For a second consecutive year, Niigata City once again collaborated with Tóng Lè Private Dining and OISHI Magazine to showcase the fresh produce of the city through Autumn in Niigata, Second Chapter. We love the dishes presented by the Executive Chef of Tóng Lè Private Dining last year and were proud to be once again invited to savour the creative dishes curated using some of the most amazing Niigata fresh ingredients.
Similar to last year, Autumn In Niigata consists of a six-course menu featuring Niigata most representative produces.
Autumn in Niigata
This year Chef has selected the Sazae (a shellfish), Maitake & Nameok Mushroom, Medai (fish), Kurobuta Pork, Rice and 2 fruits (Pear and Persimmon) to present Autumn in Niigata with 6 dishes. This Niigata City Set Menu is available from now till 11 November 2017 for both lunch (11.30am to 3pm) and dinner (6pm to 11pm) priced at $120++ per person).
Beginning the meal with a cold dish served in a eye-catching ice bowl freezed with flowers and greens. In addition, the smokey dry ice effect created a dramatic sensation.
Crunchy and chewy Sazae is a Japanese prized delicacy sat on tasty seaweed noodle. The rich marinated shellfish was flavourful and complemented the noodles and greens. It was certainly a great start.
Maitake Mushroom, Nameko Mushroom, Tomato 野生菌, 番茄
Next was a soup. Tomato soup rich in seafood flavour. In the soup was the Maitake and Nameko Mushroom and tomato and noteably abundant lobster though they aren’t the key ingredients for this soup.
You either like it (for Tomato fan) or you don’t. I belong to the latter as I am one who always avoid Tomato dishes.
Followed by a pan-fried fish, Japanese Butterfish, also known as Blue Nose is a type of seabream or snapper. The savoury topping on the fish and with a dash of lime enhances the flavour of the firm-texture fish.
Toothsome Deep-fried marinated Kurobuta 黑豚 was flavourful on its own. To some they may find the ponzu sauce and salt redundant but important for the heavy palate diners. Most love to eat it with the finely chopped ponzu. On top of the pork was a deep-fried fig. The sweetness give a refreshing fruitiness and cut through the highly marble pork.
Uonuma Rice 鱼沼市米
Before ending the meal, a Main is a must. Since Niigata is fame for its rice, hence once again, this ingredient is used. A crispy rice with the normal Niigata rice with shallot and topped with a huge scallop.
Pour over the tasty seafood soup to enjoy.
A filling dish and the rice lovers enjoy the indulgence.
‘Niitaka-nashi’ Pear, ‘Okesa-gaki’ Persimmon 新高梨, Okesa 柿子
Finally, time for dessert. Using the crispy and juicy Niitaka-nashi and astringent Okesa-gaki in this dessert.
The end result is fruity and refreshing.
We recommend Autumn in Niigata by Tong Le Private Dining for appreciation of the fresh produce in a refreshing menu presented in a Chinese style.
Tóng Lè Private Dining
60 Collyer Quay, OUE Tower, Level 8 & 10, 049322
Tel: +65 6634 3233
Mondays – Saturdays 1130 to 1500, 1800 to 2300 | Closed on Sundays
- East-West or North-South line – Raffles Place station
- Downtown line – Downtown station
- OUE Bayfront along Collyer Quay 10, 10e, 57, 70, 75, 100, 107, 128, 130, 131, 162, 167, 196, 700
- Fullerton Square along Fullerton Road 10, 10e, 57, 70, 75, 100, 107, 128, 130, 131, 162, 167, 196, 196e, 700, 850E, 868, 951, 971
- The Sail along Marina Boulevard 97, 97e, 106, 133, 400, 402, 982
*Disclaimer: This was a media invite.