This Restaurant At Fort Canning Is A Botanical Wonderland
In search of a change of scenery when it comes to dining out? Then be sure to check out European-themed restaurant Le Jardin at Fort Canning Park.
A kind of wondrous F&B concept that sees dining establishments and cafes being taken over by floral and botanical designs has taken root in Singapore lately. One of the latest names to have sprouted on the scene is the French and European-inspired restaurant Le Jardin which opened its doors in September.
Nicole Chen is the founder of Le Jardin as well as two other botanical-themed cafes.
Set in Fort Canning Park (Level 2, 5 Cox Terrace to be precise), the Victorian-era interior of the restaurant is overtaken by beautiful flowers and foliage that hang from the ceiling and occupy the tables and countertops – it's almost like a natural extension of the park itself. The lush ambience of the space is perhaps one of the reasons why one of the three FEMALE covers this month was shot in the venue.
Christmas is in the air at Le Jardin this month which has created a special holiday menu that will be available from December 21 to December 26.
Ahead, its founder Nicole Chen – she also runs her florist business named Nicole’s Flower and the newly opened communal dining restaurant called Under Der Linden at Portsdown Rd — and Chef Koh Han Jie tell us more on the inspiration behind the restaurant and what you can expect for the holiday season.
Before Le Jardin, you started your own florist shop. Tell us more about that.
Nicole Chen (NC): "I first started with a bridal shop in Singapore where I was exposed to wedding planning, photography and floral arrangement. From there, I fell in love with floral arrangement because to me, it was a form of self expression.
Later, I went to Shanghai, Guangzhou, Japan and Korea to learn more about floral arrangements. After transferring my bridal business to another business partner, I founded my own florist shop called Nicole’s Flower."
And how did Le Jardin come about?
NC: "When I was young, my family used to run a restaurant in China. I remember helping them out, serving dishes to the customers. I would recall how they ran the restaurant, greeted the customers and the relationships that they built with them. Entrepreneurship has always run in my family, so I guess it’s also influenced my decision to set up my own restaurant.
At the same time, my customers at my flower arrangement workshops used to ask me why didn’t I sell cakes and beverages in-store. So I started offering some food and drinks and later, others suggested that I open a cafe. In the end, I decided to expand my business and started scouting for suitable places to open a restaurant.
We chose Fort Canning Park because its nature is very suitable for our garden-inspired theme, and we named our restaurant Le Jardin which means 'garden' in French."
What sort of experience do you wish to offer to your customers at Le Jardin?
NC: "We wish to convey a refined dining experience and French and European-inspired concept for all of our diners. This is why I had to personally pick everything including the utensils to ensure that they match with the theme.
Our customers consist of runners who swing by after their runs in the park as well as those who dress up and visit us for lunch or brunch and hang out here."
Tell us more about Chef Koh Han Jie.
NC: "He’s trained in French cuisine and he’s an award-winning chef who represented Singapore and clinched the world champion title at the Young Talent Escoffier competition. He’s now our Head Chef, overseeing our three F&B outlets in Singapore."
What would be the top three must-try dishes at Le Jardin?
NC: "For a hearty breakfast, try one of our bestsellers Croissant Waffle. For lunch, go for Ora King Salmon and for dinner, pick either the Margaret River Black Angus Ribeye (pictured) or Grilled Kurobuta Pork Loin."
Tell us more about your Christmas Menu.
Chef Koh (CK): "It’s a five-course dinner menu, beginning with a starter Gillardeau Oyster and the oysters are imported from France. This is followed by our Black Truffle and Kombu cold pasta — something refreshing to kick off the dinner. After which, there’s the Celeriac Veloute soup, and the main course is a choice of lamb rack or local sustainably sourced barramundi. We’ll finish off with a festive-looking dessert called Mont Blanc."
What were some challenges that you faced while starting your own F&B business?
NC: "As my business grew, I learned that I was no longer just a one-man show. With more staff joining me, I now have to handle more interpersonal relationships with people from different backgrounds.
On top of that, I also need to set a clear direction and ensure that everyone is aware of our values and mission. I feel that through this process, I’ve matured a lot because these are new things that I had to learn along the way.
Also, the process of acquiring this space at Fort Canning Park took over a year because of the planning and interviews involved. We had to submit proposals to the management, ensuring that our business would blend with the rest of the park."
Any advice for all aspiring entrepreneurs out there?
NC: "Always remember your purpose and passion, and contribute to everything from the bottom of your heart."
What plans do you have for Le Jardin in 2022?
NC: "I hope that when the border restrictions are finally lifted, Le Jardin would become a signature hotspot for tourists to come and dine with us."