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8 Sentosa Gateway
Level 1 ESPA
Singapore 098269

(open in Google Maps)

Saturday:
11:30am - 02:30pm
06:00pm - 10:00pm

Sunday:
11:30am - 02:30pm
06:00pm - 10:00pm

Monday:
Closed

Tuesday:
Closed

Wednesday:
11:30am - 02:30pm
06:00pm - 10:00pm

Thursday:
11:30am - 02:30pm
06:00pm - 10:00pm

Friday:
11:30am - 02:30pm
06:00pm - 10:00pm

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Reviews

From the Burpple community

We fell in love with Khao Soi when we were in Chiang Mai, and this version at Tangerine is a finer version of the Northern Thai dish. Love the crispy noodles and the curry sauce!

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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[Tasting ] #rwsentosa #seafoodsg #thaifood #thaifoodsg #burpple #singaporeinsiders #finediningsg #sgfood #foodsg #instasg #instafood_sg #foodcoma #f52grams #hungrygowhere #singaporefood #singapore #sgfoodblogger #vscofood #sgig #yummy #cafehoppingsg #singapore #sentosa #barramundi #michelinguidesg #sgfinedining #tigerprawn

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inspired by the flavours, texture and tastes of Chef Ian Kittichai’s childhood,new menu is a representation of familiar Thai flavours in a contemporary style that is both light and modern.
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Feature my favourite :
Bangkok Market Sustainable Seafood Rice.
Pearl Barley rice served with perfectly cooked fish, crispy ,light crust outside and moist inside, tiger prawn and red curry foam.

It is open from Wednesday to Sunday, for lunch from 12pm to 2.30pm; and for dinner from 6pm to 10pm..
💰 Lunch sets : .
$48++ (3-course)..
$58++ (4-course).
dinner sets : .
$68++ (4-course).
$88++ (5-course)..
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Reservations are strictly required and can be made via (65) 6577 6336 or [email protected] For more information, visit www.rwsentosa.com/tangerine. .
📍Tangerine.
ESPA, Level 1 at Resorts World Sentosa.

Tucked in the quiet & serene Espa. Dishes are beautifully prepared & exploding with flavors! Service was great & set lunch was value for money.
But... as each dish was prepared to perfection, you need to be patient.. 😀

Finally tried Tangerine, the dining establishment nestled at a quiet corner of @RWSentosa. The lush greenary was a perfect complement with the various wholesome dishes offered at this restaurant. We first set sight on this place a few years ago during our honeymoon staycation at Equarius Hotel, so coming back here certainly brought back sweet memories.
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One of my favourite dishes was this dessert. Rich chocolate flavours but only half the guilt because of the tou foo. Too bad that the portion was quite small, but what a wonderful smooth end to our set lunch (4 course at S$58++) it was!
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Who is tempted to try out such a recipe at home too? 😜
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#thehedgehogknows #rwsentosa @rwsdiningartisan #chocolatemousse #instadessdert

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.
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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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100Gourmet is powered by Singtel, HungryGoWhere. Check out Chapter III from 100Gourmet!
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Read on foodgem.sg/food/thai/tangerine-collaboration-chef-thitid-tassanakajohn
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Where to dine?
Tangerine
18 Sentosa Gateway, ESPA, 01-563 & 564, 098134

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