Enjoy surprising dishes at this fine dining restaurant

If there’s one dish that sums up Pollen’s “modern interpretive cuisine”, it would be the Duck Neck and Foie Gras Sausage. 

A sausage made of duck leg, pork fat and foie gras joined with the head of a duck, it is a sight to behold, and savour.
 


 

The dish is the creation of executive chef Michael Wilson who heralds a new season at the fine dining restaurant based on his ethos of freedom, experimentation and imagination. 

His technique-driven approach and use of quality produce means every dish is an artful creation.

The food
Brimming with a myriad of flavours and textures, diners are in for a treat with his technique-driven approach and respect for ingredients.

“My cuisine is an expression of the influences encountered on my journey and I hope to share them with the world,” he says.


 

Case in point: the snack platter that kicks off the Chef’s Menu. It comprises a mini “Cornetto” with Chicken Liver Parfait, Watermelon Ravioli, Shepherd’s Pie, and Amur Caviar served on Oyster and Algae. 

Other starters include the refreshing Lettuce Gazpacho, which is made from 17 ingredients and served with Australian spanner crab, green tomato granite and Espelette pepper; and the flavoursome Beef Heart Tomato that’s sourced from Cameron Highlands.

Now back to the duck neck. It’s a part of a duck that’s rarely utilised and usually discarded, but chef Wilson gives them a new lease of life by stuffing and roasting them until they are caramelised.
 


 

Trust us, it tastes much better than it looks. It is served tableside where the sausage is sliced and served along with a seven-day dry-aged duck breast and lashings of charred jus.  

The presentation might be a little jarring (it elicited audible gasps from us), but once we took a bite, we were converts. The sausage has a firm bite with a hint of sweetness that's well-balanced with its soft creamy foie gras centre.

Rounding off the menu nicely are two desserts—Williams Pear with lemon verbena and yoghurt; and Ancient Grains with carob mousse, rehydrated figs, roasted barley ice cream and spelt. 

The drinks
Whether you are a wine enthusiast or enjoy the casual tipple, familiar favourites from the Old and New World as well as lesser known regions such as Lebanon, Syria and Morocco are available. 

Non-alcoholic drinks handcrafted in-house are on the menu too. Aimed to complement the cuisine, these drinks are made from infusions and fermentations of fruits, vegetables and herbs. Choose a range of options such as Sour Cherry infused with sage and coriander, Prickly Pear Jun Tea and Tepache (pineapple skins and core fermented with cinnamon and cloves).

The vibe
Gardens by the Bay may be touristy, but sitting back in a gorgeous, greenhouse-like space, surrounded by exotic flora against the Marina Bay skyline is a dreamy experience. 
 


 

Paired with warm and refined hospitality in an elegant dining room (props to the newly appointed general manager Ashwan Suppiah), the idyllic establishment is perfect for an intimate date, business lunch or large celebrations.

At Pollen, appearances can be deceiving, but in a good way. With chef Wilson at the helm, diners will be surprised and delighted. Needless to say, adventurous taste buds will thoroughly enjoy the myriad of flavour and texture combinations.


Pollen is at #01-09, Flower Dome, Gardens by the Bay. More information available here