The Place Tucked away from the main hustle and bustle in Resorts World Sentosa (RWS), Tangerine restaurant is nestled within ESPA, a luxurious spa facility in RWS. You don’t have to be an ESPA member to dine at Tangerine, which is surround by lush greenery from the moment you stepped in. The restaurant used to focus on wellness inspired dishes but has changed its culinary direction over the past year to be more farm-to-table Thai inspired cuisine. The interior feels very zen, and it helps that the full glass panes allow diners to feel like they have stepped into a sanctuary, which is quite calming on the mind.
The Food There is an ala carte menu which features a range of Thai inspired dishes, though for a better value, I would recommend going for the set menu. The 3-course lunch is priced at S$48++, while 4-course is at S$58++. Choose from hot/cold starters, mains and dessert. To being with, complimentary bread is served.
The Rantee and I both went for the 4-course lunch menu. For a cold start, the Diver Scallop (S$5 supplement) is deliciously beautiful. Served in a shell, the fresh scallop is decorated with garden herbs and served with jalapeño & cashew nut milk dressing. The flavour is tangy yet it whets the appetite.
Another refreshing cold starter is the Garden To Table salad, a mix of avocado, cherry tomato, fruits, nuts and sesame dressing. Even though it is just a salad dish, the presentation is visually pleasing.
From the hot starters, I like the Yuba With Organic Onsen Egg, which showcases Japanese beancurd skin, shimeji mushroom, ginger flower and garlic parmesan foam. The flavours taste very wholesome, especially after mixing the onsen egg with the rest of the ingredients.
Alternatively, the other hot starter is the Bamboo Clam & Angel Hair Pasta (S$6 supplement).
For mains, I was excited to see Chicken Khao Soi on the menu. I was attracted to this northern Thai dish since my trip to Chiangmai few years ago and it is always nice to spot it on the menu in Singapore. The version here is a classic crispy flat eggs noodle, along with yellow curry which is present in every khao soi dish.
The other mains we had was the “Choo-Chee” King Salmon, essentially salmon with curry sauce. I have never come across this combination and it works surprisingly.
For dessert options, the Thai Tea-ramisu (S$5 supplement) is a mascarpone cheese meringue drizzled with sweet Thai milk tea sauce, which is intense enough yet not over-the-top sweet.
The other dessert which we tried was the Madagascar Chocolate & Tau Foo Mousse with pineapple and honey.
Rants Not the most accessible restaurants to get to if you do not drive. The best way is to take the complimentary shuttle bus from Hotel Michael which drops you at Equarius Hotel.
Will I Return Again? The dining ambience at Tangerine is one of the standout for me. The whole space feels exclusive and it feels good to be surrounded by nature, while having Thai inspired dishes presented in a finer way. It is probably a good idea to book a spa treatment first, followed by a meal at Tangerine on the next visit.
This was an invited tasting, though all opinions expressed are our own.
Taste bud: 4/5
Hole in the pocket: 4/5
Overall Experience: 4/5
18 Sentosa Gateway, ESPA
#01-563 & 564
Tel: +65 6577 6688
Wednesday to Sunday: 12pm to 3pm; 6pm to 10pm
Closed on Monday and Tuesday
Ranted by The Ranter