in a creamy mild cheddar cheese sauce, the dish leaned into a rich, indulgent profile, further layered with the earthy notes of morel mushrooms and the sweet-savoury nuances of Chinese sausage. This East-meets-West composition was luxurious yet thoughtfully balanced, delivering complexity in every mouthful.

48 Hours Slow-cooked Pork Belly in Aged’ Hua Diao’ 4.8/5

Equally memorable was the 48 Hours Slow-cooked Pork Belly in Aged’ Hua Diao’ ($20/pax). The pork belly was cooked to perfection, achieving a melt-in-the-mouth texture that spoke of patience and precision. The aged Hua Diao lent a deep, aromatic richness to the sauce, enhancing the overall depth of flavour. Accompanied by soft, fluffy mantou, it invited diners to savour every last drop of the luscious gravy.

Claypot Foie Gras, Fried Jasmine Rice, Saga-gyu, Black Pepper, Caramelised Soy Sauce 4/5

The Claypot Foie Gras, Fried Jasmine Rice, Saga-gyu, Black Pepper, and Caramelised Soy Sauce ($16/pax) delivered comfort with a touch of decadence. Fragrant and hearty, the dish combined the richness of foie gras and Saga-gyu with well-seasoned fried jasmine rice. The addition of crispy puffed rice introduced a delightful crunch, elevating both texture and enjoyment.

Creamy Strawberry, Lychee, Raspberry Crisp, Rose Cookie 4.2/5

Dessert came in the form of Creamy Strawberry, Lychee, Raspberry Crisp, Rose Cookie ($20/pax), elegantly presented in a cocktail glass. Light and refreshing, it resembled a delicate smoothie, with the sweetness of strawberry and lychee brightened by the tartness of raspberry. The rose cookie added a subtle floral finish, rounding off the meal on a gentle and uplifting note.

Tong Le Private Dining’s latest seasonal offerings demonstrate a confident interplay between tradition and innovation, in which classic Chinese flavours are reinterpreted with finesse and creativity. From refined soups to indulgent mains and thoughtful desserts, the experience reflects Chef Dicky’s commitment to delivering a cohesive and elevated dining journey.


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 the destination. Journey time is about 8 minutes. [Map]

Kott-Don 360 @ Vivocity - Immersive Korean BBQ with Premium Hanwoo and 360-Hour Aged Meats

Kott-Don 360, the Korean BBQ specialist known for its premium wet-aged meats, has officially opened its second outlet at VivoCity on 15 June 2026. Building on the success of its Paya Lebar Quarter location, the new flagship raises the bar with a more immersive dining concept, anchored by a dramatic cave-inspired entrance that leads into a space adorned with traditional Hanok roof elements. The experience feels almost transportive, setting the tone for a meal that celebrates Korean craftsmanship, culture, and meticulous meat preparation.

Founded by the team behind Flower Pig 360, Kott-Don 360 continues its mission to elevate the Korean barbecue experience through expertly aged meats, attentive service, and a thoughtfully curated menu. The VivoCity outlet also introduces exclusive Hanwoo beef selections, making it a destination for those seeking a more refined Korean BBQ experience.

Hanwoo - Rib Finger, Ribeye

Hanwoo - Ribeye 4.2/5

Hanwoo - Rib Finger 4/5

We began with the Hanwoo Beef Set for sharing (from $268 Member Price), featuring prized cuts such as Rib Finger and Ribeye. The Hanwoo Rib Finger stands out for its robust, deeply meaty character. Cut from between the rib bones, it offers a more pronounced chew compared to more tender cuts, delivering a satisfying bite that beef lovers will appreciate. As it grills, the fat renders beautifully, creating a smoky, caramelised crust that amplifies its natural savouriness. Despite its structure, the meat remains juicy, striking a delicate balance between tenderness and resistance.

In contrast, the Hanwoo Ribeye leans towards indulgence. Richly marbled, it delivers a luxurious, buttery umami that coats the palate without feeling cloying. The texture is exceptionally tender, almost melting in the mouth with minimal effort. What impresses most is its clean finish. Despite the high fat content, it avoids the greasy aftertaste sometimes associated with heavily marbled beef, leaving behind a refined, lingering richness that keeps you reaching for more.

Duroc Black Pork - Pork Belly, Marinated Pork Neck and Jeju Black Pork - Pork Neck

Duroc Black Pork - Pork Belly 4.2/5

Duroc Black Pork - Marinated Pork Neck 3.8/5

The pork selections are equally compelling, showcasing different breeds and cuts. The Duroc Black Pork Belly ($29.90) is a highlight, widely regarded as the gold standard for pork due to its superior fat-to-meat ratio. Each slice grills up with crisp edges and a succulent interior, releasing a natural sweetness that is slightly nutty and far more pronounced than that of conventional pork. The marbling ensures the meat self-bastes as it cooks, resulting in a juicy, flavourful bite with a clean, non-gamey finish.

The Duroc Marinated Pork Neck ($33.90) offers a different but equally satisfying experience. The marinade enhances the pork’s inherent sweetness, caramelising over the grill to form a lightly charred, flavour-packed exterior. Unlike the belly, the neck cut provides a firmer, springy texture, delivering a hearty bite that feels substantial without being overly rich. It is well-balanced, making it easy to enjoy throughout the meal.

Jeju Black Pork - Pork Neck 4.5/5

Another standout is the Jeju Black Pork Neck ($33.90), often dubbed the “Wagyu of pork” in Korea. Raised in Jeju’s unique environment, the meat boasts a deeper, more concentrated flavour profile. The higher protein content gives it a pronounced meatiness, while the fat carries a clean, subtly sweet nuttiness. When grilled, the interplay of smoke and rendered fat creates an aromatic complexity that is both bold and refined, elevating it beyond typical pork offerings.

Kimchi Soup 4.2/5

Beyond the grill, the supporting dishes further round out the experience. The Black Pork Kimchi Soup ($18.90++) is a comforting staple, combining Duroc pork, kimchi, tofu, and spring onions in a hearty broth. The balance of spice, acidity, and richness makes it especially satisfying, and the refillable portions ensure it remains a warm, constant companion throughout the meal.

Cheese Steamed Egg 4.2/5

The Cheese Steamed Egg is soft and pillowy, almost cloud-like in texture. Topped with a layer of torched cheese, it gains added depth of flavour, with the creamy, slightly smoky notes of the cheese enhancing the delicate egg custard beneath.

Fish Cake Soup 4.2/5

A unique addition is the Kettle-Pot Fish Cake Soup (Non-Member: $55++; Member: $45++), served in a traditional kettle. Featuring imported Busan fish cake skewers in a broth brewed from radish, leek, and anchovy stock, it is both visually intriguing and deeply comforting. The kettle presentation allows diners to pour the soup themselves, adding an interactive touch to the dining experience.

Seafood Pancake 4/5

The Seafood Pancake (Non-Member: $32++; Member: $28++) impresses with its crisp exterior and well-balanced composition. It is not overly doughy, allowing the flavours of the seafood to shine through without being masked by excess batter. Each bite delivers a satisfying crunch followed by the natural sweetness of the seafood.

Kimchi Cold Noodle 4/5

For something lighter, the Cold Kimchi Noodle (Non-Member: $16.90++; Member: $14.90++) provides a refreshing contrast. The chilled fermented kimchi broth is tangy and invigorating, pairing well with the soft noodles, cucumber, seaweed, and boiled egg. It’s a welcoming, refreshing dish amid the richness of the grilled meats.

Beef Tartare Bibimbap 4.2/5

The Beef Tartare Bibimbap (Non-Member: $31++; Member: $26++) is another noteworthy dish. Featuring wagyu beef tartare, shredded egg, seaweed, and water spinach, it is brought together with a pasteurised egg yolk and ssamjang. The result is a rich, savoury bowl with layers of texture and flavour, in which the beef’s umami is complemented by the sauce’s nutty, slightly sweet notes.

To celebrate its opening, Kott-Don 360 is offering a limited-time promotion. Diners who sign up for a complimentary membership can enjoy a free 150g serving of pork belly with a minimum spend, limited to one redemption per bill while stocks last.

Kott-Don 360 at VivoCity is more than just another Korean BBQ spot. With its immersive setting, premium ingredients, and attention to detail, it delivers a dining experience that goes beyond the grill. Whether you are drawn by the exclusivity of Hanwoo beef or the depth of flavour in its carefully sourced pork, Kott-Don 360 at VivoCity is set to become a compelling destination for Korean barbecue enthusiasts.

Note: This is an invited tasting.


Kott-Don 360
VivoCity
1 HarbourFront Walk
#02-123/124
Singapore 098585
Tel: +65 9003 9688
Instagram
Nearest MRT: Harbourfront (CC, NE Line)

Opening Hours:
Daily: 1130am - 10pm

Direction:
1) Alight at Harbourfront MRT station. Take Exit C & E. Walk to the destination. Journey time is about 3 minutes. [Map]

Keum Eun Don Korean BBQ @ HillV2 - The Idol-Visit Seoul BBQ Known for Its Premium Pork and Woodae Galbi Lands in Singapore

Imported straight from Seoul’s Yongsan district, Keum Eun Don arrives in Singapore with a strong pedigree rooted in craftsmanship, provenance, and a deep respect for Korean grilling culture. Widely recognised as a celebrity-frequented establishment located beside HYBE Entertainment in Seoul, the brand carries the official 모범음식점 (Exemplary Restaurant) certification — a testament to its consistency and quality.

Built on 17 years of F&B expertise, Keum Eun Don is best known for its Iberico pork programme. Selected cuts undergo a meticulous two-stage ageing process, wet ageing followed by dry ageing,  designed to develop both tenderness and a clean, concentrated flavour profile. Before reaching the table, the meats are lightly kissed with charcoal aroma in the kitchen, setting the stage for diners to complete the grilling themselves for optimal doneness.

Adding to its credibility, actor and WANNA ONE member Hwang Min Hyun recently named Keum Eun Don as his personal go-to for Korean BBQ, citing its precision grilling and premium execution. His endorsement feels less like marketing and more like insider validation, the kind that reflects genuine loyalty.

Banchan 4/5

As expected, the meal begins with a spread of complimentary banchan and dipping sauces. While the assortment is fairly standard, a few stood out. The kimchi delivered a satisfying balance of tang and depth, while the corn and potato sides offered a comforting sweetness that complemented the grilled meats nicely. It’s a modest but well-executed supporting cast.

EUN Set 4/5

We opted for the EUN Set ($145), designed for 2 to 3 diners. The set includes Prime Beef Short Rib, Pork Belly, Pork Collar, a choice of stew, and a single drink.

While the quality of the meat is evident, the set’s structure feels somewhat restrictive. The inclusion of only one drink, despite being marketed for up to three diners, feels unusual. Similarly, limiting the set to just one stew choice lacks the variety typically seen in Korean BBQ sets across Singapore, where additional sides or cooked dishes are often included. From a value perspective, it leans on the premium quality of ingredients rather than quantity or diversity.

Pork Collar 4/5

Built on 17 years of F&B expertise, Keum Eun Don specialises in Iberico pork, with selected cuts undergoing a two-stage ageing process of wet ageing followed by dry ageing, developed specifically to enhance depth, tenderness, and a clean flavour profile. Before service, the meats are lightly exposed to the charcoal aroma in the kitchen to enhance their natural smokiness, then served to guests to complete the grilling process at the table, ensuring full control over doneness and texture.

Pork Belly 4.2/5

A standout cut, the Pork Collar exemplifies Keum Eun Don’s expertise in Iberico pork. Compared to pork belly, it carries a higher lean-to-fat ratio, resulting in a more balanced bite. The marbling ensures juiciness, while the texture remains tender without veering into chewiness. Thanks to the dual ageing process, the pork collar develops a deeper, almost nutty pork flavour that lingers pleasantly. Grilled over the tabletop charcoal, it achieves a beautiful caramelisation while retaining its moisture, a testament to both the ingredient quality and preparation technique.

The Pork Belly, or samgyeopsal, delivers exactly what fans of Korean BBQ seek — richness, indulgence, and textural contrast. Comprising alternating layers of meat and fat, the cut crisps up beautifully on the grill, yielding a satisfying bite that is both juicy and slightly charred. At Keum Eun Don, the sourcing elevates this classic beyond the ordinary. The fat renders cleanly without greasiness, and each bite carries a depth that speaks to careful ageing and quality control.

Prime Beef Short Rib 4/5

A Singapore-exclusive addition, the Prime Beef Short Rib (woodae galbi) introduces a beef option to a pork-centric concept. The cut is aged and subtly infused with charcoal aroma before service. On the grill, it cooks quickly, revealing a tender, almost buttery texture. The flavour is rich yet refined, with a slight smokiness that enhances rather than overwhelms the natural beefiness. While it diverges from the brand’s pork-focused identity, it serves as a strong complement for those seeking variety.

Soft Tofu Stew with Seafood 4.2/5

For the stew, we chose the Soft Tofu Stew with Seafood. Served bubbling hot, the dish features silky tofu immersed in a robust, spicy seafood broth. The stew strikes a comforting balance, bold in flavour yet not overly heavy. The umami from the seafood adds depth, while the gentle heat cuts through the richness of the grilled meats, making it an essential companion to the BBQ experience.

Keum Eun Don brings a slice of Seoul’s refined Korean BBQ culture, emphasising technique, ingredient quality, and precision. The Iberico pork programme, in particular, stands out for its depth of flavour and thoughtful preparation, making it the highlight of the experience. That said, while the EUN Set showcases the restaurant’s strengths, it falls slightly short in perceived value compared to other Korean BBQ offerings in Singapore, which often offer a broader selection of dishes at similar price points. Ultimately, Keum Eun Don is less about abundance and more about refinement. In this place, the focus is on doing a few things exceptionally well rather than offering everything at once.

Note: This is an invited tasting.


Keum Eun Don Korean BBQ
HillV2
4 Hillview Rise
#01-09
Singapore 667979
Tel: +65 62220221
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Nearest MRT: Hillview (DT Line)

Opening Hours:
Daily: 1130am - 230pm, 5pm - 10pm

Direction:
1) Alight at Hillview MRT station. Take Exit B. Walk to Hillview Road. Turn right onto Hillview Road. Walk down Hillview Road. Turn right onto Hillview Link. Cross the road. Walk to the destination. Journey time is about 6 minutes. [Map]

Edge @ Pan Pacific Singapore - Dive into ‘A Sea of Flavours’, an Indulgent Seafood Dinner Buffet Experience

Pan Pacific Singapore’s award-winning buffet restaurant, Edge, invites diners to embark on a seafood-filled culinary journey with “A Sea of Flavours”, an exclusive dinner buffet available from Fridays to Sundays, from 15 May to 21 June 2026. Curated by Executive Chef Andy Oh and his culinary team, the experience showcases an impressive selection of premium seafood, ranging from fresh seafood on ice and succulent crab creations to charcoal-grilled favourites and international specialities, making it a feast that seafood lovers will not want to miss.

The experience begins at the Seafood on Ice station, where an abundant selection of Sustainable Boston Lobster, Snow Crab, Tiger Prawn, Pacific Clam, Sea Whelk, Half Shell Scallop, Sea Conch, Black Mussel and Crawfish awaits. There is also a Japanese section featuring Norwegian Salmon, Maguro and Tako sashimi, alongside an assortment of Sushi and Maki served with wasabi, Japanese gari and shoyu.

Another highlight is the Steamed Oyster station, where plump and juicy oysters are steamed to order and served with garlic sauce and Thai Nam Jim. They were exceptionally fresh and flavourful - so much so that I found myself returning for more than a dozen throughout the evening.

For those who prefer lighter seafood preparations, the Cantonese-style Steamed Fish is not to be missed. Delicately cooked to preserve its natural sweetness and tenderness, it offers a comforting contrast to some of the richer dishes across the buffet.

Crab lovers will be thoroughly spoiled with multiple preparations available throughout the spread. The Stir-fried White Pepper Crab with Scallion delivers a fragrant, peppery kick. At the same time, the Salt-baked Mud Crab, served with chilli sauce and mantou, offers a satisfying combination of sweet crab meat and savoury accompaniments. Equally enjoyable is the Creamy Salted Egg Yolk Crab, coated in a rich and velvety sauce that clings beautifully to every piece.

Moving on to the carving station, the 24-hour Slow Roasted Whole Veal Leg takes centre stage. Slow-cooked to achieve remarkable tenderness, the veal remains juicy and flavourful, pairing wonderfully with the accompanying Yorkshire pudding. Other highlights at the station include succulent Lamb Chops and crispy Pork Knuckle, both equally tempting for meat lovers.

The Japanese Street Food Station offers another noteworthy item: Mayura Station Chocolate-fed Wagyu Beef, served with ponzu and braised leek. The wagyu boasts excellent marbling and a rich, beefy flavour, while the ponzu provides a refreshing, citrusy lift that balances the meat’s richness.

At the Chinese Roast Meats section, diners can enjoy Charcoal-grilled Ibérico Pork Char Siew served with fluffy lotus buns. The char siew is beautifully caramelised with a good balance of sweetness and smokiness. Also available are crispy Roasted Pork Belly and flavourful Roasted Duck, making this station a favourite among fans of traditional Cantonese roasts.

For local comfort food lovers, Edge’s Signature Singapore Laksa remains a must-order. The rich coconut-based broth is packed with flavour and topped with locally farmed Tiger Prawn, quail egg, fish cake, and bean sprouts. The combination delivers all the familiar flavours of a good laksa, elevated with quality ingredients.

Be sure to save room for dessert, as the spread is just as impressive as the savoury offerings. Signature creations include Edge’s Signature Hazelnut Royaltine and Edge’s Signature Durian Pandan Cake, alongside favourites such as Black Sesame Chocolate Cake, White Chocolate Orange Cake and Portuguese Egg Tarts. Hot desserts like Bread Butter Pudding, Snow Fungus with Nashi Pear and Goji Berry Soup, Durian Pengat and Classic Crème Brûlée provide comforting options. At the same time, Honey Jelly with Snow Bird’s Nest and Aloe Vera offers a lighter finish. Traditional sweets such as Assorted Nyonya Kueh and Kueh Lapis are also available. The Giant Chocolate Fountain, accompanied by assorted condiments, adds a touch of fun. There is also a selection of ice creams, including Banana Passion Fruit Sorbet and Red Bean Potong, to complete the indulgent finale.

A Sea of Flavours at Edge
15 May to 21 June 2026, Fridays to Sundays
Available for dinner from 6:00pm to 10:00pm
$128++ per adult* | $64++ per child* (6 to 12 years old)
*Inclusive of free flow of soft drinks
Top up an additional $78++ for a bucket of five bottles of beer

Words and photos by Crystal. A lady who likes to eat, photograph, and write about food, and dreams about travelling around the world one day. Note: This is an invited tasting.


Edge
Pan Pacific Singapore
Level 3
7 Raffles Boulevard
Singapore 039595
Tel: +65 6826 8240
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Nearest MRT: Promenade (DT, CC Line)

Opening Hours:
Mon-Fri: 12pm - 230pm, 6pm - 10pm
Sat-Sun: 12pm - 3pm, 6pm - 10pm

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