Tangerine

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 flower pot with pesto sauce in it. The bread was buttery soft.Seared ScallopChef Ian KittichaiTangerine’s garden herbs, cashew nut milk-pepper dressingInspired 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 chiliServed in a shell, decorated with colorful flowers, it was simply to pretty to be eaten. The scallop was so juicy.Cured FlukeAvocado, green mango & gingerChef Thitid TassanakajohnThis 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 SoupChef Ian KittichaiTurmeric, Coconut - galangal brothAs 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 CurryChef Thitid TassanakajohSmoked pumpkin & signature Chu-Chee curryPaying 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 PorkChef Ian KittichaiTamarind, pickled garlicThis dish is an interpretation of Chef’s love affair with the classic Northern Thai curryCooked 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 CottaChef Thitid TassanakajohnSmoked coconut ice creamWhen 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.…查看更多

Tangerine is a spa-cafe at ESPA, a building dedicated to luxurious spa treatments which has a spectacular tranquil-leisure environment designed for some serious pampering. It is also a restaurant headed by celebrity chef Sam Leong and wife, Forest Leong.Tangerine has a rather small and intimate space that boasts ceiling-to-floor glass windows, overlooking a lush foliage. The atmosphere is one that is refined, with a warm crowd of service staff. As a spa-cafe, Tangerine offers contemporary dishes created from carefully curated ingredients to ensure that our bodies are receiving maximum nutrients from the lowest cholesterol and calories possible. Under each dish description, there are comprehensive notes and calorie counts to let you understand the different effects or elements you can benefit from having a dish. For instance, many dishes contained ingredients with high levels of anti-oxidants.Main Course: Chef Forest’s Sous Vide Salmon Fillet w Red Capsicum Puree & Tamarind Sauce - This may possibly be the best salmon dish I’ve had ever. I love salmon sashimi and baked salmon that is not overdone – this dish is a culmination of both. Sous vide is a method of cooking by sealing the ingredient in a plastic air-tight bag and cooking it for very long hours at lower-than-usual temperatures, such as 55 °C to 60 °C. The result is an extraordinarily smooth and silky texture of the fish. The red capsicum coulis is packed with anti-oxidants – a great way of incorporating this ingredient into the dish instead of leaving them in cubes as I don’t take them normally. The tamarind sauce was slightly tart and spicy, yet not overpowering in any way. The fried fish skin was crispy and not greasy at all. A perfect dish which I’ll give full marks to!For full review and more photos, please visit http://foodiepink.wordpress.com/2013/07/29/tangerine-espa-resorts-world-sentosa/Enjoy :)…查看更多

Tangerine, ESPA at Resort World Sentosa is helmed by Chefs Forest and Sam Leong. It was my first visit last Saturday (7/8/2013) and truly a great experience with me. ESPA offers complete luxurious health retreat and spa holiday since June 2013. Guests are given a luxurious spa retreat and of course interesting delicacies selectively prepared by Tangerine. Both chefs worked with the nutritionist to come up with the healthy menu with the calories stated in the menu.I always have the perception that eat healthy means tasteless foods but i was totally wrong. I am impressed with the 3-course lunch prepared by the chefs which gives me another new perception over healthy foods.My lunch session was an enjoyable as we are introduced with the dishes served by Chefs Sam Leong and Chefs Forest Leong to let us have a better understanding on the delicacy.3-course lunch menu at Tangerine, ESPA at Resorts World SentosaAppertizerSummer Green & Cress, Extra Virgin Coconut VinaigretteMain CourseChef Forest’s Sous Vide Salmon with Olive Dust, Confit Tomato & Green Pea MashOROrganic Lemongrass Chicken on Brown Rice, Pepper Tamarind Sauce and Brown RiceDessertChilled Avocado & Chocolate Sorbet- Includes a glass of Bael Fruit or Lemongrass DrinkAbsolutely loving all the dishes. The extra virgin coconut vinaigrette was absolutely something new for me. The combination with the green leaves and also the pomeloes tasted marvellous. Chef Forest shared with us that coconut oil is actually more healthier than olive oil.Sous Vide Salmon olive dust was prepared up to 48 degrees to maintain the omega 3 in it. So the taste is medium well done and the salmon meat was so smooth and tender. It just flow through the throat with the olive dust and green pea mash.Organic Lemongrass chicken was prepared using chicken breast and i always though the part will be hard to chew but I am wrong. it was well cooked tender and not smoothing. My friend love this and it was simple, elegant and nice presentation. It is quite filling when you have it with the healthy brown rice.The lunch session ended with chilled avocado & chocolate sorbet. Interesting combination and bold try by the chef. The avocado was fresh and the dark chocolate served in a great proportion.Exclusive Priviliges for RWS Food Affair from 14~22 September 2013 :-(A 9-days Showcase of RWS Celebrity Chef Cuisine)20% Discount for MasterCard cardholders and RWS Invites members.For full review and more photos, please visit http://hazeldiary.com/?p=2237…查看更多