New Menu Offerings @ Forest & Tangerine, RWS

Fans of both celebrity chef restaurants- Forest and Tangerine at Resorts World Sentosa (RWS), will be excited to know that the two have recently introduced new creations to their menu. From contemporary Chinese cuisine at Forest, to healthy and nutritious delights at Tangerine, the husband-wife team promises a rejuvenating dining experience for their guests.

For more on the chemistry and dynamics of this successful chef-couple, do check out our interview with both Chefs Sam and Forest Leong and gain an insight into how it is like to have two cooks in a relationship!

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FOREST 森

Run by Chef Sam Leong, Forest- located at the lobby of Equarius Hotel launches a new Sunday lunch which showcases the culinary prowess of the celebrity chef himself. The lunch is 8 courses long but features 13 dishes in total. This concept encourages you to simply take the time to bask and savour these tantalizing creations served in tasting portions till your taste buds are thoroughly satisfied.

Here are some of the dishes you can expect at the Sunday lunch:

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

Beautifully contemporary, blending the wok hei of Chinese cooking with the elegance of Japanese cuisine. The prawns and scallops were succulent and bursting in natural sweetness while the textures of the carbs contrasted well. That XO Chili Sauce was a winner for me.

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Duo Combination Platter:
Baby Abalone with Sichuan ‘Ma La’ Sauce
Wok-Fried Crispy Duck pressed confit and Yam served with Mushroom Sauce

My eyes were naturally drawn to the Duck ‘confit’ in this one. Never one to shy away from experimenting and being different, it was only natural that Chef’s rendition would look this avant-garde. Nonetheless the earthiness of the yam and moist duck meat combination worked- especially when the final mixture was deep fried till a crisp.

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Slow-cooked Wagyu Beef Cheek with Cumin Powder in Black Truffle Sauce

Always irresistible, Wagyu Beef trumps all other options on the menu each time it is available and this one rubbed with cumin powder had an intriguing twist to it. Drier and more chewy in bite than usual, the bitterness of the middle-eastern flavour lent a lingering taste in the mouth that was surprisingly enjoyable.

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Steamed Salmon with Ginger Flower, Lemon and Kaffir Lime Leaves

Light and soothing, this delicately steamed slice of salmon was bathed in a citrus broth which made the subtle sweetness of the fish even more pronounced.

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Sam Leong’s Best at Forest森
Every Sunday, 12pm – 3pm

8-course adult set menu at $68++
4-course child set menu at $32++

Lobby, Equarius Hotel
Operating hours:
Lunch: 12pm -2.30pm (Monday – Saturday)
Dinner: 6pm- 10.30pm 

For reservations, please call +65 6577 6688 or email dining@rwsentosa.com

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TANGERINE

The award-winning restaurant of ESPA which is helmed by husband-wife team Sam and Forest Leong brings new meaning to the term ‘indulgence’ as they create healthy options that are full of flavour and nutritious for the body. Drawing inspiration from both the Eastern and Western influences in cooking, these dishes will excite your palate, without busting the waistline.

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Organic Crispy Rice Cracker with Minced Pork & Shrimp in Peanut Sauce

Healthy snacking is not often greeted with much enthusiasm but I think once you have had a taste of Chef Forest’s minced pork and shrimp peanut sauce dip, you will be one step closer to embracing the ‘h’ word. Nutty and sweet with a spicy punch, this was simply too addictive.

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Cured Atlantic Salmon, Granny Smith Apple & Celery ‘Juice’

This salmon has a more fruity take than the one at Forest and certainly scores higher on the nutrition scale especially with superfood- celery stealing the limelight. Topped with some caviar for a touch of luxury, I think the ladies will be flocking to Tangerine just for this main course in no time.

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Chilled Aloe Vera, Rosella Gelo & Calamansi

For those not acquainted with the Rosella plant, this edible flower has a naturally tart and sweet finish- similar to rhubarb. Complimenting this sinless but delightful dessert base is a topping of aloe vera and barley grains for added goodness. Supposedly a brilliant source of Vitamin C as well!

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Level 1, ESPA
Operating hours:
Daily 10am – 10pm

For more information, check out the RWS website @ http://www.rwsentosa.com

Singapore

One Response to New Menu Offerings @ Forest & Tangerine, RWS

  1. […] more on Chefs Sam and Forest Leong’s food, check out our review of Forest and […]

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