"F&B is a very competitive and creative business," Indochine's Chief Executive Officer Michael Ma once told Channel News Asia. "You have to come out with something new all the time. The lifespan for F&B is very short C two to three years and that's it." And boy don't we know it.

Even in just the past year, we've seen our fair share of restaurants in Singapore, good or bad, opening and closing at such a dizzying rate that it makes you wonder if they've even bothered to try at all before deciding to throw in the towel. But truth of the matter is, culinary trends come and go fast, and diners have unforgivingly short attention spans that could spell trouble for budding restaurants should they not be able to keep up. As Ma quipped: "You have to renew, you got to keep it fresh."

The menu is an extensive one, divided neatly into Platters (great for sharing), Vegetarian (which offers platters of Vietnamese rolls, salads, soups and a vegan-friendly Portobello steak), Western (with a selection of tapas and fusion offerings like the lemongrass grilled kapong chicken with wild mushroom risotto, and the parmesan and hazelnut crust Kurobuta loin cutlet), Eastern (which run the gamut from traditional Vietnamese fresh rice paper rolls to a Tom Yam lobster broth with Asian herbs), and rounded up with a small selection of Japanese tempura and sashimi followed by desserts.

The Eastern and Western influences and health-conscious practices also carry over to the beverage list; should you feel guilty about having one too many of SuperTree's innovative ****tails and premium liquors (the bar will carry premium sake as well as báijiǔ (白酒)), pick of the many fresh juice concoctions to ease the guilt.

SuperTree by Indochine, 18 Marina Gardens Drive, Gardens by the Bay #03-01,+65 6694 8489 / 6694 8490