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Forlino

EuropeanItalianWestern
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Dine in style with an unrivalled view of the bay and beyond while enjoying Italian Fine Dining cuisine, complete with utmost attention to every detail in your meal.

Daily: 12:00 - 14:30

Daily: 18:30 - 22:30

$109 based on 128 submissions
Dinner (61 votes), View/Scenery (53 votes), Fine Dining (51 votes)
Food Esteem

Forlino

For more details, please visit http://www.foodesteem.com/2015/01/forlino-italian-fine-dining-cuisine.html Forlino has all executive and business set lunch, and ala-carte menu. For my dining, we ordered Forlino Classic Set Menu ($108.00), and an extra main course and dessert. We also ordered a bottle of Surgiva Sparkling Water ($9.00), which I prefer distilled water over the former. Amuse Bouche is usually a single bite-sized complimentary course served by chef to give diners an idea of the approach chef has taken in his cooking. Forlino's amuse bouche has also indeed taken us further in anticipating better courses to come! Classic Set Menu: Pan Fried Foie Gras. It is similar to the ala-carte under Appetizers section, Fegato Grasso ($36.00). It has wild rocket salad, balsamic cream, and homemade panettone. First of all, I am not a fan nor a dis-liker for foie gras. Forlino has prepared their foie gras perfectly well, being a little crispy and mushy fats, almost melting in my mouth. Classic Set Menu: Homemade Chitarra Spaghetti, similar to ala-carte under Homemade Pasta and Risotto section, Spaghetti alla Chitarra ($36.00). It consists of octopus, arrabbiata spicy tomato sauce, water spinach, and Sardinian bottarga. Classic Set Menu: Pan Fried Fillet of Cod Fish wrapped in Parma Prosciutto, similar to ala-carte under Piatti principali section, Merluzzo ($42.00). Besides the cod fish, it also comes with baby cuttlefish in black ink, white polenta and zucchini Flower. Cod fish is my favorite fish of all, in terms of eating it. It is soft and can almost slide through your throat when swallowing. Forlino did not disappoint me with the cod fish. Their cuttlefish does not have the fishy seafood taste as you chew, and the combination of polenta (cornmeal boiled into a porridge) with the cod fish is just delicious. Classic Set Menu: Ivoire White Chocolate Mousse, also in ala-carte under Dessert section ($15.00). Directly ordered something out of the set menu, Duet of Angus Beef ($68.00). One of the best I had, consisting of braised short rib ‘brasato’ and tenderloin ‘rossini’ foie gras, marsala wine sauce, and ricotta spinach raviolone. Forlino's pair of beef short ribs is just so tender, although I wasn't asked how well I would like it to be. I enjoyed every bit I took, sampling the sauce absorbed and the tenderness of the meat as I chewed. Forlino's raviolone gave me the initial image of what one will see in some "bak chor mee" stalls. Something like a flat piece of dough, and a mini portion of minced meat enclosed in the middle? In any case, I am quite picky when it comes to vegetable type that I consume, and luckily spinach is one of those I favor, unlike celery. Another dessert, but ordered directly from the ala-carte menu again, Coconut Panna Cotta ($15.00), with pineapple confit, moscato jelly and passion fruit. For more details, please visit http://www.foodesteem.com/2015/01/forlino-italian-fine-dining-cuisine.html

The HGW community like this place for...

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Community submitted Favourites:
Overall
Based on 128 votes
Food/Drink
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25 Jan 2015 • 127 reviews • 5 followers

Forlino

For more details, please visit http://www.foodesteem.com/2015/01/forlino-italian-fine-dining-cuisine.html Forlino has all executive and business set lunch, and ala-carte menu. For my dining, we ordered Forlino Classic Set Menu ($108.00), and an extra main course and dessert. We also ordered a bottle of Surgiva Sparkling Water ($9.00), which I prefer distilled water over the former. Amuse Bouche is usually a single bite-sized complimentary course served by chef to give diners an idea of the approach chef has taken in his cooking. Forlino's amuse bouche has also indeed taken us further in anticipating better courses to come! Classic Set Menu: Pan Fried Foie Gras. It is similar to the ala-carte under Appetizers section, Fegato Grasso ($36.00). It has wild rocket salad, balsamic cream, and homemade panettone. First of all, I am not a fan nor a dis-liker for foie gras. Forlino has prepared their foie gras perfectly well, being a little crispy and mushy fats, almost melting in my mouth. Classic Set Menu: Homemade Chitarra Spaghetti, similar to ala-carte under Homemade Pasta and Risotto section, Spaghetti alla Chitarra ($36.00). It consists of octopus, arrabbiata spicy tomato sauce, water spinach, and Sardinian bottarga. Classic Set Menu: Pan Fried Fillet of Cod Fish wrapped in Parma Prosciutto, similar to ala-carte under Piatti principali section, Merluzzo ($42.00). Besides the cod fish, it also comes with baby cuttlefish in black ink, white polenta and zucchini Flower. Cod fish is my favorite fish of all, in terms of eating it. It is soft and can almost slide through your throat when swallowing. Forlino did not disappoint me with the cod fish. Their cuttlefish does not have the fishy seafood taste as you chew, and the combination of polenta (cornmeal boiled into a porridge) with the cod fish is just delicious. Classic Set Menu: Ivoire White Chocolate Mousse, also in ala-carte under Dessert section ($15.00). Directly ordered something out of the set menu, Duet of Angus Beef ($68.00). One of the best I had, consisting of braised short rib ‘brasato’ and tenderloin ‘rossini’ foie gras, marsala wine sauce, and ricotta spinach raviolone. Forlino's pair of beef short ribs is just so tender, although I wasn't asked how well I would like it to be. I enjoyed every bit I took, sampling the sauce absorbed and the tenderness of the meat as I chewed. Forlino's raviolone gave me the initial image of what one will see in some "bak chor mee" stalls. Something like a flat piece of dough, and a mini portion of minced meat enclosed in the middle? In any case, I am quite picky when it comes to vegetable type that I consume, and luckily spinach is one of those I favor, unlike celery. Another dessert, but ordered directly from the ala-carte menu again, Coconut Panna Cotta ($15.00), with pineapple confit, moscato jelly and passion fruit. For more details, please visit http://www.foodesteem.com/2015/01/forlino-italian-fine-dining-cuisine.html
Interior
14 Nov 2014 • 375 reviews • 3 followers

Magnificent views - good food

A classy Italian restaurant with everything to offer from panoramic views of the gorgeous Marina Bay area, excellent service and awesome food, hence for me it was a revisit. A table was reserved for us, by the ceiling-to-floor windows as promised, so that we could watch teh night slowly falling into beautiful forms.

Our shared appetizer of Fegato Grasso (SGD$36.00) was served next - a dish consisting of hot and cold foie gras interestingly paired with pear compote, sambuca raisin, balsamic cream and homemade pannetone.

The cold foie gras was rich in a buttery manner, and the flavor of game / innard was very strong when prepared this way, it resembled pate to say the least, with a rather distrinctive "raw" overture to it. I had to pair it with the crispy little pastry beneath it, alongside the tiny fruits used as decor, in order to mask the strong odor. Maybe we were just not used to it.

Both of us agreed that the hot foie gras was a lot better - tender, even in its slightly jellyish state, and tasty with smokey hints that complemented the natural flavor of this dish.

For the mains, the SIL took, at my recommendation, the Tortellini ai Cinque Formaggi (SGD$36.00) - 5 cheese tortellini with saffron cream sauce, kurobuta pork cheek, beetroot ouree and summer truffle. As usual, this sandy-textured pasta never failed to disappoint - smooth and rich in flavor. The pieces of tender black pork cheek enhanced the saltish flavor of the tiny little dumpling-shaped tortellini.

I had the Merluzzo (SGD$42.00) - pan fried fillet of cod fish wrapped in parma proscuitto, baby cuttlefish in black ink, white polenta and zucchini flower. The cod was cod and springy in its juiciness; I thought the fine layer of prosciutto around it was rather interesting pairing with its texture and flavors play. The baby squids were a surprise - chewy but soft, and resplendent of the smoky black ink's taste.

For full review and more photographs, please feel free to visit:
http://thearcticstar.blogspot.sg/2014/11/dinner-at-forlinos-italian-restaurant.html
19 Oct 2014 • 14 reviews • 0 follower

Only the starters and the wine were great

The starters were tasty, well served. From the salad to the Mozzarella and the raw trout. Delicious. Same for the red wine by the glass from Sicilia. However the second plate, ravioli pasta, was cold, obviously it was cooked too early and not even put in the microwave before serving. The following dish, cod in Parma ham, was over cooked. Last but not least, junior waitress, not trained at all, who was obviously learning on the job without coaching and training. Unacceptable service for this type of restaurant. Will I go back: definitely not!
19 Oct 2014 • 3 reviews • 0 follower

Absolutely Disappointing

We had friends in town last week. So we booked Forlino, thinking that we will have a great Italian dinner. We ordered their signature Chef's set menu including Wagyu Beef etc and we await w lots of anticipation for an Italian-Japanese fusion dinner. Suffice to say that after spending close to $1000 for 4 of us, we left with great disappointment. Chef was not even there to cook on a Saturday night!! The excuse from service staff was - lunch traffic is slow on a Saturday!! Even for dinner, the restaurant was barely half filled. Food was bland and boring. The extra truffle shavings that we ordered and topped our food with - was the only saving grace to add a little more flavour to our food. Corkage is at S$80 per bottle. At the rate that this restaurant is going with such inconsistent food quality and exorbitant charges for corkage etc, it will be interesting to watch how much longer it will last. The diners in Singapaore are a most discerning lot and choices are aplenty. We will definitely not waste our Saturday night here again. 
18 Oct 2014 • 1 review • 0 follower

Worst Experience in a long time

Singapore has a number of excellent restaurants offering Italian food. This one was a huge disappointment. The truffle served - highlight menu item - was either spoilt or of a lower quality. It lacked the hallmarks of high-quality truffle in smell or appearance. The pasta (tortellini, spaghetti) was anything from uncooked, al dente, to overcooked. One fish dish (cod) was served cold, it probably was waiting to be served for a long time. There was a staff shortage, so the waitresses had to be called to serve the wine.  The manager whom we wanted to share our impressions with was not in so we spoke to the supervisor. She was incapable to understand our concerns, her reply was that we were the first to find something faulty in the 3 years she was working there and that all other tables were happy. That was the outrageous. We were not asked if we wanted coffee or a digestivo when we declined dessert - a basic standard in any Italian eatery.
If you bring your own cake they charge $55, the corkage is $80 by the way.
We will never return to this restaurant.