Chef Sam Leong stretches his culinary muscle at lush 150-seater Forest, in the peaceful Equarius Hotel. The open concept kitchen pumps out modern Chinese fare that draws on other Asian ingredients such as Thai and Japanese. A la carte items include steamed New Zealand cod fillet with ginger flower, lemon and kaffir lime leaves and stewed Wagyu oxtail with radish and red wine sauce.
The buzz: Chef Sam Leong, who shot to fame at Jade and My Humble House, stretches his culinary muscle at lush 150-seater Forest, in the (almost too) peaceful new Equarius Hotel.
The vibe: High ceilings, color-changing mood lighting, pillars that look like tree trunks and a wall of creeper plants create a fantastical (albeit tacky) indoor forest, while the music—a clubby soundtrack of vaguely Middle Eastern-sounding arias—takes it over the top.
The food: The open concept kitchen pumps out modern Chinese fare that draws on other Asian ingredients such as Thai (a homage to his Thai wife Forest) and Japanese. Providing a good sampling from the menu are the eight- ($180) and ten-course ($250) discovery sets. If you’d rather go a la carte, items include steamed Chilean sea bass with ginger flower and kaffir lime leaves ($38) and an East-meets-West plate of pan-seared Australian Wagyu beef with Hokkaido uni (sea urchin), foie gras and assorted mushrooms ($68).
The drinks: Although this is a Chinese spot, wines are the focus. The international list of 60 vinos is designed to complement a European-style course progression.
Why you’ll be back: For chef Leong’s signature contemporary Chinese fare served up in a special occasion-worthy space.
Eat this: Pan-seared foie gras with duck at Forest. It's one of I-S Magazine's 50 things to eat in Singapore before you die (2012).
|Address:||Forest, G/F/F, Equarius Hotel, 8, Singapore, Singapore|
|Open since:||February, 2012|
|Opening hours:||Mon-Sat 11am-1:30pm; daily 5-9:30pm; Sun 11am-2pm|
|Report a correction|