Located in a secluded corner within the luxurious ESPA in Resorts World Sentosa, Tangerine is the brainchild of celebrity chefs Sam Leong and his wife Forest. Although I patronise ESPA on a weekly basis and knew of the restaurant’s existence, it was not until a recent review in the local newspapers that got me interested to try the restaurant. Despite its excellent dishes, the traffic to the restaurant is very low, and it’s a pity that this hidden gem is not enjoying the crowd it deserves.
I fell in love with Tangerine ever since I dined at the restaurant two weeks ago. The food was so well executed at the first visit that I had to visit the restaurant again last week.
Oriental Herbal Chicken Soup with Cordycep Flower
My favourite dish at Tangerine must be the Oriental Herbal Chicken Soup with Cordycep Flower. I’ve tasted many herbal chicken soup but Tangerine’s version is by far the best that I’ve ever had. The soup is so flavourful that I will not hesitate to lick the bowl dry. Unlike the other chicken soup which the meat can get a bit too dry, the meat found in this oriental soup is tender. And the soup is infused with sweetness from the red date and dried scallops. Every mouthful of the soup is so heavenly that I am contented just drinking it for the entire dinner.
Grilled Beef Salad with Grapes and Mint Garlic Dressing
For the appetiser, I ordered the Grilled Beef Salad with Grapes and Mint Garlic Dressing. This dish is actually a main course on the menu. But the portion is small that it’s good to be an appetiser. The beef is grilled to perfection, slightly pink inside. The salad dressing has that sweet, sour and spicy flavour that is commonly found in Thai cuisines. This is probably influenced by Forest’s Thai heritage .
Japanese-inspired Baked Honey Cod Fish
Another signature dish is the Japanese-inspired Baked Honey Cod Fish. The cod fish is very fresh and it’s coated with a thin layer of caramelised honey. The only regret is that the portion is so small. I was told that some guests actually had to order two portions of the fish.
Baked Sous Vide Corn-Fed Chicken with Pasta in Pomodoro Sauce
The least impressive dish is the Baked Sous Vide Corn-Fed Chicken with Pasta in Pomodoro Sauce. It’s not that the pasta tastes bad but it pales in comparison to the other signature dishes. Nevertheless, I still enjoy it. The gemelli pasta is cooked just nice – al dente, and it’s not drowned in the pasta sauce. The chicken is baked just right, tender and juicy. I personally like this dish because it’s light but yet filling.
Lemongrass Jelly and Wild Forest Berries in Chilled Coconut
For the dessert, I strongly recommend the very refreshing Lemongrass Jelly and Wild Forest Berries in Chilled Coconut. The coconut is drained of its juice and filled with lemongrass jelly. It is followed by the wild berries topping. This fusion dessert is extremely light. The chef uses only fresh young coconut. I found myself scrapping the coconut meat off the inner shell after I’ve finished the jelly.
Chilled Avocado with Sugar Free Dark Chocolate Sorbet
For the rest who prefers dark chocolate, the Chilled Avocado with Sugar Free Dark Chocolate Sorbet is an excellent choice. It’s so healthy that you don’t feel guilty after eating it.
Tangerine positions itself as a restaurant that serves healthy and nutritious food. Every item has all its nutritional facts (calories, saturated fat, carbohydrates and protein) clearly stated in the menu.
The Oriental Chicken Soup is SG$14 per serving and the prices of the other dishes average round SG$20. With the RWS Invites Card promotion, a dinner (appetiser, main course, dessert and drink for each person) for two persons costs about SG$100 with a 50% discount. I’m won over by the exquisite dishes and will keep returning to Tangerine. The RWS Invites promotion ends in October 2013.
ESPA, Level 1
8 Sentosa Gateway