The head chef of Tanjong Beach Club, Mong Zhen Yew, who formerly worked at Osteria Mozza and Spago, collaborated with Valian Gunawan, the previous head chef of Skool Kitchen Bali, to create the updated foods list.
Guests can enjoy smoked Hokkaido scallop aguachile ( S$ 34), dry-aged barramundi ( S$ 36), wood-fired half chicken ( S$ 36), and Coppa &, Cantabrian anchovy tartine ( S$ 21 ).
The seafood tower ( S$ 248 ), which is brimming with Maine lobster, freshly shucked oysters, prawns, Venus clams, and smoked Hokkaido scallops, is a must-see for those with an enormous hankering for seafood.
On the drinks front, Tanjong Beach Club now offers an expanded champagne selection made of premium champagne bottles like the Gounel-Lassalle Esprit Voyageur ( S$ 320 ).
The beach club has also collaborated with Cat Bite Crew, a bar consultant firm, on a cocktail menu that includes the likes of Tanjong Coast ( S$ 25), Mai Tide ( S$ 23 ), and pandan-infused golden rum with coconut, white peach, orgeat, and pineapple bitters.