Expat Choice | Riviera Forlino Wows Patrons with Exquisite New Menu for a New Era

Like the ever-gorgeous Monica Bellucci, who never fails to serve up a slice of cinematic magic, Forlino has satiated diners’ taste buds with tempting Italian repasts, served amid a scenic backdrop of the Marina Bay waterfront, for the last 12 years.

Not one to rest on its laurels, the restaurant reinvents itself with a spruced-up dynamic interior, brand new chef, innovative menu, and name – Riviera Forlino – that draws parallels to the diverse flavours of the Mediterranean coast while serving up a uniquely sensual experience for every guest.

The new menu, conceptualised by the star-studded pairing of Executive Chef Rémy Carmignani and Executive Pastry Chef Nicolas Vergnole, will take diners on a gastronomic tour across the sun-drenched coasts of the Mediterranean peninsula . Executive Chef Rémy and Executive Pastry Chef Nicolas bring a combined 30-plus years of experience working in some of the most acclaimed Michelin-starred restaurants in the world.

Forlino

Wild-Caught New Zealand Langoustine

Chef Rémy’s Franco-Italian heritage merges with over 15 years of experience working in ethnically diverse cities like Paris, Doha, Marrakech and Singapore, which has allowed the 33-year-old to develop a great appreciation for international cuisines. With notable appointments in the famous three Michelin-starred kitchens of Guy Savoy, where he was the Sous Chef in Paris and Singapore, Chef de Cuisine in Doha; and experience working in the award-winning five-star palace-hotel, La Mamounia, in the heart of the old city of Marrakech, Morocco; Chef Remy brings his international mindset and innovative approach to every plate.

“The dishes at Riviera Forlino not only pay homage to my roots, they reflect the fresh bounty of the Mediterranean region and my multicultural culinary experiences, presenting a colourful and exciting experience for our guests,” says Chef Rémy.

Forlino

Remy’s Handmade Tortellini

Executive Pastry Chef Nicolas combines his upbringing on the coast of Southern France with over 15 years working in world-class kitchens in Paris, London and Singapore. Following numerous appointments in Michelin-starred and five-star Relais & Châteaux restaurants across France, he worked at the one Michelin-starred Sketch in London, and was an integral force behind Odette’s meteoric rise to three Michelin-star status and its highly-coveted ‘World’s 50 Best Restaurants’ accolade, alongside Chef Julien Royer in Singapore. Chef Nicolas was also hand-picked as Pastry Chef for the opening team of La Dame de Pic by Anne-Sophie Pic at the historical Raffles Hotel Singapore.

“I want each plate to be an expression of emotion and an invitation to the guest to indulge in a moment of pure pleasure. With vivid childhood memories from my upbringing along the Southern coast of France, each of my dishes is infused with the bright, airy and colourful spirit of the French Riviera,” says Chef Nicolas.

Forlino

Lobster Bouillabaisse with Boston lobster, scallops and tender fresh catch

The elevated experience is enjoyed in a dining space filled with gold pillars, vibrant table settings of striking flora combined with candlelight, hanging chandeliers and tactile chairs in caramel blush to heighten the expansive-yet-seductive ambience. Guests may also wind down and relax in Riviera Forlino’s dedicated lounge area, where they can enjoy an apéritif or digestif to complete their meal in an intimate setting.

Forlino

Riviera Vacherin a product of Chef Remy and Chef Nicolas’ first collaboration

Savour an array of starters such as the Wild-Caught New Zealand Langoustine ($48++) with tomato jelly, tomato vinaigrette and young shoots, a dish inspired by his love for langoustine and one of his favourite childhood dishes – his grandmother’s Langoustine à l’Américaine. Alternatively, try the delicate Hand-Picked Atlantic Blue Crab ($32++) topped with house-made guacamole and finished with a light shellfish consommé.

Dipping into the warmer Mediterranean flavours is Remy’s Handmade Tortellini ($38++) made with traditional Moroccan Tangia-style Lamb Shoulder slow cooked for seven hours with cumin and preserved lemons. Garnished with saffron and goat cheese cream, the pasta sits in a magically delicate lamb broth with carrots that remind one of springtime in France.

Mediterranean cuisine would not be complete without fresh fish and seafood; Riviera Forlino serves up the Mediterranean Turbot ($68++) with meunière, chanterelle mushroom, Marc Haeberlin sauce and organic seaweed and herring caviar; and Lobster Bouillabaisse ($68++) with Boston lobster, scallops and tender fresh catch, garlic parmentier and a tarragon and orange crust topped off with tableside service of a lobster soup, elevating this dish from a lowly fisherman’s stew into an otherworldly experience to match the gorgeous views of the dining room.

The menu presents a selection of Wheat & Grains such as the Hokkaido Sea Urchin Tagliolini ($58++) tossed with Sardinian Bottarga, topped with creamy Hokkaido Sea Urchin and Amalfi lemon zest. The dish was created when the restaurant was first established in 2008 and has remained a menu mainstay. Other delectable mains include the Grass-Fed Lamb ($58++) , a herb-crusted roasted lamb rack with dehydrated fruit and eggplant purée; and the Grain-Fed Bresse Pigeon ($58++) , a roasted pigeon breast served with beetroot textures, onion blanc-manger, slow-braised pigeon leg, and chicken liver and sauce salmi.

Amongst Chef Nicolas’ contributions to the menu are stunning desserts like the Riviera Vacherin ($24++) , a product of Chef Remy and Chef Nicolas’ first collaboration after they were both inspired by Chef Corrado Assenza’s Ricotta Di Pecora Pistachio gelato dessert that was featured in an episode of Chef’s Table: Pastry. The Riviera Vacherin features ricotta di pecora gelato that is complemented with Sicilian pistachio chantilly, Amalfi lemon gel, and meringue. Another standout is the Caraibe 66% Dark Chocolate Cremeux ($24++) , a dessert that showcases Valrhona C araibe 66% dark chocolate crémeux alongside Glenfiddich 15 Year Old single malt whisky and salted caramel ice cream.

INFORMATION

a. 1 Fullerton Rd, #02-06 Singapore 049213

e. [email protected]

t. +65 6690 7564

w. www.dhm.com.sg/forlino

s. www.facebook.com/riviera.sg/

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Comments

Rebecca

04 Nov 2020 , Wed

152 comments

CONTRIBUTOR

RATED 8 / 8

Almost ten years ago I arrived in Singapore to take up a role with a prominent management consultancy. On joining the firm, I was assigned a buddy to help me integrate and get to know the ropes.

One of her first tasks was taking me on the all important buddy welcome lunch and being the classy local foodie that she was, she chose the stunning marina locale of Forlino. I remember the lunch vividly and fondly from the stunning views to the classic Italian cuisine – bellisimo! When my husband and I were embarking on a staycation recently at The Fullerton Hotel, I immediately jumped at the chance to return to Forlino.

Well to our very pleasant surprise, Forlino as we knew it was no more! The freshly reinvigorated Riviera Forlino (as it is now known) is a drastic and stunning modernisation of this fabulous waterfront location.

The newly appointed star-studded team of Executive Chef Rémy Carmignani (previous Sous Chef of Guy Savoy in both Paris and Singapore) and Executive Pastry Chef Nicolas Vergnole (ex Odette and La Dame de Pic at Raffles Hotel) are proudly bringing a dynamic vibe and innovative Mediterranean coastal cuisine to one of Singapore’s most celebrated dining destinations.

We arrive to a tropical themed reception area and are warmly greeted by our fashionable hostess. We barely make it up one flight of stairs before we must stop for an Instagram worthy photo of a very sassy pink neon sign (which I cannot repeat here, so you’ll have to read it for yourself) – this place is trending in all the right ways.

Through the rabbit warren of renaissance style corridors, we pass a classy and intimate bar space before entering the main dining area that can only be described as “a room with THE view”. Floor to ceiling windows flank the space which is glittered with gold accents, hanging chandeliers and eclectic wooden shapes creating a modern and seductive ambience.

We are shown to the “proposal table” – an intimate corner with an unrivalled view across Singapore’s marina to the iconic flyer and Marina Bay Sands where we admire the lights twinkling across the bay. Straight away my husband messages his colleague – “I’ve found the perfect spot for your girlfriend’s upcoming birthday dinner”.

Not to be outdone by the view, the fabulous food begins to arrive – commencing with two delicate amuse bouche creatively presented like miniature desserts. The “ice cream cone” is in fact cured salmon mousse on a seaweed cone – a delectable melt in your mouth reminder of the sea we are gazing upon. The “parfait” is crafted from cauliflower and served on a parmesan sable (type of French biscuit), adorned with smoked herring caviar – bellisimo indeed!

We eagerly await the next course – a firm favourite of ours – Wild-Caught New Zealand Langoustine (from my homeland too). This is one of Chef Remy’s signature dishes and perfectly exemplifies the new Riviera Forlino menu - light, fresh, health-conscious Mediterranean cuisine (so yes you can most definitely indulge here without experiencing any unwelcome side effects).

This delicate dish consists of sliced raw, fresh langoustine topped with a tomato jelly and a flavourful tomato vinaigrette which brings a bold taste of the Mediterranean to the light and fresh seafood. Inspired by one of Chef Remy’s favourite childhood dishes, his grandmother’s Langoustine à l’Américaine, the dish evokes memories of our long sun-soaked lunches along the French riviera (my husband’s homeland).

Being a proud kiwi, I faithfully order lamb dishes whenever I can and of course the lamb Hand Made Tortellini was most definitely another highlight for me – slow-cooked for seven hours with cumin and preserved lemons, this traditional Moroccan Tangia-style lamb shoulder is expertly wrapped in handmade pasta to make beautiful tortellini.

The succulent dish is topped with a saffron and goat cheese cream and is a perfect representation of Chef Remy’s international background – from his French-Italian heritage to his time spent working in Marrakesh, Morocco.

Our stunning and salubrious journey across the sun-drenched coasts of the Mediterranean peninsula continues with more stand-out dishes including the Lobster Bouillabaisse and the Grain-Fed Bresse Pigeon before drawing to a close with Chef Nicolas’ acclaimed Riviera Vacherin.

This striking, light and fanciful dessert is a product of Chef Remy and Chef Nicolas’ first collaboration after they were both inspired by Chef Corrado Assenza’s Ricotta Di Pecora Pistachio gelato dessert that was famously featured in an episode of Chef’s Table: Pastry. The dessert features ricotta di pecora gelato embellished with Sicilian pistachio chantilly, Amalfi lemon gel and meringue. A wonderous creation to conclude this most spectacular experience.

As all restauranteurs know, recommendations are critical to survive in Singapore’s very competitive dining scene and it is testament to our outstanding experience at Riviera Forlino, from the ambience, to the food, to the friendly and sophisticated service that we have already widely spread the word about this wonderful reinvention. Having already been in the game for over 12 years, the revival of Riviera Forlino has surely secured its place in Singapore’s fine-dining echelons for many years to come.