This may be the only restaurant located within a dome but the focus on the food doesn't waver. The Sydney Rock Oysters slide down sensually aided by soy, citrus and dashi pickled shallots and for meat-lovers, the rangers valley rib eye premium cut is grain-fed and served with oxtail, charred eggplant and beautifully smoked potatoes. For dessert, Executive Pastry Chef Andres Lara crafts beauts like the beetroot and apple, hibiscus-infused apples with salted milk chocolate, pine nut sable and beetroot sorbet.
Don't miss: Lemon meringue at POLLEN. It's one of I-S Magazine's 50 things to eat in Singapore before you die (2012).
