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Food

Forest森: Welcome The Year Of The Rat With A 2-Person Menu Featuring Smoked Salmon Fruit Yu Sheng & Primrose Pork Ribs At RWS

Last Updated: February 19, 2020

Written by Wani

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First-time visitors to Forest森 at Equarius Hotel, Resorts World Sentosa will instantly forget that they’ve stepped into a hotel restaurant. It felt more like an oasis, with plush seating and ample natural light that floods in and spills onto the marble tables and floor.

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Don’t forget to look up and spot the foliage feature wall that ties in with the greenery just beyond the ceiling-to-floor window panels. The large vases of orchids is also a nod to our national flower, while the restaurant’s ceiling is home to branch-like arms that stretch out and across, creating the feel of a forest’s canopy.

In celebration of the Year of the Rat, Forest森 is offering diners contemporary Chinese menus that cater to both small and large groups. What sets them apart is the ability to serve even a two-person Blissful Celebrations Set Menu (S$128++ per person) so no one is left out for the auspicious new year!

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Although the menu is offered to only two people, it still includes the restaurant’s Signature Smoke Salmon Fruit Yu Sheng. Typically, yu sheng platters are reserved for larger groups, but you and a dear friend can toss to prosperity here at Forest森.

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The platter is brimming with crispy whitebait, assorted fresh fruits, abalone and drizzled with citrus yuzu honey-lime dressing. While I thoroughly enjoyed the addition of fresh fruits such as strawberries, blueberries, mandarin oranges, and pomelo, I discovered that not all of them paired well with the dressing.

There was also a generous sprinkling of crispy salmon skin, which I thoroughly enjoyed with the deep-fried whitebait.

In some instances, the dressing proved to be overwhelming and cancelled out the refreshing quality of the fruits. The smoked salmon, however, added a nice touch of savouriness, and gave a welcome depth of flavour to the refreshing yu sheng.

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A warm soup is always a comforting way to prepare your tummy for the feast to come, and the Pumpkin Bisque was a delight to polish off. It’s braised with snow swallow and Alaskan crab meat.

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At a glance, the soup may seem thick and cloying, but I was thoroughly surprised to discover that it was in fact light, subtly sweet, and had a gratifying mouthfeel. The snow swallow didn’t possess any distinct taste, but I enjoyed its mild gritty texture that juxtaposed with the silky soup.

The Alaskan crab meat was slightly underwhelming in that it was sadly overwhelmed by the potent flavour of pumpkin, but like the snow swallow, it contributed great textural diversity.

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Taking inspiration from our beloved chilli crab, the Fresh Green Lobster was wok-braised with chillies, Singapore-style. Paired with a single pillowy mantou, it served as the perfect tool to mop up the viscous spicy gravy, and oh boy, did it pack some serious heat!

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It was sweet, a touch of sour, and certainly delivered in its spiciness. The lobster itself was bouncy—a tell-tale sign of freshness—and had a natural sweetness that truly complemented and heightened the spicy sauce.

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The Primrose Pork Ribs were wok-fried with crispy garlic, and marinated with fermented beancurd paste. What hit me first was the incredible crackle of the fried shell that encapsulated the pork ribs, followed by the smoky aroma of garlic.

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I was disappointed by how tough the pork was, even though its taste was very satisfying. I wouldn’t rank this as my top choice of all the courses in this set menu, but I have to give credit to how adequately brittle the batter was.

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I squealed with glee when the Japanese Fragrant Rice arrived. It’s held in a miniature pumpkin, while the rice is steamed with Chinese sausages, and crowned with pan-seared foie gras. Despite being served in a tiny vessel, the rice grains were separate—as opposed to typical steamed rice that may turn out mildly clumpy.

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Naturally, the addition of Chinese sausages lent a sweet note to the fried rice, while the foie gras added a buttery and savoury slant to the piping hot dish. I would’ve consumed part of the mini pumpkin if I still had room in my belly after all that I’d already eaten.

This dish was simple, straightforward, and was my favourite of all the courses so far.

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The desserts—aptly called Forest Delight—served more as a palate cleanser rather than a slap-in-your-face serving of sugar that’s meant to leave you uncomfortably satiated. And I appreciated that. The platter was a trio of coconut jello, pandan cake, and vanilla ice cream.

The coconut jello was light and pleasing with its tiny morsels of coconut bits. It was a great way to wipe the palate clean of the multiple flavours I’d enjoyed prior, right before I took a bite of the pandan cake. The sponge was airy, and the pandan flavours stayed potent till the last spoonful. The addition of the vanilla ice cream did little to enhance the platter, but I suppose it was a nice touch of chill to the other tepid desserts.


I must say, I was pleased to come across a place that caters to only a pair of diners with regards to Chinese New Year menus; most places require a minimum number of diners as serving portions tend to run large for festive occasions. I especially loved the soothing Pumpkin Bisque and hearty Japanese Fragrant Rice which are underestimated dishes that seldom get the recognition they deserve.

As with all festive menus, be sure to make your reservations in time and let’s all lo hei to a prosperous new year!

Chope Reservations

Expected Damage: S$88 – S$888 per pax (depending on the set menu ordered)

*This post was brought to you in partnership with Forest森.

Price: $ $ $

Our Rating: 4 / 5

Forest森

16 Sentosa Gateway, Equarius Hotel Lobby, #01-521 & 522, Singapore 098133

Price
Our Rating 4/5

Forest森

16 Sentosa Gateway, Equarius Hotel Lobby, #01-521 & 522, Singapore 098133

Telephone: +65 6577 7788
Operating Hours: 7.30am - 10.30am, 12pm- 2.30pm & 6pm - 10pm (Thu to Tue), 7.30am - 10.30am (Wed)
Telephone: +65 6577 7788

Operating Hours: 7.30am - 10.30am, 12pm- 2.30pm & 6pm - 10pm (Thu to Tue), 7.30am - 10.30am (Wed)
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