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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

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Reviews

From the Burpple community

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.
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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. 😜
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#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

Other than the niche-gourmet food by Michelin-starred and celebrity chefs, I'm also drawn to this kong ba pau by Chef Sam Leong of Forest 森.
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And notice that golden hue on the bun - it's deep fried mantou (like the ones you dip in chilli crab sauce) around that kurobuta pork belly... This is kong ba pau that is close to our hearts, only better.
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The Great Food Festival #TGFF2018 made a comeback this year after a successful run in 2017, and will be held at RWS from 27 to 30 September. Ticket sales have already started.
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Visit:
🖥️ www.tgff.com.sg for more details

3 Likes

Most interesting dish of the meal since fish noodle isn't common. Pass!

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