Dating back to the 16th century, the lawn generally referred to a managed grass space for aesthetic and recreational purposes. Tied to suburban expansion and the creation of household aesthetic, the lawn gradually became an important interaction link between the natural environment and the constructed urban space. Living in a densely populated city like Singapore where space is highly limited, it would be considered 'atas' or luxurious if you own a lawn at the back of your house and have your own BBQ sessions with family and friends on an odd day but what about the less privileged? Well...keep reading!

What we recently discovered was a hidden gem nestled among the high rise office buildings at Biopolis which offered exactly that casual dining experience at the back of a beautiful landscape illustrated with water-flowing features and lush greenery. Singaporeans, myself included, would more commonly regard this part of the island as a biomedical research hub. It is no coincidence however that boutique cafe, The Lawn, decided to land foot its operations here back in November 2011. With an intention to introduce a brand new concept to the Singapore F&B scene, The Lawn focus on serving bang for the buck calories-worthy salad and grill dishes in a relaxed setting. It might seem like an awkward fit initially being able to dine on the astro-turf patio alfresco-style but on hindsight, we felt that it was provocatively interesting and unique! After all, life is stressful enough as it is and some surprising elements in the middle of urban land can only surely titillate!

With a tacky tagline - 'Come Meat Your Greens', we were intrigued by what this speciality grill and salad cafe had to offer. Can healthy eating be good tasting and interesting? Lets find out!

Butter Seared Pacific Dory with Parsley Rub (S$9.90/-)



Spoilt for choice, we requested for recommendations from the friendly servers and were suggested the fish fillet as my protein for the dish. The stronger flavoured Italian parsley was chosen over the curly counterparts. The fresh and 'grassy' flavours of the herb appeared slightly masked by the cardinal flavours stemmed from butter and Kosher salt though it lingered in the after taste. This dish would certainly appeal to those with a savoury appetite. Coming fresh off the grill, the flesh of the fish was tender and nicely complemented by the slightly crisp char-grilled bits.

A Teochew at heart, there was an inkling of nostalgia which trickled down the back of my throat with that beautifully cooked pickled Chinese olive rice (kana chye). It must have been at least 2 decades ago when my grandfather used to prepare this dish for us before his passing. The introduction of carbohydrates to the dish was to offer hungry diners an alternative to mere salad which could make a more filling meal. Adopting a secret recipe that of the owner's mum, the rice was so good and addictive that quite frankly, I wouldn't mind enjoying it as a main on its own! The rice was cooked al dente and the grains could be separated easily. Despite so, it was not too greasy and the flavours were bold and robust. We were split about the salinity of the dish for personally I found it a touch too strong for my palate (though I admit to having an acute sharpness to flavours) while my other dining companions enjoyed it the way it was.


The accompanying side salad was fresh and offered a good crunch and crispness to the grilled mains. Being a fan of salad dishes, I am very particular about the quality of salad served and its freshness. Well, I suppose anyone would frown upon wilted leaves with brown edges? The Lawn certainly passed the quality test on this accord!

This was one of their more popular dishes on the menu and we decided to give it a shot. The prawns were carefully marinated with their special concoction of herbs and juices before landing on the flat grill. We enjoyed the balance in flavours with an initial punch of saltiness subtly neutralized by a mild sweetness. The finely diced garlic gave a neat dose of fragrance to the seafood and in general it was a savoury dish well-paired with the olive rice and salad sides.


The dishes were freshly made to order on this flat-grill. The metallic covers helped to speed up cooking time and more importantly to allow the grilled proteins to retain moisture. While the prawns lacked firmness in terms of texture, it was succulent and the marinade paid off on our palate.