Delicious Thai Fusion Fine Dining at Tangerine, RWS/ESPA.

👍 Interesting (and mostly delicious) Thai/Fusion Fine Dining. Good service.
👎 Mediocre desserts. Location is really inconvenient for public transport.

Resorts World Sentosa has a host of restaurants that the darling and I have never visited: mostly because Sentosa is kind of annoying to get to for those of us with no wheels. So when we heard about a Thai Fusion / Fine Dining place there named Tangerine, we decided to make a reservation and head on over to check it out!

Tangerine is located inside ESPA, the health and wellness complex located along the western edges of RWS. This makes it really quite out of the way, but persevere and you'll soon be seated in a comfortable, quiet dining room surrounded by greenery and man-made water features. It's a comfortable place to be, if perhaps not particularly posh-feeling.


The meal starts off with warm, freshly-baked spring onion brioche, served with an amazing lemongrass and basil dip. I liked the buttery fluffiness of the brioche, but the lemon-y, minty basil pesto was the star of the show. A perfect way to whet the appetite.


For my starter, I chose the off-menu King Salmon Pad Thai. Strips of raw King Salmon (I did not ask if it was farmed or line-caught), tossed in pad thai flavourings and condiments. The lime juice, fish sauce, and cilantro flavours - with the texture from the chopped peanuts and slight heat from the chili flakes - complemented the fish perfectly. I would consider a return visit for this starter alone.


The darling's starter - Pork Manaow (Pork loin with chili lime dressing with flowers and vegetables from the garden) - wasn't quite as accomplished. While the dish is really pretty, we thought that the chili lime dressing was a little too strong, and flavour-wise overpowered pretty much the entire dish.


For my hot starter I chose the Bamboo Clam and Angel Hair Pasta, with Mexican Tarragon and Lump Fish Roe with Seaweed Sauce. This was a pretty good dish - al dente pasta with just the right briny salt from the lumpfish roe. I would've appreciated a little more flavouring otherwise, though, as the bamboo clam and flowers were a little bland on their own.


The other hot starter we shared was the Yuba with Organic Onsen Egg (Japanese Bean Curd Skin, Hon Shimeji Mushrooms and Ginger Flower with Garlic Parmesan Foam). The use of the bean curd skin as pasta was quite interesting, and the onsen egg and parmesan foam tying everything together as a luxurious, creamy, "pasta" sauce.


The standout dish of the day for me was the Beef Short Rib and Foie Gras, served with Long Beans, Heirloom Tomato, Spicy Shallots and Cilantro with Yuzu Dressing. The beef was slow-cooked to glorious, fatty, melt-in-your-mouth luxury, and perfect on its own. I also really liked how the accompanying vegetables (especially the long beans) and cilantro/yuzu sauce gave the dish a noticeable Thai flavour profile, which is something I haven't had the fortune to try in fine dining restaurants in the past.


We weren't quite as enamored with the Pan-roasted Farm Seabass though. Served with Summer Pea and King Oyster Mushroom with Citrus Sauce, the fish itself was cooked very well - nice, crispy skin, and a moist, firm flesh. However we weren't so convinced by the foam, the texture of which - in our opinions - really distracted too much from the fish and the overall dish.


For desserts, we first shared a Madagascar Chocolate and Tofu Mousse, served with Thai Farm Honey and Pineapple. The chocolate mousse (couldn't taste any tofu flavour) was ... decent, but overall it really was quite a simple dessert.


Likewise, the Jasmine Panna Cotta (Rice Puff, Dragon Fruit and Berries with Sweet Potato Crisp) had decent execution, but in comparison with the savoury dishes was perhaps a tad bit underwhelming and unambitious.


The 4-course lunch above is priced at sgd58++ per person (with an sgd8 and sgd5 supplement for the bamboo clam pasta and beef short rib respectively), which is fairly good value. If you're a MasterCard holder you really should head on over to their 1-for-1 dining deals page (running til 30th June 2019), which brings the price down to an extremely attractive sgd29++ per person!

Drinks extra, of course.

Tangerine is at ESPA, Resorts World Sentosa. It's probably easiest to just drive or take a taxi/grabcar here, but if you're a staunch supporter of public transport, it's about a 10 minute walk from the huge Universal Studios Globe. Non-halal.

Look See Eat

Rak Thai @ The Gardens, Mid Valley City, Kuala Lumpur

I have been wanting to blog about this restaurant since this is my third visit. It's name Rak Thai literally translated as “Love Thai”.

Took this opportunity to guide my little brother Joshua to drive to Mid Valley City for his future entertainment when I'm at Singapore for my next stop of career soon soon. Pitifully, I do apologize for the slightly poor quality of the photos for this blog post compare to the other posts I did. I am down with Heavy Cold & Flu since i woke up this morning, grab our baby 500D and headed down to Mid Valley City. Upon reaching, I only realize that there no card in the camera! So, I had to use my iPhone4 camera.

Starting off with Pandan Chicken, which was served giving the feel of it being very extremely oily. However, the chicken wrapped in the pandan leave was nicely favored with acceptable oiliness. Dip it with the Semi-Spicy Chilli Sauce that comes with it makes it a very delightful experience of Thai-ness. MYR15.90



I re-ordered Mango Chicken Chop Rice, as me as a Mango lover this dish amaze me in every way. The thick grave sauce with generous portion of mango mixed with it as non-spicy grave for the nicely fried Crispy Chicken Chop blends well. MYR15.90


Next, we tried Pineapple Fried Rice, the rice was 5star rating to me due to texture of it, along with the fresh prawns, crab cake, crispy carrot, etc. Not forgetting the appropriate garnishing of lemon-grass with fried onion gives a twist to the difference of it compare to Chinese-Style Pineapple Fried Rice when mixed together before consuming. MYR12.90


Lastly, the awaiting to share the STAR dessert that was introduced by my friend Lam upon my last visit here. Tub Tim Krob is a famous Thai dessert. Too bad I'm sick that i can't have this this time around. It is served with strips of jack fruit, shaved ice and coconut milk. The other dark pink jelly served are made out of water chestnut coated with tapioca, with the feeling of chewy and crunchiness which is the special ingredient that makes this dessert so special. It's freshing dessert to choose, reasonable price too compare to the other stall nearby selling normal local delicacy. MYR4.90


The stall not only serve food. They also sell some Thai condiments that you can buy home to cook yourself. ^_^


Rak Thai
LG 232 A, The Gardens,
Mid Valley City,
Lingkaran Syed Putra,
59200 Kuala Lumpur.

Thai Chi - Africanized Thai cuisine in The Sarova Stanley Hotel, Nairobi, Kenya.

So anyway I've suddenly realized that since the birth of Look See Eat, we've never blogged about any sort of Thai food. Possibly because even though Thailand is our neighbor, there aren't really that many Thai restaurants in KL. So naturally, in order to rectify the obvious lack of Thai food on the blog, there is no other choice than to travel to Nairobi in the heart of Kenya to get some Thai food going, in the Thai Chi restaurant in the Sarova Stanley!


The Thai Chi restaurant is actually pretty small. I don't have exact figures but it would probably only seat 50 diners at the most. It's also pretty popular, so much so that without a reservation you pretty much get turned away like we did - twice - even on a weeknight.


Decorations are ... well ... I don't actually know if they're authentic, but the restaurant does feel quite nice and cozy.


On to the food, though, and we start off with an appetizer of Poh Pai Jee (Thai vegetable rolls with carrot relish). I have to say that it was just mediocre - nothing different from any other spring roll / popiah.


The Tom Yum Gai was better. Fragrant and tasty, with just the right amount of sour-ness. Could have used a bit more on the spice/chili though.


We had two curry dishes. The first one being the Gang Kiew Wan (Fragrant green curry dressed vegetables with coconut cream and basil):


And the second was the Gai Gang Ped (Traditional Thai red curry with basil). Both curries smelled great and were very tasty. But both curries were also flat. Despite being marked on the menu as "moderate hot," neither curry had the slightest hint of any chili at all. Naturally this was a huge disappointment, as eating Thai food that isn't spicy is like eating a vegetarian burger. What's the point?


Rounding up the main course was Phad Thai (Wok tossed noodles with shrimp, tofu, spring onions, palm sugar and eggs with tamarind sauce, fresh bean sprouts and peanuts). The shrimp were actually very fresh, which was a pleasant surprise. The texture of the noodles were pretty good, but taste-wise again they were a little bland.


Dessert was just a simple deep-fried vanilla ice cream. Because I was eating with colleagues I had to control macho (ha ha), but I'm always amazed at how ice cream can be deep fried and not melt. Yes I could probably wikipedia to find out, but then the magic would be lost!


Well, while I don't doubt that the Thai Chi is probably one of the better Thai joints in Nairobi, the food has very obviously been adapted for non-Thai tastes. It's actually decently good, fragrant and tasty, just missing the 'kick' that Chili gives. If you ever do find yourself here, make sure you tell your waitress to up the chili level.

The Thai Chi is in the Sarova Stanley hotel in the middle of Nairobi's Central Business District. Dinner above for 3 persons plus some non-alcoholic beverages was about 6,500 Sh (RM 232.05).