I had a lovely 25th wedding anniversary dinner at Pollen last week. Despite the initial slow service, the food was consistently well prepared. I like the restaurant setting too as it is not steeped in darkness like in so many restaurants. It has a modern smart casual setting accentuated by big windows.
Michelin starred Chef Jason Atherton's Pollen is his second venture in Singapore after the successful and acclaimed tapas bar Equina. Pollen Singapore comes from the Atherton's flagship restaurant in London, Pollen Street Social, located in Mayfair.
The Singapore restaurant is headed by Colin Buchan who was from Marco Pierre White's Escargot and Gordon Ramsay's York and Albany. Chef Atherton was formerly under Ramsay's wing too.
The executive pastry chef Andres Lara had worked in Noma in Denmark and El Bulli in Spain.
.bread and puffs with different type of spreads.
Starter: Scottish lobster, chilled lobster, fennel cream, sea urchin
Starter: The Scottish lobster comes with a slider and a warm lobster consomme in a wine glass. The consomme is to be consumed last.
Main: Grouper, broccoli stem and quinoa
Dessert: butternut, coconut,pine nut,Ocumare Venezuelan chocolate
Dessert: Pollen "tatin" verjus, creme fraiche, caramel, read and green apples
We were also given complimentary petit fours and ice cream. An invitation to meet the executive chef Colin Buchan and his team.
As we walked out of the restaurant, I was awed by the beautiful night lights outside the restaurant.
Thank you Lord for sustaining us through the 25 years and many years to come. Amen
I will betroth you to me forever. I will betroth you to me in righteousness and in justice, in steadfast love and in mercy. Hosea 2:19