Food Picks: Tanjong Beach Club reopens with refreshed wood-fired menu and revamped space

SINGAPORE – After a four-month refurbishment, popular Tanjong Beach Club – considered the OG of beach clubs since 2010 – marked its official return on Feb 24. 

The space, now awash in warm hues of orange and yellow, still offers different sections that all boast soothing sea views. 

Lounge at the inviting Daybeds (minimum spending of $150); Beach Loungers (minimum spending of $80 for a pair), good for easier beach access; or bar area, which extends into the VIP lounge and new dance floor. 

All zones offer the same menu that is also available at the poolside patio, main dining room and coastal tables. 

While I soak up the laidback beach vibes, the food is what I am here for. 

The menu offers head chef Mong Zhen Yew’s elevated take on wood-fired coastal cuisine and the highlights are the signatures from the grill and charcoal oven. 

These include the smoked Hokkaido scallop aguachile ($34) with bright pops of finger lime; grilled oysters ($27 for three or $52 for six) topped with a sliver of Mangalica lardo and garlic butter; and dry-aged barramundi ($36 for a fillet, $78 for a whole fish) served on tomato-based sauce vierge and caperberries. 

Unexpected standouts are the expertly charred wild mushrooms ($16) and a scrumptious sticky date pudding ($18), made even better with housemade smoked milk ice cream. 

The thought that has gone into the menu is remarkable. Just when I think the blood orange tart ($20) is delicious enough, I crunch on some candied pistachios that stud the creme fraiche on the side. Now, those pistachios need to be part of the beach club’s retail section.  

Where: 120 Tanjong Beach Walk
MRT: HarbourFront (take Sentosa Express to Beach Station)
Open: 10.30am to 9.30pm (Mondays to Thursdays), 10am to 10pm (Fridays to Sundays)
Tel: 9750-5323 
Info:

tanjongbeachclub.com