Nestled atop the forested Labrador Nature Reserve, the restaurant is perfectly reminiscent of the original Tamarind Hill Kuala Lumpur, preserving the milieu of being in a stand-alone historic colonial bungalow amid a vastly green surrounding. An ambiance redefined by Tamarind's unmistakable rustic-luxe Asian character and flair, the restaurant serves traditional and contemporary Siamese cuisine within this elegant venue just minutes away from the city. Helmed by executive chef Thiti Thammanatr, Tamarind Hill Singapore offers a balance of simple and straightforward, unadorned traditional Siamese specialties along with a refined selection on the classics.

WGS SPECIAL SET MENU
17 to 26 April
Available for Lunch and Dinner

Amuse Bouche
Blow-torched tropical fruit cubes
With lemongrass jelly

Soft shell crab, tempura style
Served with northern style chili sauce and cucumber relish

River prawns prepared robata style
In galangal soup served with kaffir lime biscotti

Jasmine & lime granita

Chicken thigh confit
Served with okra, cilantro-whipped potato and yellow curry coulis

Pan-roasted lavender lamb loin
Served with braised savoy cabbage and wasabi pont neuf potatoes
Chili & mortar roasted rice sauce

Sweet platter
Pink diamond with coconut ice cream
Pandan creme brulee
Fried banana with chocolate sauce

S$88++

Citibank Cardmembers receive 10% off with every WGS set menu

FEATURE ACTIVITIES

THE TAMARIND DINING EXPERIENCE
Venue: Tamarind Hill
Date: Friday 19 April 2013
Time: 8pm
Activity: Featuring four executive chefs from all Tamarind restaurant properties with a 6-course dinner. Each chef will be preparing a different course.
Price: S$128++ with wine pairing | S$88++ without wine
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COOKERY DEMONSTRATION
Venue: Tamarind Hill
Date: Saturday 20 April 2013
Time: 3 to 6pm
Activity: Cookery Demonstration featuring head chef of Tamarind Hill KL, Chef Pin, who will be featuring traditional Thai dishes and head chef of Tamarind Hill Singapore, Chef Thiti, who will be showcasing a modern take on Thai dishes
Price: S$55++ (With soft drinks and tea/coffee )
Capacity: 35 seats

Featuring Chef Wanthana (Tamarind Hill KL)
Appetizer: Thai Eastern Style Marinated Fish Salad (Lab Pha)
Main: Green Curry Chicken

Featuring Chef Thiti Thammanatr (Tamarind Hill Singapore)
Appetizer: Blow Torched Hokkaido Scallop, Brie Cheese, Assorted Greens with Kaffir Lime-Teriyaki Sauce
Main: Grilled Wagyu Beef Sirloin, Fried Taro Root, with Chili Mortar Roasted Rice Sauce


*Menu updated as of 19 Mar