Paid a visit to the newly opend Forest 森 at the Equarius Hotel in Resorts World Sentosa for glutTAN Popo's belated 60th birthday lunch. Local celebrity chef Sam Leong's first restaurant collaboration with RWS and Chef Mike Tan after a 2 year hiatus left me feeling pretty excited for our glutTAN adventure. I didn't google the place prior to visiting and was pleasantly surprised to find that the place was so pretty! The entrance to the restaurant is nicely concealed in the left of the hotel lobby.
Upon walking in, the first thing that catches your attention is the decor. Designed after a rainforest, the high columns mimic tall tree trunks with a branch canopy and immediately makes you feel small (high ceiling plays a part). The woody and earthly tones make for a relaxing atmosphere.
The main dining area overlooks lush (albeit man made and probably fake) green grass and it really felt like we were in a resort of some sort, especially with the deck opening out to the grass.
Food here is generally reinvented fusion Chinese food. A little different from his usual style after being a part of the Tung Lok Group for so many years.
The set lunch menu is available Mon to Sun - 2 course $28, 3 course $35, 4 course $45.
(All prices in SGD)
Appetizer / Soup
Chef Special Soup of the Day
The soup was really good! Seemed like it was cooked with red dates and dried scallops that enhanced the sweetness of the soup.
Drunken Chicken with Hua Tiew Chiew Sorbet
Steamed Egg Chawanmushi with Pan-seared Foie Gras
Interestingly, the foie gras came with accompanying corn bits. The foie gras was shiok and really tasty and rich. Paired with steamed egg chawanmushi to even out the richness of the foie gras. It definitely helped in whetting my appetite and left me wanting more.
Crisp-fried White Bait with Green Apple Salad
This fusion dish is probably inspired by Chef Leong's wife, Forest, who is Thai. The salad was very refreshing.
Mains
Wok Fried Cubes of Beef Tenderloin in Black Pepper Sauce
The meat was cut into bite size portions and cooked in a black pepper sauce. It was tender and juicy, and chewy. However, the portion was a little too small for a main.
Steamed Chilean Seabass in Black Bean Sauce
The fish was soft and tasty. Fish is usually not very popular with the kids, so a small portion is perfect for those who would like to have fish without having to order a whole fish.
Sesame Crispy Tempura Shrimp Coated in Mayonnaise
The prawns were really fresh and crisp. The tempura coating on the prawns helped to retain the taste of the sauce and of the mayonnaise. I liked that the tempura coating was not oil soaked. A lot of times fried prawn in Chinese restaurants are usually deep fried in very hot oil, leaving it hard and crispy. In this case, it was still crisp but it wasn't hard and oily at all.
As usual the kids started running around. I love the picture on the right!
Rice and Noodles
Wok Fried Pearl Rice with Minced Beef in home made XO chili sauce
Braised Ee-Fu Noodles with Shredded Chicken
The noodles went down really well as it wasn't too dry, as some e-fu noodles tend to be.
Lemon Grass Boneless Chicken with Japanese Noodle Consomme
Even though the children did not have anything, the chef prepared a special mango dessert for them!
(L-R): Pandan Fudge. Vanilla Beancurd Fresh Strawberry Ginger Syrup. Mango Passion Sorbet Almond Crumble
Compliments of the chef
And out to the grass we went. B had to stay in because he refused to remove his sweater and the sun was blazing.
A very enjoyable lunch that was very well priced. We liked it a lot and will hopefully head back soon :)
Enquiries and reservations can be made at +65 6577 7788 or reservations@rwsentosa.com
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