Forest @ Resort World Sentosa

Note: Apparently I had this draft written way in September 2014 but I'm publishing it now.

Set

1) Shrimp Ball Salad 

2) Beef tenderloin cube/fish fillet

3) Handmade ramen (braised with clams, pork belly and tientsin cabbage

Extra 

Lime Jello Sorbet - $13

Avocado Pudding

The 3 course set for Forest's Restaurant Week had the shrimp ball salad, the beef tenderloin cubes and the handmade ramen. The shrimp ball salad had the most unique synergy of the lot, contrasting the crispiness of the shrimp ball against the succulence of the fresh tomato. Despite the small portion, the shrimp ball salad with its spicy mayo and avocado "dressing" was a great start to whet my appetite. Although for the next dish I was expecting the beef tenderloin cubes to be more unique given Forest's fusion style, the cooking was well done. The black pepper sauce was enough to stimulate the taste buds, though it was the tenderness of the beef that sealed the deal, having tenderness that is comparable to wagyu beef. The handmade ramen (although seemed to be more of udon) came in a surprisingly big portion and was a nice way to end the 3 course meal. The lightly seasoned noodles with a broth gave it a comforting taste that is reminiscent of home cooking. The addition of the fried seaweed flakes complemented the more subtle texture of the noodles and the freshness of the clam meat.

Overall, I think the 3 course meal hits the mark, representing fusion style cooking quite well. The presentation of the dishes was excellent and the taste was refreshing. Although not necessarily a flaw per se, I feel that the beef tenderloin could have used a more unique seasoning as black pepper sauce is quite generic and stifles the flavor of beef itself. I've a pretty good impression of Forest and I see myself coming back to Forest again, perhaps to try the $68++ set meal.