The buzz: Don’t let the religious connotations put you off the first offering from British chef and owner Tim Ross-Watson, a bar-restaurant that opened just over a month ago.

The vibe: Fortunately for us, the décor strays from the literal premise of the biblical garden. Instead, it’s of a more fantastical nature: Expect dark interiors with abstract artworks of multi-colored swirls.

The food: Despite the somewhat archaic name, the concept is firmly founded in progressive, experimental principles; we’re talking molecular gastronomy in all its unabashed glory. Foams? But of course. Sous-vide? Naturally. Liquid nitrogen? You bet. And the list goes on. Ross-Watson showcases some of these avant-garde techniques in his interpretation of the BLT ($22), a deconstructed dish of fresh and air-dried tomatoes, homemade ketchup, dehydrated as well as fried bacon bits, and garlic sponge drizzled with bread-infused vinaigrette. More examples can be found in Bourbon smoked salmon ($27)—accented with yuzu gel, compressed cucumber and beetroot crisps, and Jelly ‘n’ Ice Cream ($15)—a whimsical take on jelly and ice cream that comes in the form of coconut cream, raspberry jelly and gel, 66% Valrhona chocolate ice cream and pop rocks.

The drinks: Alright, so apple fans might be disappointed with the lack of the forbidden fruit’s appearance in the food menu, but that certainly isn’t the case with the drinks. Case in point—cocktails like Adam and Eve ($18), vanilla-infused Bourbon with apple juice, and Apple Strudel ($19), a spiced apple- and rum-based drink.

Why you’ll be back: It affords a slightly different gastronomic experience that’s built for adventurous eaters; after all, there’s nothing run-of-the-mill to be had here. It’s not for everyone though, so we can’t guarantee that your date will love the food, but at least you’ll stand out for daring to be different.

Have you tried the jelly 'n' ice cream? It's one of I-S Magazine's 50 things to eat in Singapore before you die (2011).