Say hello to The Dining Room at Tanjong Beach Club‘s fresh face, chef Craig Schantz, and a revamped menu to boot. For light options, there’s a light bean salad with cucumber, fennel and cherry tomatoes, tossed in a stunning tofu vinaigrette and topped with candied walnuts ($19) or pan-seared scallops with charred cauliflower and carrot-black cardamom vinaigrette ($21). Other winners include house-made salt-cured foie gras paired with kaya and toasted brioche ($27) and red snapper fillet with prawns and clams in a chili-accented beurre blanc sauce ($29).
