Enjoy Forest森 3-Generation Sunday Lunch in July

This blogpost refers to a promotion in 2015. For Forest 森 3 Generation II (16 April – 13 May 2016), visit our April 2016 dining blogpost

Have you ever wondered if celebrity chef’s family members are equally talented in the kitchen?

For Chef Sam Leong, it seems that the chef’s blood runs in the family – his wife Forest Leong, his mum Mama Leong and son Joe Leong are all talented chefs in their fields. And this July, the four of them are combining forces to bring you Forest森 3-Generation Sunday Lunch.

Meet the three-generation chefs at Forest in July.
Meet the three-generation chefs at Forest in July. From left: Joe Leong, Mama Leong, Sam Leong and Forest Leong.

Every Sunday in July, the discerning diner will also be in luck – as one of the Leong’s will be preparing his or her specialty dish right in front of you.

When Who’s the chef? What’s the dish
5 July Mama Leong Double-boiled Pork Ribs Soup with Watercress
12 July Sam Leong Deep-fried Tiger Prawn with Wasabi Mayo
19 July Forest Leong Beef Brisket Soup with Rice Vermicelli, Bean Sprout and White Radish
26 July Joe Leong Matcha Tiramisu with Kahlua Jelly
forest-3-generation-sam-leong-mother
Chef Sam Leong with his mother Mama Leong.
Chef Forest and her son Chef Joel.
Chef Forest and her son Chef Joe.

Double-boiled Pork Ribs Soup with Watercress

Mama Leong's Double-boiled Pork Ribs Soup with Watercress.
Mama Leong’s Double-boiled Pork Ribs Soup with Watercress.

One of the difficulties of making Cantonese-style soup with pork ribs is removing the fat that surfaces during the cooking process. The soup by Mama Leong (the name Chef Sam Leong affectionately called his mother) managed to avoid this and it wasn’t oily. The pork ribs were simmered to such a tender state that they fell off the bones with a single bite, making it delightful to eat.

The soup was sweet with the watercress cooked until tender. There was no tough fibrous feel to it. This was something I appreciated as I had spent  too much time in the past chewing watercress.

Deep-fried Tiger Prawn with Wasabi Mayo

Chef Sam Leong's famous Deep-fried Tiger Prawn with Wasabi Mayo.
Chef Sam Leong’s famous Deep-fried Tiger Prawn with Wasabi Mayo.

Chef Sam Leong said he pioneered this now-familiar dish 25 years ago. It’s always good to try the original.

The serving came with a sprinkling of tomato powder. I took a taste and was surprised by the matching sweet and sourness of the powder.

A bed of mango salad laid on top of the prawn. I ate the salad before the prawn because I like to leave the best for last. The mango salad tasted spicy although the creaminess of the mango made me feel that I was eating ice cream so the spiciness was tempered.

Now the highlight of the dish: the deep-fried Tiger Prawn with wasabi mayo. The prawn, fried in a light coat of batter, was crunchy. The light batter brings out the juicy freshness of the prawn. The wasabi mayo was the Best Supporting Actor, coming in to bring a slight tingle to my tongue.

Tuna Tartar marinated with Fresh Mangoes served in Cone, Vietnamese Roll with Sliced Lobster in X.O. Chili Sauce

Tuna Tartar marinated with Fresh Mangoes served in Cone, Vietnamese Roll with Sliced Lobster in X.O. Chili Sauce.
Tuna Tartar marinated with Fresh Mangoes served in Cone, Vietnamese Roll with Sliced Lobster in X.O. Chili Sauce.

Tuna Tartar marinated with Fresh Mangoes served in Cone: The black cone serves as a serving dish for the tuna tartar. I enjoyed the cone better than the tuna tartar because of its novelty.

Vietnamese Roll with Sliced Lobster in X.O. Chili Sauce: The single sliced lobster was chewy though the X.O. Chili Sauce a bit too spicy for me. The Vietnamese roll provided a fresh palate cleanser among the rich dishes.

Slice Abalone with Thai Chili Sauce, Wok-fried Crispy Duck pressed confit and Yam served with Mushroom Sauce

Slice Abalone with Thai Chili Sauce, Wok-fried Crispy Duck pressed confit and Yam served with Mushroom Sauce.
Slice Abalone with Thai Chili Sauce, Wok-fried Crispy Duck pressed confit and Yam served with Mushroom Sauce.

With this dish, the restaurant’s speciality in fusion cuisine comes to full view.

The abalone (three generous slices) came with a crunchy salad of green apples. The apples were a delightful surprise as I was expecting the papaya salad that comes in Thai dishes. The green apple strips provided more fresh sweetness and crunch than papaya.

The Wok-fried Crispy Duck pressed confit and Yam served with Mushroom Sauce is a perfect blend of French and Chinese. At the first bite, I tasted the savoury yam ring that evoked a feeling of being in a Chinese banquet. The taste of the crispy duck confit reminds me of the familiar French dish but with crispier skin.

Steamed Egg Chawanmushi with Crab Meat, Pan-seared Hokkaido Scallop marinated with Five Spice and Cumin Powder

From the left: Steamed Egg Chawanmushi with Crab Meat, Pan-seared Hokkaido Scallop marinated with Five Spice and Cumin Powder.
From the left: Steamed Egg Chawanmushi with Crab Meat, Pan-seared Hokkaido Scallop marinated with Five Spice and Cumin Powder.

The shredded crab meat jazzed up the Japanese chawanmushi which tasted like regular steamed egg.

I loved the Hokkaido scallop more because of its texture. The Hokkaido scallop was huge. I sliced through the scallop and the insides held up. The seafood was freshly sweet.

Steamed Cod Fillet with Yellow Bean Sauce topped with Crispy Rice

Steamed Cod Fillet with Yellow Bean Sauce topped with Crispy Rice.
Steamed Cod Fillet with Yellow Bean Sauce topped with Crispy Rice.

The fish was fresh and steamed to just the right amount of firmness. I could chew on it to savour the smooth fish instead of it melting away into nothingness too early. The yellow bean sauce was pungent while the crispy rice brought a different texture to the dish.

Charcoal-grilled Wagyu Beef with Pan-seared Foie Gras in Black Pepper Sauce

Charcoal-grilled Wagyu Beef with Pan-seared Foie Gras in Black Pepper Sauce.
Charcoal-grilled Wagyu Beef with Pan-seared Foie Gras in Black Pepper Sauce.

By the time this course arrived, it is was eventh course and I was already quite full (even if all the portions look smallish), but there’s always room for meat. The foie gras had a crusty skin which broke satisfyingly with a slice of the knife. The foie gras was creamy and buttery.

The wagyu beef was pre-cooked but the restaurant didn’t ask the doneness of the beef. I’ve been told the restaurant doesn’t want to ruin the quality of the wagyu beef but if you have a preference of how you want your beef to be, they can accommodate. I recommend alternating between eating the meat and the vegetable to temper the richness of the dish.

Beef Brisket Soup with Rice Vermicelli, Bean Sprout and White Radish

Chef Forest Leong will be making Beef Brisket Soup with Rice Vermicelli, Bean Sprout and White Radish on the third Sunday of July at the 3-Generation Sunday Lunch at Forest.
Chef Forest Leong will be making Beef Brisket Soup with Rice Vermicelli, Bean Sprout and White Radish on the third Sunday of July at the 3-Generation Sunday Lunch at Forest.

Don’t mistake this for phở though it is quite similar. The rice vermicelli used makes it different from the thin flat noodles in the Vietnamese dish.

Chef Forest’s beef brisket soup has been simmered for at least three hours. She uses lean meat which means less fat. The mix of spices in the soup created a heart-warming harmony on my tongue and in my belly. I also love the thoroughly cooked radish with its sweet taste.

The dish came with a handful of blanched bean sprout. Usually in Thailand, the bean sprouts would be eaten raw but the chef adapted it to suit Singaporean tastes.For those who don’t eat beef, there’s a chicken stock version that comes with pork belly.

Matcha Tiramisu with Kahlua Jelly

Chef Joe Leong's Matcha Tiramisu with Kahlua Jelly.
Chef Joe Leong’s Matcha Tiramisu with Kahlua Jelly.

The matcha cake came with a beautiful dollop of cream. At first I thought it was ice cream and was worried that it would melt faster than I could take the photos. It didn’t melt at all.

I like my desserts tooth-achingly sweet. Chef Joe’s match cake was a more traditionally Japanese–bitter but fragrant. That said, I found the cake a bit too dry.

The tiramisu cream was great. It was sweet and made a good companion to the bitter matcha cake. The Kahlua Jelly coffee liquor gave kicks from both the coffee and alcohol.

 

Every Sunday in July, 12pm – 3pm

Culinary talent is in the genes. Celebrity Chef Sam Leong and his family members are taking turns to present a special dish each week for Sunday Lunch at Forest 森.Make your reservation today.
Call +65 6577 6688 or email to dining@rwsentosa.com.
▸ 13 Dish Degustation Set Menu at S$68++
▸ 4-Course Child Set Menu at S$32++Find out more on RWSentosa.com.

 

 

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