Where do we start? Pollen may not be Michelin-starred chef Jason Atherton’s first venture in Singapore, but it is quite possibly his most high-profile one. Everything from the food, to the ambience, to its location has been the subject of an incredible amount of excitement, and when you step into the restaurant, it’s not hard to see why.

Executive chef Colin Clague says that "When you first step into the Flower Dome it's like stepping into Willy Wonka's Chocolate Factory!" and we can think of no better analogy. The curving majesty of the glass dome looms over you, and if you’re there during the day, you’ll find yourself surrounded by colourful flora of all types. Stop and take a deep breath, and you’ll notice the tantalising scents of lavender and rosemary amidst the sweet bouquet of the flowers that seem as numerous as stars in a clear night sky. The very first time we visited Pollen, we were speechless. And considering how verbose some of the Chope team are, that’s no easy feat.

The modern European fare with a Mediterranean twist is the centrepiece of this arrangement however, and chef Atherton makes that clear. There is no compromise on creativity or produce; the restaurant grows their own herbs in the dome, and there’s a dignified simplicity in the dishes on offer. Signature dishes like the slow cooked egg with bravas and scallop ceviche are of course must-tries, with other eye-catching items like the crab vinaigrette with nashi pear and cauliflower definitely worth at least a dabble. Honestly though? We recommend you simply explore the menu on your own time. It’s an adventure you shouldn’t miss. (Jul 2012)

"Speaking of the food, Pollen's menu will feature modern European fare with a Mediterranean twist - and with herbs grown within the dome's micro-climate, no less. The renown dessert bar at Pollen Street Social will also make an appearance here, so diners who wish to sample sweets by Lara can do so without paying for a three-course meal." -The Business Times

Chef Atherton has committed to changing his menu from time to time in order to incorporate the best of seasonal produce, much like the changing canvas of flowers that embrace his restaurant, and we can’t wait to see what new gems will appear on the menus to come.

On a more reflective note, the hallowed halls of dining perfection are littered with restaurants that are amazing and excellent. Only a handful however offer what we’d describe as a singular experience. Experiences so unique and so memorable, that you look back at the meal, and you remember not only the taste and texture of each dish, but the emotions, the euphoria and smile that each bite wrought.

Jason Atherton’s culinary guile. The Flower Dome’s kaleidoscope of colour and beauty. The iconic majesty of the Marina Bay Sands towers in the background. These are things that set the stage for a singular dining experience.

Except. With a menu and setting that shifts with the seasons, you won’t want to experience it just a single time. (Jul 2012)

"The menu – helmed day-to-day by highly rated chef Colin Clague, formerly of London stalwart Zuma – will take many dishes from Pollen Street Social, Atherton’s Michelin-starred success story in the English capital. PSS favourites such as Scottish Loch Duart salmon, Cornish turbot or a 1kg côte de boeuf with duck-fat chips will be joined here by dishes such as crispy baby squid with piperade purée and roasted lime, and herb-roasted pork belly with broad beans, chorizo and wild rocket.

Pollen will have its own garden in the Flower Dome – cooled to a Mediterranean microclimate – where it will grow its own herbs and vegetables. Atherton told Caterer and Hotelkeeper magazine earlier this year: ‘You’re going to be sat inside a real-life working olive grove, surrounded by Amalfi lemon trees and lavender plants. It’s going to smell like you’re in Provence – there’s going to be nothing like it.’ Another tantalising prospect is the 9m-long dessert bar upstairs, run by Andres Lara, a pastry chef who worked at Catalonian legend elBulli. Get down to Gardens by the Bay to see if Pollen is going to live up to the hype." -Time Out Singapore (click for full article)