LOVE GOOD FOOD? Snag 1-for-1 deals with Burpple Beyond! Check out NEW & affordable membership plans >
close

8 Sentosa Gateway
Equarius Hotel Lobby
Singapore 098269

(open in Google Maps)

Friday:
07:30am - 10:30am
12:00pm - 02:30pm
06:00pm - 10:00pm

Saturday:
07:30am - 10:30am
12:00pm - 02:30pm
06:00pm - 10:00pm

Sunday:
07:30am - 10:30am
12:00pm - 02:30pm
06:00pm - 10:00pm

Monday:
07:30am - 10:30am
12:00pm - 02:30pm
06:00pm - 10:00pm

Tuesday:
07:30am - 10:30am
12:00pm - 02:30pm
06:00pm - 10:00pm

Wednesday:
07:30am - 10:30am

Thursday:
07:30am - 10:30am
12:00pm - 02:30pm
06:00pm - 10:00pm

View Address & Details
Managing this business?
Use our tools to maintain your business info and view analytics to reach more customers.
Claim your page now for FREE

Reviews

From the Burpple community

I mean it, and I came back to have this a second time, just one week after I first had it during a tasting. It's only available this month, so don't procrastinate.
🔸
It may look like any Hainanese chicken, but it's execution was flawless. Flesh was sweet, while the skin was smooth. Also pay special attention to the 3 condiments - the chilli, the oyster sauce and the ginger. The chilli was fermented in house for 2 weeks with various ingredients including pineapples and white vinegar, the oyster sauce given a touch of fragrant fried garlic, and the ginger sauce lifted by spring onions. You don't get condiments as good as these anywhere else in Singapore, except maybe Chatterbox Mandarin Orchard which serves a different type of chilli and dark soy sauce, instead of fermented chilli and oyster sauce here.
🔸
I can also go on and on about the rice balls. But in short, it's fragrant and chewy, with some glutinous rice mixed in.
🔸
Chef Sam Leong humbly told me that the famous chicken rice balls in Malacca is better than his, and he explained to me why. And while I liked his a lot more, I find his humility is what made him so successful - that no matter how good your cooking is, you would admit there are better ones out there.
🔸
#forestrws #comeforfood #chickenrice #chickenriceballs #hainanesechicken #happybirthdaysingapore #happynationalday #burpple #singaporeinsiders #sgfood #foodsg #instasg #instafood_sg #foodcoma #f52grams #hungrygowhere #singaporefood #singapore #sgfoodblogger #vscofood #sgig #yummy #cafehoppingsg #singapore #handsinframe #michelinguidesg #sgfinedining #hawkerfood #singapore

1 Like

Forest is a fine dining Chinese restaurant in RWS, yet I felt right at home when I visited last evening. It's either Chef Sam Leong's candid personality, or his 76-year-old mum Chef Mama Leong's benevolent demeanor that filled this restaurant with warmth and lots of heart.
🔸
And likewise for Singapore's 54th birthday, Chef Sam will be paying homage to traditional Singaporean home cooked fare by Mama Leong. They'll be sharing her treasured recipes at Forest 森, and these are the food Chef Sam and family grew up eating. So #ComeForFood and for Chef Mama Leong's home cooking, as they'll be serving them affordably at Forest RWS for the entire month of August.
🔸
Pictured is our soup of the evening - double boiled pork rib soup with chayote melon. Clear light soup, yet having depth of flavours. Masterful.
🔸
[Tasting] #forestrws #chinesesoup #burpple #singaporeinsiders #sgfood #foodsg #instasg #instafood_sg #foodcoma #f52grams #hungrygowhere #singaporefood #singapore #sgfoodblogger #vscofood #sgig #yummy #cafehoppingsg #singapore #chinesefood #handsinframe #melonsoup #porkribsoup #cantonesesoup #michelinguidesg #sgfinedining

1 Like

First time at Forest森 at @Sentosa_Island and I had to say that we were impressed by the overall quality. This lobster was really fresh and the meat fell off its shell really easily. Swipe ⬅️ for more pics.
.
Available as part of the 5-course set (S$88++) but we had it at 1-for-1 using @Mastercard. Definitely satiated from the dining experience and of course the good deal. 😜
.
.
.
.
.
.
______________________________________
.
.
.
#thehedgehogknows #lobster #rwsdiningartisans #forest森 @rwsdiningartisans

M E D I A T A S T I N G
The first person to taste Celebrity Chef Sam Leong’s “Cold and Hot Avocado Coconut, with Black Sesame Glutinous Rice Ball” was none other than world-famous Spanish Chef Ferran Adrià of El Bulli fame. This took place when he visited Singapore in 2008. Chef Sam had, on the spur of the moment, decided to put a twist on a traditional Chinese dessert by switching out the hot “soup” with a refreshing cool blend of blitzed coconut water, coconut flesh and avocado sweetened lightly with a bit of gula melaka. The cool, refreshing and delicate creaminess turned out to be a surprisingly good match with warm handmade glutinous rice ball that’s filled with hot black sesame paste and coated in crushed peanuts.
You can now indulge in this fusion dessert at Forest森 (located in Equarius Hotel, Resorts World Sentosa) along with the other seven dishes that form the “I Am Sam” menu. They have been chosen for their significance in Chef Sam’s life journey as he has been just conferred the World Gourmet Summit’s Lifetime Achievement Award for 2019.

3 Likes

M E D I A T A S T I N G
The magic of “Ah Sam Abalone Mee Sua Braised With Sri Lankan Crab Meat In Superior Chicken Stock” lies in the stock - a concentrated concoction of chicken, chicken feet, pork ribs and duck that’s been boiled in a huge pot for 6 hours till everything breaks down. However, it is the last 30 minutes which is most crucial to getting it to ooh-some silky creaminess. To achieve that, the heat is turned all the way up. Served with a whole abalone and very soft strands of “mee sua” in a fresh young coconut that’s been steamed for a few minutes, this is the sort of sublime dish that will automatically have conversations hitting the pause button.
You can find this, along with seven other significant dishes, in the “I Am Sam” menu put together by Celebrity Chef Sam Leong for Forest森. This move is in conjunction with him receiving the 2019 World Gourmet Summit’s Lifetime Achievement Award.

For reservations, do call 6577 7788/ 6688, or email [email protected]

2 Likes

Oven baked at 160 deg for 10 mins; served with sake sauce and egg whites. Perfectly cooked meat which melts in mouth 😋

1 Like
ADVERTISE WITH US