Pollen Singapore

After leaving Ramsay’s empire in 2010, Jason Atherton launched his own company, Jason Atherton Ltd. And opened his first restaurant Table No. 1 in Shanghai. In 2011, he was opening Pollen Street Social in London, and has been awarded 1 Michelin Star. Currently he has several restaurants, three of them are in Singapore.

Jason Atherton spent his younger days at some of the British culinary Godfathers including Nico Ladenis, Pierre Koffman, and Marco Pierre White. He was also the first British chef to stage at Ferran Adria’s El Bulli. He’s one of Ramsay’s former protégé as a chef de cuisine at Maze restaurant for 9 years before he leaved in 2010.

Pollen in Singapore is the Jason’s fine dining venture beside his other sites, Esquina and Keong Saik Snacks with more relaxing environment.

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Amuse Bouche

Homemade baguette served with seaweed and black sesame butter, Homemade Crackling with mustard and apple puree, Parmesan Truffle Rice.

Even at the start, the food speaks about Jason’s great influence from Asian cuisine, the seaweed and black sesame butter gives you the unusual and exotic sensation about eating bread and butter. The crackling was quite decent, and the parmesan truffle rice was failed to impressed me. It was lacking of flavor. The truffle oil aroma and the rice were just felt unpleasant to me.

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Back-to-Front Squid risotto, Cauliflower, Roasted Squid Consommé

This dish is all about playing on the texture without sacrificing the main ingredient quality which is the squid, where the risotto was actually the squid that had been cut about a rice-size, and the used-to-squid cracker is actually made from rice.

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Slow-cooked egg, Pea soup, Sourdough

Most of the time, a simple dish is the most difficult one to make. This soup was under seasoned to my taste. It tasted rather bland. Too bad, the soup didn’t matched well with the perfectly cooked poached egg. When you have a bowl of pea soup, you need that warm and hearty feeling when you put a spoon of soup in your mouth. It’s just missed from this bowl.

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Fillet of Cod, Broccoli Stem and Quinoa, Cockles and Cabaneros

The perfectly cooked fish was served with potato gnocchi with mushroom-chrysanthemum-tarragon tea. I feel that the broth really compliment the fish really well. It was packed of flavor but still light at the same time, so the aroma and the flavor penetrate slowly to the fish without overpowering the fish.

IMG_0512Squab Pigeon, Braised Leg, Rhubarb, Caramelized Radicchio, Golden Raisins

This was my favorite plate on that afternoon after a let down from the pea soup. Everything on this plate was just immaculate, seasoned really well, and each component from the perfectly glazed carrot, to the onion puree with a hint of nutmeg flavor in it was sublime. It’s almost impossible to left a thing on the plate.

Dessert Bar:

IMG_0510Nuances of Red

Hibiscus and Yoghurt Ice Cream, Pickled Raspberries and Orchids

I personally feel that the sweet and sour element from this dessert is great for a pre-dessert, especially before you had the Chocolate “Kopi”. It is red, bright, vibrant, sharp, and incredibly refreshing on the palate.

IMG_0511Chocolate “Kopi”

Rum Raisin, Coffee, Truffle Honey

A small, simple, and yet elegant dessert that is beautifully presented really was the best way to end my lunch.

It was a let down at first, but luckily the food manage to climb up in terms of execution and flavor. Some of the dish was far too simple until it was sacrificing the flavor, but most of it were good. No doubt, Jason Atherton is still a genius. I like his approach to serve anti-bullshit food with good flavor combination. He always try to keep it simple without sacrificing the magic on the plate.

Pollen Singapore

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Flower Dome, Gardens By The Bay
18 Marina Gardens Drive #01-09
Singapore 018953

Opening Hours (Tuesday to Sunday)
Lunch: 12.00pm to 2.30pm
Dinner: 6.00pm to 10.00pm
Pollen Afternoon Tea: 3pm to 5pm
Pollen Bistro: 12pm to 9pm (Daily)

http://www.pollen.com.sg

 

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