A Five-Story Meal

Pollen, the restaurant at Gardens by the Bay, celebrates its fifth anniversary with a special five-course menu. The dishes are inspired by cooking experiences in executive chef Steve Allen and sous chef Carmine La-Farciola's lives.

The meal begins with Pollen's Garden, a beautiful looking salad, signifying chef Allen's first encounter with the restaurant. Chef La-Farciola's langoustine and lardo dishes pay homage to his Italian background.

Sea & Sand features salmon and reflects chef Allen's childhood seaside experience. Beef Cheek Tea is his take on local bak kut teh. For dessert, Cherries is an ode to the Singapore Sling cocktail.