Marguerite Flourishes with Spring‑Season Delights at Gardens by the Bay!

Spring, Flowers, and Fizz—A Fresh Take on Marguerite

When the world buds out in spring, there’s nothing better than stepping into a place that smells like a garden and tastes like a fantasy. Marguerite in Gardens by the Bay does exactly that, thanks to its chef‑owner, Michael Wilson, who’s been whipping up a brand‑new menu that’s ready to knock your floral socks off.

From Pollen to Pure Grace

The restaurant is a makeover story in itself. It moved into the old Pollen space and opened a new chapter at the end of 2021—think a runway debut, but for food.

Flower Dome to the Future

Stepping inside the Flower Dome, you’re met with a scene straight out of a botanical magazine:

The counter is a pair of masterful, hand‑carved boulders that look like they walked straight out of a Pinterest board.
White marble and dark wood contrast brilliantly, giving it that “been here long enough and still cool” vibe.
Three kitchen islands dominate the dining room, where chefs cook, plate, and wow you in real time—no mystery, just pure culinary theatre.

Feeling the Flavor

From the moment you’re seated to the last bite, Marguerite’s menu feels like a gentle stroll through a garden in full bloom. The recipes are fresh, playful, and totally season‑appropriate, making it the perfect weekend binge for those who love a good “take me back” dining experience.

Why This Is a Must‑Visit

Location magic—the interior design echoes the lushness outside.
Chef’s vision—Michael Wilson keeps the menu as vibrant as the scene.
Live culinary show—watch the prep, see the plate, taste the masterpiece.

So if you’re hunting for a place that feels like a romantic garden trip and arranges a feast that’s literally blooming in front of you, Marguerite is the new go‑to for spring. Just bring your appetite and a sense of adventure.

Step Into a Seaside Garden‑On‑a‑Plate

Our Spring tasting menu for dinner (starting at $248) is a seven‑course adventure that feels like strolling through a whimsical garden, only the blossoms are edible and the scent is sprinkled with culinary flair.

Why You’ll Love This Menu

Each dish is carefully designed to stir smiles, whisper stories, and add a burst of surprise.
We play with colors and textures so deliciously that you might want to keep the plate for yard‑sale art.
Every bite feels like a playful conversation between chef and guest.

The Pairing Playbook

We understand the debate between wine lovers and the whole “no‑wine” crowd. That’s why we offer two distinct pairing experiences:

Classic Wine Pairings – The standard route for the obvious connoisseurs.
House‑Made Clarified Juices & Jun Teas – A gentle, garden‑infused palate cleanser that stands its own.

And for the adventurous mix‑ups? We’ve got the Mixed Pairing (starting at $148). Here we balance the familiar symphony of classic wines with the refreshing ease of our house‑made juices and a sprinkle of jun teas. Think of it as a culinary tug‑of‑war with those who love a little extra zing.

Don’t Miss the Treat

Spice up your spring evening with a menu that’s as joyful, crisp, and unpredictable as the season itself. Get ready for a night that’ll make your taste buds do a happy dance!

Right from the start, the amuse‑bouches steal the show

Picture a tiny culinary orchestra that starts the night with a pizzazz so strong the whole restaurant takes a collective breath. These four bite‑sized marvels aren’t just food—they’re full‑blown performances that make your taste buds the headline act.

Smoke‑kissed Kingfish Surprise

A smokey explosion of aged kingfish that feels like a sky‑high chimney. It’s dolloped with creamy smoked custard and crowned with a generous spoonful of Amur caviar, giving you a metallic pop that’s truffle‑y delight.
Steak Frites – One‑Foot Prelude

Imagine the classic steak frites, but with a twist: steak tartare meets a fried quail egg on a crispy potato crown. One crunchy bite and the whole rack of flavor blasts off into your mouth—no baguette needed.
Foie Gras Corona – Sweet & Savory Ice Cream?

This trickster looks like a miniature ice‑cream cone, but it’s packed with a rich, umami scoop of chicken liver and foie gras parfait. A drizzle of prune puree adds a sweet whisper, while walnuts give a crunch that reminds you of a nut‑sized espresso shot.
Dehydrated Apricot & Comté Finale

Ending the concert, dehydrated apricot cradles a nutty, funky gemstone: 36‑month‑aged Comté. It’s a delicate, almost cinematic moment where the sweet apricot cuts an elegant chord against the aged cheese’s robust melody.

Every forkful delivers a narrative—no need to let the waiter explain it. Just let the amuse‑bouches do the talking and watch your palate applaud.

First Course: A Fresh‑Squeezing Dungeness Delight

Picture the season in a bite. Our first dish brings the freshest, most vibrant Dungeness crab to the table—think spring’s lightest sunshine packed into a single, clean morsel. It’s gently cooked “sous‑vide style” so the flavors stay tender and juicy.

How We’re Serving It

Drizzled with olive oil for a silky shine.
Top‑dusted with crisp pickled shallots for a bite of tang.
Planted on a top tier of crunchy cucumber meringue—a cool, airy base that keeps the crab light.
Sprinkled with bright French marigold blossoms, adding a pop of color that feels like sunshine.

What Happens Next

With the crab already on your plate, we give it a quick and decisive bite—no chewing, just a swift, satisfying chill that lingers pleasantly on taste buds. Then we clean our palate with a splash of cucumber sorbet, bathed in a burst of minty lettuce gazpacho. It’s like a cockpit cleanse, letting every fresh flavor reign supreme.

Pairing It Right

The dish’s ideal companion is a playful twist on a classic: the Granny Smith Shiso. This apple‑juice elixir is a guilt‑free riff on Sauvignon Blanc, introducing a citrusy spark from shiso leaves and honey‑scented toasty hints from dried hay. It’s sophisticated without the pretension—perfect for when you want to feel fancy yet stay grounded.

Enjoy the Flavor Symphony

So, simple as it sounds, the combo lights up the palate, delivers a gentle crunch, and leaves you grinning—proof that even the simplest meals can turn into a gastronomic celebration.

Welcoming the Mighty Morel Mushroom Egg Custard

At springtime, the humble Morel mushroom is a top‑tier treasure, so it was a relief to see the Morel Mushroom Egg Custard landing on our menu.

Chawanmushi Gets a Flavor Explosion

The classic Japanese custard, Chawanmushi, gets a wholesome makeover: a silky, nutty broth infused with fresh Morel essences, a homemade mushroom “garum” (yes, a secret sauce that’s as flavorful as your grandma’s kiss), and, of course, a generous handful of sautéed Morels that add a pop of earthy goodness.

Cheerful Cross‑Seasonal Extras

Garlic “flowers” that bloom like tiny aromatic buds, sprinkling a savory punch.
Spring peas that crack with a satisfying crunch, echoing the crispness of early showers.
Grilled asparagus, green and daring, bringing a crisp, herbaceous bite that’s almost like a polite salute to the grill.

All these ingredients come together on the plate like a tiny, edible wild bouquet—garden fresh, on point, and guaranteed to lift your spirits as you savor every bite.

Blue Prawn Noodle Surprise

Ever wondered what happens when a forkful of tagliolini turns into a blue prawn encore? Chef Michael’s secret sauce is all about removing the tough bits and turning the rest into a silky, tender noodle that will have you sighing with delight.

How the Magic Happens

First, the chef sieves out the stubborn sinews that cling to the shrimp.
Next, the remaining meat is mashed into a smooth paste.
Finally, the paste is stretched and pulled into noodles that feel like a gentle hug from the sea.

Not Just Noodles: The Bisque Bonanza

While the noodles are ready, the chef turns blue prawn heads into a rich bisque that’s so flavorful it didn’t even need a pinch of salt. The pan‑roasted shrimp bring every ounce of umami, turning the bowl into a savory hug that keeps you coming back for more.

Why No Salt?

Because the shrimp is so packed with savory notes, a splash of salt would just throw off the perfect balance. It’s like a perfectly tuned orchestra—each instrument (or prawn) plays its part without being overpowered.

Pairing Perfection: Moscato in the Mix

To finish the feast, Chef Michael chose a Moscato d’Asti—the Ca’ d’Gal Vite Vecchia Moscato d’Asti DOCG 2016. This semi‑sparkling wine pours a sweet, peachy whisper that’s almost too cozy for the bold prawn flavors.

It’s packed with honeyed sweetness, perfect for warming the palate.
We might’ve loved a kiss of acidity to cut through the richness, but the sweet side keeps the dish’s heart in full bloom.

Bottom Line: A Blue‑Prawn Journey with a Taste of Heaven

From silky noodles to buttery bisque and a splash of Moscato, this dish is a testament to how a simple wave of curiosity can turn a dinner into a memorable adventure. Plate up, slurp down, and let the ocean’s sweet voice sing in your mouth.

Patagonian Toothfish: A 7‑Day Spa Day That Leaves You Wanting More

How We Gave the Fish a Dry‑Ageing Makeover

Seven days in magnesium‑rich, harvest‑season air—no fancy ovens needed.
Result? A fillet that’s silky smooth and still has that satisfying bite.

Creamy, Tangy, and Just a Touch of Surprise

Passionfruit sabayon—a splash of fruity zing that wakes the palate.
Chewy pāua abalone slices—the chewy texture that keeps things interesting.

The Perfect Combo: Oaked Celeriac & Gala Apple

Caramel‑topped apples meet tart verjuice for a sweet‑sour dance.

Celeriac (the root vegetable that’s basically a stinky crown) brings heartiness to the mix.

Infused with oak chips, the whole dish hints at toasted butterscotch vibes—just like a cozy mug of oaked Chardonnay.

Quick Takeaway

If you’re looking for a meal that feels like a spa day for your taste buds, this Patagonian Toothfish plate is the go‑to. It’s smooth, it’s bold, and it’s a little bit mischievous—just right for a dinner party or a quiet night where you need something a bit fancy but still totally approachable.

Chef Michael’s Duck Neck Surprise Returns – And It’s Luscious!

Duck lovers, rejoice! Chef Michael has revived his famed duck neck sausage in a new, fire‑kissed version featuring a dry‑aged Roast Aylesbury Duck. This isn’t just a bite‑size treat—it’s a flavor symphony that hits all the right notes.

What’s Inside the Neck?

Duck legs turned into a silky sausage filling.
A hearty scoop of
foie gras for that luxurious buttery touch.
Everything nestled together in the chicken’s own neck, because why not?

Cooking Method That’ll Make Your Tastebuds Sing

Chef Michael’s duo of smoked-hay and slow cooking gives the sausage a succulent clarity. The result? A perfectly marinated beast that opens up with each bite.

Flavor Boosters – The Sauce & the Side

Fermented plum ketchup – the kind that sings a tart, sweet lullaby.
Jerusalem artichoke puree, served as a smoky‑sweet quenelle that complements the meat’s richness.

Drink Pairing That Will Make You Carry a Bite

Step up the game with a glass of dry Lebanese red—2014 Château Musar Rouge (Gaston Hochar). Its deep plum undertones will amplify the sauce’s tang, creating a dialogue between wine and dish.

Bottom Line

Chef Michael’s knack for turning simple ingredients into a mouth‑watering experience shines through again. If you missed the first memoir about his duck neck sausage, don’t worry—your next meal is waiting, ready to make you smile, chuckle, and maybe even do a little happy dance.

Sweet Lock‑step: Two Desserts That Won’t Let You Walk

Ever had a dessert that feels like a tiny, sugary trap? These two treat‑takers are exactly that—packed with flavors so deep they’ll keep you glued to the table. But hey, don’t rush; you’ll want a nice paced payoff.

1⃣ Walnut Macaron—Midnight Melting

Imagine a shell that feels like a crunchy canyon, only it’s tiny.
Inside? A buttery breeze of gorgonzola dolce that’s oddly sweet—think dairy cake with a cheese twist.
And a hint of fennel marmalade that lingers long after the first bite.

It’s a mouth‑melt that’s less “dip” and more “drop‑off‑in‑your‑teeth.” Seriously, you’ll forget what it was before it opalesced onto your tongue.

2⃣ Herb‑Boosted Vitamin C Savior

This isn’t just any drink—it’s a herbaceous palate‑cleanser with a mash‑up of apple, chartreuse, & mint. Pretty cool, right? It lifts the mood and wafts your taste buds fresh.

Try the apple + chartreuse^mint sorbet—a frosty “sugar‑spin on ice” moment.
Top with a dramatic galangal espuma—a cloud of zesty delight that whispers “you’ve earned this.”

You’re basically buying a mini spa day for your palate. And hey, a little spa day never hurt anyone.

Bottom line: take your time, savor each bite, and don’t let those delightful bites take the driver. These desserts will keep you merry, memory‑sharp, and in awe of culinary magic. Happy indulgence!

Spring’s Sweetest Rebel Treat

At Marguerite, they’re turning the classic pain perdu into a dessert that’s practically a crime. Picture this: a fluffy brioche, dunked in a rich tonka bean custard, then sizzling in butter, and finally cloaked in an indulgent tonka bean crème diplomat. It’s a decadent dance of flavors that’ll make your taste buds do a happy little jig.

Why It’s Impossibly Good

Tonka Bean‑Infused Brioche – Think vanilla with a magical, nutty twist.
Golden Butter Fry – Gives that irresistible crispness.
Rich Crème Diplomat – A silky finish that’s basically dessert on a mission.

The Strawberry Show‑Stoppers

They’ve added not one, but two strawberry varieties to complete the experience:

Tart Wild Strawberries – Small, bright, and a burst of that classic “summer” bite.
Gariguette Strawberries – Juicy, fragrant, and sweet enough to give you a sigh of contentment.

How to Get Involved

Drop by their gorgeous location:

Address: 18 Marina Gardens Dr, #01-09 Flower Dome, Singapore 018953
Phone: +65 6604 9988

Opening Hours

Wednesday–Thursday: 6 pm – 10 pm
Friday–Sunday: 12 pm – 3 pm & 6 pm – 10 pm
Closed: Monday & Tuesday

Come taste the most rebellious pad thai of the season. You’ll finish with a smile that says, “I’m a clever foodie, and this place knows it.”