(Level 70 Equinox Complex, Swissotel The Stamford, tel: 6837-3322)
Chef Kirk Westaway was vegetarian till his early teens, in a household where meals comprised fresh, often local vegetables or those plucked from their own gardens. He continues that devotion to great produce with the Jardin Gourmand menu, and considers the Tomato Collection, a signature dish – it’s a tomato from the Loire Valley stuffed with its semi-dried Oxheart cousins, with three to four other varieties around it, plated with tomato syrup, foam, and basil sorbet. Other dishes feature seasonal produce such as Pertuis asparagus with morels and champagne sabayon. Priced at S$118 for a five-course lunch and S$168 and S$198 for a five and seven-course dinner respectively.