It has been a long break since Part 1. Before I talk about the amazing wedding anniversary dinner at Forest 森, the bimbo in me would love to share pictures of my dolling up. Some of these pictures might look familiar to you as I've shared them on Instagram before.
Did my curls in a quick 15 minutes without a mirror coz the bathroom and mirrors of TreeTop Lofts RWS is so big but there isn't a single power point to plug my curling tong in. And then the next day, I took more than half an hour coz my hair just wouldn't curl right. Unpredictability. Hmmph!
All I could remember about this picture now is that Rick of All Things Bright and Lovely, along with many Instagram stumblers, thought that my beautiful (quoted them) grey eyes were for real and his super hilarious comment after I told him those were grey contact lense. Dang! I really wished I had beautiful grey eyes.
Meanwhile the hubby admired the crickets on the trees, secretly counting that there were 24. Heck no, I lied.
And then I insisted I wanted a shot of the night out on the deck too while waiting for the buggy to send us to the lobby of Equarius Hotel where Forest 森 restaurant was.
~*Anniversary Dinner at Forest 森*~
Just an hour ago, we didn't know what was good around the hotel. Kh was doing some quick research before exclaiming that the restaurant at the hotel lobby is highly raved about on review pages and food blogs. It turned out that the restaurant Forest 森 is by celebrity chef Sam Leong who is well-known for creating contemporary Chinese cuisine with Thai accents. I personally feel that the dishes had Japanese and Western infusions as well.
An artistic attempt at making us feel like we were dining in a lush forest.
Most of the photos in this post are grainy as they had been edited by adjusting the brightness, contrast, saturation and colour curves.
The beautiful table piece.
The kitchen looked so orderly and peaceful that Gordan Ramsay would turn angelic and whisper his shouts in Heaven's Kitchen.
We opted for wine pairing which kh and I soon discovered was a huge mistake (for me at least). By the first glass, I was having slight headache and nausea that I could not finish all the wine after that.
The complimentary starter which was served on a spoon had become nameless by the time I blogged about it. All I could see now is a tomato with some unknown stuff on top.
~*Hokkaido Scallop Sashimi accompanied with Herb Mustard and Yuzu Dressing*~
Wine: Irvine Pinot Griv RV, Australia
I love yuzu dressing a lot though I've not tasted scallop sashimi with yuzu before. It was not a bad combination and I loved how the crispy seaweed added a crunchy texture to the whole dish.
~*Slice Abalone with Green Apple Salad in Thai Chilli Sauce*~
This dish reminded me of Thai mango salad even though green apple was used here. I love Thai mango salad and I would forever be looking out for the imaginary slice abalone when I eat Thai mango salad in future.
~*Slice Abalone with Green Apple Salad in Thai Chilli Sauce Gone*~
That's how much I loved the salad.
~*Steamed Chawanmushi with Foie Gras Topped with Crispy Rice*~
I do not quite know how to describe my feelings towards this dish. I love Japanese chawanmushi (steamed egg) a lot; I love foie gras a lot. However the synergy in taste of two of my favourite food put together topped with too much crispy rice threw me off balance. There was simply too much going on.
~*Wok Fried Crab Meat with Egg White and Light Vinegar Topped with Caviar*~
Wine: Dog Point Sauvignon Blanc RV, New Zealand
This tasted like what my parents could cook and similar to any egg white with seafood dish served at zi char places. Not that it wasn't good. It was simply ranked at the same level as my parents' cooking.
~*Slow-Cooked Norway Salmon Fillet with Ginger Flower, Lemon and Kaffir Lime Leaves*~
The best part about this dish was the soupy gravy. I couldn't tell a better grade salmon from another when they are all cooked.
He finished both wines thus far with the 3rd one in the coming.
While I continued to leave mine half full or more.
I totally wasted my share of the wine pairing.
~*Slow-Cooked Wagyu Beef Cheek with Cumin Powder in Black Truffle Sauce*~
Wine: Los Vascos Cabernet Sauvignon RV, Chile
~*Braised Japanese Ramen with Prawn served in Chicken Broth and Chinese Rice Wine*~
Hubby's favourite dish was the Wagyu Beef Cheek. I like to chew my beef and hence, could never fully appreciate the tenderness of beef cheek.
The Braised Japanese Ramen in chicken broth reminded me a little of my absolute favourite Langouste in superior broth soup from Sky on 57 though the former still had a lot to reach the mark of the latter.
Kh looked like a hooligan demanding to know what my problem was after snatching his blazer.
I wanted to show how big his blazer was on me and even lifted my arm to show the excess flaps but somehow, the size could not be exaggerated in these shots.
Desserts have also become nameless by the time I blogged about the dinner.
Surprisingly for such a small hotel lobby, the toilet is huge.
Just look at how spacious each cubicle is.
So here's me ending the post with me looking so tiny in his blazer finally.
I'm typing this post with half my eyes closed and nodding off to sleep. Proofreading and phases of edits would come after everyone has spotted my grammatical error, spelling error and weird sentence expression.