Pollen’s new seasonal menu is inspired by childhood memories and Singapore’s heritage

Pollen’s new seasonal menu is inspired by childhood memories and Singapore’s heritage

Beauty in the details

Text: Janice Sim

Stories untold through a gastronomical seating

Five years in, Pollen is definitely no stranger to the dining scene in Singapore. The modern French-Mediterranean establishment (aptly situated at the Gardens by the Bay) is known for many things: Its enchanting flower dome exterior, Instagram-worthy plating, and greenhouse temperature setting of sub 20 degrees celsius. But never content to rest on its laurels, Pollen has just released a new seasonal dinner menu — created to celebrate its fifth anniversary and to epitomise the journey of Executive Chef Steve Allen's reign at the restaurant; including his time spent in Singapore.

Pollen Singapore Garden

Set to encapsulate the crux of Pollen on a plate is the beautiful dish, Pollen's Garden — featuring 16 seasonal vegetables and herbs that have been individually pickled, compressed and burnt. The dish is also unexpectedly paired with a savoury bagna càuda (garlic, anchovies, olive oil and butter) ice cream. The result? Absolutely sublime.

Seafood lovers will also adore the tale of Chef Steve's childhood while growing up in Eastbourne — which he expresses on the plate by way of a generous slice of Akoara King salmon from New Zealand, poached in seaweed and sheened with a light torch. The fresh produce is complemented with smoked mussel emulsion, brown crab, celery, ikura and freshly shaved fennel.

Inspired by the iconic Raffles Hotel and its legendary afternoon teas, Chef Steve creates his own rendition of English breakfast tea dessert with milk ice cream. Sounds way too ordinary? Just wait till you witness the tea hardening into jelly right before your eyes — it was easily the best "cup of tea" we've had in ages, and we polished it off within seconds. 

Pollen Singapore Garden

Lastly, as an ode to our nation's infamous Singapore Sling cocktail, there is also a deconstructed dessert revolving around the cherry fruit. Think: macerated cherries, pineapple sorbet, cherry parfaits with other ingredients like homemade apricot and vanilla wine. Everything came together impeccably balanced with both sweet and tangy elements in attendance.

Safe to say, if all stories were told by Pollen, we would find no trouble immersing ourselves in them all day long. 

18 Marina Gardens Dr, 01-09, Tel: 6604 9988
Opening hours: 12pm-10pm