Forlino

Stunning and tantalizing lunch at true blue italian Forlino


Chic and sophisticated


Table deco with real & fresh floral never fails to cheer up the day


Overlooking Esplanade & Marina Bay Sands


Busy men @ work :D


Home made focaccia bread with olive oil and sprinkle of sea salt - Served warm with slightly crisp on the outside and soft chewy texture certainly fulfills your carbo craving.


Salmon sashimi with balsamic vinegar & onion - Impeccable freshness harmonizing the lovely greens, salmon, stew onion and aged balsamic.


Prawn Salad - Steamed Crystal Bay Prawns with rocket, pea tendrils, fennel and red onions (Yes they looked and taste crystal-ly fresh) that has the satisfying crunch and cheerful combination of arugula with tomato based dressing.


Wagyu Beef Tenderloin - Grade 9 Wagyu Beef Tenderloin with potato-truffle flan and sweet chard. I'm so in LOVE love love with the melt in your mouth wagyu that goes PERFECTLY with everything on the plate. 4.8/5 STARS!


Forlino is just so lovely isn't it? Sweet notes paired with hot tea.

Perfect Lunch

Top Shell Salad

This is a simple top shell salad that comes with a punch. We can easily find this salad even in night spots but very often the price will be peg similarly to the price of an entree of a restaurant, even at miserable portion serving. It's a dummy dish that is extremely easy to prepare at home and extremely SHIOK to eat infront of the television in PJs.

Ingredients

* 1 canned oyster sauce topshell
* 10 or more chilli padis
* 5 shallots or small red onions
* 8-10 small limes
* 2 tablespoons fish sauce
* 2 teaspoons light soy sauce
* pinch of sugar
* 1 tablespoon plum sauce

Directions

Drain topshell from can and cut into bite-sized pieces. Cut chilli padi and onion into small pieces and mix well with topshell in a big bowl.

Mix fish sauce, soy sauce, sugar and plum sauce together in a bowl.

Pour sauce over salad and chill in fridge for 30 minutes.

Squeeze lime juice over salad and let the flavor combine for 10 minutes before serving.