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Level4
2014-11-14 109 views
A classy Italian restaurant with everything to offer from panoramic views of the gorgeous Marina Bay area, excellent service and awesome food, hence for me it was a revisit. A table was reserved for us, by the ceiling-to-floor windows as promised, so that we could watch teh night slowly falling into beautiful forms.Our shared appetizer of Fegato Grasso (SGD$36.00) was served next - a dish consisting of hot and cold foie gras interestingly paired with pear compote, sambuca raisin, balsamic cream
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A classy Italian restaurant with everything to offer from panoramic views of the gorgeous Marina Bay area, excellent service and awesome food, hence for me it was a revisit. A table was reserved for us, by the ceiling-to-floor windows as promised, so that we could watch teh night slowly falling into beautiful forms.
Fegato Grasso
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Our shared appetizer of Fegato Grasso (SGD$36.00) was served next - a dish consisting of hot and cold foie gras interestingly paired with pear compote, sambuca raisin, balsamic cream and homemade pannetone.
Cold Foie Gras
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The cold foie gras was rich in a buttery manner, and the flavor of game / innard was very strong when prepared this way, it resembled pate to say the least, with a rather distrinctive "raw" overture to it. I had to pair it with the crispy little pastry beneath it, alongside the tiny fruits used as decor, in order to mask the strong odor. Maybe we were just not used to it.
Hot Foie Gras
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Both of us agreed that the hot foie gras was a lot better - tender, even in its slightly jellyish state, and tasty with smokey hints that complemented the natural flavor of this dish.
5 Cheese Tortellini
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For the mains, the SIL took, at my recommendation, the Tortellini ai Cinque Formaggi (SGD$36.00) - 5 cheese tortellini with saffron cream sauce, kurobuta pork cheek, beetroot ouree and summer truffle. As usual, this sandy-textured pasta never failed to disappoint - smooth and rich in flavor. The pieces of tender black pork cheek enhanced the saltish flavor of the tiny little dumpling-shaped tortellini.
Merluzzo
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I had the Merluzzo (SGD$42.00) - pan fried fillet of cod fish wrapped in parma proscuitto, baby cuttlefish in black ink, white polenta and zucchini flower. The cod was cod and springy in its juiciness; I thought the fine layer of prosciutto around it was rather interesting pairing with its texture and flavors play. The baby squids were a surprise - chewy but soft, and resplendent of the smoky black ink's taste.

For full review and more photographs, please feel free to visit:
http://thearcticstar.blogspot.sg/2014/11/dinner-at-forlinos-italian-restaurant.html

(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Dining Method
Dine In
Spending Per Head
$80 (Dinner)
Recommended Dishes
Fegato Grasso
Cold Foie Gras
Hot Foie Gras
5 Cheese Tortellini
Merluzzo
  • rose wine
  • warm chocolate fondant