Explosions of Thai Flavour at Tamarind Hill – Review
PUBLISHED August 29th, 2012 12:52 pm | UPDATED June 2nd, 2016 05:25 pm
It’s always exciting going to visit a brand new restaurant – and on this particular occasion I was practically bursting. Having seen Tamarind Hill in its construction stage I was eager to make my first trip.
Arriving there, you’d think you’d somehow crossed the border without realizing! This place is visually stunning. Aside from being hidden uphill in the lush greenery that is Labrador Park, Tamarind Hill is set in a beautifully designed colonial mansion atop a ‘mini-hill’ which overlooks the sea. It’s the kind of place you’d imagine an Ambassador’s ball taking place in the early 1900s, oh darling!
Tamarind Hill serves ‘fine dining Thai’. Something that very few restaurants have been in able to pull off in Singapore or worldwide successfully. I don’t mind saying that my usual cravings for Thai lead me to my awesome local hawker (email me at alex@citynomads if you want to know location)…but fine dining – contemporary – Thai…these are some words that can either go very well or very horribly wrong…
Well I am delighted to say that what began to be served was nothing short of exquisite…..:)
Starting with the Tamarind platter – Mahoi (Caramelized minced chicken & peanut, served with grapefruit), Calamari dusted with kaffir lime sea salt, Prawn cake and Salmon Tataki – this was a super start to the meal.
Whilst all four servings were good, I have to give special praise to the prawn cakes and salmon tataki. The prawn cakes were just gorgeous! Soft blended – savoury onion-capsicum-prawn filling and a crispy exterior…they were so good they didn’t even need any dipping sauce.
And as for the salmon tataki. This and the tuna dish that soon followed were some of the mega-highlights of the meal.
Aside from being beautifully fresh pieces of fish and expertly seared, the dressing they use is to-die-for! I had a little guess at the ingredients but just think lime, garlic, chili, coriander and sweet chili….I want a jar of this at home! To make it even better the tuna version was served on a bed of julienned radish which soaked up all the sauce give it the sort of texture of a som tam. Beautiful.
Moving on, the next dish was a scallop tempura in Phanaeng curry. Another gem. Forgetting the fact that I love Phanaeng curry above all other Thai curries, this texture and taste combination was delicious. Soft scallops in a slightly crispy tempura soaking up the thick red creamy nectar..mmmmmm.
The only slightly disappointing dish was served next – the crispy duck breast. Don’t get me wrong, it certainly wasn’t bad. It just fell at the sidelines compared to the other dishes….especially what was the final and most impressive dish…
Grilled wagyu sirloin & foie gras topped with a green curry reduction. Excuse me while I wipe the drool away from my mouth. This dish was out of this world!
Succulent and perfectly cooked medium-rare chunks of wagyu; a fat, slightly salted foie gras slab, and green curry sauce to make any Thai Chef blush…
This was the piece de resistance. It blew my mind! If you go to Tamarind Hill, which you should: Order it!
Here’s a little before and after shot. The curry comes in a little ladle so you can either dip in the sauce or just pour it all over like I did.
Hand on heart, this extended lunch at Tamarind Hill was one of the best dining experiences I have had here in Singapore. The ingredients are fresh and the dishes perfectly executed. Not to mention the beautiful setting and excellent service, Tamarind Hill has immediately jumped to the top of my list of must-try restaurants.
Price-wise, it is ‘fine dining’ so expect to pay around $75-150 per person depending on whether you order drinks or not.
Be sure that I’ll be back again very soon, ravenous for more.
Tamarind Hill is located at 30 Labrador Villa Road and is open daily 12-3pm & 6.30-10.30pm. To make a reservation call 6270 1868.
Added May 29th 2013
I am very pleased to announce that at the beginning of May 2013, Tamarind Hill launched their own brunch menu for both Saturday and Sunday. $60++ without alcohol or $120++ including free-flow beer, rosé and selected cocktails. Expect an excellent assortment of cold buffet items such as fresh made som tam, mango and pomelo salad as well as a series of dishes off the a-la-carte menu. Be sure to try the pandan chicken, steamed fish and pineapple rice. Utterly delicious.
On this occasion, the meal was compliments of Tamarind Hill
