Thai celebrity chef Ian Kittichai joins forces with Tangerine’s Chef de Cuisine Aisha Ibrahim

From 3 to 6 April 2018, head down to Tangerine at Resorts World Sentosa for an exclusive ‘four-hands’ collaboration between Thai celebrity chef Ian Kittichai (of ‘Iron Chef Thailand’ fame) and Tangerine’s Resident Chef Aisha Ibrahim, as they invite you to rediscover the natural ingredients of Southeast Asia.

A three-step journey of discovery

This journey of rediscovery doesn’t just take place at your table – in fact, it begins with a tour. Upon arrival at the idyllic restaurant located in ESPA, you will be invited to explore Tangerine’s adjoining on-site herb garden. Some of the plants grown here include kaffir lime, lemongrass, cat’s whiskers, sweet potato, ground ginseng, moringa, and king’s salad (ulam raja) which guests can taste and smell.

Following which, savour dishes that showcase the ingredients’ versatility as they are transformed with modern culinary techniques – techniques that draw on the chefs’ years of experience and a shared appreciation for a sustainable approach to cooking. This will, of course, include the use of some of the plants from the on-site herb garden.

Finally, meet and interact with the passionate chefs who will be more than happy to share anecdotes on the inspiration behind each dish as it is being served. This will really give you an idea of how much thought goes into the creation of each dish and the sustainable sourcing of each ingredient.

Dishes you can expect

Tangerine Four Hands Collaboration

Start your meal with Edible Rock by Chef Aisha, a savoury Taro Crisp with Lemongrass Essence reminiscent of childhood snacks, paired with a refreshing blend of Passion Fruit Soda with Kaffir Lime Leaf which uses ingredients freshly harvested from the garden. Available for both lunch and dinner.

Tangerine Four Hands Collaboration

The first course from Chef Aisha is a zesty Onion Consommé, Yam, Squid served with housemade Steamed Sourdough and Rambutan Honey. Available for dinner only.

Tangerine Four Hands Collaboration

Presented as a steamed bun made with coconut water from Vietnam, this Sourdough is dubbed by Chef Aisha as a ‘gateway sourdough’ because it is soft and smells just like a Chinese pau despite tasting like sourdough. This allows Asian guests to hold on to a sense of familiarity while exploring more continental tastes. Available for dinner only.

Tangerine Four Hands Collaboration

This Lobster Flan with Flying Fish Roe, Crustacean-Lemongrass Jus by Chef Ian is reminiscent of Japanese Chawanmushi topped with lobster bisque. The flan is so soft that the burst of the Flying Fish Roe comes right through, while the crunchy lemongrass further elevates the juxtaposition of textures. Available for both lunch and dinner.

Tangerine Four Hands Collaboration

The Smoked Barramundi, Roots, Bacalao by Chef Aisha is simple yet comforting. Prepared using barramundi sustainably aquacultured in Singapore by local fish farm Kuhlbarra, she salt cures the barramundi belly to make a rich and tasty base for the “bacalao sauce” for the dish. Available for both lunch and dinner.

Tangerine Four Hands Collaboration

Chef Ian’s Chicken Roasted with Heritage Spice and Baby Spinach provides a piquant kick and is one not to be missed by those who love some spice in their food. The skin is roasted till it’s perfectly crispy, yet amazingly does not feel oily nor decadent. Available for both lunch and dinner.

Tangerine Four Hands Collaboration

Chef Aisha’s Roasted Pork with Aubergine Paste and Miso uses a fatty cut of pork that affords guests decadence in their meal, yet is executed so well that it isn’t in the least bit heavy on the palate. My lunch companions and I were particularly intrigued by how the aubergine paste was slightly sweet like berries. Available for dinner menu.

Tangerine Four Hands Collaboration

This Calamansi with Wild Pepper soda by Chef Aisha may be rather acidic, but it’s precisely its acidity that makes it the perfect palate cleanser after a main. Available for both lunch and dinner.

Tangerine Four Hands Collaboration

End off your meal with Chef Ian’s signature Jasmine Panna Cotta with Jasmine Rice Ice Cream and Jasmine Tuile. Using familiar Asian ingredients to make traditionally European desserts, this last course is sure to satisfy guests from both the east and west. Available for both lunch and dinner.

Rediscover the natural ingredients of Southeast Asia with us

Chef Ian Kittichai & Chef Aisha Ibrahim ‘Four-hands’ Collaborative Menus
3 – 6 April 2018
Tangerine, Level 1 of ESPA at Resorts World Sentosa
5-course lunch menu: S$88++ per person (S$118++ with tea pairing; S$138++ with wine pairing)
7-course dinner menu: S$138++ per person (S$236++ with wine pairing)

To avoid disappointment, reservations are highly encouraged.

members enjoy 3% rebate.

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