Above: The café can be found in the garden wing on Level One.

Set in five hectares of tropical grounds, the air outside Shangri-La’s newly opened Waterfall Café feels every bit as fresh as its menu. Seasonal produce and Meditereanan flavors are the order of the day here. Preparation is carried out with attention to detail by Chef Stephane Cocu, an alumnus of Le Crayeres in Reimes and New York’s Daniel restaurant, and all produce is free from pesticides and hormones.

Cocu’s Atlantic cod with barley risotto exemplifies the simplicity of the vision for Waterfall, as do its bright interior and colonial-style furnishings.

The wine list spans Western Europe through Lebanon and also contains a long list of grappa and sherry. First class Illy coffee is available from the café’s barista, while a private dining room offers exclusivity for those looking for a more intimate experience.

Shangri-La Hotel, Singapore, 22 Orange Grove Road; 65/6737-3644.