Tandoor : A Collaboration with Chef Tony Bilson

A collaboration with Celebrity Chef, Tony Bilson from Australia known for his creation of mix classic French and modern Australian cuisine, along with the Tandoor’s Head Chef, Suri who travelled through Europe and Asia which inspired his extraordinary creations, Tandoor is the first fine dining restaurant to present authentic Indian cuisine with an alternate method of cooking. Tandoor will be featuring a selection of Tony Bilson’s creations till end January 2015.

To tease our palate off to a great start was the Roomali Red Snapper Chaat - a Carpaccio of Red snapper with tangy chilli and lemon dressing. The lead of the dish was the fresh red snapper, and also shellfish and treasured caviar. As it is a seafood dish, to say that it is fresh is an understatement. If you find yourself scared of tasting fishiness from seafood, you most definitely have nothing to worry about. 

If one is a big fan of scallops, one must not miss the Tawa Scallop - an alternative starter on the menu. It is an Indian spiced pan-seared Norwegian scallop with saffron and fennel sabayon. The freshness and juiciness from the scallop melts in your mouth almost instantly. 

For mains, 4 selections are offered, including popular Australian wildlife. The Pathar Ka Bataer is a stone grilled quail served with butter-poached potatoes and Indian black pepper sauce which was simply amazing. The quail was served boneless, tender, succulent and cooked to perfection. If you are a white meat person, this is would be an excellent choice. 

Next in line is the Vilayati Sarson Gosht - a slow cooked Australian lamb shoulder delicately crusted with grainy mustard marinade, served on basmati pulao with Indian demi glaze. This dish will definitely leave lamb lovers craving for more, with every bit of it. The meat was succulent and flavourful from its seasoning. After all, what is Indian cuisine without lamb and well-cooked basmati rice? 

Last but not least was thee heavenly desserts served with a glass of sweet dessert wine. Fig, an ingredient found in both Indian and Western cuisine, was used in the Caramelised Cardamom Fig Tart where cardamom spiced fresh figs top a warm almond marzipan puff tart, served with raspberry sorbet, espresso mousse. The dessert was divine, with all the fig, crispy puff tart and raspberry sorbet complimenting each other. The other dessert, the Indian Spiced Chocolate wasn't overly sweet with a hint of spice making it unique. 

An alternative choice for dessert is the Fresh Goat Cheese served with Kachamber Salad and Three Valley Dressing, however you must be a cheese lover to enjoy this dish for its richness and acquired taste. Tandoor does not only serve fascinating menu but also a great fine dining experience. Overall, if you’re a Indian cuisine fan, allez-y (go for it).

Tandoor

11 Cavenagh Road
Holiday Inn Singapore Orchard City Centre

Singapore 229616

+65 6733 8333

www.tandoor.com.sg

This was an invited media tasting.