|This blog post refers to a previous menu at Tangerine.|
Our first guest blogger for the month of July is Nicholas a.k.a. Dejiki who blogs at Dejiki.com.
Here’s an excerpt:
[Tangerine] is a small restaurant, surrounded by nature. The outdoor dining area would seat guests next to (a rather soothing) pool.
As we went to Tangerine on a Monday, we became the restaurant’s only guests during our lunch. Somewhat an unintended Private Dining experience.
Main courses start at $20 (to $26) for lunch service. I have an RWS Invites card, it can be used to cut 20% off the bill. [Editor’s note: You’ll earn the 20% as an Invites$ rebate with the RWS Invites Card; the rebate can be used for your next purchase.]
And now presenting the star of Tangerine…
Chef Forest’s Sous Vide Salmon Fillet with Red Capsicum Coulis and Tamarind Sauce (S$22)
Sous Vide is a cooking method where meat is cooked slowly, while vacuum-sealed, in a precisely controlled warm bath. This juicy chunk of salmon is just lush – silky smooth with its natural sweetness, but without any oily aftertaste. The sauce provides a gradual spicy boost, while the crispy fried skin contrasts the tender salmon fillet.
Read the rest of the mouth-watering review of Tangerine at ESPA at Dejiki.com but don’t do it if you’re hungry.
|Tangerine is located at ESPA, Level 1
Operating Hours: 10am – 10pm (Last order at 9.15pm)
Tel No.: +65 6577 6688
Find out how you can get rebates for F&B in the Resorts with the RWS Invites Card.