The idea almost seems cliched, but perhaps it’s because we’ve grown somewhat jaded with the image of two lovers on a picnic mat — often under a Insta-worthy tree on top of the hill — delighting in a romantic embrace as they watch the amber sun set over the distant horizon.

However, much like a surprise breakfast in bed, a romantic picnic can be as effectively dreamy as a pricey Valentine’s Day dinner — not to mention far more original. Plus it can be cheaper: You get to splurge on the finest bubbly at a fraction of the mark-up you’d normally have to fork out (ignore the urge to brag about how easy it all was on your wallet).

Besides, who doesn’t want a dining experience sans the stifling conventions of a fine dining restaurant — not to mention the tedious task of deciding if it’s her place or yours?

A well-planned picnic is very doable — even at the last minute. It can be as easy as a take-out meal from Meat Smith or The Market Grill, but if you’re hoping for more than just a casual lunch in the park, there are a few practical notes that can add a little savoir faire to the occasion say the experts.

“Ironically, some people tend to overthink and be overly complicated when it comes to food for such an occasion,” said Khairul Amri bin Mohd Sidik who started Picneeds (http://www.picneeds.com), a business providing a “start-to-finish picnic service” that also includes floral arrangement and photography.

“There is no such thing as romantic food, or drinks, to bring to a picnic; it’s all about bringing food items your partner loves and bringing just enough. Your partner will love you more because you remembered his or her favourite dessert and not because you served a full entree from a certain restaurant.”

Kahirul added that the devil is in the details, expounding on the importance of basic requirements: The types of cutlery, the placement of items, the kinds of food – and how to keep the drinks cold and the food warm – and injecting individuality and character into the set up.

Oh, and let’s not forget some practical tips too, such as preventive measures against mozzies, which are most active in the afternoons and evenings; dressing light for Singapore’s weather; avoiding heavy dishes (“the biggest turn-off is when one of you starts to feel sleepy and doze off,” said Khairul), and having adequate illumination. Oh, and bring that power bank for your phone.

“Always bring a mobile charger so your phone doesn’t run out of juice, especially if you and your partner are watching a movie on a mobile device, or simply running music in the background from your phones,” he affirmed.

Khairul also point out the benefits of being creative. “A surprise never gets old,” he said, adding that it would be best to have someone else set it up, “so that you can surprise (your partner) after a walk along the beach or a stroll in the park”.

One of the picnic ideas that is starting to appeal to a growing community is a yoga picnic, Khairul said. “Outdoor yoga sessions coupled with a picnic serving a healthy spread is not new but has gathered momentum more than ever before in Singapore.”

Another innovative idea is “a car boot picnic”, he added. It’s something akin to a car boot sale and can be great if you know where to go to. “Two fantastic places to do it are at East Coast Park Carpark F, near the Sunset Bay bar, and Marina Barrage carpark facing the water,” he said.

FOOD MATTERS

With that aspect of picnic planning out of the way, the next thing on the plate is, well, the food. Chef Kenjiro Hashida of Hashida Sushi and desert-meets-art-restaurant Hashida Garo said he always enjoys when someone cooks for him, as he reminisced about picnics under sakura trees during the cherry blossom season.

“In Singapore, I have picnicked with my beloved at Botanic Gardens; we made two types of onigiri rice balls: Ones filled with her favourite mentaiko (marinated roe of pollock or cod) and ones filled with konbu (kelp). We also had chikuzenni, a Northern Kyushu dish that is a chicken stew with vegetables and konnyaku. Both can be delicious eaten when cool so they are perfect for picnicking,” he said, adding how onigiri rice balls are fun because “you don’t know what you’ll get until you bite into one”.

Like Khairul Hashida said one should not plan an overly elaborate meal. “Romance to me is when both of us get to spend time doing the things we enjoy, together. So it was very nice shaping the onigiri together ... and she had cut the carrots into heart shapes (while I cooked the stew) which is so cute and lovable!”

Stellar @ 1-Altitude’s executive chef Christopher Millar, on the other hand, doesn’t mind a luxury start to the meal and suggested some caviar on toast to snack on. Champagne is a must for him: “Ideally (at least) a half bottle of Krug Grande Cuvee.”

Other simple yet delish options to help you ease into the experience include poached asparagus wrapped in Iberico ham, and “fruity aphrodisiacs”, Millar said. The latter, he explained can be made by marinating figs, strawberries or cherries in orange zest and brandy, then layering them in a parfait glass with whipped yoghurt for a “sensational brunch tiramisu” of sorts. Or better yet, finish off with a burnt sage butter gelato.

An impressive main that can be assembled on site is a steak sandwich. But not just any steak. Millar recommended an A4 or A5 Japanese rib eye or sirloin (available from Meidi-Ya supermarket) seared in a hot pan until medium rare. “Allow it to rest before slicing, (and pair it with) sliced red onions caramelised in a pan with two tablespoons olive oil, one tablespoon of brown sugar and a tablespoon of balsamic vinegar.”

Add sliced vine-ripened tomato if you like and some truffle mayonnaise, which can be made simply by mixing half-a-cup of mayonnaise with a small amount of chopped black truffle (available from Culina Dempsey). These items, he added, do not need to be chilled.

SWEET SURPRISE

Of course, no meal is complete without dessert, and chef Pang Kok Keong of Antoinette was quick to remind us that most taste better when enjoyed well-chilled. So, insulated containers or bags with ice packs are essential.

But what if you’re planning a surprise breakfast picnic? Well, Pang recommends a ricotta parfait with berries — essentially, ricotta cheese folded with whipped cream, sugar and vanilla topped with fresh berries. You can also serve it with a drizzle of berry compote and even some toasted granola.

“This can be (made) in a jar and eaten directly from it — it’s very convenient, and there’s no fear of it melting,” he explained.

For lunch though, Pang recommended something refreshing and light as “it is probably going to be quite warm”. His choice? “A simple tropical salad with lime zest, lightly sweetened with vanilla sugar. For an added touch, the salad could be served in a sundae glass,” said the chef.

That said, you don’t need to make your own dessert: Antoinette’s Valentine’s Day creation this year is a crafty rose mousse dessert housed in a plastic sphere, dubbed Across The Universe, which makes it easy to transport.

“I would recommend a simple mousse to end the night (because) chocolate mousse generally holds better than to other mousse-type desserts. And everyone loves chocolate!”

If your partner doesn’t have a sweet tooth, you can opt for a nice cheese board, with a variety of condiments such as raisins, apricots and nuts. But remember that soft cheeses in particular should be stored in a cool place. Otherwise, fruit salads, or berries served with whipped cream work just as well. “Some of my favourite things to pack are berries and cream, baked fruit tarts and chocolate cake. I make them myself – that is how I impressed (my wife), and eventually won her over,” he said with a laugh.

We’re thinking you don’t have to be a chef to appreciate the moral of that story.