Cover Tanica at The Singapore Edition brings a new perspective to modern Asian cuisine in a lush, inviting setting designed for convivial dining
Tanica at The Singapore Edition brings a new perspective to modern Asian cuisine in a lush, inviting setting designed for convivial dining
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The newly opened Tanica on Cuscaden Road celebrates modern Asian flavours through regional ingredients, open-fire cooking and a menu designed for sharing
Asam pedas is a dish most of us know by heart: sour, fiery and sharp with tamarind, usually ladled generously over fish. At Tanica, the new restaurant at The Singapore Edition, it has found its way into a risotto. The rice is slowly cooked in the broth, then finished with sweet ama ebi, sea grapes and grilled winged bean.
Every dish here starts the same way: with the region’s herbs and spices. Lemongrass, galangal, kaffir lime and chilli are worked into pastes, marinades and rubs, as the unseen groundwork of every dish. Then comes the fire: the slow smoke of the Josper grill, the roar of the wok. At the table, dishes are meant to be passed around and enjoyed together. The resulting dishes are generous in flavour and made for sharing, drawing on the rich culinary traditions of Asia while offering fresh interpretations of familiar favourites.
The restaurant’s name brings together the words “botanical” and “tannins”, a nod to its appreciation for natural ingredients and wine. Set within The Singapore Edition’s greenery-filled interiors, Tanica offers an inviting setting for lingering over a meal, whether with friends, family or colleagues. Its arrival also introduces a new culinary direction to the hotel, giving diners another inviting reason to visit its address just off Orchard Road.
Above The Hokkaido Sea Urchin Pie Tee offers a modern take on the local snack
The Hokkaido Sea Urchin Pie Tee offers a modern take on the local snack
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Start small
A spread of snacks is a good place to start as everyone settles in. Take the Hokkaido Sea Urchin Pie Tee, which gives the familiar local snack an unexpected filling of sweet, creamy uni, brightened with herbs and lime. The Chicken Rendang Empanadas follow a similar idea, enclosing slow-spiced chicken in flaky pastry, with roasted garlic yoghurt and curry leaf oil on the side.
The Charcoal Grilled Indonesian Squid arrives smoky at the edges and tender in the middle, accompanied by pickled watermelon rind, sawtooth coriander and a ginger torch dressing that lends a bright, tangy finish.
The Brown Butter Sambal Wagyu Hanger Steak combines the richness of brown butter with the heat of chilli sambal
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Over the flame
The kitchen’s approach becomes particularly apparent in its use of fire.
From the Josper grill, the Brown Butter Sambal Wagyu Hanger Steak brings together two ingredients rarely found in the same breath: brown butter and chilli sambal. The richness of the former meets the heat of the latter, with charred greens and crispy kailan completing the dish.
The Percik Grilled Spring Chicken takes its cue from the Malaysian favourite, marinated in a blend of spices before meeting the open flame. Coconut lends richness, while pickled mango provides a welcome acidity. Both dishes demonstrate how the grill is used to bring out the character of the marinades and sauces rather than simply impart smokiness. Other offerings from the grill include the Harissa Pyrenees Lamb Rack and Little Joe Grass Fed Beef Rib Eye.
The wok, meanwhile, has its own showpiece: the XO Mapo Tofu Lobster. Grilled rock lobster meets silken mapo tofu, asparagus and minced chicken, all brought together in a house-made bacon XO sauce.
For those with an appetite for something more substantial, there's also the Iga Bakar Kicap 72-Hour Wagyu Beef Short Rib, inspired by the Indonesian grilled beef dish and finished with a sweet soy glaze, sambal embe and fresh herbs. Its extended preparation yields exceptionally tender meat, with the charcoal lending a smoky depth.
Dessert stays just as close to the region, with creations such as the Fragrant Pandan, Cempedak & Pulut Hitam and Soya Milk & Lemongrass Crème Brûlée offering inventive interpretations of familiar Asian ingredients.
Charcoal-grilled until tender and smoky, the Indonesian Squid is complemented by the tang of pickled watermelon rind, fresh sawtooth coriander and an aromatic ginger torch dressing
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A table for every occasion
At Tanica, the menu is designed with the table in mind. Guests are encouraged to order a selection of dishes to share, making it a natural choice for celebrations and long, unhurried dinners where conversation matters as much as the food.
But for those with less time to spare, the Weekday Three-Course Set Lunch offers a more concise introduction to the restaurant’s cooking. Available from Monday to Friday, noon to 2:30pm, at $48 per person, it is well suited to business lunches or a midday catch-up away from the bustle of Orchard Road.
The menu offers plenty of variety within its three courses. Diners might begin with the Charcoal-Grilled Indonesian Squid before moving on to the Asam Pedas Seafood Risotto, or opt for the Dry-Aged Murray Cod Fillet with Nyonya sweet potato leaf curry. Those after something heartier can choose the Rendang Braised Short Rib, served with crispy rice cake and local achar, or upgrade to the 150g Brown Butter Sambal Wagyu Hanger Steak for an additional $10.
Dessert brings its own temptations: the Cempedak & Pulut Hitam layers coconut almond cream with black glutinous rice gelato, while the Fragrant Pandan Roll Cake comes with soursop and kaffir lime sorbet. Chocolate lovers can opt for the Kuantan Chocolate & Pisang Emas, a 70 per cent dark chocolate mousse accompanied by gula melaka banana compote.
Coffee or tea is included, with the option of adding a glass of red or white wine for $15. Alternatively, the Saicho Single Origin Osmanthus Sparkling Tea offers an alcohol-free accompaniment, with delicate floral notes and hints of apricot, cucumber and custard apple.
Above Framed by cascading ferns and tropical foliage, Tanica’s greenery-filled dining space offers an inviting setting for meals shared with good company
Framed by cascading ferns and tropical foliage, Tanica’s greenery-filled dining space offers an inviting setting for meals shared with good company
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Sundays, meanwhile, are made for lingering. Available from noon to 3pm at $98 per person, Tanica’s Sunday Table offers a generous brunch spread of salads, charcuterie, cheeses and pastries, complemented by unlimited à la carte small plates served alongside the meal. Among the highlights are the Berlado-Style Crispy Sunny Side Up with spicy sambal berlado and grilled sourdough, while the Rolled Crab Omelette, served with tom yum crab and trout roe sauce, is available as a premium add-on for an additional $28++ per order.
Those with a bigger appetite can explore dishes such as the Nasi Lemak Burger and Slipper Lobster Laksa Linguine, while smaller bites include Truffle Ama Ebi Tart and Wagyu Arancini. Coffee, tea, juices and soft drinks are included, with the option of upgrading to the $168 Sunday Table & Wines package or the $198 Sunday Table & Champagne package, featuring Louis Roederer Collection 246 NV Champagne.
With Tanica’s arrival, The Singapore Edition opens a new chapter in its dining story, giving guests and local diners another reason to visit the hotel beyond an overnight stay. Whether it’s a business lunch, a leisurely Sunday brunch or dinner with friends, the restaurant makes a compelling case for gathering over modern Asia flavours. And with so much on the menu worth sharing, the hardest decision might just be what to order next.
For reservations and more information, visit Tanica Singapore’s website.
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