Famous local celebrity Chef Sam Leong is making waves on the culinary scene with Forest森, his first-ever restaurant in partnership with Resorts World Sentosa. Together with Chef Mike Tan, they will be breaking out of traditions and taking the bold step to reinvent contemporary Chinese cuisine. Upon entering the restaurant, one of the first things to notice is the 'theatre kitchen' which is well-ventilated so guests enjoy an unobstructed view of the chefs at work. Unheard of in any Chinese restaurant, Chef Leong will be taking a western approach for service and the presentation of dishes. Guests are strongly encouraged to experience his innovative 8-course or 10-course Discovery Menu—as it gets bolder with every course.

WGS EPICUREAN DELIGHTS
featuring Chef David Muñoz
22 to 25 April

7-COURSE SET LUNCH

Black sesame brioche / Wild strawberries hoisin
/Semi-cured pork belly / Trout roe condiment

Sour coconut and saffron soup / Cockles, langoustine, tobiko and “pochas”
(Spanish white beans) / Lemon-lime ali-oli and thai basil

Duck and carrot crispy dumpling / Tabasco and tamarillo ketchup /
Lapsang souchong tea / Duck tongues

“Chilli crab” Diverxo style / Sherry wine and chipotle chilli /
Black garlic, toomburi (Japanese mountain caviar) and quail egg

Black cod stewed in roasted chicken juice / Liquorice /
Semidried tomatoe kimchi and purple potatoe

Slow roasted OX beef / Clorofile essence with green mustard /
Spanish anchovy condiment

Raspberry, tomato and ginger / Cantonese walnuts

S$95++


10-COURSE SET DINNER

Black sesame brioche / Wild strawberries hoisin / Semi-cured pork belly / Trout roe condiment

Smoked “Peruvian tiradito” of scallops / Lily bulb and jalapeños gazpacho / Black olives and buffala milk foam

Sour coconut and saffron soup / Cockles, langoustine, tobiko and “pochas” (Spanish white beans)
/ Lemon-lime ali-oli and thai basil

Duck and carrot crispy dumpling / Tabasco and tamarillo ketchup / Lapsang souchong tea / Duck tongues

Iberico ham juice with yellow potatoe dumpling / Bone marrow and fresh peas / Smoked eel condiment and black truffle

Roasted white asparagus in brown butter / Yuzu and  milk skin / Red mullet and sea urchin condiment

“Chilli crab” Diverxo style / Sherry wine and chipotle chilli / Black garlic, toomburi (Japanese mountain caviar) and quail egg

Black cod stewed in roasted chicken juice / Liquorice / Semidried tomatoe kimchi and purple potato

Slow roasted OX beef / Clorofile essence with green mustard / Spanish anchovy condiment

Raspberry, tomato and ginger / Cantonese walnuts

S$210++

Citibank Cardmembers receive 10% off every WGS Epicurean Delights menu

Make your reservations for the Epicurean Delights through 

*Menu updated as of 1 Apr