1. Hortus
Michael Wilson, the chef of one-Michelin-starred Marguerite at the Flower Dome at Gardens by the Bay, has transformed the space above the contemporary restaurant into a Mediterranean eatery engulfed in greenery. At Hortus, Wilson presents everyday dishes he enjoys eating. The menu leans towards sharing plates, including dips of smoky muhammara made with charcoal-roasted bell peppers, hummus served with pillow-soft pita bread, and yellowtail kingfish crudo dressed in a bright concoction of mint, olive oil, and bergamot. The seafood — grilled octopus and Corsican sea bass — is unfussy, simply garnished with herbs and spices so the natural flavours shine. The benefit of having two concepts in one place: Wilson reduces food wastage by upcycling ingredients across both eateries. For instance, pea pods from Marguerite’s kitchen might end up in gin infusions at Hortus.
2 Flower Dome, Gardens By The Bay, 01-09; hortus.com.sg
Related: Marguerite is the fine dining restaurant Gardens by the Bay needs