The diverse team of chefs, each contributing their unique perspectives, further enhances the culinary tapestry. “For example, our head of pastry, chef Nico Ooi, draws inspiration from his childhood memories, infusing the surprise sorbet palate cleanser with the tropical fruit flavours he grew up with,” he explains.
Living up to its name, Potager has a small kitchen garden which is tended by a dedicated team growing herbs and edible flowers incorporated into the menu. The collaborative effort extends to the chefs’ input on the types of greens planted, which contributes to the flourishing of this culinary oasis. Guests stepping outside the main dining space can stroll through the lush garden beds, connecting with the restaurant’s essence.
Conceived as a truly immersive dining experience, Potager is a convergence of gastronomy and the arts, where the restaurant’s philosophy is reflected in every aspect of the space. “Singapore-based design consultancy 932 Design helped us bring all these ideas to life. Throughout the space, the intention is to pay homage to every ingredient, producer, artist, and partner involved in making the Potager experience possible, telling the stories about their provenance and journeys,” mused Horiuchi.