Just celebrated Vampy’s birthday yesterday! And right after that.. few hours later, he’s on his way to Boston for 3 weeks. Everything was alil rush but still we still managed to have some sorta celebration. So i wanted to write about this before he landed…
Decided on an Italian meal because we have been wanting to eat some good italian ever since our return from Italy..
Forlino looks promising from the setting of the place and the waterfront scenery it offers. And even though there was a private function going on, there is very bearable noise level. They might not be called ‘noise’ after.. Their service was prompt but non-invasive.. The only thing that i still wonder now is that the main chef, Mario, is almost never in the kitchen – monitoring and cooking. That kinda disappoints me alil that the food i’ve order are not ones that has meticulously been through his hands..
For a start, we were given warm crusty Focacia seasoned with Sea-salt. I always have a love relationship with sea-salt coz it doesn’t invade your taste bud like the usual salt but it settles nicely such that you such can taste the essence of the food. We both agreed that this was nice!
Tuna in a mini Focacia.
Pan Roasted Goose Liver with Apricot Sauce and Morello Cherry.
We are really a huge fan of Foie Gras despite it being a “cruel-food”. But it’s sad to be disappointed by something that you look forward to. Foie Gras is usually heavenly to me because its essence explodes in your mouth even if you just lick it off the fork. And it melts like a custard in your mouth. Yet, this didnt had the same explosion that makes me go…” OH MAN, I’m FLYING!”
Chanterelles Mushrooms & Prosecco Wine Risotto with Green Apple
But i’m glad my main was good! An interesting creation as you peel through the first layer of sour tinge from the green apple get to the chunky mushrooms hidden in the risotto, bite it and sweet burst of mushroom essence gives that layer before finally getting to the salty aftermath..
Veal Ossobuco Ravioli with Saffron Sauce
not sure if i’ve said this but the man who is a fan of Ravioli is probably now a good judge for Ravioli since he has been so many of it in Italy.. both good, moderate and bad. I think he was pleased with what’s on his plate. The pasta was cooked al dente and filled with generous portions of minced veal and a light touch of cheese. It would do well for me if it’s slightly juicier..
Black Cod with Chardonnay Wine Spume and Turnip Tops
This cod is really one amazing creation. Smooth and creamy texture of a fish; that sounds like a dream! But that was exactly how it tasted like. Won over by the texture more so than the sauce, it’s hard to believe the kind of texture achieved. When eaten alone, its subtly salted crispy cod skin allows me to fully focus on the wonderful texture. Otherwise, eat it with the potato or salsa-look-alike sauce beneath for variation!
Man and his fav main of the night.
Molten Lava Chocolate Cake with Banana Gelato and Rum Sauce
But dessert were the bomb for me. Not so much about the banana gelato and Rum sauce but the molten lava chocolate cake tasted too good on its own. The thinnest chocolate lava cake ive eaten. This thin crispy layer was what exactly won me over. TOO GOOD! It’s a joy eaten cakes that roll into crisps on your layer and complementing a rich chocolate.
Liquorice Crème Brûlée with Raspberry Gelato
I left Forlino with a lingering taste of the Liquorice Creme Brulee. Definitely not the usual creme brulee…Liquorice is one acquired taste that grows on me. Never have i thought that creme brulee in liquorice will be so good and doubly the goodness with the raspberry gelato. Liquorice should go in hand with sour stuff then?
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We decided to walk over to Fullerton Bay Hotel after dinner..possibly at Lantern for drinks but unfortunately only standing at the bar was available..so we gave up the perfect spot and headed to the one before..a jazz chil-lax place that still overlook the waterfront.
Nice view of Marina Bay Sands from Lantern.
For those of you who are into Asian Cusine would have probably heard or tried Tom Yam Soup from Thailand before. Alot of Singaporeans love it…supposed to be a sour and spicy soup. And they actually had a TomYam martini. It does has the essence of Tom Yam Martini because of the Lemon Grass.. very well blended!
Vampy’s Merlion!
And a pictorial ending to this year’s birthday celebratioN! 
With all my love..happy birthday again vampy! Alot of heart this year. LOL
Addicted Smokers. Yea.
