Forage Restaurant at Mandai Rainforest Resort - Maxthon

An in-depth exploration of Singapore’s newest fine dining gem nestled in nature

Introduction

In Singapore’s Mandai district, green spaces blend with city life. Here, Forage restaurant stands as a quiet haven for fine meals. It changes what people expect from high-end dining. The spot opened in April 2025. It came with the new Mandai Rainforest Resort, run by Banyan Tree. This small place seats just 40 guests. Food lovers from afar already make trips to visit it.

Mandai draws people who seek calm amid nature. Tall trees and clean paths surround the area. The resort adds beds and pools in a forest setting. Forage fits right in. It uses local plants and fresh finds from nearby spots. Chefs craft dishes that highlight tastes from the land. Think simple plates with bold flavors, like herbs picked close by.

Why does this matter? Fine dining often feels stiff and far from real life. Forage breaks that mold. It pulls in guests who want more than food. They get a full sense of place. The small size keeps things close and personal. No rush, just good talks over meals.

Take the menu as an example. It changes with seasons. One night might feature grilled fish from local waters. Another could spotlight fruits grown in the district. This setup shows respect for nature’s gifts. Experts say spots like this help protect local farms. A chef there notes, “We cook what the earth provides, fresh each day.”

Visitors often ask about the vibe. Expect soft lights and wood tables that echo the woods outside. Service feels warm, not forced. And the resort link means easy stays for those who linger. In short, Forage draws crowds for its honest take on luxury. It proves fine food thrives when tied to its roots.

The Ambience: Nature’s Dining Room

Setting the Scene

Forage occupies a prime position on Level 4 of the Mandai Rainforest Resort, offering guests an unparalleled dining experience with panoramic views of the serene Upper Seletar Reservoir. The restaurant’s design philosophy seamlessly integrates the natural beauty of its surroundings with sophisticated interior elements, creating an atmosphere that is both elegant and organically grounded.

Atmospheric Excellence

The nature-themed space accommodates just 40 guests, ensuring an intimate dining experience that feels exclusive yet welcoming. As twilight approaches, the restaurant transforms into a golden sanctuary where the interplay of natural light and carefully curated interior lighting creates a warm, ethereal glow. The sunset views over the reservoir provide a constantly changing backdrop that enhances every course of the meal.

The design elements throughout the space reflect the restaurant’s connection to its environment, with natural materials and earth tones creating a harmonious transition between the indoor dining space and the wild beauty visible through expansive windows. This thoughtful design approach ensures that diners feel connected to nature without sacrificing the refined atmosphere expected of high-end dining.

The Culinary Vision: Chef Marcus Tan

Culinary Pedigree

At the helm of Forage stands Chef de Cuisine Marcus Tan, a 33-year-old Singaporean culinary artist whose impressive résumé reads like a who’s who of Singapore’s fine dining scene. His journey through Michelin-starred establishments including Ma Cuisine, Lerouy, and Saint Pierre has shaped his unique approach to modern Asian cuisine. Most recently, Chef Tan honed his craft at the now-defunct Restaurant Inicio, bringing those refined skills and innovative techniques to this new venture.

Philosophy and Approach

Chef Tan’s culinary philosophy centers on the harmonious marriage of Asian flavors with classical French techniques. Rather than true foraging, which the restaurant’s name might suggest, Chef Tan focuses on sustainable sourcing and local partnerships. This approach reflects a deep understanding of Singapore’s culinary landscape while maintaining the highest standards of ingredient quality and preparation.

Sourcing and Sustainability

Local Partnerships

Forage’s commitment to quality begins with its carefully cultivated network of local suppliers. The restaurant partners with renowned local producers including:

Toh Thye San Farm: Providing premium poultry products that meet the restaurant’s exacting standards
Ah Hua Kelong: Supplying the freshest seafood caught using traditional and sustainable methods
Resort Rooftop Garden: Fresh herbs and microgreens grown on-site, ensuring peak freshness and minimal food miles

Farm-to-Table Philosophy

The integration of the resort’s rooftop edible garden into the restaurant’s daily operations represents a true farm-to-table approach. This on-site cultivation allows Chef Tan to harvest ingredients at their peak, often just hours before service, ensuring maximum flavor and nutritional value.

The Menu: A Culinary Journey

Tasting Menu Options

Five-Course Tasting Menu – $138++ A carefully curated journey through Chef Tan’s signature flavors and techniques, perfect for those seeking a substantial yet manageable dining experience.

Eight-Course Tasting Menu – $198++ The full Forage experience, showcasing the complete range of Chef Tan’s culinary artistry and creativity.

Both menus include complimentary champagne service, enhancing the celebratory nature of the dining experience.

Signature Dishes Analysis

Soya Bean Custard with Charcoal-Grilled Leek

The Concept: This opening dish represents Chef Tan’s ability to transform humble ingredients into sophisticated presentations.

Technical Analysis: The silky soya bean custard provides a creamy, umami-rich foundation that speaks to Asian comfort food traditions. The charcoal-grilled leek adds a smoky complexity and slight char that creates textural contrast. The seaweed wrapping introduces oceanic minerality while the Kaluga Hybrid Caviar crowns the dish with luxurious brininess and textural pop.

Flavor Profile: Clean soy notes, smoky char, oceanic minerality, and the distinctive salinity of premium caviar create a complex yet harmonious opening statement.

Dish Features:

Temperature Play: Served at room temperature to highlight the custard’s silky texture
Textural Contrast: Smooth custard vs. firm leek vs. popping caviar pearls
Visual Impact: Elegant monochromatic presentation with caviar providing glossy black accents
Umami Depth: Triple umami layers from soy, seaweed, and caviar
Seasonal Adaptability: Leek can be substituted with seasonal alliums from rooftop garden
Dietary Considerations: Can be adapted for vegetarian diners by omitting caviar
Eating Experience: Designed as a single spoonful to capture all elements simultaneously

Layered Braised Beijing Cabbage with Foie Gras

The Innovation: This dish represents Chef Tan’s mastery of texture and flavor layering, transforming simple cabbage into a luxurious experience.

Technical Mastery: The Beijing cabbage is braised to perfect tenderness while maintaining structural integrity for layering. The foie gras integration requires precise temperature control to achieve the proper texture without overwhelming the delicate cabbage. The shiitake mushroom and crustacean broth provides an umami foundation that ties the dish together, while the crispy pork lard cube adds textural contrast and rich, savory depth.

Culinary Significance: This dish showcases how French technique (foie gras preparation, precise braising) can elevate traditional Asian ingredients to new heights.

Dish Features:

Architectural Presentation: Multiple precise layers creating visual height and structure
Temperature Gradient: Warm braised cabbage with room temperature foie gras
Fat Integration: Three types of fat (foie gras, pork lard, broth richness) in perfect harmony
Textural Symphony: Silky cabbage, creamy foie gras, crunchy lard cube, liquid broth
Flavor Progression: Initial earthiness from mushrooms, followed by rich liver notes, finishing with pork umami
Seasonal Elements: Cabbage sourced based on optimal growing conditions
Interactive Element: Diners must navigate different textures with each bite
Wine Pairing Potential: Rich enough to stand up to full-bodied reds

Lobster Medallion Wrapped in Bacon

The Technique: The precision required for this dish demonstrates Chef Tan’s understanding of protein cookery and flavor pairing.

Preparation Analysis: The lobster medallion must be cooked to exact specifications to maintain its delicate texture. The bacon wrapping requires careful timing to achieve crispness without overcooking the lobster. The assam pedas-style sauce represents a bold fusion approach, bringing Malaysian spice traditions to French presentation.

Cultural Fusion: This dish exemplifies the restaurant’s Asian-French fusion philosophy, combining premium Western protein with bold Southeast Asian flavors.

Dish Features:

Protein Perfection: Lobster cooked to precise 140°F internal temperature for optimal texture
Bacon Engineering: Thin-sliced bacon wrapped to create even cooking and maximum contact
Spice Balance: Assam pedas sauce with tamarind tang, chili heat, and aromatic spices
Color Contrast: Pink lobster, golden bacon, deep red sauce creating visual drama
Aroma Release: Bacon fat carries spice aromatics when dish arrives at table
Eating Technique: Designed to be cut revealing cross-section of ingredients
Heat Level: Medium spice that enhances rather than overwhelms seafood sweetness
Sauce Integration: Sauce pools around protein without masking natural flavors

Chicken Four-Ways (San Bei Ji Interpretation)

Cultural Heritage: Based on the beloved Taiwanese three-cup chicken, this dish pays homage to Chinese culinary traditions while showcasing modern technique.

Technical Excellence: The “four-ways” preparation requires different cooking methods for various chicken parts, demonstrating comprehensive protein cookery skills. Each part—breast, thigh, wing, and likely organ meat—receives treatment appropriate to its characteristics, resulting in varied textures and flavors within a cohesive dish.

The Soup Component: The collagen-rich chicken soup that accompanies the dish represents traditional Chinese cooking wisdom, where every part of the ingredient is utilized for maximum nutritional and flavor value.

Dish Features:

Multi-Technique Showcase: Braising, roasting, confit, and searing techniques in one dish
Waste-Free Philosophy: Utilizes entire chicken including bones for stock
Flavor Layering: Soy sauce, rice wine, sesame oil in traditional three-cup ratios
Temperature Variation: Hot soup alongside warm proteins creating thermal contrast
Textural Diversity: Tender breast, rich thigh, crispy skin, gelatinous cartilage
Interactive Dining: Multiple components encourage exploration and discovery
Comfort Food Elevation: Familiar flavors presented in refined fine-dining format
Nutritional Completeness: Balanced protein, collagen, and essential amino acids
Cultural Authenticity: Maintains traditional flavor profiles while modernizing presentation

Wagyu Striploin with Celeriac and Black Winter Truffle

Luxury Ingredients: This dish represents the pinnacle of luxury dining, combining premium Australian beef with French technique and European truffles.

Preparation Notes: Wagyu requires minimal intervention to showcase its natural marbling and flavor. The celeriac provides earthy sweetness and creamy texture that complements the beef’s richness. Black winter truffle adds an intense, earthy aroma that elevates the entire dish.

Dish Features:

Marbling Showcase: High-grade wagyu with visible fat distribution creating natural flavor
Precision Cooking: Reverse-sear technique ensuring even doneness throughout
Truffle Theater: Fresh truffles shaved tableside for maximum aroma impact
Seasonal Timing: Only available during European truffle season (November-March)
Temperature Control: Beef served at optimal 130°F for medium-rare perfection
Textural Pairing: Creamy celeriac puree balancing rich meat texture
Aromatic Journey: Truffle aroma intensifies as dish warms on the plate
Visual Elegance: Minimalist plating allowing ingredients to speak for themselves
Price Premium: Reflects cost of premium wagyu and seasonal truffle availability
Knife Test: Properly cooked wagyu should cut with minimal pressure

Dining Experience Timeline

Arrival and Welcome (6:00 PM onwards)

Guests are encouraged to arrive early to witness the spectacular sunset over Upper Seletar Reservoir. The complimentary champagne service begins immediately, setting a celebratory tone for the evening ahead.

Service Progression

The meal unfolds over approximately three hours, allowing for proper appreciation of each course and adequate time for conversation and relaxation. This pacing reflects European fine dining traditions while accommodating the tropical climate’s evening rhythms.

Dessert Course Features

Refreshing Finale Desserts

Design Philosophy: The two dessert courses are specifically crafted to provide palate cleansing and digestive relief after the rich protein courses.

Dish Features:

Temperature Therapy: Cool desserts providing contrast to warm main courses
Digestive Function: Light, fruit-forward flavors aid in digestion
Seasonal Rotation: Desserts change based on tropical fruit availability
Textural Relief: Smooth, light textures after complex main course preparations
Visual Simplicity: Clean, minimalist presentation allowing natural fruit colors to shine
Portion Control: Appropriately sized to conclude rather than overwhelm
Natural Sweetness: Emphasis on fruit sugars rather than heavy artificial sweetening

Petit Fours Selection

Final Impression: The closing petit fours provide a lasting memory and gentle conclusion to the meal.

Dish Features:

Bite-Sized Perfection: Each piece designed for single-bite consumption
Variety Showcase: Multiple flavors and textures in miniature format
Artisanal Craftsmanship: Hand-crafted elements demonstrating kitchen’s attention to detail
Coffee Pairing: Designed to complement post-meal coffee or tea service
Take-Home Memory: Final taste impression that lingers after leaving the restaurant

Location and Accessibility

Address

Forage Restaurant
Level 4, Mandai Rainforest Resort by Banyan Tree
60 Mandai Lake Road
Singapore

Transportation Options

MRT: Khatib Station (Red Line)
Shuttle Service: Mandai Khatib Shuttle connects Khatib MRT station to Mandai Wildlife East
Private Transport: Ample parking available at the resort

Operating Hours

Dinner Service Only: 6:00 PM – 10:00 PM Daily

Reservations and Pricing

Booking Information

Given the restaurant’s limited 40-seat capacity and growing reputation, advance reservations are essential. The intimate setting ensures personalized service but also means availability can be limited, especially during weekends and holidays.

Investment Expectations

Five-Course Menu: $138++ per person (including champagne)
Eight-Course Menu: $198++ per person (including champagne)

Prices subject to service charge and GST

Delivery and Takeaway Options

Note: As a fine dining establishment focused on the complete sensory experience, Forage currently operates as a dine-in only restaurant. The nature of the tasting menus, with their emphasis on temperature, presentation, and sequential flavor progression, makes them unsuitable for delivery or takeaway service.

Recipe Inspiration: Home-Style Soya Bean Custard

While the exact Forage recipe remains proprietary, here’s a simplified version inspired by Chef Tan’s signature dish:

Ingredients:

400ml fresh soya bean milk (unsweetened)
2 large eggs
1 tbsp light soy sauce
1/2 tsp sesame oil
1 medium leek, white and light green parts only
1 sheet nori seaweed
Sea salt to taste
Optional: Salmon roe or flying fish roe as caviar substitute

Instructions:

For the Custard:

Preparation: Preheat steamer or prepare a double boiler setup.
Mix Base: Gently whisk eggs with soya bean milk, avoiding excess foam.
Season: Add soy sauce and sesame oil, strain mixture through fine mesh.
Steam: Pour into small ramekins, cover with foil. Steam for 12-15 minutes until just set.

For the Leek:

Prepare: Clean leek thoroughly, cut into 2-inch segments.
Char: Grill over high heat until lightly charred but still tender.
Wrap: Wrap grilled leek in small pieces of nori seaweed.

Assembly:

Plate: Carefully unmold custard onto serving plates.
Garnish: Top with nori-wrapped leek and roe.
Serve: Present immediately while custard is warm.

Note: This home version provides the essence of the dish but cannot replicate the professional techniques and premium ingredients used at Forage.

Advanced Cooking Techniques Featured

Precision Temperature Control

Many of Forage’s signature dishes require precise temperature management, particularly when working with delicate proteins like lobster and foie gras. Professional kitchens utilize circulator baths and digital thermometry to achieve consistent results.

Flavor Layering

Chef Tan’s approach to building complex flavors involves understanding how different taste components interact over time. This includes balancing umami-rich elements (soy, shiitake, crustacean) with acidic components and textural contrasts.

Sauce Integration

The assam pedas-style sauce represents advanced sauce-making techniques, requiring proper emulsification and spice balance to complement rather than overwhelm the primary ingredients.

Seasonal Considerations

While the core menu remains consistent, Chef Tan incorporates seasonal ingredients from the rooftop garden and adjusts preparations based on ingredient availability. The tropical climate allows for year-round cultivation of herbs and microgreens, ensuring consistent quality.

Wine Pairing Opportunities

Though not detailed in the source material, the sophisticated flavor profiles of Chef Tan’s dishes would pair beautifully with carefully selected wines. The Asian-French fusion approach would work well with both Old World wines (Burgundy, Loire Valley) and New World selections that can handle bold flavors.

Final Recommendations

Best For:

Special celebrations and anniversaries
Business dinners requiring impressive venues
Culinary enthusiasts seeking innovative Asian-French fusion
Nature lovers wanting to combine fine dining with scenic beauty

Tips for First-Time Visitors:

Arrive 30 minutes early for sunset viewing
Consider the five-course menu for a complete but manageable experience
Make reservations well in advance
Prepare for a leisurely three-hour dining experience

Value Proposition:

While Forage represents a significant dining investment, the combination of exceptional cuisine, stunning location, premium ingredients, and skilled preparation justifies the pricing for special occasions and culinary adventures.

Forage restaurant represents a new chapter in Singapore’s fine dining evolution, where respect for local ingredients meets international technique in one of the island’s most beautiful natural settings. Chef Marcus Tan’s vision, executed in this remarkable location, creates an experience that extends far beyond mere dining into the realm of memorable culinary artistry.

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