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2012-06-23
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Forlino is one of the top Italian restaurants in Singapore. I have wanted to check out this place for a long time after reading so many good reviews. Knowing that DBS credit card was having 1 for 1 promotion for the Gourmet and Degustation Menu until end of October 2010, I made a dinner reservation before it ends and had the Degustation Menu which was $148 ++ per pax. Considered a sell since I only need to pay half of the $300++ bill. The restaurant is located on the 2nd floor of One Fullerton w
The restaurant is located on the 2nd floor of One Fullerton with a beautiful view of the Marina bay front. A bit disappointing was the noise from the bar. It was quite noisy and loud. Fortunately it was for a while as the crowd at the bar left shortly.
The menu started off with the Amus Bouche and freshly baked foccacia. The Amus Bouche was light and nice. With a pinch of salt added to the freshly baked foccacia, it was soft and tasty.
Nexts up was the Crab Salad with wild rucola, sweet pea leaves and cantaloupe. Another artistic, light and refreshing dish. The cantaloupe sauce was a good complement for the salad.
I can smell the aroma of the Pan Roasted King Scallops from far when it was served. Complementing the huge and fresh scallops were french beans and hazelnuts. I really enjoyed the dish, every bite was filled with the freshness and pan roasted aroma.
This is my first time having the tradition Italian pasta, Tagliatelle. The tagliatelle was served with duck confit and goose liver. The duck confit alone was a bit salty to me. However eaten together with the tagliatelle and goose liver, the taste was balanced.
was looking forward to this dish wondering how an Italian restaurant will present the suckling pig in its menu? I was pleasantly surprised when I am served with a big piece of pork instead in a thin slice where how Chinese restaurant normally served it. The skin was crispy and the pork was moist and tender. A very well executed dish.
Dessert was creme brulee and raspberry ice cream. Simply fell in love with the creme burlee with its moist custard base and burnt caramel on the top. How I wish the restaurant could have served in a bigger portion.
The dinner was rounded up with a cup of coffee and petit fours. I googled and petit fours meant small confection generally eaten at the end of a meal or served as part of dessert. Its a french name meaning "small oven".
張貼
