Inspired by the Mediterranean culture and cuisine; and the unique environment of the Flower Dome at Gardens by the Bay, POLLEN presents visitors with a welcoming fine-dining experience within a climate-controlled environment in an unrivalled setting.
Designed by Singapore-based Colombian architect Antonio Eraso, the general concept of the design is conceived under the pillars of POLLEN's unique location as well as the Mediterranean landscape.
The landscape design was conceptualised and implemented by Leonard Ng of LUSH Studio where he created a garden oasis that combines naturalistic plant compositions and lush greenwalls within a Mediterranean setting.
Located in the Flower Dome at Gardens by the Bay and surrounded by the most extreme and varied vegetation, POLLEN is designed to be simple and unpretentious with clean lines and robust volumes, providing permeability of the landscape and vegetation into interior experience.
POLLEN features two dining areas - a lower "indoor" space which will serve as main dining hall and an iconic nine-meter long dessert bar. This lower space is conceived as a fully indoor restaurant while enjoying the presence of a lush garden. The upper level terrace will depict an al-fresco dining experience and features a seven-meter long wine bar, playing on the concept of a 'garden dining' experience.
POLLEN will be serving mainly Mediterranean-inspired modern European cuisine in a distinctive setting surrounded by temperate olive trees, herbs and vegetation, complete with a sub 20 degree temperature, allowing diners to escape the usual heat and humidity of the Singapore weather.
Leading the culinary direction for POLLEN is Michelin star Chef Jason Atherton and this will be his second venture in Singapore, after the acclaimed tapas bar in Chinatown, ESQUINA. POLLEN will also be serving great classics from Atherton's flagship restaurant in London, Pollen Street Social.
POLLEN's talented team of culinary chefs include executive chef Colin Buchan who was from Marco Pierre White's L'Escargot and Gordon Ramsay's York and Albany; and executive pastry chef Andres Lara, formerly from Iggy's in Singapore, Noma in Denmark and elBulli in Spain.
Taking inspiration from the growth of a seed as a metaphor for new ideas, the culinary concept of POLLEN is inspired by Jason's notion of Mediterranean cooking and fine dining, with the seed symbolising the birth of newly-invented recipes and ways of cooking.
