Forlino has totally refreshed its menu, courtesy of new chef Yohhei Sasaki. The Italian-trained Japanese chef has worked in various restaurants in Italy, Japan and Singapore, with his last posting as executive chef of Enoteca L'Operetta in Boat Quay.
His first menu at Forlino is light and bright, with dishes that stay close to traditional Italian cooking, but refined for modern palates and boasting a number of Japanese ingredients.
Dishes such as a lobster bisque with pan-roasted lobster, cauliflower foam and cocoa nibs ($26) should find fans easily. And I'm charmed by a linguine "aglio e olio" ($38) that is topped with Hokkaido sea urchin and Sardinia bottarga.
His twist on the tiramisu dessert ($15) turns what has become a cliche here into a new delight. It's a mix of coffee espuma, mascarpone mousse, ladyfingers and cocoa nibs that recalls the flavours in the original version, but with a totally different texture.
Where: Forlino, 02-06 One Fullerton, 1 Fullerton Road MRT: Raffles Place Open: Noon - 2.30pm, 6.30 - 10.30pm daily Tel: 6690-7564 Info: www.forlino.com
This article was first published on March 13, 2015.
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