Expat Choice Digital Lifestyle Magazine | Forage at Mandai Rainforest Resort by Banyan Tree Showcases a Seasonal Harvest-to-Table Journey with Chef Marcus Tan

Tucked away in the lush settings of Mandai Rainforest Resort by Banyan Tree, Forage offers a dining experience that captures the spirit of nature on every plate. Led by Chef de Cuisine Marcus Tan, the restaurant offers a new seasonal harvest-to-table menu that reflects the cycles of the rainforest and celebrates the natural riches that exists within it.

Chef Marcus described Forage's most recent offering as "a sensory journey shaped by the changing of seasons." His creative mindset is profoundly rooted in nature's cycles, transforming fresh, foraged, and locally obtained ingredients into dishes that embody sustainability, craftsmanship, and harmony with the earth. His approach is guided not only by technical mastery, but also by a deep regard for tradition and the ecosystems that inspire his cuisine.

Forage

A decade of fine dining expertise, including time at Michelin-starred restaurants, has honed Chef Marcus' signature approach, which is marked by precision, creativity, and thoughtful storytelling via food. His commitment to the culinary arts has drawn both international travellers and distinguished diners, including heads of state and culinary lovers seeking authentic gastronomic experiences.

The restaurant's new cuisine is inspired by the resort's own rooftop food garden, where herbs and microgreens are grown to complement each dish. Guests can choose between a five-course Discovery Menu and an eight-course Experience Menu, both carefully curated to tell a distinct story throughout the evening. Each meal is meticulously constructed to accentuate the character of the ingredients — both land and sea — through subtle fragrant combinations of rosemary, thyme, lemon basil, pandan, and ginger flower. These botanicals are blended into oils, pickles, and garnishes to ensure that the tastes are true to nature's essence.

Forage

Forage's dedication to sustainability is strong. The kitchen follows a low-waste concept in which all parts of an ingredient, from stems to skins, are imaginatively reinterpreted as sauces, stocks, or garnishes. The restaurant works with local farmers known for responsible farming practices, such as Toh Thye San Farm for poultry and Ah Hua Kelong for sustainably farmed seafood. This not only ensures the freshest foods but also benefits Singapore's local economy while reducing environmental impact.

Each dinner at Forage begins with the soothing aroma of freshly baked, house-made bread and amuse-bouches, which set the tone for what follows. The courses flow smoothly, demonstrating a sophisticated balance of flavour and craftsmanship, concluding in a dessert that embraces the richness and freshness of the region's products. Petit fours end the dining experience on a deliciously sumptuous note.

Forage

The atmosphere in Forage enriches the journey even more. The restaurant's design pays homage to the nearby Mandai rainforest by combining contemporary elegance and biophilic design. The walls are adorned with intricately carved stone tiles representing natural fauna, like golden leaf monkeys, lighted by soft, ambient light. Floor-to-ceiling windows provide an unbroken view of Upper Seletar Reservoir, with each of the 40 chairs placed to catch the tranquil beauty of the sunset over the water.

Dinner at Forage begins with a single special seating at 6 p.m., when guests are greeted with a glass of champagne and the calm glow of evening reflected across the reservoir. Forage welcomes guests aged 10 and up to engage in a beautiful culinary experience that values nature, sustainability, and artistry in equal measure. The five-course Discovery Menu costs $138++, while the eight-course Experience Menu costs $198++.

a. 60 Mandai Lake Rd, Level 4 Mandai Rainforest Resort by Banyan Tree, Singapore 729979

e. forage-mandairainforest@banyantree.com

w. www.banyantree.com/singapore/mandai-rainforest-resort-by-banyan-tree/dining/forage

ig. www.instagram.com/forage.sg

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Comments

Rebecca

06 Nov 2025 , Thu

177 comments

CONNOISSEUR

RATED 8 / 8

There are dining experiences, and then there are moments—those rare occasions when food, setting and company converge into something truly transcendent. My recent evening at Forage, nestled within the Mandai Rainforest Resort, was precisely that kind of magic.

My friend and I were already floating through a blissful stay at this rainforest sanctuary when we discovered that acclaimed local chef Marcus Tan's restaurant would be our dinner destination. Accessed by its own private lift, Forage reveals itself like a carefully guarded secret—a serene space where floor-to-ceiling windows frame the reservoir and rainforest canopy below. We were blessed with a table boasting uninterrupted views, nature's own artwork shifting with the fading light.

The "Guided by Nature" degustation menu lives up to its promise from the very first bite. That dangerous, irresistible sourdough arrived with Maison Bordier salted butter—you know the kind that makes you seriously reconsider your commitment to saving room for what follows. The impeccable canapés were miniature masterpieces: dainty, delightful, and showcasing seasonal ingredients with the precision of tiny edible haikus.

What followed was a procession of dishes that married local sensibilities with refined technique. The Yellow Corn with Lobster Consommé Jelly and Amaebi sang with contrasts—those sweet river prawns I adore playing beautifully against savoury notes. The Skipjack Tuna with Pistachio and Nori Cream emerged as an instant favourite, its richness perfectly balanced.

Then came the Beijing Cabbage with Foie Gras and Shiitake Broth—admittedly odd-sounding on paper, yet utterly harmonious on the palate. Chef Tan clearly understands that the most memorable combinations often defy initial logic. The Miso Black Cod delivered those deep umami notes I crave, while yuzu's brightness and turnip's earthiness created a playful tension.

But the Amadai—that prized Japanese white fish—with Squid and Green Curry? Possibly the evening's crescendo. The green curry arrived as an ethereal foam enrobing the delicate fish, a technical flourish that enhanced rather than overshadowed. Close competition from that Skipjack Tuna, mind you.

The generous Wagyu MBS 6/7 with seasonal mushrooms and black shallot had us genuinely concerned about dessert capacity. Yet somehow we rallied for the Philibon Melon with Sago and Coconut Milk—fruity freshness meeting classic Asian flavours—and a decadent Conference Pear with Blackberry and Chestnut perched on meringue clouds. Exquisite house-made petit fours provided the final full stop.

Forage isn't just worth the journey to this rainforest sanctuary—it's a destination unto itself. In Chef Marcus Tan's capable hands, seasonal ingredients become a love letter to both land and sea, presented in a space where nature and gastronomy exist in perfect dialogue. Remarkable doesn't quite cover it.