Inside Potager

Melissa Low, Masashi Horiuchi and Dennis Chong shed light on the highly anticipated opening of their new restaurant 

- Katelyn Tan

A rguably the most talkedabout opening to grace our grounds this year is that of Potager, led by the culinary minds behind Entier French Dining. While the idea behind it may have been discussed before, design, conceptualisation, and building it officially commenced two years prior. Potager is located within a glass structure in the centre of Bamboo Hills; from a bird’s eye view, it appears as an undulating circular spiral.

The French word “potager” refers to the garden of a kitchen, where produce is cultivated, and fittingly so—the restaurant team aims to nurture artistic creatives and culinary talents within its spherical enclosure.

Adorning the pristine, creamcoloured walls of the space are paintings, sculptures and installations by local artists. In one of the private rooms to my right, there hangs a canvas graced by pastel brushstrokes, courtesy of Malaysian painter Adli Nazrin. Even the restaurant’s scent, most apparent in the hand wash and lotions in its bathrooms, is a custom fragrance curated by wellness purveyors Cliff & Max, bringing calming notes of parsley, tomato, basil, and black pepper.

What is presented to guests is an elegant, multi-course tasting menu. But Potager brings much more than pleasurable sustenance; it is a space where gastronomy and creativity intersect to create a lasting impression.

THE CONCEPT