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

Borgata Trattoria Osteria

Borgata is a delighful find within the bustling Clarke Quay. Traditional Italian cuisine for the weekend craving!


Will prefer the bread to have a more robust flavor and served warm. Some space for improvements.


Good quality olive oil and vinegar

Calamari Fritti - $16

Fresh calamari with the perfect coat of battle. Crispy on the outside and chewy inside. Tint of salt, pepper and herbs that does not overpower the fresh calamari.

Portobello - $16

A surprising and super yummy combination of portobello with vegetable and very pleasing cheese filling. Must order!


You have to ask for their in-house chilli powder if you prefer some potent kick to your meal.

Carbonara - $16

The all time favorite carbonara with bacon, egg yolk, parmesan and something special... cream cheese! Ultimate comfort food to the max!

Linguine Al Nero Di Seppia - $20

Have you tasted the happiness of the sea before? Borgata squid ink pasta is almost there. The tint of tomato is a bit too strong that overpowers the freshness of the squid ink. Overall still a good skillful murderer to kill off your squid ink craving.

Diavola - $20

Thin crust pizza with good quality salami, mozzarella and just the right amount of tomato. Perfect crust and just the way I like it.

Linguine Al Cartoccio - $22


Generous serving of seafood such as big prawn, clayfish, clams and squids. A harmony of mixed seafood folded in foil and all sings together nurturing all the music of sea into your pasta... Need me say more?

Lava cake - $9

What's a lava cake without FIRE!?


Alcohol and fire was set off only upon serving at the table. Runny chocolate in the middle with a satisfying note of alcohol aftertaste.

Profitorel - $9

Good old traditional profitorel with cream fillings.

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.

Salted Egg Yolk Prawn

This is one dish that I will want to whip up when I want to feel guilty...

1. Season the prawn with some pepper.
2. Coat the prawn with some corn flour.
3. Deep fry the prawn until it is cooked. Remove and set aside.
4. Mix the salted egg yolk with the prawn.
5. Melt some butter in the wok and stir fry some garlic.
6. Add in the prawn and stir fry until fragrant.
7. Season with black pepper.
8. Ready to serve.

It was finger linckin' good. Imagine fresh and succulent prawn that was evenly coated with salted egg yolk. Perhaps the only consideration was the high cholesterol content. :)




Reference: http://home-cooked-ecstasy.blogspot.com

Rama Thai Sharksfin Restaurant Pte Ltd

Daddy was so sweet!!! He brought me to Rama Thai for my Birthday dinner!


Piping hot claypot sharkfins


With added toppings


Two big pieces of sharkfins.


BIG crab tanghoon

Love you Daddy!!!!!