Forest, Resorts World Sentosa

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The last restaurant that we visited during Restaurant Week 2014 was Forest by Chef Sam Leong (formerly of Tunglok) at Resorts World Sentosa (RWS) Singapore. Suffice to say, it was the least enjoyable as compared to the other 2 restaurants that we patronized during Restaurant Week. Click here to read reviews on those 2 restaurants: Review 1 on OSIA and Review 2 on Summer Palace.

Forest was awarded 1 Dining Star by DiningCity, the organizer of Restaurant Week in Singapore; which meant a surcharge of S$20++ for applicable for dinner.

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The amuse bouche was a rather simple tomato topped with preserved plum.

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Before long, our appetizer was served; Duo Magnificent, it was named. Simply put, it was deep-fried prawns served in two ways, pictured from back-to-front: (i) wasabi dressing and (ii) butter lemon sauce.

The wasabi dressing was good, but definitely not mind-blowing. The wasabi flavour came through perfectly, it was neither too strong nor too mild. The butter lemon sauce, however, disappointed – it was exceedingly sweet for my liking. The saving grace was the deep fried prawns that were excellently cooked.

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The original main course was Wok-Fried cubes of beef tenderloin in black pepper sauce accompanied with Pan-seared Foie Gras. Our decision to change the main course would later be a cause for regret simply because the alternative choice of Roasted Chicken with Teriyaki Sauce served with Thai salad was rather pedestrian.

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As with most Chinese meals, the carbo-laden dish, i.e., Wok-fried Japanese Pearl Rice with Squid Ink in XO Chili Sauce accompanied with Seared Hokkaido Scallop, was served after the main course.

The wok-fried rice lacked the wok-hei that I had so much desired and the XO Chili sauce that accompanied the seared scallop just didn’t do justice to the fresh scallop – it basically overpowered the natural sweetness of the scallop. The crispy bits did add some much needed texture to the dish.

Apart from what was described. hidden beneath the hump of rice was a miniscule portion crab meat, which went rather much unnoticed.

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Served in a Thai Young Coconut, the purported signature of the restaurant, Chilled Coconut Jello with Aloe Vera, Sea Coconut and Popping Candy, was to be the dessert course. I enjoyed it quite a bit with its refreshing flavours but otherwise, decent concept. 

As a side note, the popping candy, really feels like an over-used trick in modern restaurants these days.

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By the way, Forest serves the Egon Muller riesling by the glass too, which came as a surprisely affordable S$11++. One of my favourite sweet-ish wines, the last time that I saw it on a by-the-glass menu was at the now defunct, Cepage in Hong Kong, part of the Les Amis group.

Based on what I had during Restaurant Week,I would be hard-pressed to say that a re-visit is definitely on the cards. That said, perhaps, when the opportunity to visit Forest comes around again, my impression would change.

Forest by Chef Sam Leong
Equarius Hotel, Resorts World Sentosa, Singapore

Operating Hours:

Breakfast:
7.30am – 10.30am

Lunch:
12pm – 2.30pm
(Mon – Sat, last order at 2:15pm)

Dinner:
6pm – 10.30pm
(Mon – Sun, last order at 10:15pm)

Sunday Lunch:
12pm – 3pm
(last order 2.45pm)

Tel No.: +65 6577 6688

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