Few people would know that just a short shuttle bus away from the main area of Resort World Sentosa lies ESPA, a 10,000 square feet oasis of tranquillity. Virtually a tiny integrated health and spa resort on its own, ESPA features everything from the regular spa services to Turkish hammam to onsen-style pools to yoga and gym. And since you need to eat healthy to stay healthy, ESPA has Tangerine, a gourmet spa café helmed by Thai celebrity chef Ian Kittichai, of Iron Chef Thailand fame.
Healthy Eats
Tangerine boasts its own spice garden, which supplies the kitchen with some of the freshest herbs used in the dishes on the menu, such as three different kinds of basil leaves and kaffir lime. Tangerine may be helmed by a Thai chef, but make no mistake, Chef Kittichai’s creations reflect his western culinary training in London and Sydney, with contemporary western dishes that he occasionally injects with his Thai heritage.
For example, Chef Kittichai demonstrated his competence in molecular gastronomy with an amuse bouche of Momotaro tomato custard with olive soil and apple gel. The interplay between the sweet, salty and sourness reminded me somewhat of haw flakes I used to eat as a kid, with the olive soil providing a playful texture to an appetising start to my meal.
Momotaro Tomato Custard with Olive Soil and Apple Gel
The starter of Hawaiian Papaya Soup followed the theme of balancing the sweetness from the Hawaiian papaya with the saltiness of the pan-fried Hokkaido scallop topped off with sour cream that added the acidity. Kaffir lime dust brought in that final Thai signature to this soup dish.
Hawaiian Papaya Soup with Kaffir Lime Dust and Hokkaido Scallop
Before you balk at the presence of sour cream in a health spa café, I need to explain that the menu items are complimentary with the four ESPA Lifestyle Retreats – Fit for Life, Weight Management, Intro to Detox and De-stress.
If you sign up for any of the programmes, the menu items that complement the programmes are indicated with their respective symbols. In addition, each menu item also has its own detailed nutritional facts, such as calories, saturated fats, carbs and proteins being listed. So even if you are not on the programme, you know exactly what you are putting in your body.
Nutritional facts on each menu items.
Chef Kittichai turned up the heat with a Risotto with Light Red Curry Emulsion. If you like Italian and Thai, perhaps this would be your idea of perfect food marriage. The risotto was cooked slightly al dente, with a bit of bite retained in the texture. Most importantly, it was packed full of flavours with the lightly spicy curry emulsion, bits of salmon ikura and straw mushrooms. The risotto was topped off with a piece of Hokkaido scallop and a Tiger prawn with Assam dressing. It is just the kind of hearty food I can imagine eating if I were to sign up for the De-Stress Retreat.
Risotto with Light Red Curry Emulsion
The introduction of the Cleanser drink was downright spot on after the curry dish. Not only did the Kaffir Honey Chill cool me off, the potion of cucumber, celery, lemon, honey and kaffir lime leaf also acted as a deliciously refreshing palate cleanser. (Although I think it was designed to clean other things too.)
Kaffir Honey Chill
The final dish of the evening was also the pièce de résistance, one which I think was a stunning example of Thai-inspired contemporary western cuisine. The Green Chilli-Herbs Baked Cod Fillet was not only wonderfully plated with its shades of green plating scheme, the cod fillet was perfectly baked and sumptuous too. The magic, like many Southeast Asian dishes, happens in the spice and herb mix. According to Chef Kittichai, no less than 18 ingredients went into the green paste that formed the outer crust, ingredients that included turmeric, shallots, coriander, miso paste, among others.
Green Chili-Herb Baked Cod Fillet
The dessert of Avocado Espuma with Goma ice-cream came layered in a cocktail glass to signal the finale. The addition of the airy avocado foam and selection of wild honey, dried fruits and musli toppings made the sesame ice cream extraordinary, and provided the delightful ending to my meal at Tangerine.
Avocado Espuma with Goma Ice-cream
Tangerine’s location may be slightly out of the way, however Singaporeans are known to spare no trouble for good food. Otherwise, just check yourself into ESPA for one of their retreats; you get to eat great delicious food without the usual guilt.
Tangerine at ESPA
8 Sentosa Gateway
Level 1, ESPA, Resorts World Sentosa
Singapore 098269
Tel: +65 6577 6688.
Opening hours: Tue to Sun, 10 am to 10 pm; Closed on every Mon.
