Resorts World Sentosa is rapidly becoming the ultimate island resort. Jam packed with attractions and world-class entertainment, it has been recognised as the “Best Integrated Resort” for four years in a row. Besides drawing esteemed guests, it has made loyal several established chefs; earning their dining experience multiple awards and recognition.
Then again, perhaps you have already been convinced by what RWS has to offer in my recent post on Feng Shui Inn’s prosperity menu. However, RWS is not a one trick pony!
Nested right in the corner of Equarius Hotel and surrounded by tropical greenery lies a European coffee house-looking Chinese restaurant known as Forest森. No, you did not read it wrong. As the brainchild of none other than famous celebrity Chef Sam Leong, it boasts innovative contemporary Chinese dining with a Western approach.
Chef Sam has pulled out all the stops this Lunar New year. The very first dish was a true indulgence, featuring generous servings of Chinese seafood delicacies. Served inventively in a Young Coconut, the superior chicken stock served well to bring out the naturally sweet flavours of the Crab Meat, Sea Cucumber, Fish Maw and Hakkaido Dried Scallop. Every spoonful was satisfying, with a play on the different textures of the variety of seafood.
What’s more, the young coconut did more than just being a decoration. It gave the soup a hint of the fruit, and the tender coconut flesh actually compliment the soup well. When it starts to feel a little heavy on the taste buds, scrape a nice serving of sweet and nutty coconut to experience a more refreshing take on the dish.
Lobsters have gotten a big boom in popularity in recent months, and is staying strong. Here, Chef Sam presents a succulent leg of a Boston Lobster and Squid wok fried in Green Chives Juice, and presented with a Fresh Lily Bulb. The seafood were cooked just right, maintaining the tenderness of the meat. The mild onion taste from the green chives were a match made in heaven with the seafood items, leaving me wiping the plate clean shamelessly. It was fresh, incredibly fresh – both in terms of the ingredients and the taste.
As usual, a dinner cannot be concluded without dessert. Innovation continues to shine through as I was presented with a Chilled Coconut Jello. The presentation itself, again, was grand. Made of homemade coconut juice, it was served with fresh Aloe Vera and honey Sea Coconut in a young coconut. It was a burst of incredible coconut flavour, with a very special surprise; Popping Candy! This was a definite play on texture; smooth, crunchy, chewy and even fizzy! This is definitely the most fascinating dessert I have ever had to date, and a rather perfect way to end the first dinner of the Lunar New year.
Chef Sam has taken me on an innovative journey through his fusion dishes. Combing both every day and novel ingredients, he presents dishes that challenges our perception of how Chinese cuisine should taste as well as feel. His constant play on textures brings his bold recipes to another level, leaving everyone who dines at Forest with a strong impression.
The prosperous indulgence menu is available from the 2nd of February to the 5th of March 2015. Reservations can be made for this festive period through 65776688. For more information, please check out their home page.
About the Writer
Jessica is a young lady of many obsessions. She gets herself into everything ranging from the latest in the monochrome fashion world (she only wears black, and sometimes, white) to convincing the masses that Community is the best TV series ever made.
Currently, she enjoys looking like Sailor Mercury had a baby with Wednesday Addams.
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