Botanico at The Garage

581 Wishlisted
~$40/pax
Botanico offers a contemporary-bistro, seasonality-driven menu, presenting the gifts of soil, land and sea in a cuisine inspired by the natural cycles of the year and by bistronomy. ‘Botanico’ comes from ‘Jardim Botanico’, which is Spanish for Botanical Gardens. The Terrace at Botanico, is a spacious air-conditioned outdoor terrace, perfect for after work bar bites and tipples.

50 Cluny Park Road
Level 2 The Garage
Singapore 257488

(open in Google Maps)

Tuesday:
Closed

Wednesday:
12:00pm - 03:00pm
06:00pm - 10:00pm

Thursday:
12:00pm - 03:00pm
06:00pm - 10:00pm

Friday:
12:00pm - 03:00pm
06:00pm - 10:00pm

Saturday:
06:00pm - 10:00pm

Sunday:
11:30am - 03:00pm
06:00pm - 10:00pm

Monday:
Closed

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Reviews

From the Burpple community

I really adore their 𝐁𝐚𝐜𝐨𝐧 𝐂𝐡𝐞𝐬𝐭𝐧𝐮𝐭 “𝐋𝐚𝐭𝐭𝐞” as it’s such a cute and creative concept! It’s a warm and hearty bacon chestnut soup served in a latte cup instead of the usual soup bowl.

Upon taking a mouthful of the warm soup, smooth and savory bacon flavor fills my mouth, followed by the creamy and robust chestnut flavor. Super shiok to dip the crisp toast into the warm and creamy soup!

1 Like

The chicken was a tad bit dry and tasteless for me. The best part of this dish is surprisingly the kale instead.

Fusion done right. The risotto was surprisingly good with just the right amount of spice. And the fish is well cooked with yummy crispy bits.

I had been wanting to try chef Sujatha Asokan's cooking. Those who know me know I love fusion cuisine. Here it fuses Asian with European, with a nod to the flora surrounding it. What she does here is reinvent chicken rice, pairing chicken with couscous flavoured like chicken rice. I've never liked breast meat, but sous vide gave it such an incredible texture. I've never liked couscous, but it's pretty much chicken rice. The crispy kale was so addictive.

I had been wanting to try chef Sujatha Asokan's cooking. Those who know me know I love fusion cuisine. Here it fuses Asian with European, with a nod to the flora surrounding it. That's 24-hour slow-cooked fillets sitting on Vadouvan-spiced king oyster mushrooms (the hidden curry) and roasted potato foam. The pickled onion and soy pickled tomatoes were interesting. The meat had a unique texture, closer to chicken than lamb. It was gamey, yet not gamey enough.

I had been wanting to try chef Sujatha Asokan's cooking. Those who know me know I love fusion cuisine. Here it fuses Asian with European, with a nod to the flora surrounding it. I've always liked panipuri, a rather uncommon Indian snack. Here the balls contain curried Japanese corn espuma and spiced baby corn. It's amazing. The plating features crushed cornflakes.

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