Tanglin Cookhouse (Tanglin Mall)

Tanglin Cookhouse offers a festive menu with a mix of traditional and modern dishes, some of which truly shine.

The Borscht Soup was a comforting start, with its tangy base enriched by creamy sour cream. The pork ham added depth, and the toasted bread was a delightful accompaniment.

The Pepper Crusted Duck & Orange Salad featured balanced flavors, with peppery duck, sweet orange vinaigrette, and textural contrasts from walnuts, cranberries, and feta cheese. While refreshing, it wasn’t the most memorable dish of the meal.

The Roasted Turkey Roulade was average. The turkey itself was slightly dry, though the cranberry jam and onion gravy helped. The Yorkshire pudding and roasted vegetables were the stronger elements, offering a touch of festive tradition.

The Irish Guinness Braised Beef Cheek was the highlight. Incredibly tender, it melted in the mouth, though the Guinness flavor could have been more prominent. The smooth potato mousseline and tangy braised red cabbage complemented the dish beautifully, making it the standout plate.

For dessert, the Warm Christmas Pudding hit all the right festive notes with its moist texture and decadent sticky toffee sauce, paired with creamy vanilla ice cream. The Christmas Biscoff Tiramisu was equally indulgent, with bold chocolate and espresso flavors elevated by the spiced sweetness of Biscoff. Its large portion size makes it great for sharing or savoring alone.

The Sunday Roast was genuinely disappointing. Completely misleading compared to the photo on their menu.. Beef was well done, had only 1 Yorkshire pudding instead of 3, only had 3 half-potatoes. 3!?!? When I asked, I was told the beef is supposed to be medium, and they used a bigger Yorkshire pudding hence they only gave 1. Tbh, that looked the same size. Feels like cost cutting measures when 1 plate is priced at $33.90.

But otherwise, the Mushroom Soup and Reuben Sandwich was 10/10.

Coated in crispy crunchy breadcrumbs, the savoury meat with bacon and soft egg were delicious! The pickled mustard seeds popped in my mouth with flavour 🤤

The pudding was moist and served warm in toffee caramel, which paired perfectly well with the cold coconut ice cream! 🍨 The papadam on top gave a crunch but we would have preferred without it as its slight saltiness didn’t really complement the sweetness.

Served with charcoal youtiao, the soup was mildly spicy and tangy with hints of curry flavour.

Encased in a flakey puff pastry, the salmon fillet was cooked just right, soft and tender. It had a rich butteriness with the cream spinach and I enjoyed it with the tangy capers beurre blanc served on the side! 😋