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.

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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.

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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.

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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,

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Starting off is a refreshing dish of cherry tomato in plum sorbet.

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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.

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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.

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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.

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Look at the huge crab claw in the Hot and Sour Seafood Broth with Hokkaido Sea Urchin

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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.

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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?

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Wok Fried Crispy Duck Pressed Confit and Yam served with Mushroom sauce. Find the duck confit a bit oily.

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A unique porridge dish: Soft Barley Infused Porridge Risotto with Barbeque-roasted Duck and Ginseng

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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.

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Of course, there are the familiar favourites like this Chilled Lemon Grass Jello with Thai Sweet Mango, Young Coconut and Wolfberries

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Worth a try if you are at RWS and would like to have some unique Chinese food.


Forest 森
8 Sentosa Gateway,
Level 1
Equarius Hotel

3 comments:

  1. crab claw in Hot and Sour Broth? Hmmm wonder how it will taste. The image of the crab claw captured my attention!

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  2. It works. Love the big fat juicy crab claw. Yum..

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  3. It's very goog. http://www.jogosdochaves.org/

    ReplyDelete