The Sentosa Resort & Spa, 2 Bukit Manis Road, Sentosa. Tel: 6371 1130, www.thesentosa.com Open: Daily 10am-10pm
CONCEPT Opting for "California style" elegance, The Garden simply oozes clean living. Potted herbs line the expansive counter of the open kitchen and French windows open up to views of either the adjacent spa's pool, or peacocks strutting throughout the resort's gardens. And the restaurant's white and lime green décor, complemented by pale wood, is dwarfed by a magnificent centrepiece - a tree whose top branches extend to the steepled ceiling. Alas, the tree is synthetic. But that seems to be the one and only thing that isn't truly green about The Garden. One glance at the menu reveals this restaurant is making every effort to live up to its aim of providing Singapore with a "conscious dining" experience.
MENU Conceptualised by The Sentosa's top three chefs, The Garden places emphasis on using ingredients specially sourced from organic or bio-dynamic farms, whenever possible. The menu - which contains a good selection of vegetarian options - also notes any dishes of particular nutritive benefit.
In its quest to empower diners, The Garden 
provides plenty of variety. Concoct a personally blended fresh juice - we sampled a mix of tomato, celery and cucumber with a hint of mint. Or select up to eight items from the Salad Construction menu, featuring more than 40 vegetables, fruits, nuts, grains and legumes.
Dishes of particular note include the Qi Revitalising salad - a fabulous selection of greens with finely-sliced sweet, red dates and shitake mushroom, dressed in a tofu orange sauce and spritzed with a fragrant lemongrass mist. The chicken noodle soup - a flavoursome, clear consume - is elegantly poured from a teapot and balanced by a delicious square of corn custard. A healthy portion of seared scallops are served on a bed of tabouleh - a traditional Arabic blend of bulgur wheat, finely chopped parsley and tomatoes seasoned with lemon. And those seeking a heartier starter will be satisfied with the grilled Portobello mushroom served on organic wild rice, with butternut pumpkin, roasted tomatoes, rocket and chopped walnuts and raisins.
For mains, the chicken rice is a must. Organic chicken ensures maximum flavour - further enhanced by the dish's preparation. Marinated in organic soy, rolled, poached and then baked, it's simply divine. Another impressive option is the Thai-style snapper. Baked in parchment known to withstand temperatures of up to 350°C for fast "flash" cooking - ideal for retaining nutrients - the fish sits on a base of pureed carrot and is topped with a delicate foam of coconut milk. A selection of refreshing desserts promises a light finale, but the minestrone of fruit served with basil sorbet is the ultimate palate cleanser.
SURPRISE The Garden offers a flexible menu - rare for Lion City eateries. Plus the option to while away the afternoon with a mud bath and relaxing treatment at Spa Botanica - just next door - following a glass of organic wine.
DAMAGE Juice $10, Salad $18, Starter $21, Main $46, Dessert $15
