Media Invite to Tangerine
In the previous chapter, we have experienced how a culinary journey embraces more than your palate. And in the second chapter, four-hands lunch and dinner held from 11 to 14 April 2019 by Chef Ian Kittichai and Chef Thitid Tassanakajohn. Chef Ian Kittichai, an award-winning chef specialises on Thai cuisine with restaurants around the world that he has founded and partnered with. If you are following close on Masterchef Thailand and Masterchef Junior Thailand, Chef Kittichai is not unfamiliar to you. Having a family who loves to cook, Chef Thitid Tassanakajohn has grown a passion for cooking and food. Don’t be surprised by this young chef. He is running Le Du, 1 Michelin star restaurant in Bangkok and #20 in Asia’50 Best Restaurants 2019.
The magical scallops that were lightly seared, giving a slightly sweet taste, soft and springy texture. Accompanied by Tangerine’s garden herbs, house-made Thai cashew nut milk (no dairy) and a touch of Thai chilli.
A refreshing dish that we can never imagine that it is inspired by Thai people’s favourite green sauce, also known as “nam jim seafood”. An intense mix of avocado, green mango and ginger in an icy form together with the delicate fluke.
The sustainable sea bass is served with galangal broth (turmeric & coconut) that is cooked for at least 3 hours, giving nice lemongrass and sourish flavour. In addition, the fresh sea bass added an appetising sweetness to this dish. The soup was very appetising and I’ve finished till the last drop.
Lobster in Signature Southern Style Curry, a very spicy dish, is neutralised with a touch of smoked pumpkin puree. Sweet, succulent lobster meat coated in Signature chu-chee curry is pleasing to non-heat foodies like us!
Tenderly soft Iberico Pork with the classic Northern Thai curry. Fragrant and intensely flavoured curry with very mild spiciness as compared to the previous dish. I would recommend mixing some curry with organic Thai berry rice and white rice to perfect the experience.
I’m sure Thai food lovers will not find mango sticky rice unfamiliar. Mango Panna Cotta Smoked coconut ice cream is inspired by mango sticky rice but less the sticky rice. The meal ended off with an unforgettable smoked coconut ice cream with a sweet burst of mango.
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*Service charge(10%) and GST(7%) applicable.
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Budget Per Pax
How to go Tangerine
Monday – Tuesday CLOSED
Wednesday – Sunday 12PM–3PM, 6PM–10PM
Address and Contact
18 Sentosa Gateway, ESPA, #01-563 & 564, 098134
Contact: +65 6577 6688
Travel and Parking
Parking available at Resorts World Sentosa.
Travel via public transport.
Value for Money
The staffs serve without explaining the dishes. We are expecting more considering the price.