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Healthy and hearty spa cuisine for every meal, everyday

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Nestled within Singapore’s first destination spa, ESPA, is the celebrity-helmed spa café, Tangerine. Celebrity Thai chef Ian Kittichai now takes the reigns as Tangerine’s Consulting Chef and has refreshed the spa restaurant’s menu while retaining Tangerine’s philosophy of light, healthy and wholesome food. The new and healthy dishes in the menu feature modern cooking techniques and an abundance of flavour.

The revitalised menu at Tangerine uses whole grains, fresh fruits, vegetables, sustainable seafood, premium free-range poultry and grass-fed beef. Each dish is designed to be well-balanced and easily digestible.

Tangerine’s signature dishes now include the lightly spiced Thai-Inspired Sous Vide Pork ($18). In this dish, Australian pork loin is done sous vide at 65°C to retain the maximum amount of nutrients and flavours, complemented with fresh garden greens, young broccoli leaves and micro cress which are high in antioxidants and beta carotene.

Thai-Inspired Sous Vide Pork

Thai-Inspired Sous Vide Pork

Another signature dish is the Asian Style Sea Bass and Salsa ($26) where fresh sea bass is lightly pan-fried and served atop a bed of sautéed Napa cabbage, accompanied by an Asian style salsa and lime chili sauce on the side for a tangy, spicy surprise.

Asian Style Sea Bass and Salsa

Asian Style Sea Bass and Salsa

For those who prefer poultry, there is the light, juicy and nourishing Tangerine Chicken Roulade ($28), which consists of a sous vide free-range chicken breast accompanied with sautéed bell pepper, fibre-rich lily bulb and white onion in an invigorating Thai Mandarin sauce.

Tangerine Chicken Roulade

Tangerine Chicken Roulade

Other mains include the Lean and Spicy Black Angus Tenderloin ($38) which is 100 grams of char-grilled Angus tenderloin served with homemade dried chili tamarind dressing, sautéed hon shimeji mushrooms, baby kai lan, and toasted pearl rice. There is also the Japanese-inspired Baked Carrot-Miso Cod with Wakame Salad ($36) that balances the sweet and savoury flavours of fresh cod, Eringi mushrooms, edamame soybean and wakame salad with healthy brown rice.

Lean and Spicy Black Angus Tenderloin

Lean and Spicy Black Angus Tenderloin

For desserts, we highly recommend the wonderfully smooth and flavourful Guilt-Free Chocolate Mousse ($20). The secret ingredient in this low sugar, dairy-free and gluten-free dessert is its melt-in-your-mouth silky bean curd. Expertly blended together with 70 percent dark chocolate into a mousse and dressed in a cherry sauce with blueberries rich in antioxidants, this dessert is heavenly yet low in calorie.

Guilt-Free Chocolate Mousse

Guilt-Free Chocolate Mousse

Speaking with The Dining Table, Chef Kittichai explained that he takes a holistic approach to creating good food that is healthy and beneficial to the body. He looks at the proportions, availability of fresh ingredients, cooking techniques and the interplay of various natural flavours in ingredients such as meats and herbs to create hearty yet healthy meals for diners at Tangerine. He believes that the combination of these will work wonderfully even with less salt, less sugar and less oil in the cooking.

The fit and lively chef grew up in Bangkok, familiar to the sights, sounds and smells of the city’s vibrant wet markets. Since embarking on his culinary career, Chef Kittichai has been trained in Australia, Europe and North America.

Now based largely in Bangkok, the affable chef still enjoys exploring different wet markets in Bangkok for fresh produce that comes from various parts of Thailand and even Cambodia. These trips to the wet markets sometimes allow him the opportunity discover uncommon or new fruits and vegetables, chat with stall owners, or even just to see everyday ingredients in new light.

For instance, he once deconstructed dried cuttlefish to create what resembled tomatoes in his version of caprese, much to the astonishment of the tasting panel on the popular TV show, Iron Chef Thailand. It is his spirit of innovation and deep respect for natural ingredients that has won him fans all around the world.

Located within ESPA at Resorts World Sentosa (RWS), Tangerine can host up to 60 people and boasts a bright and airy dining space. It is part of the facility’s mission to introduce an all-rounded concept of wellness in nutrition and health. ESPA at RWS also offers customised day retreats that feature wellness, fitness, spa and beauty programmes.

Tangerine
ESPA, Level 1, 8 Sentosa Gateway, Singapore 099958
Tel: 6577 6688
Opening Hours: 10am to 10pm (Daily)

Joh Ju is a PR professional specialising in B2B communications for clients in life sciences and hi-technology industries. Outside of work, she enjoys exploring Singapore for unique finds and good food that can be shared with her friends, family and the odd strays in the neighbourhood.

Author: JohJu
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