Tucked away in the backyard of the old Turf Club, set in what feels like cottage country with plush greenery and surrounding horse stables, sits Mimolette. In this charming black and white colonial house, which used to board the aspiring jockeys back it its day, is a quaint yet stylish restaurant that has a comfy-chic homely style featuring a color palette of crisp whites and soothing neutral tones, and an overall feeling of light and airiness. Designer, Mr Lim Cho Wei of CWL Design Services best puts the interior as a “Martha Stewart meets the Hampton” feel.

The restaurant serves New American fare, with a firm grounding in Traditional French. Mimolette’s executive chef is Kelvin Lee graduated from Taylor's School of Hotel Management (French National Brevet de Technicien Hotellerie) in France in 1997, and Le Cordon Blue in France in 2003 and in 2004, spent a year in France working at two 3-star Michelin restaurants - Michel Bras in Laguiole Aubrac and Le Jardin Des Sens in Montpellierre. He has worked and trained with the Eastern & Oriental Express (Singapore -Thailand), as well as popular restaurants in Singapore like Fig Leaf and Saint Pierre, where he was sous chef. He has also worked locally with top visiting Michelin star chefs. Prior to joining Mimolette, he was head chef at San Marco @ The Lighthouse at Fullerton Hotel.