Whimsical deco, impeccable service and fabulous waterfront scenary. That’s Forlino.
The fanciful deco along the way before we entered the posh dining hall was almost dreamlike. I felt like Alice in Wonderland as I walked through the corridors with checkered floorings, robin’s egg blue panels and gold highlights.
That evening, we had items from the ‘Traditional’ Menu, a four course meal with amuse bouche, petit fours and coffee/tea. Thanks Fulvia for the lovely arrangement.
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Kicking off with the amuse bouche, our mouth was definitely amused. The amuse bouche we had that day was sliced duck breast with vegetable mousse and beetroot sauce.
Nope amuse bouche is not an appetizer because we don’t even have to order it and it is offered for free! Apparently, this dish which was meant to be finished in one or two bites is something extra that showcases the artistry and showmanship of the chef.
Our small bite before the meal was accompanied by the home-baked focaccia bread which looked like a chubby pancake.
Although the pancake were free flow throughout dinner, we only ate a quarter of ours. Not that it is so bad, just that it is nice to munch on only when it is warm. However, I’m not sure if it was suppose to be served without any olive oil & balsamic vinegar. I didn’t bother to ask. Was busy checking out the wine list.
Praba, the manager was recommended Laurent-Perrier Cuvee Rose Brut Champagne for me and Prosecco Brut Bubbly for Cablenazi. Good choice. His was dry, crisp with a slightly spicy finish while mine had a sweet aroma and was wonderfully refreshing!
As for the mains, we went nuts over the Pan Roasted King Scallops with French Beans and Hazelnuts. Amazing. This tasted better than the scallops I had at Pierside.
The scallops were cooked to the right texture and degree of done-ness. The sides of the scallops were beautifully panfriend with cocoa butter and were served with a light tasty sauce made by homemade fishstock with white wines, spices and hazelnut oil. I enjoyed this very very much! Being a big fan of light dishes, this dish was excellent!
The Homemade Spaghetti with Black Cod, Baby Artichokes and Mint was commendably al dente. The black cod tasted a little like Chilean sea bass but had salmon-like texture. The pasta was dressed with aunique artichoke sauce. According to Genevieve from Forlino, the sauce was prepared by sauteeing the artichokes with shallots, garlic, white wine, peppermint, italian parsley and spices before blending all to get a smooth cream! No wonder the dressing was so flavoursome.
The dish was also topped with a garnish of deepfried baby artichokes! Er I find this richly flavoured pasta dish a little too dense probably because it is spaghetti egg noodles. Personally, I prefer lighter tasting noodles. Right now, my current favourite would be chilled capellinni!
The only course which disappointed me was the Roasted Pigeon with Goose Liver Sauce, Chanterelle Mushrooms and Wild Chicory. Though it was fresh ‘Bresse’ pigeon all the way from France, we didn’t finished it.
The meat was a little tough and cablenazi complained that the wild chicory was too bitter. But I think it was pleasantly bitter. Our difference in taste explains why I adore bittergourds and he hates them.
Ah we were kinda surprised by dessert. It was Saffron Jelly with Strawberries and Balsamic Vinegar Ice Cream. Yeah balsamic vinegar ice cream? Sounds weird right? Obviously I don’t dine at Italian/French restaurants often.
Anyway I never expected strawberries and balsamic vinegar ice cream to taste so good! Was told that the fresh strawberries were marinated with mint, lemon and sugar for this dish. Oh my the addition of balsamic vinegar actually tempered the richness of the milky ice cream and added a nice little zing to the sweet marinated strawberries. I also liked the chewy texture of the saffron jelly. What a great way to serve strawberries!
Our romantic dinner date at Forlino ended daintily with the delicate looking Petit Fours which comprise of sweet chocolate biscuits, baked meringues and tarts.
Well petit four means mini dessert or confections. It can be cakes, macaroons, éclairs, tarts; basically anything sweet and cute.
As a fine dining restaurant, service, ambience and the presentation of food was quite right though I was a little surprised that the dining room got really noisy when it was 3/4 full with guests. Anyway I am quite impressed at the attention that the waiting staff lavished on every diner. Ladies will definitely be pleased with the mushroom stools available just for our handbags!
Forlino
1 Fullerton Road
#02-06 One Fullerton
Tel: +65 6877 6995
Mon–Sun
12pm–2.30pm, 6.30pm–10pm
Your pictures are getting very good. Every single one here seemed a perfect shot!
Wish your reviews included something more accessible to me, though.
By the way I’ve gotten myself a camera as well. We should see the fireflies someday!
Marcky finally its about time! A DSLR!
Go update ur blog wif lotsa food pics pls! I like food PORN
I always go http://www.ladyironchef.com/ for porn lol The owner of that blog is my idol
Excuse me, my blog already got pix now la! Have you not been reading?