Pollen restaurant review - Singapore, Singapore

Brit chef Jason Atherton's love affair with Singapore continues apace. Following his much lauded pintxos restaurant Esquina, in Singapore's Chinatown, he's teamed up with local hotelier Low Lik Peng to open Pollen at the newly minted waterfront biosphere Gardens by the Bay. Singapore-based Columbian architect Antonio Eraso has carved out a light-filled corner of the glass-sheathed Flower Dome and bordered the space with a dense green wall, temperate vegetation and a working garden that supplies fragrant herbs and vegetables for the kitchen. Overseeing the latter is Colin Clague, who has parlayed stints at Zuma in London and Dubai to create a mod-Euro surf and turf menu: think Scottish cured salmon with spiced aubergine and Brittany oyster mayonnaise, or herb-roasted pork belly paired with slow-cooked squid and chorizo, followed by crackling roasted-peanut parfait with a cherry yuzu sorbet. The Singapore restaurant follows on from the acclaimed Pollen Street Social in London.