Riviera Forlino (One Fullerton)

Refreshing end to the meal, with a beautiful yuzu peppercorn consommé that was the only alcohol we had that night. Loved the attention they put in to every fish. Probably a contender for one of the best meals this year amidst the madness of all our CB/HA/phase1-1000.

The dining buddy commented "Never have i seen a date so plump" to which I responded "I know you only go on dates with skinny ones". Jokes aside, that was indeed one plump date, which apparently cost $2 each according to the waiter. I don't know about you but I've never seen such an interesting random pairing of desserts that were just slapped together but somehow found beauty in their chaos.

Nice but otherwise simple mullet fish with what I believe was fish scales scorched in super hot oil.. that strangely resemble the texture of fingernails. The provencal bisque absolutely blew me away with the intensity of flavours.

Moroccan slow cooked lamb shoulder threw a curveball at this juncture. Such interesting flavours that lent a surprise to the otherwise rather Italian-centric meal. That lamb consommé was completely clear as you can (or cant) see but surprisingly flavourful.

Sicilian red prawns with ricotta di percora blanc-manger, amalfi lemon and sicilian pistachio. Wonderful start although I could really only taste some amazing briney prawns and a smooth mash like concoction.

The best thing about this place is the location and the view. Maybe it’s not fair to judge a restaurant just by referring to the Valentine’s Day set menu ($178++ for non-front row tables) and dining experience, but based on that, it doesn’t rank among the top 15 Italians in Singapore. Portions are Lilliputian, none of the dishes is a wow, and the dessert is too dry. The menu said “lobster risotto”, but it’s really crayfish!!?! I remained hungry and was tempted by the idea of buying French fries at OverEasy downstairs. Service is not terribly proactive - one must ask for water refills several times during the meal. After opening the wine, the waiter asked “would you like to test, or should I just pour?” In a restaurant of this calibre, you don’t ask this kind of question - more training is called for! Cheaper restaurants would present a flower to lady guests, but not here! Forlino is a case of marble pricing but linoleum food and service. Chef Osvaldo Forlino’s No Menu restaurant is not great, but better than Forlino! Shame!