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2019-04-22
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Attended Chef Ian Kittichai X Chef Thitid Tassanakajohn of Le Du from Bangkok, Thailand 🇹🇭, 4 Hands CollaborationAt Tangerine @ Espa In Resorts World Sentosa in Resorts World Sentosa from 11 April 2019, 7pmChapter IISavour’s 100Gourmet April Edition6 Course Dinner (S$180++/ public, S$110++/ Singtel & Maybank customers)Although we arrived early, there was a hiccup as the staff could not my reservation. But soon we were showed to a table.Spring onion & coriander breadThe bread was served top of a
At Tangerine @ Espa In Resorts World Sentosa in Resorts World Sentosa from 11 April 2019, 7pm
Chapter II
Savour’s 100Gourmet April Edition
6 Course Dinner (S$180++/ public, S$110++/ Singtel & Maybank customers)
Although we arrived early, there was a hiccup as the staff could not my reservation. But soon we were showed to a table.
Spring onion & coriander bread
The bread was served top of a flower pot with pesto sauce in it. The bread was buttery soft.
Seared Scallop
Chef Ian Kittichai
Tangerine’s garden herbs, cashew nut milk-pepper dressing
Inspired by the herbs grown in Tangerine’s garden with a lightly seared diver scallop, house-made Thai cashew nut milk and a touch of Thai chili
Served in a shell, decorated with colorful flowers, it was simply to pretty to be eaten. The scallop was so juicy.
Cured Fluke
Avocado, green mango & ginger
Chef Thitid Tassanakajohn
This dish is inspired by the Thai people’s favourite green sauce , affectionately called “nam jim seafood “. However, he wanted to do it differently, in a modern and artisanal way incorporating avocado, a fruit many people don’t know can grow in large quantities back in Thailand. The flavour is rich and intense but not overpowering the delicate fluke.
First time having cured fish in thai style. The cured fish looked more sashimi then cured.
Sustainable Sea Bass Soup
Chef Ian Kittichai
Turmeric, Coconut - galangal broth
As humble as it sounds, this dish incorporates delicious local sustainable sea bass with local herbs in a Southern Thai-style dish.
Milky soup which was more on the sour side. Interesting serving it from a teapot packed with lemongrass.
Lobster in Signature Southern Style Curry
Chef Thitid Tassanakajoh
Smoked pumpkin & signature Chu-Chee curry
Paying homage to his favourite Southern Thai curry! It is traditionally a very spicy dish. He gave it his own twist with smoked pumpkin puree added for an additional layer of flavour and to balance out the heat of the curry.
The sweetness from the pumpkin and the spiciness of the curry striked a balance in between.
“Hunglay” Iberico Pork
Chef Ian Kittichai
Tamarind, pickled garlic
This dish is an interpretation of Chef’s love affair with the classic Northern Thai curry
Cooked 3 hours. The sauce was spicy but grew with a lingering aftertaste.
Served with eggplant 🍆, pumpkin purée and pickled ginger. The curry was very rich. Yummy with just rice. The meat was flavourful although would prefer it to be more tender.
Mango Panna Cotta
Chef Thitid Tassanakajohn
Smoked coconut ice cream
When speaking about Thai food, who can leave out the popular Thai dessert, Mango Sticky rice! This dessert follows a similar concept, but without the sticky rice. A lighter version, but still possessing the essence of the perennial favourite in every bite.
Interestingly the crispy rice provided a kind of savoury kick to the sweet and slightly tart mango 🥭 pudding. The smoky ice cream was quite unique in taste.
Overall the food was totally different from the usual Thai food. Only that the serving portion was kind of small. The first 3 dishes were served pretty fast and smooth but the wait for the last 3 dishes were quite long. Maybe it was the first night and the kitchen staffs were not familiar with the place.
張貼
