There are dining experiences, and then there are moments—those rare occasions when food, setting and company converge into something truly transcendent. My recent evening at Forage, nestled within the Mandai Rainforest Resort, was precisely that kind of magic.
My friend and I were already floating through a blissful stay at this rainforest sanctuary when we discovered that acclaimed local chef Marcus Tan's restaurant would be our dinner destination. Accessed by its own private lift, Forage reveals itself like a carefully guarded secret—a serene space where floor-to-ceiling windows frame the reservoir and rainforest canopy below. We were blessed with a table boasting uninterrupted views, nature's own artwork shifting with the fading light.
The "Guided by Nature" degustation menu lives up to its promise from the very first bite. That dangerous, irresistible sourdough arrived with Maison Bordier salted butter—you know the kind that makes you seriously reconsider your commitment to saving room for what follows. The impeccable canapés were miniature masterpieces: dainty, delightful, and showcasing seasonal ingredients with the precision of tiny edible haikus.
What followed was a procession of dishes that married local sensibilities with refined technique. The Yellow Corn with Lobster Consommé Jelly and Amaebi sang with contrasts—those sweet river prawns I adore playing beautifully against savoury notes. The Skipjack Tuna with Pistachio and Nori Cream emerged as an instant favourite, its richness perfectly balanced.
Then came the Beijing Cabbage with Foie Gras and Shiitake Broth—admittedly odd-sounding on paper, yet utterly harmonious on the palate. Chef Tan clearly understands that the most memorable combinations often defy initial logic. The Miso Black Cod delivered those deep umami notes I crave, while yuzu's brightness and turnip's earthiness created a playful tension.
But the Amadai—that prized Japanese white fish—with Squid and Green Curry? Possibly the evening's crescendo. The green curry arrived as an ethereal foam enrobing the delicate fish, a technical flourish that enhanced rather than overshadowed. Close competition from that Skipjack Tuna, mind you.
The generous Wagyu MBS 6/7 with seasonal mushrooms and black shallot had us genuinely concerned about dessert capacity. Yet somehow we rallied for the Philibon Melon with Sago and Coconut Milk—fruity freshness meeting classic Asian flavours—and a decadent Conference Pear with Blackberry and Chestnut perched on meringue clouds. Exquisite house-made petit fours provided the final full stop.
Forage isn't just worth the journey to this rainforest sanctuary—it's a destination unto itself. In Chef Marcus Tan's capable hands, seasonal ingredients become a love letter to both land and sea, presented in a space where nature and gastronomy exist in perfect dialogue. Remarkable doesn't quite cover it.
a. 60 Mandai Lake Rd, Level 4 Mandai Rainforest Resort by Banyan Tree, Singapore 729979
e. forage-mandairainforest@banyantree.com
w. www.banyantree.com/singapore/mandai-rainforest-resort-by-banyan-tree/dining/forage
You May Also Like
Forage at Mandai Rainforest Resort by Banyan Tree Showcases a Seasonal Harvest-to-Table Journey with Chef Marcus Tan
