{"id":50292,"date":"2018-08-29T07:00:55","date_gmt":"2018-08-28T23:00:55","guid":{"rendered":"http:\/\/rubbisheatrubbishgrow.com\/?p=50292"},"modified":"2018-08-29T06:47:48","modified_gmt":"2018-08-28T22:47:48","slug":"forlino-singapore","status":"publish","type":"post","link":"https:\/\/rubbisheatrubbishgrow.com\/zh\/2018\/08\/29\/forlino-singapore\/","title":{"rendered":"Forlino, Fullerton: No Big Names but an Easy, Excellent Fine-Dining Meal"},"content":{"rendered":"

\"\"A fine-dining Italian restaurant on the second floor of One Fullerton<\/strong>, overlooking the Merlion, Forlino<\/strong> now seems to be in a limbo after their famous Japanese chef has left. But when we visited that day, we found the restaurant excellent in all ways.<\/p>\n

Forlino is managed by the DHM group which also manages L’entrecote, Sabio by the Sea<\/a>, and &Made. The a la carte appetisers and mains cost about $40 a plate, so a 3-course dinner is about $100. They also have a set dinner from $128++. On weekends, there is a $68++ brunch. Their lunch set starts from $38++ and we were there for lunch.<\/p>\n

\"\"For starters, the\u00a0mortadella e stracciatella\u00a0<\/strong>is ham wrapped around cheese on a bed of greens. The combination is simple but quite perfect. It’s packed with umami with all types of textures; slightly nutty, slightly bitter to balance the savoury. Superb.<\/p>\n

\"\"The\u00a0foie gras terrine<\/strong> (supplement $10) has a pool of marsala reduction and comes with a extremely buttery brioche and a side of apple confit. It’s good, an iron-y pureness from foie gras undercut by the sweetness, but it can get a little heavy.<\/p>\n

\"\"For mains, we tried three.\u00a0Guancette di maiale\u00a0<\/strong> is a slow-braised Iberico pork cheek which is tender and faultless.\u00a0Branzino e finocchio\u00a0<\/strong>is an immaculately pan-seared seabass with fennel, baby spinach, and blood orange. The fish is fresh and bright and succulent. And the whole dish is very summery and healthy.<\/p>\n

\"\"The\u00a0uni linguine\u00a0<\/strong>(supplement $15) uses fresh Hokkaido sea urchin but comes across as a tad fishy. The pasta–slightly harder than al dente–is coated with Sardinian bottarga (or dried roe). To counter the fishiness of the dish, there is a tinge of citrus (lime?), lifting the dish. This is another dish that feels summer-y but I’m not sure if it is worth the supplement fee.<\/p>\n

\"\"The\u00a0tiramisu<\/strong> (supplement $8) is fantastic. The mascarpone foam is delightfully light. It also comes with dark chocolate cream, coffee gelato, marsala jelly, and Novara biscuits.<\/p>\n

\"\"Although the 72% dark chocolate and vanilla layer cake<\/strong> is much too sweet, it isn’t heavy; on the contrary, it is quite addictive and if you have no diabetes in your family history, it’s easy to finish it on your own.<\/p>\n

\"\"The\u00a0mango mousse<\/strong> is balanced and light and goes very well with what is named as “pistacchio cream” on the menu. But it is not so much as cream as a great sponge-like texture which tastes amazing.<\/p>\n

We were quite impressed by Forlino with the amazing ambience, the polite and attentive service, and the delicious food. The food is clearly inspired by the season of summer: light, delicate, and breezy. It’s true the food plays safe and doesn’t take crazy risk to be different but it is delicious. This is one safe bet that we will return. We\u00a0paid $65 each<\/strong> for lunch.<\/strong><\/p>\n

\n

Menu<\/strong>
\n\"\"<\/a><\/p>\n

\n
Forlino<\/a><\/strong>
\nOne Fullerton #02-06, Fullerton Road Singapore 049213
\nTel: +65 6690 7564
\n12pm-2.30pm, 6.30pm-11pm
\nfacebook<\/a>
\n\"\"<\/a><\/address>\n

Food: 7\/10
\nPrice\/value: 6.5\/10
\nDecor\/ambience: 8\/10
\nService: 8\/10<\/p>\n

\n

You may be interested in…
\n–Senso Ristorante & Bar, Club Street: Sunday Prosecco Brunch Starting from $68++ (So Worth it!)<\/a>
\n–Caffe B, Club Street: New Location, New Chef, Itameshi Better Than Before<\/a>
\n–Amo Restaurant, Hong Kong Street: Excellent Pizzas and Sharing Plates, Best for After-Work and Adult Gatherings<\/a>
\n–Braci, Boat Quay: Brilliant Modern Italian Restaurant, a Deserving One Michelin Star<\/a><\/p>\n

\n

Written by Dr. A. Nathanael Ho.<\/a><\/p>","protected":false},"excerpt":{"rendered":"

Although Forlino has lost their famous Japanese chef, their Italian food is still excellent.<\/p>","protected":false},"author":263488,"featured_media":50298,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_coblocks_attr":"","_coblocks_dimensions":"","_coblocks_responsive_height":"","_coblocks_accordion_ie_support":"","_uag_custom_page_level_css":"","_lmt_disableupdate":"","_lmt_disable":"","_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_wpcom_ai_launchpad_first_post":false,"_jetpack_hide_featured_image":false,"_jetpack_featured_image_duplicate_dismissed":0,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"{title}\n\n{excerpt}\n\n{url}","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2},"_wpas_customize_per_network":false,"jetpack_post_was_ever_published":false},"categories":[86793,6147,1642,1019731],"tags":[646279857,646279856,646279853,646279852,646279850,646279858,646279859,646279848],"class_list":["post-50292","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-86793","category-dates","category-italian","category-marina-bay","tag-forlino-brunch","tag-forlino-dress-code","tag-forlino-menu-prices","tag-forlino-michelin","tag-forlino-review","tag-forlino-set-lunch-review","tag-forlino-singapore","tag-forlino-wedding"],"yoast_head":"\nForlino, 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