Sunday, November 7, 2010

Forlino @ One Fullerton

Forlino is one of the top Italian restaurants in Singapore. I have wanted to check out this place for a long time after reading so many good reviews. Knowing that DBS credit card was having 1 for 1 promotion for the Gourmet and Degustation Menu until end of October 2010, I made a dinner reservation before it ends and had the Degustation Menu which was $148 ++ per pax. Considered a sell since I only need to pay half of the $300++ bill.

The restaurant is located on the 2nd floor of One Fullerton with a beautiful view of the Marina bay front. A bit disappointing was the noise from the bar. It was quite noisy and loud. Fortunately it was for a while as the crowd at the bar left shortly.

The menu started off with the Amus Bouche and freshly baked foccacia. The Amus Bouche was light and nice. With a pinch of salt added to the freshly baked foccacia, it was soft and tasty.

Amus Bouche 4/5

Bread ( freshly baked foccacia ) 4.2/5

Nexts up was the Crab Salad with wild rucola, sweet pea leaves and cantaloupe. Another artistic, light and refreshing dish. The cantaloupe sauce was a good complement for the salad.

Crab Salad 4.2/5

I can smell the aroma of the Pan Roasted King Scallops from far when it was served. Complementing the huge and fresh scallops were french beans and hazelnuts. I really enjoyed the dish, every bite was filled with the freshness and pan roasted aroma.

Pan Roasted King Scallops 4.5/5

This is my first time having the tradition Italian pasta, Tagliatelle. The tagliatelle was served with duck confit and goose liver. The duck confit alone was a bit salty to me. However eaten together with the tagliatelle and goose liver, the taste was balanced.

Tagliatelle with Duck Confit and Goose Liver 4/5

I was looking forward to this dish wondering how an Italian restaurant will present the suckling pig in its menu? I was pleasantly surprised when I am served with a big piece of pork instead in a thin slice where how Chinese restaurant normally served it. The skin was crispy and the pork was moist and tender. A very well executed dish.

Roasted Suckling Pig 4.2/5

Dessert was creme brulee and raspberry ice cream. Simply fell in love with the creme burlee with its moist custard base and burnt caramel on the top. How I wish the restaurant could have served in a bigger portion.

Liquorice Creme Brulee with Raspberry Gelato 4.5/5

The dinner was rounded up with a cup of coffee and petit fours. I googled and petit fours meant small confection generally eaten at the end of a meal or served as part of dessert. Its a french name meaning "small oven".

Coffee and Petit Fours

One Fullerton
1 Fullerton Road
Nearest MRT: Cityhall (EW Line, NS Line), Raffles Place (EW Line, NS Line)


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