Meet Chef Steve Allen from Pollen

Meet Chef Steve Allen from Pollen

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We talk to Chef Steve, who helms the kitchen at Pollen in Gardens by the Bay

We’re excited to introduce you to Chef Steve Allen from Pollen. After the unexpected closure of UsQuBa we wanted to give you a worthy replacement. And we have.
I don’t think Pollen needs an introduction – whether you’ve been there for lunch or dinner or not, we all know of the restaurant that’s situated in the Flower Dome in Gardens by the Bay. At the end of last year they appointed a new executive Chef and we’re proud to introduce him to you.

Chef’s Choice Dinner at Pollen

Our third exclusive dinner for the EATFamily will take place on Wednesday 5 April at Pollen. Keep reading and we’ll tell you more and how to secure your seat. Remember – we only have 20 seats available, so grab yours now.

Back to our interview! Angie (from Vanilla Beige) and I had a chat with Chef Steve a couple of weeks ago. We talked to him about his journey of becoming a chef, what he’s passionate about, his favourite ingredients and the ambience. For the full interview, click here.

About becoming a Chef

Chef Steve Allen started baking at the age of 5. At his mum’s home hairdressing business, he made cakes and fell in love with being creative and working with his hands. By the time he was 13 he was already in a professional kitchen. He spent 11 years in the Gordon Ramsay group, at the renowned Claridge’s but a break from the kitchen brought him to Malaysia as CEO of the Delicious Group. Being in the kitchen, was something he missed and now he’s back to do what he loves the most. Leading and inspiring a team of chefs as they reinvent an existing icon, Pollen.


About Pollen

Pollen’s gorgeous location is not only part of the Singapore skyline but as a dining destination, it has already built up a reputation. Chef Steve brings with him a new vision and menu, one that suits his personal style and matches the ambience of Pollen. While fine dining in nature, the restaurant at Pollen, under Chef Steve’s hand highlights the best produce and a seasonal, natural French Mediterranean menu.

About Ingredients

Chef Steve is inspired by the seasonal produce. He names beetroot as one of his favourite ingredients, though he is adverse to producing yet another beetroot and goat cheese salad. Instead puts his creativity to use and turns them into sorbets with fresh herbs.


About the Menu

The menu at Pollen stays true to the natural flavours of the produce. When you see duck on a menu, it will look like duck. The same for beef. There is also a focus on producing food the best way in order to bring out the best flavours. That sometimes means throwing out a modern technique in order to cook the dish in the way it was meant to be.

About Favourites

Chef Steve names their signature duck dish as of his favourites but at the same time, he would be quite happy with a very simply cooked beef on their charcoal oven. He says that you won’t find any wacky techniques or abstract ideas here, what you’ll get at Pollen is a good night, a good meal and somewhere you can go for very good cooking.


About the Ambience

Romantic and beautiful, surrounded by gardens and soft light. Pollen is a destination but also a place you can visit several times a year, regardless of the occasion. With two separate dining options, the bistro upstairs and the restaurant downstairs, Pollen aims to provide an experience of taste, one that hopefully creates a lasting memory. NOTE – your privilege with EATSingapore is only valid at Level 1, the restaurant.

To read more about Steve, read the full interview on Vanilla Beige here.

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