If you thought that all the Flower Dome at Gardens by the Bay has to offer are pretty floral sights then it’s time to follow your nose towards a different pleasing scent. Over at the corner of the climate-controlled conservatory lies Pollen, an oasis of Mediterranean flavours and novel ideas. The restaurant has seen numerous chefs at its helm since its debut in 2012, but the latest figure to put on the white apron is Michael Wilson who professes a minimalist cooking style that centres around quality ingredients. Signature dishes include suckling pig with wild Sicilian fennel and anise myrtle as well as carabinero shrimp rolled in lardo.
