Monday, 26 January 2015

Forlino ~ Italian Fine Dining Cuisine

I have always walked along One Fullerton, but never once went more than level where whole row is planted with restaurants.

Forlino is an Italian Fine Dining concept, with the top Japanese Chef, Kentaro Torii, manning the kitchen. Besides, Forlino has won several dining awards, further raising its reputation and confidence to diners on their food quality and customer service.

Upon taking the lift, there will be a short flight of stairs before reaching the reception counter.

Just before reaching the lounge area, there will be a winding corridor which houses their office and other storage stuffs. Interesting concept, rather than the usual straight view to the dining area from the main entrance.

Seems like visiting Cathay Platinum Suite, where you may want to relax by the lounge area before heading to the main room. From here, you will be able to overlook the Fullerton Hotel and the traffic junction which was bustling with people during the weekdays, but much peaceful during the weekends.

Overlooking from Forlino's main dining room which is able to accommodate to around 90 pax, beautiful architectures like Marina Bay Sands, Singapore Flyer, and Esplanade can be visibly seen.

With the enhanced contemporary feel to the interior, such as the red and cream colors and Da Vinci lines, totally brings out the Italian flamboyant flair.

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.

Forlino's Complimentary Bread comes with a plate of shredded cheese, instead of butter. The bread itself is already flavorful and the addition of cheese opens up our appetite even more.

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. When I saw this dish, it immediately reminds me of the sea urchin pasta I had before at Arossa Grill & Wine Bar.

This small protion of spaghetti has a sweet taste, and Forlino prepared it to be easy to chew yet a little springy. Simply love it!

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.

Personally, I prefer the latter for dessert because it is unique and has both sweet and sour taste combined in one dessert. It was funny when the dessert was served and seeing the panna cotta wobbling from side to side, but I knew this is going to be interesting. Texture is like the "Lao Ban" beancurd, but with coconut taste. It tasted so smooth and firm, that I will strongly suggest to anyone who wishes to try it.

Forlino infuses both classy and elegant atmosphere to the dining experience, making it a perfect place for any romantic date, enjoying the pananomic view of Marina Bay along Singapore River.

Crews are very professional in their service of all areas, which makes me enjoy the dining experience with Forlino. If there is anything I would like to comment on negatively, that would be the trouble to go all the way up to level 2. But of course, without the elevated level, the breathtaking views would not be this breathtaking anymore.


1 Fullerton Road
#02-06 One Fullerton
Singapore 049213

Tel: (65) 6690 7564

Opening Hours
Mon - Sun: 1200 - 1430 hours
                  1830 - 2230 hours


  1. Wow, this looks amazing. I've only just recently stumbled across your article and its amazing!!!
    nice post thank you for your share!

  2. I like Italian food very much, thanks,hope I have a chance to try this.

  3. The Homemade Chitarra Spaghetti looks great to me. The same feeling for Coconut Panna Cotta. I hope to taste them someday.

  4. I like Italian food. Who doesn't? The place looks very clean, nice. I'd like to go there someday.