Hidden within the confines of the lush Mandai Rainforest Resort by Banyan Tree, Forage is a new restaurant offering an immersive harvest-to-table menu that is perhaps apt for the location – surrounded almost completely by a lake and the dense Singapore jungle. Helmed by Chef de Cuisine Marcus Tan who has come from restaurants such as Lerouy and St. Pierre, the cuisine in Forage is decidedly Asian but with a western touch in terms of preparation and plating.
A visit to the 40-seater restaurant is quite an adventure in itself as it is located at the northern edge of the same peninsula that houses other attractions such as Singapore Zoo and Night Safari. Once one enters the resort, the hustle and bustle that is usually associated with being in Singapore disappears and instead, one is greeted by greenery everywhere as well as the sight of the Upper Seletar Reservoir. I truly cannot think of another more tranquil place to dine.
The venue itself is situated at a high point to allow guests to fully appreciate views of the reservoir as well as the jungle beyond. Seats are situated in a way that all will allow for full or partial facing to the window. If I do have any gripes though, it’s that of the presence of circular shapes on the window panel which somehow prevents one from getting a truly unobstructed view. But I suppose those circles are there to prevent people, or perhaps birds, from accidentally bumping on the glass.
Guests can choose a 5-course Discovery Menu (S$138) or an 8-course Experience Menu (S$198), both beginning with warm house-made bread, butter and playful amuse-bouches. Courses highlight the best of land and sea—think delicately balanced flavors, fragrant oils, and garnishes of thyme, rosemary, ginger flower, lemon basil and pandan harvested just steps away. Even the often-discarded parts of vegetables find purpose here, transformed into flavorful stocks and sauces. For this particular occasion, I had the 5-course menu.
Dinner started with a welcome drink served over the balcony with gorgeous views over the villas. Once food is ready, we were ushered to our seats for the bread and amuse bouche. The actual food varies depending on what’s available at any given point in time. The amuse bouche is usually vegetarian and could include the likes of red miso and eggplant or an earthy mixed mushroom tart.
For appetizer, I had the Soybean, Leek & Kaluga Hybrid Caviar. The star here is the silky soybean custard paired with ponzu marinated leek and nori sauce. It is topped with luxurious, buttery Kaluga Hybrid caviar, offering an added savory flavor to the dish. Kaluga caviar comes from farm-raised sources and contributes to the preservation of wild sturgeon populations.
Next came the Citrus Cured Hamachi fillet – delicately dressed in housemade ponzu sauce, accompanied by the subtle harmony of a tonburi dome, shiso and avocado puree.
Beijing cabbage, shiitake mushroom and crustacean broth comprised the vegetable course. It’s curiously topped with goji berry, foie gras and a piece of lard to complete the ensemble. The broth, which was made from crustacean shells, was notably flavorful and sweet.
For the main, I chose the Wagyu Striploin MBS 6/7, Celeriac & Black Winter Truffle. The beef was undeniably tender and juicy and was good on its own, even without the accompanying beef jus.
While I loved the beef, I thought the main my friend had was a better showcase of Chef Marcus’ creativity. Although chicken is often bypassed in fine dining outfits, I thought the Chicken 4-ways was a standout as it allowed diners to sample different parts of the bird. Inspired by Taiwanese san bei ji, the chicken here comprised of the breast, stuffed chicken wing, with king oyster mushroom and finally as a soup.
For dessert, we had the Yellow Peach, Raspberry & Tarragon – a vanilla and white chocolate parfait with yellow peach, accompanied by a tarragon-and-mint sorbet made with ingredients from the resort’s edible garden and lightly sweetened with homegrown garden stevia. I liked that the dessert was not too sweet, especially the sorbet.
A rotating selection of Petit Fours rounded up the meal. At the time of my visit, it consisted of some madeleines – which I love – and chocolate bonbons.
Dining at Forage feels like a quiet dialogue with the rainforest. This is a restaurant where the location / setting is totally inseparable from the experience. From Chef Marcus Tan’s thoughtful use of seasonal harvests to the serene views of Upper Seletar Reservoir, every detail speaks of harmony with nature and respect for ingredients. It’s not merely about going through a tasting menu but more of a evening-long journey—one that lingers well beyond the final petit four and leaves one with a deeper appreciation of Singapore’s wilderness.
Forage
60 Mandai Lake Rd
Level 4
Mandai Rainforest Resort by Banyan Tree
Singapore 729979
Dinner menu is available daily from 6PM to 9:30PM
