|This blog post refers to a previous menu at Tangerine.|
Ian Kittachai, star of Thailand’s “Iron Chef”, is the best-known celebrity chef in the Land of Thousand Smiles, with several cookbooks to his name and restaurants around the globe. 2015 puts another feather in his cap as his Bangkok restaurant Issaya Siamese Club made the “Asia’s Best 50 Restaurants” list.
You can now savour his culinary prowess in Singapore – he has revamped the menu at Tangerine, Resorts World Sentosa with items that exemplify the best of spa cuisine, informed by a distinct Thai sensibility.
Dishes are as nutritious as they are scrumptious, scoring low on calories but high on flavours. Coupled with Tangerine’s soothing ambience, surrounded by lush landscaping and water, it’s a dining experience that will prove to be restorative in every sense.
New items on the menu
Ever inventive, Chef Kittachai will be introducing new items to the Tangerine menu periodically. Here are the highlights of the latest additions.
Blue Swimmer Crab and Pomelo Salad
The refreshing zestiness of citrus (a luscious mixture of pomelo, orange and grapefruit) is balanced by the delicate sweetness of crab meat, with the added crunch of peanuts and coconut chips, and a playful hint of red chili.
|Blue Swimmer Crab and Pomelo Salad (S$18++)
Blue Swimmer Crab, Ikura, Coconut Chips & Garden FlowersNutritional Facts (Amount per Serving):
Green Chili-Herbs Baked Cod Fillet
This ode to green tempers the creaminess of a perfectly baked cod fillet with the piquant heat of a green chili paste so rich in flavour you could swear coconut milk is in it, except it isn’t. A bed of nourishing spinach purée completes the picture.
|Green Chili-Herbs Baked Cod Fillet (S$36)
Asian Mixed Herbs Blended with Green Chili Marinade, Thai Sweet Basil and Sautéed Garden PeasNutritional Facts (Amount per Serving):
Risotto with Light Red Curry Emulsion
Thai fusion deliciousness continues: al dente risotto with bits of carrot and edamame swimming in a robust emulsion pungent with sambal and assam, topped by a juicy medallion of Hokkaido scallop with tiger prawn. Generous sprinkle of salmon roe adds even more complexity and texture.
|Risotto with Light Red Curry Emulsion (S$26++)
Hokkaido Scallop, Tiger Prawn with Assam DressingNutritional Facts (Amount per Serving):
Tangerine is located within ESPA at Resorts World Sentosa. For reservations, please call +65 6577 7888 or email firstname.lastname@example.org