Say 'HELLO' to new places on Burpple Beyond! Get 1-for-1 at The Pelican, Chico Loco, Outback Steakhouse, Little Creatures & more. New places are added weekly — be a member now!
close
Address icon

8 Sentosa Gateway
Level 1 ESPA
Singapore 098269

(open in Google Maps)
Opening icon

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

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

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

Monday:
Closed

Tuesday:
Closed

View Address & Details Arrow down
Managing business icon
Managing this business?
Use our tools to maintain your business info and view analytics to reach more customers.
Claim your page now for FREE Managing business arrow

Reviews

From the Burpple community

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

1 Like

🔸
We were floored as Chef Ian of “Iron Chef Thailand” fame presented our final course of the meal. Although sakura appears to dominate spring menu in many restaurants, he wanted to showcase Jasmine which is more representative of Southeast Asian flavours and culture. And he did it more than once, as there's actually three dessert components in this plate here.
🔸
Together with Chef Aisha, formerly of Aziamendi in Thailand (and with years of experience in Three Michelin-starred restaurants in Tokyo, California and Spain), they jointly present a five and seven-course menu available for lunch and dinner.
🔸
With each chef having backgrounds in modern innovative cuisine and a shared appreciation for a sustainable approach to cooking, they will showcase Singapore's and the neighboring region's ingredients through modern culinary techniques in the following dishes:
🔸
1. Amuse bouche of Taro Crisp with Lemongrass Essence, paired with Passion Fruit Soda with Kaffir Lime Leaf - Chef Aisha (posted yesterday)
2. Onion Consommé with Yam, and Squid served with housemade Steamed Sourdough and Thai Rambutan Honey - Chef Aisha (posted yesterday)
3. Lobster Flan with Flying Fish Roe, Crustacean-Lemongrass Jus - Chef Ian (posted yesterday)
4. Smoked Barramundi, Roots, Bacalao - Chef Aisha (posted yesterday)
5. Chicken roasted with heritage spice
6. Roasted pack in aubergine paste and housemade miso
7. Calamansi with wild pepper
8. Jasmine panna cotta, Jasmine rice, Jasmine tuile (pictured)
🔸
The Four Hands Meal is attractively priced at only S$88++ per person, S$118++ with tea pairing or S$138++ with wine pairing during lunch. For the full experience, the ‘four hands’ 7-course dinner menu is available at S$138++ or S$236++ per person with wine pairing.
🔸
[Media Invite]

2 Likes

Swipe to see three other dishes.
🔸
Thai Celebrity Chef Ian Kittichai is here in Singapore now, and he's here for this special collaborative ‘four hands’ menu with Chef Aisha Ibrahim, featuring contemporary culinary techniques using fresh and natural harvest from Southeast Asia. We had a wonderful 8 course meal today, comprising of:
🔸
1. Amuse bouche of Taro Crisp with Lemongrass Essence, paired with a refreshing blend of Passion Fruit Soda with Kaffir Lime Leaf which uses ingredients freshly harvested from the garden - Chef Aisha
2. Onion Consommé with Yam, and Squid served with housemade Steamed Sourdough and Thai Rambutan Honey (local yam and squid are used and the sourdough, presented as a steamed bun, is made with coconut water from Vietnam) - Chef Aisha
3. Lobster Flan with Flying Fish Roe, Crustacean-Lemongrass Jus - Chef Ian
4. Smoked Barramundi, Roots, Bacalao, which uses barramundi sustainably aquacultured in Singapore by local fish farm Kuhlbarra. Chef used salt to cure the barramundi belly to make a rich and tasty base for the “bacalao sauce” for the dish - Chef Aisha
5. Chicken roasted with heritage spice
6. Roasted pack in aubergine paste and housemade miso (to post tmr)
7. Calamansi with wild pepper
8. Jasmine panna cotta, Jasmine rice, Jasmine tuile.
🔸
Our meal was stellar, and I thought it's attractively priced at only S$88++ per person, S$118++ with tea pairing or S$138++ with wine pairing during lunch. For the full experience, the ‘four hands’ 7-course dinner menu is available at S$138++ or S$236++ per person with wine pairing. Guests will also have the opportunity to meet and interact with the passionate chefs.
🔸
[Media Invite]

2 Likes