If it is a feast for the senses that you want for your guests, then lead them gently into Forest where the decor is as exquisite as the quality of its dishes, writes Karen Yue
I was late for my dinner appointment at Forest, but there was something arresting about the interior of the restaurant in Equarius Hotel that compelled me to stop and marvel at the mighty tree trunk-like pillars that reach towards a ceiling built to resemble the many intertwining branches of trees in, yes, a forest. I soon discovered that Forest is not mere eye-candy; local celebrity chef Sam Leong, who sits at the helm, has created a formidable menu of fine, classic Chinese dishes that have been reinvented with modern techniques and flavours from around the world.
MICE application
Forest can seat 88 guests indoors and take gatherings of 10 people in its private room. Its beautiful interior and chef Leong’s reputation for making magic in the kitchen have won Forest many corporate and private events since it opened in January 2012.
According to Tan Zhi Juan, spokesperson for Resorts World Sentosa where Forest resides, the restaurant is often used to host power lunches and corporate social gatherings. Most recently, Forest was chosen to hosted a corporate seminar and lunch for 50 guests on February 28.
An enchanting al fresco area spills out the back of Forest, and I imagine it would make a lovely venue for pre-dinner cocktails or small dinner gatherings when the weather is less humid. This space is good for 32 people.
F&B concept
According to Forest’s marketing materials, the restaurant specialises in contemporary Chinese cuisine and redefines the art of Chinese fine dining. I say, Forest enhances well-loved Chinese dishes with the best ingredients or cooking techniques common in the cuisines of other countries.
Take, for instance, the humble but so hard-to-perfect Chinese fried rice. Instead of using the common long-grain Jasmine rice, chef Leong opts for the rounder Japanese Pearl rice, which he said allowed flavours to coat every grain more consistently. Chef Leong also brings the briny squid ink – more common in Italian kitchens – into the picture, blending it perfectly with XO chili sauce – favoured by Cantonese chefs – to evoke rich flavours of the sea.
It is worth mentioning that every dish is presented beautifully, adding points to the complete dining experience.
Corporate groups in Singapore over the weekend should try chef Leong’s new eight-course Sunday lunch which features signature dishes such as pan-seared foie gras with smoked duck breast on homemade crispy beancurd skin, and steamed salmon with ginger flower, lemon and kaffir lime leaves.
Service and ambience
In the day, full-size glass windows bring in views of the lush greenery outside into Forest. In the evening, the ceiling of ‘branches’ is illuminated, casting a magical glow throughout the restaurant.
Despite having a show kitchen, which allows diners to see nimble chefs at work, Forest retains a certain level of serenity. Servers interact with diners quietly, politely and with a warm smile. As a fine dining restaurant, Forest is definitely not stiff and intimidating, making it perfect for corporate events where you want your guests to relax, network and bond over memorable food.
Contacts
Equarius Hotel, Resorts World Sentosa
Email: dining@rwsentosa.com
Opening hours
12.00-14.30 (Monday to Saturday; last order at 14.15)
18.00-22.30 (Monday to Sunday; last order at 22.15)
