Our travels took us to Tangerine. Which on previous wanderings we'd looked at and passed by. This night it was exactly what we were looking for.
Our first appetizer was a no-brainer, Tempura Oysters. Unfortunately it turned out that their tempura batter is made with cream (our waiter let us know before we ordered). So I was only able to admire from a far.
I opted for the Lemongrass Lamb Lollipops. Chef Ped used to make a similar dish and I was feeling nostalgic.
For the main course, I was looking for something flavorful yet light, so I opted for the Sea Bass Edamame. The sauce was a little overpowering, but the Sea Bass itself was cooked to perfection, light and flaky.
Of the two entrees, cubes' dinner, the Coriander Beef, was my hands down favorite. I'm definitely going back to Tangerine to get a plateful.