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This time round, however, both the entrees were spectacular with the New Zealand blue cod with “crispy scales” providing the seafood role while the Iberico pork jowl brings the meat to the table. The blue cod is served with Hokkaido scallop with a slight twist from the usual in that a laksa sauce is served to bring up the local flavours. For the pork jowl, it comes with white asparagus and garlic leaves with a black garlic sauce which has a mellower and sweeter flavour as compared to regular garlic.
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Corner House
Address: 1, Cluny Rd, E J H Corner House, Singapore Botanic Gardens, Singapore 259569
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For this season, one of the appetizers is a Gillardeau Oyster dish. However, as I do not take oysters, Chef Jason has specially replaced it with Maine lobster. Topped with cucumber, yuzu kosho, mint, crème fraiche and the most delightful Kristal de Chine caviar, each mouthful brings a well-balanced wave of brininess and crispness to open up your palate. Each of the appetizer plays a complementary role to each other, to bring across the flavours of sourness, savouriness and sweetness to whet your appetite for the entrees. These courses definitely set the stage right for what’s to come next in the entrees and desserts for @shootandspoon celebratory birthday lunch.
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Corner House
Address: 1, Cluny Rd, E J H Corner House, Singapore Botanic Gardens, Singapore 259569
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#sgrestaurants #restaurantsg #exploresingapore #stfoodtrending #burpple #burpplesg #foreverhungry #whatmakessg #sgfood #sgig #sgfoodies #instafood_sg #instasg #setheats #hungrygowhere #singaporeinsiders #foodspotting #foodporn #foodstagram #foodphotography #instafood #buzzfeedfood #aworldtoeat #cornerhousesg #michelinstar

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So after trying their cousin’s Tai Wah Pork Noodles at Hong Lim food centre, I finally found the time to queue for the original Hill Street Pork Noodles for AN HOUR❗️🍜❗️ they snagged the Michelin one star and named best Bak Cho Mee in Singapore✨💯✨ and I got to say, it is really better than their Hong Lim counterpart🙊 the concoction of the base spicy vinegar sauce makes it different from all other BCM out there🤔👏there is something bout the vinegar and mixture of sauces that really brought out a whole series of flavours from sour, spicy, sweet, salty and all over again🙃🎉 their range of ingredients tried to justify the cost of $8 for a regular bowl😂 I really love the fried salted fish🐟 it gives a crunch and texture to the sauce and added zing to the soft noodles and that smooth dumplings 🥟 ❤️ It is worth the hype and try! But not a regular spot cos of the queue and price lol🙈 but added point: the Uncle is really humble and friendly: he does everything almost by himself and gives a 😊 when serving you the noodles! ( unlike their counterpart) 🌚🤷‍♀️ will go again in a month maybe HAHA! ....
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Finally had the opportunity to indulge in one of the best Italian restaurant, Braci is also One Michelin starred restaurant in Singapore. Thank you @cookjul for spoiling and treating me to the best birthday dinner.
I’m very fortunate and lucky to have @iammirkofebbrile surprise me with the best gourmand 5 courses Degustation Menu, and he did not fail me at all. This is probably the best Italian with a little Japanese twist of ingredients I ever had.
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For starter the bread served is from Pulia in Southern Italy and is specially flown in weekly. Served with olive oil from the chef’s village in Italy, the bread is freshly warmth up just the way I like it.
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Amuse-Bouche: Sun-dried tomatoes, bottarga fish purée, and black truffle.
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Appetizer: Cone made out of carrot wrapped with Alaskan King Crab meat.
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Foie Gras Semifreddo with kumquats and fig vincotto served with toasted baguette. This is new to me, I never had Foie Gras that could spread it like butter. It was so damn mind blowing and irresistible.
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Kinmedai Tartare, pumpkin purée, Oxalis Flower, Daikon dashed with Apple Vinegar with Lavender tea was wonderful way to start of the dinner.
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Langustine tail served with Coconut reduction miso from Kyoto topped with rice cracker is definitely the twist of jap-fusion.
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Spaghetti served with Gooseneck Barnacles clam topped with sea urchin and wasabi oil by the side was my top of my favourite dish of the night.
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As for the mains, we had Japanese A4 Wagyu that was cooked to perfection served with morel Mushroom on sesame cream, beef jus, wasabi oil and mustard seed pickled by the side. The beef was so tender juicy and succulent, it literally melt in my mouth from the perfect amount of fat and meat. It was superb good!
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Strawberry Sorbet to cleanse the palate for the main dessert and it was so damn good!
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We started off with the amuse bouche, this was one of them. Flavours was pretty expected, fish cracker was made well. Nothing amazing, just a good start to the meal 🙂

This would be my top dish of the night. The mirugai (geoduck) was cooked to perfection, along with the chrysanthemum, orzo base and their sauce. All of them went perfectly well. Rlly impressed 👍🏻

The beef itself was really tender and good, but didn’t really enjoy the sauce on top of it. Was quite disappointed as their previous beef dish was sooo good when I came last year.

Didn’t really enjoy the taste of the morel mushroom as well, so this whole combination sadly didn’t work out for me :(

Refreshing with a side of sorbet, the sauce itself was very light and went very well with the white asparagus. Would prefer this dish to be more savoury, but overall still really yummy 😋