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Caption: Corner House Singapore
Caption: Corner House is located inside the Singapore Botanic Gardens. The building was built in 1910, and named after a British botanist Eldred John Henry Corner, who became the assistant director at the Botanic Gardens from 1926-1946.
The house was designated a Conserved Building in May 2008. Although it has been modified as a restaurant, the original architecture is still remains.
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Caption: Corner House restaurant received 1 Michelin Star by Singapore Michelin Guide in 2016, and holds 17th position at ASIA'S 50 Best Restaurant 2016.
Jason Tan, the mastermind behind the Corner House kitchen started his career at Les Amis restaurant, before moving to Le Saint Julien and the 3 stars Robuchon Au Dome.
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Caption: Chef Jason Tan described his cuisine as Gastro-Botanica, where he tries to gives equivalent weight to protein and botanical elements on the plate.
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Caption: Amuse Bouche Fish cracker-tobiko, oyster leaf-yuzu gel
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Caption: Tobiko added right amount of saltiness to the cracker.
It felt strange enough when you got to taste the real oyster with a squeeze of yuzu flavor, but this one came from a leaf, and a gel.
Caption: Hokkaido Scallop Trombetta zucchini, mentaiko, yuzu, fennel, ikura roe
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Caption: The vegetables pretty much give the beautiful scallops seasoning and textures. You get the salty sea flavor from the roes, and a touch of acidity from the yuzu.
Caption: Oignon doux des Cévennes 62 degree egg, buckwheat, noisette crouton, Manjimup black truffle
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Caption: The presentation, texture, and the intensity of the flavor is stunning. This bowl proves to me that onions can taste ten times better than truffles.
Caption: New Zealand Cod "crispy scales" King crab croquette, harissa, butternut squash
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Caption: The fish cooked beautifully, especially the crispy scales highlights the chef's skill. But, in my opinion the butternut squash veloute was a little too rich for the delicate fish, apart from it tasted absolutely delicious.
Caption: Japanese A4 Toriyama Beef Horseradish, macadamia, black radish, shallot, soy caramel
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Caption: Never like a piece of beautiful piece of meat cooked in a water bath, because I feel that the process is destroying the real meat texture and erasing the seared or grilled flavor. The horseradish sauce was too harsh for the beef.
Caption: My interpretation of kaya toast Pandan, coconut, gula melaka, muscovado sable and pineapple
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Caption: Local's classic with modern interpretation. This dessert is not only pleasing to the eye but also a well balanced dessert, since the sweetness from the kaya ice cream and the gula melaka tasted just right. They are paired perfectly with the pineapple ice cream.
Caption: Petit Fours Salted egg macaroons, caramelized macadamia nut coated with jivara chocolate
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Caption: Corner House Cluny Road, E J H Corner House
Singapore Botanic Gardens
(Nassim Gate Entrance)
Singapore 259569
Website
Caption: - Fin -
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