Valid from 10 – 23 November 2014 惜春錦繡黑松露賽螃蟹桃太郎番茄澳洲龍蝦、中華鱘魚子醬 Sautéed Egg White and Diced Fish topped with Black Truffle Chilled Australian Lobster with Momotaro Tomatoes topped with Kaluga Queen Caviar 紅燒竹笙雞茸燴官燕黃燜魚肚燴官燕 Braised Cave Bird’s Nest with Bamboo Fungus and Chicken Puree in Superior Consommé Braised Cave Bird’s Nest with Fish Maw in Noble ‘Tanfu’ Broth 荷香黑蒜蔭豉蒸野生海魚遠年陳皮蒸野生海魚 Steamed Wild Ocean Fish with Vintage Tangerine Peel and Shredded Ginger Steamed Wild Ocean Fish with Black Garlic and Premium Black Bean Sauce served on Lotus Leaf 特制冰涼索貝特制冰涼索貝 Chef’s Homemade Sorbet Chef’s Homemade Sorbet 宮廷三味牛肋骨黑松露紅煨青邊鮑脯、法國羊肚菌 Braised Kagoshima Wagyu Ribs with Trio Sauce 濃湯灼澳洲龍蝦、東瀛米線 Braised Sliced Australian Green Lip Abalone accompanied with French Morel Mushroom topped with Black Truffle Poached Australian Lobster with Rice Vermicelli in Seafood Broth 濃湯灼加拿大象拔蚌、稻庭麵楊枝甘露 Chilled Mango Puree accompanied with Homemade Mango Ice-cream, Grapefruit, Pomelo and Sago Poached Canadian Geoduck Clam with Japanese Noodles in Seafood Broth 椰皇牛油果露、慕卡雪糕 Chilled Avocado Puree with Honey topped with Mocha Ice-cream served in Young Coconut $120++ per person $180++ per person *Minimum 2 persons* BY RESERVATIONS ONLY. Tel: 6634 3233. For enquiries: tong-le@tunglok.com Mondays to Saturdays. Lunch: 11.30am to 3pm Dinner: 6pm to 11pm We are closed on Sundays. Tóng Lè Private Dining 60 Collyer Quay, OUE Tower, Level 8 & 10, Singapore 049322 www.tong-le.com.sg Prices are subject to 10% service charge and 7% GST Menus and prices are subjected to changes TLPD-20141111 Valid from 10 – 23 November 2014 古韻春曉黑松露阿拉斯加蟹、中華鱘魚子時令特選刺身 Chilled Alaskan Crab Meat topped with Kaluga Queen Caviar and Black Truffle Sashimi Platter by Sushi Mieda 芙蓉螃蟹藏紅花蟹肉花膠燴官燕 Sautéed Crab Meat with Egg White Braised Cave Bird’s Nest with Crab Meat and Fish Maw in Saffron Broth 極品佛跳牆 Monk Jumps over The Wall 澳洲龍蝦兩吃陳年花雕蒸、酥炸龍蝦球特制冰涼索貝 Australian Lobster prepared in Two Ways  Steamed with Vintage ‘Hua Diao’ Wine  Crispy Lobster coated with Bread Crumbs Chef’s Homemade Sorbet 石燒鹽煎肉 Stone-grilled Kagoshima Wagyu with Sea Salt 特制冰涼索貝 Chef’s Homemade Sorbet 北海道極品海膽、鮭魚子拌飯紅煨澳青邊鮑脯、香煎鵝肝 Hokkaido Sea Urchin Rice with Salmon Roe by Braised Sliced Australian Green Lip Abalone accompanied with Pan-seared Foie Gras 金泊椰皇鳳胎炖雪蛤生炒鹿兒島和牛鴛鴦炒飯 Double-boiled Hashima with Egg White served in Young Coconut ‘Yuan Yang’ Fried Rice with Minced Kagoshima Wagyu 有機金瓜杏汁燉雪蛤 Double-boiled Hashima with Almond Cream served in Organic Pumpkin $380++ per person (Pre-order 1 day in advance) $250++ per person *Minimum 2 persons* BY RESERVATIONS ONLY. Tel: 6634 3233. For enquiries: tong-le@tunglok.com Mondays to Saturdays. Lunch: 11.30am to 3pm Dinner: 6pm to 11pm We are closed on Sundays. Tóng Lè Private Dining 60 Collyer Quay, OUE Tower, Level 8 & 10, Singapore 049322 www.tong-le.com.sg Prices are subject to 10% service charge and 7% GST Menus and prices are subjected to changes TLPD-20141111 Valid from 10 – 23 November 2014 長樂時令特選刺身 Sashimi Platter by Sushi Mieda 濃雞湯羊肚菌燉花膠皇、關東遼參 Double-boiled French Morel Mushrooms, King Fish Maw and ‘Kanto’ Sea Cucumber in Superior Chicken Consommé 黑松露木魚花鳳胎蒸阿拉斯加蟹 Steamed Alaskan Crab with Vintage ‘Hua Diao’ Wine topped with Black Truffle and Bonito Flakes 特制冰涼索貝 Chef’s Homemade Sorbet 昆布溏心干鮑 Braised Dried Abalone with Kelp 北海道極品海膽、鮭魚子金槍魚拌飯 Hokkaido Sea Urchin Rice with Salmon Roe and Fatty Tuna by Sushi Mieda 三元洞燕 Cave Bird’s Nest with Almond Cream, Black Sesame Cream and Double-boiled Ginseng with Dried Longan $500++ per person (Pre-order 1 day in advance) *Minimum 2 persons* BY RESERVATIONS ONLY. Tel: 6634 3233. For enquiries: tong-le@tunglok.com Mondays to Saturdays. Lunch: 11.30am to 3pm Dinner: 6pm to 11pm We are closed on Sundays. Tóng Lè Private Dining 60 Collyer Quay, OUE Tower, Level 8 & 10, Singapore 049322 www.tong-le.com.sg Prices are subject to 10% service charge and 7% GST Menus and prices are subjected to changes TLPD-20141111