Shangri-La Hotel, Singapore's new Waterfall Café is not just any pool-side dining outlet. So close to Orchard Road yet far from the madding crowds, this tastefully designed space is flanked by lush tropical greenery.

You can choose to sit indoors or al fresco by the pool if the weather is cooler. Shelves positioned around the restaurant are lined with cookbooks, tableware, potted herbs and decorative items. 

Inspired by fresh Mediterranean flavours, the café's cuisine is healthy, with bursts of flavours and creativity. Chef de Cuisine Stephane Cocu (who has worked at New York's Restaurant Daniel and other Michelin-starred establishments in Europe) expertly blends herbs, smoked salts, vinegars and exotic spices for his dishes.

Begin with either a lively salad comprising chunks of watermelon, tomatoes, mint, arugula, olives and prawns crowned with a parmesan crisp or the warm starter of seared sea scallops with hazelnut crust, crushed potatoes and port wine jus. The fettucine made of porcini mushrooms is scattered with earthy mushrooms, Parma ham and topped with a delicate parmesan foam. Big enough for two but almost too good to share is the socca, which comprises a crispy chickpea pancake laden with roasted veggies and fresh herb salad, and laced with spicy tomato coulis and pesto. For mains, the Iberico pork chop with sautéed corn, carrots, zucchini and caramelised pineapple is hearty yet won't leave you suffering from a food coma. Finish with the warm flourless Valrhona chocolate cake with berry compote.

Most of the café's produce are derived from sustainable organic sources, and are free from hormones, pesticides and antibiotics.

Shangri-La Hotel, Singapore, 22 Orange Grove Road. Tel: 6213 4398