Forest 森 presents new 8-course Sunday lunch menu

Lunch on Sunday just got better.

Forest森, helmed by celebrity chef Sam Leong, presents a brand new Sunday lunch concept that will allow you to pamper your palate with an 8-course meal of their signature dishes.

Here are some noteworthy dishes from the Sunday lunch menu:

Duo Combination Platter: Baby Abalone with Sichuan “Ma La” Sauce, Wok-fried Crispy Duck pressed confit and Yam served with Mushroom Sauce

Duo Combination Platter: Baby Abalone with Sichuan “Ma La” Sauce, Wok-fried Crispy Duck pressed confit and Yam  served with Mushroom Sauce

Appetisers

The soft and chewy baby abalone together with the sweet and sour mango salsa and Sichuan “Ma La” sauce was a refreshing and highly appetising combination. The crispy duck was a personal favourite because the meat was tender and the yam complemented the dish. Chef Sam Leong revealed that the yam was steamed for two hours before mashing and mixing it with the shredded duck breast meat and deep fried till golden brown to achieve that crispy outer layer. Soft on the inside and crispy on the outside, this dish is best eaten with the savoury mushroom sauce that comes with mushroom bits.

Steamed Salmon with Ginger Flower, Lemon and Kaffir Lime Leaves

Steamed Salmon with Ginger Flower, Lemon and Kaffir Lime Leaves

Mains

Be prepared to awaken your senses with this steamed salmon that sits atop citrusy tom yam broth. The salmon was cooked to perfection and had a soft yet firm texture, which was accentuated by the slightly spicy and sour tom yam broth. If you are a fan of Thai cuisine, this dish is bound to satisfy both your palate and tummy.

Slow-cooked Wagyu Beef Cheek with Cumin powder In Black Truffle Sauce

Slow-cooked Wagyu Beef Cheek with Cumin powder In Black Truffle Sauce

The other main course that was a crowd pleaser was the sous vide wagyu beef which is extremely tender yet firm. The middle-eastern flavour from the cumin powder shined and left a slightly bitter aftertaste but was thankfully compensated with the black truffle sauce. This dish is also paired with diced mushrooms, chopped celery and an eye-catching squid ink rice cracker that is thin and crispy.

Braised Flat Rice Noodle with Prawns in Black Bean Sauce, and Wok-fried Japanese Pearl Rice with Squid Ink in XO Chili Sauce accompanied with Seared Hokkaido Scallop

Braised Flat Rice Noodle with Prawns in Black Bean Sauce, and Wok-fried Japanese Pearl Rice with Squid Ink in XO Chili Sauce accompanied with Seared Hokkaido Scallop

The savory black bean sauce went nicely with the springy flat rice noodles, and prawn lovers will relish sinking their teeth into the huge and succulent prawns.

The interesting combination of squid ink Japanese Pearl Rice and bits of rice crisps give this dish a chewy and crispy texture altogether. And if you are a seafood fan, the shredded crabmeat mixed with the Japanese pearl rice will take you by surprise, not forgetting that whole sweet scallop that sits atop this unique dish.

Where: Forest 森 (Lobby, Equarius Hotel)
What: Contemporary Chinese Cuisine
Time: 12pm-3pm
Pricing: $68++ per person
*Menu changes monthly.
The menu is available from 16 February onwards for Sunday lunches at Forest 森.

For reservations, please call 6577 6688 or email us at dining@rwsentosa.com

Find out more about the Forest Sunday lunch on rwsentosa.com.

 

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