Hotspots: Forage

Where are we heading?

Forage is the signature dining room of the new Mandai Rainforest Resort by Banyan Tree. The restaurant overlooks Upper Seletar Reservoir, and every table faces the water. With only forty seats and a single evening seating at 6pm, it feels like a hidden retreat. Guests begin with a glass of champagne as the sun fades across the forest canopy. The room itself is lined with carved stone panels of native birds and wildlife, while golden leaf monkeys cradle soft light.

Who’s leading the kitchen?

Chef de Cuisine Marcus Tan brings more than a decade of fine dining and Michelin-level experience to Forage. He has cooked for heads of state and connoisseurs alike, but here his focus is on seasonality, sustainability, and respect for the land. He works closely with local partners such as Toh Thye San Farm and Ah Hua Kelong, and supplements the menu with herbs and botanicals from the resort’s rooftop garden.

Harvest to table – isn’t this just a foodie buzzword?

Not in this case. The philosophy runs through every part of the kitchen. Skins, stems, and roots are transformed into stocks and sauces. Fresh herbs like lemon basil, ginger flower, and pandan become infusions, oils, and garnishes. Each plate reflects a careful use of ingredients, not as a slogan but as a genuine approach.

How does the evening begin?

With warm sourdough and salted beurre, followed by three canapés. These small bites change daily, depending on what Chef Marcus has sourced. They are light, playful, and meant to set the stage for the menu to follow.

Any highlights?

The first entrée was Skipjack tuna paired with Kaluga Hybrid caviar, a bright and briny introduction. Then came Beijing cabbage with shiitake and crustacean broth, a dish that was both comforting and elegant. The lobster course, lifted with tamarind, bunga kantan, and laksa leaf, showed how local flavours can be woven into fine dining with confidence.

A plate of chicken prepared four ways demonstrated technique and imagination, supported by king oyster mushroom. The final savoury course was Wagyu striploin MBS 7 with celeriac and truffle jus, rich but never overwhelming.

Dish up on the dessert …

Two compositions closed the meal on a refreshing note. Pomegranate with Campari and basil was sharp and cleansing, while yellow peach with raspberry and tarragon offered gentle sweetness with a herbal finish. A small selection of petit fours added a final touch without excess.

What about drinks?

The wine list is international and well-curated, with bottles chosen to complement the flow of the menus. Nothing feels heavy-handed. The opening glass of champagne against the reservoir sunset was a thoughtful introduction.

What’s the vibe?

Forage manages to balance ceremony with ease. The single seating and polished service bring a sense of occasion, but the setting keeps it relaxed. There is no stiffness in the room. Conversation flows, staff are attentive without intrusion, and the rainforest outside softens everything. It is refined yet approachable, which is not easy to achieve.

Is it suitable for everyone?

The restaurant welcomes guests aged ten and above and is best suited for couples, resort residents seeking a special night out, or international travellers looking to pair fine dining with Singapore’s lush jungle as a backdrop. Priced at $138++ for the five-course Discovery Menu and $198++ for the eight-course Experience Menu, it’s positioned as an elevated dining experience rather than a casual stop.

Why should we visit?

Because Forage is more than just a restaurant. It’s an experience shaped by its rainforest setting and its philosophy of respecting the land. From canapés to petit fours, every plate feels connected to its surroundings. Watching dusk settle across the reservoir while tasting the rhythm of the season is reason enough to make the journey to Mandai.

Hit us with your final thoughts!

Forage is thoughtful, elegant, and sincere. It avoids the trap of over-the-top formality, and it does not rely on gimmicks. Instead, it offers a refined dining journey shaped by nature and guided by Chef Marcus’s steady hand.

Forage, 60 Mandai Lake Road, Level 4 Mandai Rainforest Resort by Banyan Tree, 729979