[CLOSED] POLLEN

The iconic Duck Neck and Foie Gras Sausage from Pollen at Gardens by the Bay! This was made from stuffings of duck leg, pork and cubes of foie gras into the neck of a duck.

The entire neck is presented before being cut into generous portions. Best part of this was the skin, which was so thin and caramelised just nicely. Same goes for the 15-day dry aged duck breast on the side, beautifully thin skin that wasn’t fatty at all and the meat contained an intense duck gamey flavour which I love.

Truffle game strong at @pollenrestaurantsg !! I loved their dishes which highlighted different truffles of the season, wonderfully paired with the Chef’s creations.

This other truffle dish used the highly prized white truffle, which is only harvested once a year! Shaved generously on top of a bed of egg, polenta and chicken jus. This dish came out quite filling, but the fragrance of the white truffles shined right through so elegantly. What a special experience to be able to try such valuable ingredients 🙏🏼😌
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All part of the tasting menu ($168++) at Pollen Restaurant, beautifully located inside the Flower Dome of Gardens by the Bay. The white truffles were seasonal and were added as a top up, do ask which is in season now 😉

Truffle game strong at @pollenrestaurantsg !! I loved their dishes which highlighted different truffles of the season, wonderfully paired with the Chef’s creations.

My favourite dish at Pollen, the Wild Mushroom Tart, was an exciting combination of flavours with the caramelised celeriac, vinegared chanterelle and umbrian autumn truffles. Each element contributed a distinct flavour, some new, some familiar, resulting in a vibrant and yet earthy flavour that was so unique to me!!
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All part of the tasting menu ($168++) at Pollen Restaurant, beautifully located inside the Flower Dome of Gardens by the Bay.

This is so delicious, yet so comforting. It's definitely not your usual sausage, as the duck neck was first hollowed out before filling it with dry-aged duck breast and other ingredients, making it a savory, meaty, and funky with the aroma of foie gras.
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The taste was surprisingly good, but it's from Pollen Restaurant after all. This is a beautiful restaurant serving artful European food at Gardens by the Bay, and they've just welcomed Chef Michael to helm the kitchen.
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Besides this, I also had the Beef Wellington, where an Australian beef tenderloin with pink medium rare centre was encased in a buttery flaky pastry; a classic lasagne with smooth layers of pasta and satisfying ragu; and some whole cakes to complete an already outstanding meal. These comforting English classics is certainly more than enough to make up a dining in experience of their Chef’s Menu at $148++, sans the beautiful view from their restaurant.

T R E A T
Perhaps not quite as textbook photogenic but delivering tastiness in spades was the belly-warming Confit Duck Leg Cassoulet, the main course in the other Set Meal I received. Those who prefer blander flavours might find the duck meat a tad salty but I enjoyed every bit of it. The dessert in this case was a supremely elegant Valrhona Chocolate Tart. Bitter and dark, it exuded a sophisticated “adult” vibe which made it all the more desirable.

Visit the link in @pollenrestaurantsg’s Instagram bio if you wish to view their takeaway menu or to place an order. FYI - they have a promotion of a complimentary bottle of wine (worth $66) with a minimum spend of $128 that sounds like a fab deal.

T R E A T
A surprise delivery came my way last evening from Executive @chefwilsonsingapore and his team at Pollen Restaurant. Just in time for dinner too.
My curiousity about Chef Wilson’s food had been piqued back in February when I read about him joining Pollen. After all, he was instrumental in securing a Michelin Star for the last restaurant he headed - the PHÉNIX and The Puli Hotel and Spa in Shanghai. Although my plans to dine at Pollen has had to be put on hold, I am grateful for the opportunity to try a couple of the Set Meals in the new Takeaway menu Chef Wilson has developed.
Without a doubt, the dish that floored us all last night was the Beef Wellington. What a magnificent construct of buttery puff pastry, tender, juicy Australian tenderloin and mushroom duxelle. The accompanying Russet potato puree and pink peppercorn sauce only enhanced the deliciousness of the spectacular pie (by the way, detailed heating instructions are attached, so no worries if you plan on consuming the food later). Included in the Beef Wellington Set Meal ($108, serves 2 or even 3) was a large Lemon Meringue Tart (14cm in diameter). This zesty and luscious number sure hit the spot after that rich main.