Forage: Be Guided by Nature
Mandai Rainforest Resort by Banyan Tree
Forage: Be Guided by Nature with Chef Marcus Tan
Set above the rainforest canopy, Forage offers an intimate fine dining experience inspired by the rhythms of nature. Overlooking Upper Seletar Reservoir, the 40-seat restaurant presents a seasonally evolving tasting menu shaped by the freshest harvest from the resort's rooftop edible garden and thoughtfully sourced local produce.
Each evening unfolds through a choice of a Five-Course Discovery Menu or Eight-Course Experience Menu, where every dish reflects Chef Marcus Tan's commitment to seasonality, craftsmanship and understated elegance.
“At Forage, we are guided by nature — the changing of seasons and the surprises that are brought with it has inspired our latest menu. My goal was to create a sensory journey that reflects the richness of our surroundings here at the Mandai Wildlife Reserve.
Shaped by our philosophy of seasonality and sustainability, the day’s freshest finds are transformed into a distinctive dining experience that honour the land, waters, and communities around us.”
Chef de Cuisine Marcus Tan
With more than a decade of fine dining and Michelin-calibre experience, Chef de Cuisine Marcus Tan brings together technical precision, creative restraint and a profound respect for ingredients.
His culinary philosophy is grounded in celebrating each ingredient at its peak, creating menus that are both contemporary and deeply connected to their environment.
A culinary story by Chef Marcus. where seasonal harvest meets sustainable ingredients
Skipjack Tuna, Red Pepper Ponzu and Cashew Nut
Soybean, Leek & Kaluga Hybrid Caviar
Wagyu Striploin MBS 67, Celeriac & Black Winter Truffle
The journey begins with house-made bread, butter and delicate amuse-bouches, before progressing through refined courses showcasing the finest from land and sea.
Fresh herbs and botanicals harvested from the resort's rooftop edible garden, including thyme, rosemary, ginger flower, lemon basil and pandan, are thoughtfully woven into each dish through oils, garnishes and house-made pickles, bringing depth of flavour and a true sense of place.
Sustainability is woven into every menu, with ingredients thoughtfully sourced from trusted local producers including Toh Thye San Farm and Ah Hua Kelong. Every part of each ingredient is carefully utilised, transforming overlooked elements into flavourful stocks, sauces and garnishes to minimise waste while celebrating exceptional produce.
The experience concludes with a seasonal dessert inspired by the region's bounty, accompanied by a selection of handcrafted petit fours.
An Immersive Setting
Designed in harmony with the surrounding landscape, Forage reflects the resort's biophilic philosophy through natural materials, handcrafted details and uninterrupted views across Upper Seletar Reservoir. Intricate stone carvings inspired by Singapore's native wildlife quietly frame the space, while floor-to-ceiling windows invite the changing light of dusk to become part of the dining experience.
With a single seating from 6pm daily, guests are welcomed with a glass of champagne before embarking on an evening that unfolds alongside the sunset.
Forage welcomes guests aged 10 years and above.
