Just had an awesome lunch here at Forest 森 Restaurant helmed by Chef Sam Leong, where we also meet Chef Mama Leong and his son Chef Joe Leong.
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Pictured is the best yusheng I've had, and it's not just because of the premium succulent lobster, but also the play of textures with the use of crispy white bait and their refreshing homemade citrus yuzu honey-lime dressing.
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Other dishes include the Japanese Kanto Sea Cucumber, King Prawn, a choice of Australian Lamb Chop or Primrose Pork Belly, Sri Lanka Crab Claw Vermicelli, and Chef Joe's dessert creation - Textures of Sesame. The meal I had is still in my IG story till 31 Jan 12pm, you can watch it for more details. I'll also be posting the other dishes I had here over the next two weeks.
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Taken during a tasting.