Dinner at Tandoor last Friday was interesting, to say the least. The menu was not an ordinary one as Australia’s celebrity chef Tony Bilson has joined hands with Head Chef Vaibhav Suri to craft dishes fusing authentic Indian flavours with western influences such as sous vide cooking and usage of non-traditional ingredients. Think of it as a form of elevated contemporary Indian cuisine!
indian spiced pan seared deep sea scallops with saffron and fennel sabayon
Highlights for me are definitely the appetisers of red snapper carpaccio and pan seared scallops. The former was simply a sight for sore eyes – beautifully plated, vibrant colours, fresh light and tasty! The latter was quite surreal because it did not taste like scallop at all! So plump, soft and almost translucent, amazing.
Roomali Red Snapper Chaat
carpaccio of red snapper, shellfish and caviar with tangy chilli and lemon dressing
One of the best aspects of dining at an Indian restaurant is knowing that vegetarians will never be forgotten by the chefs (because I’m half a vegetarian haha)! Instead of snapper, the chefs put together an equally gorgeous carpaccio made entirely of thinly sliced tropical fruits. The veggie mains were my favourite though – smokey tandoori broccoli and nutty stuffed zucchini flower!
Roomali Fruit Chaat
carpaccio of dragon fruit, watermelon, papaya, pineapple with tangy chilli and lemon dressing
Meat-wise, it seems like everyone had their own preferences – my dining partner and chef Suri were all praises for the tender slow cooked lamb shoulder (second servings were requested and granted yay!) while chef Tony (so glad to catch him before he left yesterday) liked the marinated duck leg most. Popular Australian wildbirds are also included on the menu with the tandoori squab (young pigeon) and stone grilled quail!
Main Course (Meat)
marinated duck leg stuffed with foie gras, pea puree and mushroom; australian squab with traditional tandoori marinade, garlic tempered spinach and crispy potato; slow cooked australian lamb shoulder crusted with grainy mustard marinade, basmati pulao with indian demi glaze
Main Course (Vegetarian)
cottage cheese stuffed with spiced green peas, garlic tempered mustard leaves; zucchini flower stuffed with nuts, cooked in tandoor; tandoori broccoli with tangy marinade, indian black pepper sauce
Dessert was quite puzzling. The description read “puff tart shell” and “caramelized fresh figs” but we were served the “tart” in a creme brulee form with dried fig instead. No issue, since it was pretty good all the same (and honestly, I was stuffed by then). Especially the rich and dark chocolate mousse with a hint of spices!
Caramelized Cardamon Fig Tart
puff tart shell with almond marzipan, caramelized cardamon fresh figs, raspberry sorbet, espresso mousse and indian spiced chocolate
Lunch Set Menu: $48++ per person (12noon to 2.30pm)
Dinner Set Menus: $58++ or $88++ per person (7pm to 10.30pm)
Tandoor will feature a selection of Tony Bilson’s dishes til end January 2014.
Thanks Yan for arranging dinner!
#B1, Holiday Inn Singapore Orchard City Centre
11 Cavenagh Road