Tangerine’s Revamped Menu Is The Delicious Respite You Crave

Digest

October 29, 2018 | BY Dudi Aureus

TATLER FOCUS

Thai celebrity chef Ian Kittichai has overhauled the restaurant's offerings, injecting his personal touch to create sumptuous dishes worth a revisit

A visit to Tangerine always feels like a relaxed getaway. The restaurant’s location within Equarius Hotel at Resorts World Sentosa is a welcome break from the city’s hustle and bustle, while the verdant greenery that wraps around it gives the illusion that you’re in a private island somewhere in the Pacific.

Complementing the serene ambience are calming interiors that are swathed in earth tone hues, while plush chairs and soothing music ensure that you’re in your most comfortable state as you tuck into delicious and healthy fare, this time by Thai celebrity chef Ian Kittichai.

Inspired by the farm-to-table movement, which ensures diners get the freshest, seasonal local produce, Kittichai overhauled the menu and added his own sumptuous twist.

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And there’s no better way to start enjoying this than with the Garden Salad, featuring fresh pickings from the restaurant’s herb garden. It really is like a beautiful garden on a plate, constructed with colourful edible flowers, crisp greens, crunchy nuts and seeds, and summer fruits that taste like they’ve just been picked from the orchard. Bringing the flavours together nicely is a generous drizzle of the heady ginger-sesame sauce.

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Not surprisingly, you’ll see a lot of Thai dishes on Kittichai’s menu, such as the hor mok and the chicken khao soi. The former is a classic dish made by steaming the mix of piquant curry, fish slices, galangal and coconut milk in banana leaves. The latter is another curry dish, which Kittichai had first tasted while on a trip to Chiang Mai; it was so delicious, he was able to recreate it from memory.

Kittichai’s commitment to sustainability is also seen in the pan-roasted locally farmed Kuhlbarra sea bass. It’s another mouthwatering dish, with the fish's glistening skin grilled to a crisp, leaving its pristine white meat juicy and succulent, and enhanced with a citrus-butter sauce. His desserts also offer a beautifully composed jasmine panna cotta for a sweet finish.

Tangerine | ESPA at Resorts World Sentosa, Equarius Hotel, Level 1, 8 Sentosa Gateway, Singapore 098269| +65 6577 6688

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