Wednesday, September 12, 2012
Forest 森 @ Resorts World Sentosa
When Sam Leong left Tung Lok group, I guess many never thought that he will forever be teaching at his cooking school with his wife. So I was not surprised when I heard that he has opened his own restaurant.
I think it was a good idea by RWS to invite our local celebrity chef to have a restaurant at the IR in Sentosa, so that overseas guests can have a taste of regional cuisine here.
The new Forest restaurant is located within the newly opened RWS wing of Equarius Hotel. The hotel boasts a top tier spa, and later this year will be connected to the new sea animal aquarium and park.
The interior of Forest is very relaxing and comfortable. Good service from the service staff. We decided to order the Discovery 8 courses tasting menu (S$180 per person), plus some ala carte dishes to share,
Starting off is a refreshing dish of cherry tomato in plum sorbet.
Our extra order: Chef Sam Leong's special recipe of Milky Chicken Broth with Moreal Mushroom and Wild Bamboo Piths (S$28). The soup was tasty but wasn't as "milky" as we expected it to be.
These 2 dishes came together: Seared fresh watermelon with Tom Yum Australian Crab Meat Jello + Steamed Egg Chawanmushi with Pan-Seared Foie Gras. Sam Leong is famous for adding Thai elements into his cuisines, and this is especially so with the watermelon dish with a unique tom yum crab jello. We also like the creamy and custardy Chawanmushi.
Most of the dishes for the 8 courses are seafood cuisines. The Crispy Marble Goby in Superior Honey Light Soya Sauce and Garlic uses fresh marble goby which is deep fried and drizzled with a savoury sauce.
Look at the huge crab claw in the Hot and Sour Seafood Broth with Hokkaido Sea Urchin
The 2nd ala carte order we had: Charcoal-grilled Wagyu Beef, Sea Urchin and Foie Gras with Sauteed assorted mushrooms in black pepper sauce (S$68). Tender flavourful beef. Not the best, but still good.
We could not understand why is there a Stewed Wagyu Ox Tail with Radish and Red Wine Sauce inside the 8 course menu. I thought this is quite a common dish in many restaurants?
Wok Fried Crispy Duck Pressed Confit and Yam served with Mushroom sauce. Find the duck confit a bit oily.
A unique porridge dish: Soft Barley Infused Porridge Risotto with Barbeque-roasted Duck and Ginseng
The last ala carte dish for our dinner: Siam Chocolate Banana Ganache served with Thai-teh ice-cream (S$22). We like how the restaurant surprised us with this unique offering not found in most places.
Of course, there are the familiar favourites like this Chilled Lemon Grass Jello with Thai Sweet Mango, Young Coconut and Wolfberries
Worth a try if you are at RWS and would like to have some unique Chinese food.
8 Sentosa Gateway,
at 2:30 PM