Australian Beef Wellington with Foie Gras
Australian beef tenderloin, Parma ham, thick slices of duck liver and mixed mushrooms are wrapped in homemade pastry and baked until golden brown. This richly flavoured individual Beef Wellington is served with Italian risotto balls, seasonal vegetables and a black truffle gravy.

Slow Roasted Chamiton Pork Shoulder from Kagoshima, Japan
Pork shoulder loin from Kagoshima is specially selected for its high nutritional value and tender meat that comes from green tea-fed Japanese pigs. Carefully seared until the fat is caramelized, the juicy pork loin is served slightly pink for the ideal texture. An accompanying creamy Belgian vegetable stew perfectly complements the pork.

Thai-styled Flame-grilled Chicken with Crispy Roti Paratha
Chicken is marinated with Thai sea salt, lemongrass, ginger and spices for two days and then freshly roasted to order. The chicken is served whole and then flambéed at the table by Forte’s staff for the ultimate crispy skin. This popular chicken dish for two is served with homemade roti paratha.

Grilled Australian Corn-fed Tomahawk Steak
This large tomahawk steak for four people is Forte’s iconic sharing dish. The steak is slow-cooked then grilled for tender and juicy meat, and served with roast potatoes, seasonal vegetables, roast garlic and rosemary. This impressive cut is ideal for a photo moment, and the restaurant’s staff are on hand to help diners slice the meat for sharing.

Baked Alaska
Forte’s take on this classic dessert combines ice and fire to dramatic effect. Homemade vanilla ice-cream and sponge cake are enclosed in flambéed meringue, and served on a tray designed for dry-ice effect. This fun presentation is a popular choice among diners to surprise friends and relatives celebrating their birthday.

Chef’s Profile
“Cooking is a combination of theory and chemistry. On one hand you need to be familiar with the ingredients and techniques, on the other hand you need to keep the timing and temperature under control,” said Forte’s Chef de Cuisine Cheuk Sin. “This chemistry is what keeps me passionate about cooking.”
A deep understanding of ingredients is crucial for creating good dishes, Chef Cheuk added, and he enjoys making the most of seasonal produce when he designs new menus for the restaurant.
Chef Cheuk learned western cooking techniques in his first hotel job, and over the past 20 years has honed his skills in cuisines including Italian, German and Belgian as well as Chinese. This diverse background gives him the deep knowledge to deliver the variety of international flavours at Forte.