Forage, a specialty restaurant at Mandai Rainforest Resort by Banyan Tree, is introducing a seasonal harvest-to-table menu inspired by nature. Chef Marcus Tan leads the restaurant and aims to create an immersive dining experience based on freshly foraged ingredients sourced from the markets. The menu mirrors the rainforest’s seasonal abundance, transforming nature’s rhythms into an unforgettable dining journey. The restaurant’s philosophy of seasonality and sustainability is reflected in the freshest finds, changing the day’s freshest finds into a distinctive dining experience that honors the land, waters, and communities around the resort. The restaurant’s goal is to create a sensory journey that reflects the richness of the surroundings at the Mandai Wildlife Reserve.
Beyond technical mastery, Chef Marcus’s culinary philosophy is rooted in deep respect for ingredients, heritage, and the land that inspires his cooking. This ethos guides his work at Forage, where his menus channel precision and creativity. With over a decade of fine dining and Michelin-calibre experience, Chef Marcus’ dedication to the craft has seen him hone his skills at several Singapore’s most acclaimed establishments. His cooking has also delighted the taste buds of discerning diners ranging from heads of state to seasoned food connoisseurs alike.
The newest offering is shaped by the seasonal harvest from the resort’s rooftop edible garden, where herbs and microgreens are grown. Guests are treated to a five-course Discovery Menu or an eight-course Experience Menu, where a different culinary story unfolds each evening. With the season’s produce as Chef Marcus’ canvas, he harnesses each ingredient’s character to create modern, beautifully composed dishes that embody elegance and balance.
This gastronomic journey begins with a warm basket of fresh, house-made bread and butter and amuse-bouches. The mains are anchored by the finest from land and sea, each course revealing a delicate balance of refinement and elegance. They are paired with herbs and aromatics harvested from the resort’s rooftop edible garden. From thyme to rosemary, ginger flower, lemon basil, and pandan, these botanicals are infused into oils, garnishes, and transformed into tangy pickles, ensuring each plate embodies culinary artistry and a firm commitment to environmental stewardship.
Forage’s dedication to reducing waste means stems, skins, and other often-overlooked elements are transformed into flavour-rich stocks, sauces, or garnishes, ensuring each part of the ingredient is honoured. Ingredients are also sustainably sourced locally by partnering with respected producers recognised for responsible farming practices, such as Toh Thye San Farm for poultry and Ah Hua Kelong for farmed seafood and fish. This approach reduces food miles, supports the local economy, and ensures the freshest produce reaches the table.
Each epicurean affair concludes with a dessert that celebrates the freshness of the region’s bounty. A rotating selection of petit fours concludes the meal on a sweet note.
Forage echoes the verdant forest it overlooks, with interiors that reflect the resort’s biophilic philosophy. Intricately crafted stone tile carvings of native birds and wildlife adorn the walls—among them, golden leaf monkeys that cradle soft ambient lighting. Floor-to-ceiling windows frame uninterrupted views of Upper Seletar Reservoir, with all 40 seats thoughtfully angled to embrace the panorama. Guests are invited to savour the transition from dusk to nightfall during a single exclusive seating at 6 pm, as the mirrored reservoir reflects the layered glow of the setting sun along with a glass of welcome champagne.
Priced at $138++ for the five-course Discovery Menu or $198++ for the eight-course Experience Menu per person, with seating at 6 pm, Forage is suitable for guests aged ten and above, extending the resort’s signature hospitality to global travellers, residents, and couples alike.
