Taste isn't compromised for healthy eats at The Garden, where Sous Chef Suresh Thakur uses fresh organic ingredients with an innovative twist. Instead of butter or cream, Thakur uses grapeseed or olive oil. Ingredients are sourced from organic or local bio-dynamic farms. Diners are also provided with a nutritional guide to vegetarian choices and dishes that contain higher levels of antioxidants that help lower cholesterol or boost the immune system.

The menu's new additions include a watermelon soup infused with mint, ginger and cucumber. The citrus-cured mixed seafood tartare is also a recommended starter. A medley of salmon, hamachi, scallop, orange bits and yuzu sorbet are combined with mango wasabi for the health conscious who don't want to give up flavour or texture.

For those who seek a heartier bite, slow-cooked beef tenderloin is available. Thick coins of tender beef slices are laid out over celeriac puree and asparagus, and enlivened with pickled shallot and drizzling of Muscat jus. End the meal with one of The Garden's signature favourites: silky and delicate soya milk panna cotta.

The Garden, The Sentosa Resort and Spa, 2 Bukit Manis Road Sentosa, 6275 0331

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