Stepping into Greenhouse is a unique experience in itself in urban Singapore. The forest-themed restaurant is decked with floor-to-ceiling windows that flood the green dining spaces with natural sunlight and infinite views of the Masters Course golf grounds.
“Dusit Thani Laguna Singapore places huge emphasis on our F&B offerings. With Greenhouse, we aim to provide diners with the quintessential dining experience and a sense of escapism as they journey through the thoughtfully-curated and authentic line-up from the five show kitchens without having to leave Singapore,” says culinary director Kim Gates.
Each of Greenhouse’s five show kitchen concepts are helmed by chef experts hailing from each respective region. As an ode to Dusit Thani’s Thai roots, the restaurant’s signature Thai show kitchen features authentic dishes from northern and southern Thailand.
Expect Thai classics such as Pla Kapong Nueng ($28++), featuring steamed barramundi fillet topped with spicy green chilli, garlic and lime sauce; Phad Thai Goong, Gai or Phak ($25++), one of Thailand’s national dishes; and the quintessential Tom Yum Goong ($24++), a spicy broth complemented with river prawns and aromatic spices. Unlike other renditions of this Thai favourite found around the island, we especially liked the hearty, deep flavours of the visually simple but aromatic broth.
Inspired by Guangdong province, Greenhouse’s Yue cuisine features a mouth-watering selection of Cantonese favourites such as house-roasted meats, wok-fried noodles and comforting soups. Notable highlights include the Anxin Chicken ($29++) enhanced by jasmine tea and herbal sauce; the fork-tender Kurobuta Pork ($30++), braised with Chinese rice wine vinegar and plum sauce; and the mildly sweet and spicy Wok-Fried “Kung Pao” Tiger Prawns ($48++).
For dessert, the classic Khao Niao Mamuang or Thai Mango Sticky Rice ($12++) here takes on a colourful twist with a unique coconut cream recipe and a selection of different sticky rice varietals. We also recommend the Ma Prao Orn, Young Coconut with Chendol Ice Cream ($12++) for another Thai classic.
For diners craving traditional northern Indian cuisine, the kebabs and tikkas here hit the spot perfectly. Smoked in the tandoor (a traditional clay oven), non-vegetarians can look forward to the classic Murgh Malai Kebab ($34++) and Seekh Kebab ($38++), while vegetarians will like the Paneer Tikka ($32++). Pair the spice-marinated kebabs with the freshly baked naans and house chutneys.
No all-day dining venue is complete without something Mediterranean. Expect thin-crusted, applewood-fired sourdough pizzas such as the Porcini Mushroom with Truffle and Fontina ($26++), and the classic Prosciutto Ham and Rucola ($28++). A dish that embodies the flavours of Sicily, the Casarecce Pesto “Siciliano” Pasta with Ricotta and Cherry Tomatoes ($25++) also makes for a tasty main course.
Japanese lovers, the Nikkei kitchen melds contemporary Western ingredients and traditional Japanese culinary art, offering a well-curated selection of sashimi, maki and nigiri sushi (from $18++) and signatures from the Robatayaki grill. Popular house favourites include the Sanchoku Wagyu Beef MS 6/7 ($38++) and the Hokkaido Scallops ($29++), cooked to perfection over the binchotan.
Designed with the intention of inspiring guests to “Eat Well”, diners can also expect wholesome and healthier options under the “Dusit Balance” tag, which have been thoughtfully curated as part of the resort’s wellness-focused philosophy.
Pair the dining menu with Greenhouse’s comprehensive beverage list to complement their meal. Signature must-haves include the well-loved Cha Yen ($8++), or Thai milk tea, as well as the Nam Takrai Bai Toey ($8++), a refreshing lemongrass pandan tea drink. A range of healthy wellness-focused drinks are also available on the menu, such as the Detox ($12++) concoction comprising red apple, pineapple, lemon and turmeric.
11 Laguna Golf Green, Singapore 488047. Tel: 6321 6726
