Review of Tangerine at ESPA (Guest post)

Our first guest blogger for the month of July is Nicholas a.k.a. Dejiki who blogs at Dejiki.com.

Nicholas visited Tangerine at ESPA for lunch and wrote a review on his blog.

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.

Find out how you can get rebates for F&B in the Resorts with the RWS Invites Card.

We’re still accepting guest posts for food in July. Send us your article or blog post link to us using email to pingus@rwsentosa.com.