Rooms for Improvement, in terms of menu and services. Great view though. - Forlino Dining On The Bay Singapore - Buy Reservations
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😒 3/5 - Rooms for Improvement, in terms of menu and services. Great view though.
By 👻 @TANZILCH, 04/15/2021 3:00 am
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Visited the restaurant sometime in February with my partner. We ordered a 7 course degustation menu, along with a cocktail.
Firstly, on the service. We arrived on time, and when we reached the entrance, there was no one there, and there was nothing that we can do to inform the service personnel of our presence. Hence, we waited...not long, a few minutes, until the host arrived, and politely showed us to our seats. As our reservation was for dining, hence, we were seated at the dining section, but just right beside the section for casual drinking. Unfortunately, that day, there was a large group of ladies having their gathering, and, I do not blame them for their loud and rowdy manner, but probably, some form of interior design could have been done to reduce noises. Probably, if I do visit next time, I will request for seating further away from the casual drinking section.
Staff attentiveness was mediocre, nothing to shout out. We needed to wait and wave quite few times, in order to get the waiter/waitress attention to pick the tabs and for extra butter. Not that they are busy with other diners, but they were actualy chatting at another corner with other colleagues.
Next, the FOOD. First was the canapes, which were fish roes in charcoal cookie cone, and caviar on parfait. Bread basket was sourdough with in-house butter. Bread was pretty decent, and the sea urchin lemony butter was creamy and flavourful.
First course was chilled raw cubes of wild caught langoustins on a pud of tomato jelly and drizzled in tomato vinagrette. The shellfish was fresh, but no 'wow' factor.
Second course was crab in shellfish consomme. While the consomme smells good, but it tasted pretty bland.
Course #3 was foie gras done 2 ways. Forgettable. I cant taste of any foie grae.
Course #4 was tortellini wrapping Tanggia style lamb shoulder with saffron and goat cottage cheese. Those who loves lamb will appreciate this. I ain't. Hence, I shall not comment further.
Course #5, was seared Hokkaido scallops in mash potatoes. By right, we should be having lobsters, however, because of availability of the ingredients, we had scallops instead. Now, for this dish, let me clarify, both my partner and myself are not allergic to seafood, however, the gravy gave both of us a tingling throat after eating it. Very uncomfortable to the throat.
Course #6 was Australian grain-fed grade 8 Waygu beef tenderloin, in Bordeaux wine sauce. The beef was tender and flavourful. It was moist with rich beefy taste, which I would not usually expect from grain-fed beef.
Course #7, dessert was an impressive caraibe 66% dark chocolate cremeux that was made with Glenfiddich 15yo whisky with salted caramel ice-cream. Beside the beef, I think this is the next course I have enjoyed most. In fact, I would consider this the highlight of the evening. Delicious.
Finally, petit four was earl grey tea sorbet. Both my partner & myself wondered, was it mere lime sorbet? No trace of earl grey. We ended the dinner with some chocolate wafer snack.
So, would I visit again? I would say UNLIKELY, or maybe, just for the dessert.
7 courses was too much, too filling. For the price, I would choose to dine in a one-star Michelin restaurant, with finer 5-course menu. I think, it would be more satisfying.
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