Bee’s Knees in Botanic Gardens
I am going to be brutally honest: I have never bothered with dining at the Botanic Gardens until recently. Before Bee’s Knees’ came on my radar, the site felt better known for its UNESCO-certified natural wonders more than its culinary ones. However, enticed by the mention of loaded fries and fat-laden burgers on head chef Sujatha Asokan’s new menu, I found myself there with a colleague on a balmy Thursday evening, ready to feast at the cafe.
Food at Bee’s Knees
Bee’s Knees occupies the lower level of a dual-concept dining hub known as The Garage. The cafe by day transforms into a dinner-and-cocktail destination by evening, and the space has recently undergone a full menu revamp under chef Sujatha’s direction.
Named the Rising Chef of the Year at the World Gourmet Summit 2019, chef Sujatha then went on to do a stage at the Michelin-starred Mugaritz in Spain. While cooking and eating her way through Europe, she decided that Southeast Asian cuisine was her real love, now expressed in her fiery new fusion menu for Bee’s Knees. We gave the Night Menu, available from 6pm, a try, though they do have a Day menu with brunch-style fare served from 10am.
Our meal started with an ironic pair: the wholesome Oriental Salad ($18), and the calorific Spicy Duck Loaded Fries ($17). The salad could stand as a meal on its own—generous in size, served with a full chicken breast, couscous and a balance of sweet and crisp greens.
Unfortunately, our attention was entirely invested on the Spicy Duck Loaded Fries, a massive plateful of French fries that could easily feed four, topped with hunks of