100 Gourmet April 2019 Edition: Chef Ian Kittichai X Chef Thitid Tassanakajohn At Tangerine – Sentosa, Singapore

Chapter One of the 100 Gourmet being with the March Edition at Basque Kitchen. Now it is time for Chapter 2. The 100 Gourmet April 2019 was held at Tangerine.


Featuring in the April edition was Celebrity Chef Ian Kittichai from Tangerine and Chef Thitid Tassanakajohn (Ton) from the critically acclaimed Bangkok-based Le Du paired to offer Thai food using contemporary culinary techniques with familiar Thai ingredients.


The pair created a 6 course menu with each came up 3 items. The same menu was available for both lunch and dinner from 11 to 14 April. Lunch is priced at $100++ for SingTel customer and $180++ for the general public while dinner is at $110++ for SingTel customer and $180++ for the general public.


100 Gourmet April 2019

Once we were settled comfortably in our seat, Spring Onion Bread with Spring Onion spread was dished to our table. Soft sweet bun with spring onion aroma. To enhance the flavour, slab the spread on the bread.

The sequence began with the first course by Chef Ian. And next by Chef Thitd and the arrangement repeats.

Seared Scallop at medium doneness sat on highly acidic Cashew nut milk-pepper dressing with Tangerine’s garden herb preparing the palate for more to come. Plating was beautified with edible flowers and greens to wow the sight of the diner.


Beneath the Cured Fluke was avocado to give the creaminess, together with the tiny diced highly sourish green mango to bring your face grimaced and ginger to mask any fishiness from the cured fish. This dish was inspired by Thai’s favourite green sauce, “nam jim” seafood.


Sustainable Sea Bass Soup, a piece of freshly steamed Sea Bass on Galangal Broth. Flavours dominated by tumeric, sourness and coconut aroma. The broth has perfect balance of all elements and bring comfort to the taste bud and stomach.

Lobster in Signature Southern Style Curry consists of smoked pumpkin and signature Chu-Chee curry. By far, this was the most spicy dish of the night. It left a fiery burning sensation on the tongue and at the same time yielded the satisfaction with the acclamation “shiok”.

Melt-in-the-mouth “Hunglay” Iberico Pork with an intense brown sauce kindred the classic Northern Thai Curry. Accompanied with rice for wholesomeness and as not to waste the delicious sauce.

After polishing off the silky Mango Panna Cotta, I couldn’t help but to relish the smoky coconut ice cream that is so untraditional complemented the mango flavour uniquely and perfectly. It left me desire for more.


NAHMJ Verdict

As I write, I relished at every bit of the 6-course at Tangerine from the 100 Gourmet April 2019 edition. I hope the duo, Chef Ian Kittichai and Chef Thitid Tassanakajohn will join hands together in the near future to bring on more epicure.



Tangerine

18 Sentosa Gateway, ESPA, #01-563 & 564, 098134
Tel: +65 6577 6688

Website: https://www.rwsentosa.com/en/restaurants/tangerine/overview

Opening Hours

Wednesdays – Sundays 1200 to 1500, 1800 to 2200 | Closed on Mondays and Tuesdays

Getting There

By Monorail: Waterfront Station.

Walk to Festive Walk (Hotel Michael) and board the complimentary shuttle bus to Esquarius Hotel

Rating: 9/10