Interview with Ian Kittichai, consulting chef at Tangerine

Ian Kittichai has founded restaurants in cities such as New York, Mumbai and Bangkok, and now joins Tangerine as consulting chef.

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RWS Invites chats with the award-winning chef who brings a touch of Thai to the spa restaurant’s wholesome cuisine:

What can diners expect at Tangerine under your guidance?

Fresh, delicious and satisfying food as usual but more in my style and ‘flavour touch’.

How would you describe your cooking style?

I would describe my style as using traditional flavours and ingredients and cooking with the best techniques and tools. I love to cook with fresh flavours. I also believe in a balance of flavours.

What dishes have you introduced?

Tangerine Sous Vide Pork
Thai-style sous vide pork served at Tangerine.

I am doing a Thai-style sous vide pork, which is a version of a spicy and sour Thai salad adapted for spa cuisine.

Another dish is the Tangerine Chicken Roulade that features free-range chicken with bell pepper, lily bulb, white onion and a mandarin orange sauce.

I have also created a special chocolate mousse using dark chocolate and silky tofu – it’s delicious! In fact, I would say the Guilt-free Chocolate Mousse is my favourite item on the menu.

What would you recommend to people whose idea of healthy eating is a boring salad?

I would say to try something a bit more out of the box. Now there are so many more healthful options than there were 10 years ago.

Tangerine Chicken Roulade features free-range chicken with bell pepper, lily bulb, white onion and a mandarin orange sauce.
Tangerine Chicken Roulade features free-range chicken with bell pepper, lily bulb, white onion and a mandarin orange sauce.

How do you keep healthy? What’s your go-to dish when you feel like you have overindulged and need to detox?

I swim for an hour every day and try to get 7 to 8 hours of sleep every night. I also drink a lot of water. When I’m feeling like I need to detox, I cut out carbs and sugar for a while, then slowly reintroduce them in moderation into my diet.

What is your favourite cuisine?

I love to eat Chinese, Japanese and Spanish food. My favourite cuisines to cook are Thai and French.

What are your favourite ingredients to work with?

I love to work with fresh, seasonal ingredients, such as white asparagus, zucchini flowers and a Thai seasonal flowering vegetable called dok jon.

What inspires you, in and outside of the kitchen?

Travelling and learning new things inspire me. I enjoy going to fresh markets all over the world to see the regional and seasonal ingredients and what the local people eat. I remember going to a market in Salzburg, Austria and just loving all of the fresh produce and products there and how beautiful the market set-up was – it was like something out of a fairytale.

Tangerine Chocolate Mousse.
Guilt-free Chocolate Mousse.

You must travel a lot for work. Besides Thailand, where are some of your favourite destinations?

I love Spain and Japan. I really enjoy coming to Singapore, too – I feel like the food scene here is very interesting and growing very fast.

Where would you like to travel next?

I would love to go to South America and try the local food in Brazil, Argentina and Peru.

 

This article first appeared on INVITES Mar 2015, a magazine for RWS Invites members.

 

Tangerine is located inside ESPA.

Operating Hours:  Tue – Sun 10am – 10pm (Closed on every Mon)

Reservations: Call +65 6577 6688 or e-mail dining@rwsentosa.com

 

Find out more about Tangerine on the Resorts World Sentosa website. Read our review of the spa cuisine at Tangerine by Ian Kittichai.

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