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Chef Ian Kittichai has refreshed Tangerine's menu with a focus on ingredients – responsibly sourced and ecologically friendly ingredients, some of which are from Tangerin's own herb garden right outside the restaurant.
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Dishes at Tangerine have a contemporary presentation, but they retained many classic Thai flavours. It's a place to impress, definitely, as it's a beautiful and tranquil restaurant surrounded by their lush herb garden, and you have a good chance of spotting peacocks right outside the window.
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Pictured is their dish consisting of sustainably sourced seafood, with tiger prawn, fish, and pearl barley rice in red curry foam. Chef Ian was spot on with all the textures on the different seafood here, and the red curry foam nicely ties everything together.
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There aren't many places serving fine-dining Thai with a modern take on Asian flavours. And prices are reasonable too - a 4 course meal is priced at $58/$68++ during lunch/dinner respectively.
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