Helmed by celebrity chef Ian Kittichai, Tangerine is Sentosa’s first farm-to-table Thai-inspired restaurant using seasonal local produce, freerange poultry and grass-fed beef. Signature plates include pork manaow, finely torched slices of pork loin in a light chilli-lime dressing, and seared Hokkaido scallops in a kaffir lime, mint and lychee coriander coulis. For mains, order the pretty yuba with onsen egg and parmesan foam, and the sublime yellow curry-based chicken khao soi with chilli jam. Dessert is no less delightful, particularly the semi-frozen Madagascar chocolate and tau foo mousse drizzled with honey and pineapple. A serene setting and warm service add to the enchanting experience here.