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RESERVATIONS GIFT VOUCHER

the POLLEN
experience

Housed within the Flower Dome at Gardens by the Bay - the largest glass greenhouse in the world, Pollen is helmed by Michelin-starred Chef Michael Wilson, who creates modern interpretive cuisine inspired by nature’s bounty. Always evolving with the seasons, his cuisine seeks to inspire the imagination.

More than just delicious creations served on the plate, Chef Michael’s cuisine is artful yet approachable, created to inspire diners to be curious about the flavours, textures and origins of food.

Begin your epicurean journey to POLLEN with our personalised buggy service from Gardens by the Bay’s arrival plaza to the restaurant. Enjoy complimentary access to the Flower Dome and wander in the sub 20-degree Mediterranean garden filled with exotic flowers, herbs and foliage.

A unique POLLEN experience made with you in mind.

Trading Hours
WEDNESDAYS TO SUNDAYS
Lunch 12pm to 3pm (last seating 1pm)
Dinner 6pm to 10.30pm (last seating 8pm)
CLOSED ON MONDAYS AND TUESDAYS

RESERVATIONS

team

Michael Wilson
Executive Chef

Michael’s culinary philosophy “life is about the ingredients” reflects his commitment to the best quality ingredients which forms the foundation of his cooking. His cooking style is minimalist, he firmly believes that the quality of ingredients is of the utmost importance as the focus is to use creativity to define delicious in a new and unique way. Marrying these aspects with old Mediterranean cuisine results in an eclectic blend of influences that give rise to his unique brand of ingredients, dishes and cooking techniques.

Ashwan Suppiah
General Manager (far right)

Sharply dressed and always suited up for the occasion, Ashwan Suppiah is the driving force behind POLLEN’s front-of-house team, having previously managed some of Singapore's finest restaurants; such as L’ Atelier de Joël Robuchon, table65, and Basque Kitchen by Aitor. His glittering career has also seen him snag many accolades, chief among them “Manager of the Year” in 2016 and the “Excellence Service Award” in 2017.

team

Michael Wilson
Executive Chef

Michael’s culinary philosophy “life is about the ingredients” reflects his commitment to the best quality ingredients which forms the foundation of his cooking. His cooking style is minimalist, he firmly believes that the quality of ingredients is of the utmost importance as the focus is to use creativity to define delicious in a new and unique way. Marrying these aspects with old Mediterranean cuisine results in an eclectic blend of influences that give rise to his unique brand of ingredients, dishes and cooking techniques.

Ashwan Suppiah
General Manager (far right)

Sharply dressed and always suited up for the occasion, Ashwan Suppiah is the driving force behind POLLEN’s front-of-house team, having previously managed some of Singapore's finest restaurants; such as L’ Atelier de Joël Robuchon, table65, and Basque Kitchen by Aitor. His glittering career has also seen him snag many accolades, chief among them “Manager of the Year” in 2016 and the “Excellence Service Award” in 2017.