Forage

Set deep within Mandai Rainforest Resort by Banyan Tree, the hotel restaurant is surrounded by tropical greenery, with floor-to-ceiling windows offering lush views of the tranquil Upper Seletar Reservoir. Forest birdsong accompanies the European-inflected Asian cuisine of Chef de Cuisine Marcus Tan, which features locally-sourced produce from Toh Thye San Farm and Ah Hua Kelong.

Highlights from the eight-course Experience Menu include the Soybean, Leek & Kaluga Hybrid Caviar – a delicate starter of savoury soy pudding – and perfectly cooked Boston lobster with tamarind, torch ginger flower and laksa leaf. To pair, sommelier Ridzwan S. finds the ideal wine for each dish – the Wagyu striploin with celeriac and black winter truffle, another standout, is matched beautifully with a Californian Cabernet Sauvignon by Submission. With its idyllic setting and warm, unhurried service, Forage promises a night to remember.