Forlino II – A Peek into their Restaurant Week Menu

23 03 2012

Forlino was named after its former head chef Osvaldo Forlino. After leaving Forlino, he has since set up 2 Italian establishments over the past 2 years, No Menu Singapore and Osvaldo Ristorante, both of which I’m dying to try. But let’s not get ahead of ourselves and just focus on Forlino for today.

I was here just over a year ago and fondly remembered that the food was palatable, though the experience was not impressionable enough to lure me back till now. Accompanying me for this Restaurant Week Lunch, priced at $40++, were fellow food bloggers Christine from Crunchy Bottoms, Jing Wen from The Dirty Stall and Issie. I’m relatively easy to please but I can’t say the same for my fellow guests, who are definitely more discerning when it comes to their nom noms.

When I saw Stuzzicappetito as the first course, my mind drew a blank. Had no idea whatsoever what that meant. Googling it after I got home, I discovered that it is the Italian equivalent of an appetizer, and means to tease the appetite. We were given a warm bread roll each with cheese shavings. Crunchy Bottoms bakes her own bread from time to time and postulated that the bread we got was machine-made, which is a bummer. The cheese was awesome though, tasted like a mild cheddar though I reckon it’s probably a type of cheese whose name is long and unpronounceable.

Anyway just some side info on cheddar cheese since I’m on the topic. Have you ever come across the terms “mild”, “tasty” or “vintage” no your cheese packets and wondered what the different styles of cheddar actually mean? Well, these terms refer to how long the cheeses have been aged with mild being the youngest and vintage being the oldest and carrying the most pungent flavours.

My favourite course of this meal was the Tagliolini with Spanner Crab, Sweet Peas and Tarragon Cream. The Tagliolini was cooked towards the softer side, with a light tomato base sauce (which I assume the crab was cooked in) whose tanginess was downplayed by the green tarragon sauce. The portions were large enough to qualify as mains and I was adequately satiated by the end of the course to retire for the day. Then again, the pasta was so good that I was quietly anticipating what was to come next.

Crunchy Bottom’s Mediterranean Seabass Fillet with Braised Artichoke and Apricot Sauce was very well executed in my view. The fish was fresh and moist, going well with the foamy apricot sauce, which was only subtly creamy so as not to musk the natural sweetness of the fish.

I was rather disappointed with the Crispy Duck Leg Confit with Vin Santo Sauce. For duck confits, it is usually the case where either the duck skin is pure decadence or the meat is moist and succulent. You seldom get the best of both worlds. In this case however, the duck confit failed on both accounts. The skin was moderately soggy and the duck meat was stringy and excessively salty. Vin Santo is a type of sweet dessert wine and together with the lentils, they helped to alleviate the saltiness somewhat. I guess I was going through this course with a very unsatisfied look, like I just scored a B+ on a test. B+ is an Asian F 😀

For desserts, we had the Amaretti & Duck Chocolate Pudding, Vanilla and Wild Berry Compote. Amaretti means Macaroons or Cookies in Italian, which I guess is what was sprinkled on the top of the chocolate pudding. The pudding wasn’t very smooth, as I could still see air bubbles like pimples scarring the surface of the pudding. Taste-wise, I didn’t really enjoy it and felt that the berry compote was not the ideal complement for the pudding. My tastebuds might be part of the minority though, since accounts from my friends who have visited Forlino for restaurant week paint a very different picture.

I’d say Forlino might be a little overrated. They do a decent job with their pastas and possibly foie gras dishes, but they should leave the duck confits to the French.

Forlino

1 Fullerton Road, #02-06

Tel: +65 6877 6995

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