Helmed by Singapore celebrity chef Sam Leong, the one Michelin-starred Forest 森 is a fine dining restaurant that serves contemporary Chinese cuisine by marrying cooking techniques and ingredients from the West and the East.
Speaking of marriage, the name of the restaurant–Forest 森–comes from Chef Sam Leong’s wife, Forest Leong, who is also an established chef and runs the restaurant too. Chef Forest Leong is trained in Thai cooking, so you’ll find hints of Thai in some of the dishes here.
Unlike traditional Chinese restaurants that usually serve communal portions for sharing, food at Forest 森 is plated individually. For those new to Sam Leong’s masterpieces, the best place to start is with the set menus, which are refreshed seasonally.
Here are some of the highlights from the latest menu.
Trio Medley on Ice ($46++)
Served in an ice bowl, this cold-dish appetiser tingles your tongue and stomach. It comes with a separate sesame dressing for added spiciness and sweetness.
The taste of juicy and chewy abalone is brought out by the rice-flavoured sake while the natural sweetness of the Alaska King Crab is accentuated when served cold.
Dingley Dell Pork Rack ($38++)
The sous vide method retains the tenderness and juiciness of the pork. The caramelisation from pan-searing creates a nutty flavour and extra texture to the dish.
Fish Noodle ($20++)
The noodles come tightly wound like a ball of yarn. They’re thick, chewy and bouncy. The pickled pepper in the soup will leave your mouth tingling but you’ll still want to finish the rich superior chicken stock – it’s good.
(The actual dish is served in a bowl, not as deconstructed as the photo.)
6 Head Abalone ($38++)
This dish comes in a “salt crust” which the serving staff breaks open in front of you.
Using this cooking method, the oven-baked abalone retains its juiciness. The decadent taste of the black truffle sauce seeps deep inside the King Oyster Mushroom and vegetable.
Boston Lobster ($78++)
There was a period in time when saffron was worth more than its weight in gold. Combining black truffle and saffron into a sauce elevates the status of this lobster dish. The sauce gives the sweet, firm lobster an earthy taste.
A forest-inspired design
Located in the lobby of Equarius Hotel, Forest blends in well with the lush, back-to-nature theme of the hotel and surroundings.
Two sides are filled with large glass panels, overlooking the lawn of the hotel, giving the interior plenty of sunlight during the day. With its high ceiling and spacious interior, wood tones and décor, Forest is unlike any regular Chinese restaurant you’ll visit.
The restaurant has two private dining rooms, which seats up to 10, suitable for business lunches or special celebrations. These should be reserved in advance.
How to get to Forest 森
The restaurant is located at the first floor of Equarius Hotel.
For drivers: Head to B1 West in the RWS car park. Follow the signs to Equarius Hotel.
For public transport: Head to our hotels and take the free shuttle to Equarius Hotel.
Location: Equarius Hotel, Lobby
For reservations, call +65 6577 7788 or email Forest@RWSentosa.com
Photos that diners shared online.