The Lo & Behold Group (the guys behind White Rabbit) is the group behind the new Tanjong Beach Club. There is a swimming pool right outside of the club, where diners can frolick in the pool during the day time.
Although the main building is quite narrow, but the high ceiling with skylights makes up for it.
Iced water is served here to all diners.
We started our dinner with the Salmon Dip. Sweet salmon meat is mashed into a paste with other ingredients, and diners can enjoy this dip with crisp bread.
Caviar Selection with Assorted Condiments and Potato Pancakes (S$85). While we were enjoying our caviar which consisted of 3 kinds of caviar including Oscetra Caviar and Avruga Caviar, the friendly chef specially came out to explain to us that the caviar we were having were farmed caviar from France. And the caviar were farmed in a sustainable way, as the sturgeon and other endangered fish species that produce the caviar is at risk of extinction. We felt that it was of good effort, but somehow it is of no match to caviar from the wild.
Another appetizer we had was the Crispy Pork Belly with Arugula, Hazelnuts and Pink Lady Apples (S$22). The crispy pork belly was not as crisp as I hoped it would be, but the pork was sweet and not too oily.
Truffled Corn Chowder (S$22) with Hokkaido scallops, Espelette and Avocado Creme.
Even though we were there on a weekend night, but the restaurant was quite empty even at 8pm. Think more promotions are needed by them to expand their business. And as it is situated at the far side of the beach, going there is quite troublesome unless you have a car.
Our main was this highly recommended Maine Lobster Pot Pie (S$58) with Cognac creme, vegetable fricassee and puff pastry crust. Now, the service staff brought this over to our table and showed us the pot pie. After which, everything is transfered to a large plate.
The sauce was delicious, with lot's of fresh veges. But the best part was the sweet lobster inside, and also mopping up the sauce with the pastry crust.
The Roasted Spring Chicken (S$28) with Confit of Leg, Black Truffle Mac & Cheese and Broccoli Puree was also good. But I find that the chicken was overshadowed by the lobster.
Dessert we had was the chocolate ganache tart with caramelised hazelnut (S$14)
and th Coconut Panna Cotta (S$14) with Pineapple chutney, coconut milk and honey ginger ice-cream. I like the Panna Cotta very much as it has a "Southeast Asian" feel to it with the use of coconut milk, pineapple and honey ginger ice-cream.
The chef there was a very friendly and warm guy who came out to explain to us about the Caviar, and even went to the door to personally bid us farewell. Food was pretty good. But perhaps to fully appreciate the view there, it is best to come here during daytime where you can have a wonderful view of the beach.
Tanjong Beach Club
120 Tanjong Beach Walk
Sentosa
is the chef, Travis, from Spruce?
ReplyDeleteHi J : yup. Bingo! Travis the goodlooking chef from Boston.
ReplyDelete