at Resorts World Sentosa
In the heart of Singapore’s wining, dining and entertainment complex, Forest at Resorts World Sentosa is the contemporary Chinese restaurant helmed by local celebrity Chef, Sam Leong. Making some serious waves on the culinary scene since opening in 2012, Forest is famous for breaking traditions and reinventing contemporary Chinese cuisine in a big way.
Chef Leong’s refined cuisine is fresh, modern and cutting-edge. His avant-garde style of fusing popular Chinese classics like smoked duck breast with decadent foie gras in crispy tofu is ingenious. But more than just clever combinations, he also has a knack for evoking memories and a comforting sense of familiarity in his food, like with his special dish of Milky Chicken Broth made with morel mushrooms and wild bamboo piths.
Just as impressive as Chef Leong’s unique cuisine is the design of Forest . Honouring its namesake, the restaurant brings the outdoors indoor with décor inspired by the lush tropical rain forests of Singapore. Featuring a canopy centrepiece reminiscent of intertwining branches and leaves, it is supported by four magnificent ‘tree columns’, finished off with an unmistakably earthy colour palette.
The restaurant also features an open-concept Chinese-style kitchen without a single glass panel to segregate the theatrical noise of a typical Chinese kitchen from the main dining room. Guests can watch chefs prepare their food or, to get even closer to the action, guests are also invited to sit at the kitchen counters that overlook the busy chefs.
Perhaps Chef Leong’s biggest pride and joy is his dedicated chef’s table with a built-in show kitchen for him and his wife to conduct intimate culinary masterclasses. These exclusive classes are a great way to understand the culinary techniques used at Forest, or to get a real taste of everything the restaurant has to offer without getting your apron dirty. Guests can try the chef’s innovative 8- or 10-course Discovery Menu – an exploratory menu that gets bolder and more delicious with every course.
We live in a time where culinary refinement is coming of age. This is particularly true for Chinese cuisines. Around the world, Chinese communities are evolving their own styles and dishes, bringing in entirely new elements to augment the already superb tastes of traditional Chinese cooking. Chef Leong’s take on some of the most popular traditional food, such as his smoked duck breast with decadent foie gras in crispy tofu, is a true testament to this culinary transcension.