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31 Reviews
23 Wishlisted
~$200/pax

What the Community is Eating

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P1: Seared Scallop - Chef @iankittichai
Tangerine’s garden herbs, cashew nut milk-pepper dressing.
Inspired by the herbs grown in Tangerine’s garden with a lightly seared scallop, house-made Thai cashew nut milk and a touch of Thai chili
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P2: Cured Fluke - Chef @cheftonn
Avocado, green mango & ginger.
This dish is inspired by the Thai people’s favourite green sauce , affectionately called “nam jim seafood “. Rich & intense flavour, not overpowering the delicate fluke.
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P3: Sustainable Sea Bass Soup - Chef @iankittichai
Turmeric, Coconut - galangal broth.
As humble as it sounds, this dish incorporates delicious local sustainable sea bass with local herbs in a Southern Thai-style dish.
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P4: Lobster in Signature Southern Style Curry - Chef @cheftonn
Smoked pumpkin & Signature Chu-Chee curry
“ I gave it my own twist with smoked pumpkin puree added for an additional layer of flavour and to balance out the heat of the curry”.
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P5: “Hunglay” Iberico Pork - Chef @iankittichai
Tamarind, pickled garlic.
An interpretation of Chef’s love affair with the classic Northern Thai curry.
Jasmine rice mixed with “Raspberry” brown rice served at the side.
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P6: Mango Panna Cotta - Chef @cheftonn
Smoked coconut ice cream.
This dessert follows a similar concept, but without the sticky rice.
A lighter version, but still possessing the essence of the perennial favourite in every bite.
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Tangerine
ESPA, 8 Sentosa Gateway
Resorts World Sentosa
S098269
Tel: 6577 6688
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Thank you @100gourmet @hungrygowhere for the invitation; Tangerine for hosting; Service Team for the warm hospitality as usual.
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#SavourSG
#100gourmetSG
#hungrygowheresg
#sqtop_mediainvite
#sqtop_mediatasting
#sqtop_foodtasting
#sqtop_thai
#FoodinSingapore #WhatMakesSG
#PassionMadePossible
#STFoodTrending
#SGCuisine
#burpple #burpplesg
#burpplebeyond

I need a cuppa -
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This thick dark hot chocolate really works as a pick me up to the long week ahead. Im just abit sad it didn’t come with the typical marshmallows at the side, but I like the touch of cocoa powder on top of the latte art. The texture is both creamy and rich chocolaty, and you can see why people are willing to go the extra mile for this over a convenient instant hot chocolate mix. Probably an indulgence but an amazing one at that!!
#hotchocolate #chocolate #mornings #sgcafefood #cafesg #brunch #breakfast #cuppa #latteart #burpple #burpplesg

My must eat items are
Seafood pad Thai, Tom yum fried chicken, Tom yum soup and stir fried Kai lan. The pineapple fried rice is too sweet for my liking. The green Chili goes well with all the fried food. The fried squid taste awesome too!

The classic Spanish paella comes in a few forms here, including the meat worthy Iberian pork one here. Small Iberian pork spare ribs are dotted across this paella along with pork sausage. The meat is thankfully tender since it’s still on the bone and the rice is flavorful with that lovely charred/crispy bottom. It’s $20/person ($40 for a 2 person portion and $80 for a 4 person portion). It’s lovely for sharing, especially while enjoying the beach view.

Chef Ian Kittichai @IanKittichai X Chef Thitid Tassanakajohn @ChefTonn of @LeDuBKK from Bangkok, Thailand 🇹🇭..
4 Hands Collaboration
At Tangerine in @RWSDiningArtisans / @RWSentosa
11 - 14 April 2019

Chapter II
Savour’s @100Gourmet April Edition .
6 Course Dinner (S$180++/ public, S$110++/ SingTel & Maybank customers)
7pm
Also available for lunch on 13 & 14 April 2019
(S$180++/ public, S$100++/ @SingTel & Maybank customers)
12pm
Book it at @hungrygowhere website : https://100gourmet.hungrygowhere.com/

Complimentary Spring onion & coriander bread 🍞, served in a flower pot

Seared Scallop
Chef Ian Kittichai
Tangerine’s garden herbs, cashew nut milk-pepper dressing, Diver Scallop

Cured Fluke
Avocado, green mango & ginger
Chef Thitid Tassanakajohn

Sustainable Sea Bass Soup
Chef Ian Kittichai
Turmeric, Coconut - galangal broth
With the soup served in a teapot which was packed with lemongrass.

Lobster in Signature Southern Style Curry
Chef Thitid Tassanakajoh
Smoked pumpkin & signature Chu-Chee curry.
. .
“Hunglay” Iberico Pork
Chef Ian Kittichai
Tamarind, pickled garlic
Cooked for 3 hours. The sauce was spicy but grew with a lingering aftertaste.
Served with eggplant 🍆, pumpkin purée and pickled ginger.
Accompanied with wild rice 🍚 from Thailand.

Mango Panna Cotta
Chef Thitid Tassanakajohn
Smoked coconut ice cream
Interesting savoury kick from the crispy rice topping.

Tangerine
Address 🏡 : 18 Sentosa Gateway, # 01-563/ 564 Resorts World Sentosa, Singapore 🇸🇬 098 134
Open ⏰ : Wed - Sun : 11.30pm - 2.30pm, 6pm - 10pm
Note 📝 : ESPA, Level 1 West Carpark
Take RWS hotel shuttle bus

Pair that with 2 leaky sunny side ups.. it’s really what weekend dreams were made of...I’m so missing this right now as we are in midweek with a assignments and finals coming up ahhhhh btw, If the waitress ever asks you if you want to toast the bagel, just say toast, it’s makes a hell of a difference;))
#bagel #sundays #brunch #brunchdreams #sunnysideup #cheese #cheesepull #newyorker #schmear #burpple #burpplesg #sgcafe #sgcafefood #sgfoodies

1 Like

Located in the middle of the sentosa boardwalk, this restaurant has both indoor and outdoor seating. The outdoor seating has view of the water, sentosa and vivo, nice place to chill though a little dark. This place serves western and also local delights like char kway teow and laksa. Wasn’t expecting much but this carbonara ($13.9) exceeded my expectations, being very flavourful. there’s also wine bottles on sale which is not too heavy on the pocket.

😍 Hailed all the way to Sentosa to have a lovely breakfast by the beach 🏖. Some of the items we tried were Eggs Benedict with an orange-infused hollandaise sauce, Rosti with Smoked Salmon & Poached Eggs⭐, Homemade Granola, Bacon Kale Fritata⭐ and Pulled Pork Tacos⭐. Best of all, there is an option for a free flow cava and wine from 11am - 4pm. 🥂🤩🥂

1 Like

wild strawberry tart, rose champagne sherbet

Enjoyable meal but not memorable.

(Part of the 8-Course Tasting Menu $188)

bergamot jelly, yoghurt snow

(Part of the 8-Course Tasting Menu $188)