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)

The Sheraton Guangzhou Huadu Resort has launched a teambuilding facility, giving itself bragging rights as the only international branded hotel in South China to boast such infrastructure.

The facility is equipped with a ‘climbing wall’, ‘broken bridge’, ‘giant ladder’ and ‘trust fall’ – features designed to help participants acquire communication and leadership skills, and fortify team spirit.

Ivo Estorninho, general manager of Sheraton Guangzhou Huadu Resort and Four Points by Sheraton Guangzhou, Dongpu, said the hotel was motivated to build the facility following numerous requests
from guests for teambuilding activities.

Response from corporate clients have been “very strong” since its launch, said Estorninho, with several bookings confirmed for the coming months.

Half- and full-day teambuilding packages are available, and activities can be customised.

The regional wing of Singapore Airlines will begin flights to its eighth destination in China from June 27 this year.

Subject to applicable approvals, SilkAir will operate four flights a week between the two cities using Airbus A319 and A320 aircraft, featuring both business and economy class cabins.

Services are operated every Monday, Wednesday, Friday and Sunday. Flights from Singapore will depart at 10.00 and arrive in Hangzhou at 15.20. From Hangzhou, flights will depart at 16.20 and touch down in Singapore at 21.25.

“(This) reaffirms SilkAir’s commitment to continue to grow (its) network in China. Hangzhou is a city that attracts both the leisure and business traveller and we believe that our new service will certainly benefit them,” said SilkAir chief executive, Leslie Thng.

The new Hangzhou services conveniently connect Singapore to more than 90 international cities in the joint Singapore Airlines–SilkAir network.

In response to rising demand for healthy dining options from health-conscious delegates, the Gold Coast’s Outrigger Surfers Paradise has added more gluten-free, vegetarian, organic and low-fat noodle box options to its menu.

The new range of healthy eats are expected to appeal to the property’s growing medical and allied health sector business. According to a press release from Outrigger Surfers Paradise, a high percentage of MICE business at the hotel is drawn from the medical sector.

The hotel offers nine meeting venues and can cater for up to 600 delegates.

Along with the new dining options, the hotel is also offering a special day package for the price of a half-day option at just A$54 (US$50) per person for bookings made before July 31 and held by November 30 this year.