1 Cluny Road
Singapore Botanic Gardens E J H Corner House
Singapore 259569

(open in Google Maps)

Tuesday:
12:00pm - 03:00pm
06:30pm - 11:00pm

Wednesday:
12:00pm - 03:00pm
06:30pm - 11:00pm

Thursday:
12:00pm - 03:00pm
06:30pm - 11:00pm

Friday:
12:00pm - 03:00pm
06:30pm - 11:00pm

Saturday:
11:30am - 03:00pm
06:30pm - 11:00pm

Sunday:
11:30am - 03:00pm
06:30pm - 11:00pm

Monday:
Closed

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Top Dishes

What you should order based on community favourites

Reviews

From the Burpple community

There's many things I want to tell you about my Corner House experience. Before I start on the strong line up of contemporary gastro-botanica dishes by Chef @chefjasontan_sg, let me first share a little teaser through his petit fours, featuring local flavours such as jackfruit, salted egg yolk macaron, milo dinosaur, and jivara macadamia.
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Chef Jason said he make these not because he wanted to create Singaporean dishes, but it's because these are the food that he likes. And that's what makes dining at Corner House more personable for me - because with a Singaporean chef at the helm, we share many similar tastes, perfected by his French culinary training.
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I'll finish sharing about other dishes before I return for another meal there again :)
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2 Likes

Part of the previous Corner House degustation, landes white asparagus is one of the most intriguing courses for me. Icy yuzu sorbet that pairs with marine lobster and kristal caviar that brings out the freshness of the seafood. Simultaneously, these are enhanced by the mild spiciness from green cocnut laksa gravy. It was a dish that is beautifully decorated to showcase the botanica theme.

This was the highlight of our 7-course (that totalled up to countless items) dinner at @cornerhousesg that wow-ed us item after item.
The complete 4-part to “The Onion Revealed” comprised the baked onion cup, onion tart, onion chip and an onion tea.
This onion cup in its most natural form, was baked and filled with onion purée and confit, with a sous-vide egg and shaved black truffles. The result was a comforting taste of satisfaction to the senses.
The tart and chips topped up the experience with different tastes and textures; before a cup of onion tea. Simple as it looked, but the small tea-cup held an emulsion of onion and cream, made from 3kg of onions and 2days’ work to produce a mere 200ml.
We felt delighted and proud as we savoured this exquisite creation and many of Chef Jason’s other amazing dishes during our memorable dinner in the most beautiful restaurant with the best services.

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 🙂

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 😋

Pork jowl with riso pasta was good, though the fish is a better choice. Scallop starter was refreshing with fresh raw scallops. Dessert was a bit disappointing with too many tastes on a plate.

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