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Address

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

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

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

Monday:
Closed

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

Phone
Price

~$90/pax

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What you should order at Corner House

You should order these at Corner House

Reviews at Corner House

Reviews of good food at Corner House

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.

Got the Iberico Pork ($68++ 3 courses) and this was prolly the only highlight — tender, medium done slices topped w its own jus, served w creamy polenta. Service was average and food was a bit unexciting overall, but a picturesque place!

  • 1 Like

Sweet corn, yellow mustard seed, burnt leek, Indonesian long pepper sauce

  • 1 Like

PS: As benign and luxuriously white chocolately as they look, they actually contain a pretty potent "serum" of foie gras that really knocked everyone off the table. I guess what I should really have captured was everybody's reaction, especially mom's.
I must have a pretty immature palette but I don't get this combination EVEN if both foie gras and white chocolate are supposedly just different forms of fat. Nonetheless, a stunning feat for the eyes
#neverjudgeabookbyitscover #truffle #cornerhouse #finedining #burpple

  • 1 Like

The burnt leek adds such beautiful dimension to the dish, that distinct smokiness and mild sweetness provide depth and contrast to the meat. But I still like my iberico secreto better. 😂 Ok, that's all.

  • 1 Like

Sold. Then when it came, those burnt broccoli florets. YAAS. All things yaas. Those pieces of meat are one of the reasons why I love meat so much. Ok, that's all.

  • 1 Like

This foie gras dish did just that for me – it reminded me of one of Mom's signature dishes. The liver benefits greatly from the "lu shui", a classic Chinese cooking method which involves simmering the ingredient in a mastersauce/stock made with Asian spices — star anise, fennel, tangerine peel, ginger, et al — and Chinese wine.
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Can I just say that we need more chefs like Chef Jason who continuously meld different culinary techniques together so we are constantly reminded of how diversely different our food cultures are yet they can still be as complementary?
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The grapefruit and apple keep the flavours clean and balanced while the rice crackers add texture. The colour of the plate helps brighten up the whole experience too. Ok, that's all.

  • 2 Likes

Prepared in sashimi style, soaked in soya that brings out the freshness of the fish itself. Very refreshing and light as an appetizer to kick start the meal.

  • 3 Likes

Toothfish seared to perfection, paired with sauce made from butternut squash. Too bad, the portion was too small for the such a good dish, hahaha! 🤣

  • 3 Likes

Interesting presentation 👍🏼 Pandan icecream sandwiched between 2 biscuits. Decorated with gula melaka sauce and some kind of sugar..

  • 3 Likes

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#SingaporeBotanicGardens will be hosting an annual #SBGHeritageFestival from 30 June - 9 July 2017 to celebrate the rich heritage of Singapore's first #UNESCO World Heritage Site. During this period, public can expect specially curated menu, programmes & promotions.
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🌸SBG's Heritage Festival 2017:
•Specially curated menu, programmes, promotions
•Carnival with plant sales, snacks stalls
•Programmes: yoga, qigong & children’s activities
•Concerts & performances
•Food Demo & Workshops
•FREE entry to National Orchid Garden
•FREE guided tours & talks
Promise there's more, go check out sbg.org.sg! ☘️
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Photo was taken during SBG's Heritage Festival Food Trail Preview, courtesy of @nparksbuzz.

Be blown away by this deconstructed Kaya Toast, part of Heritage Discovery Menu ($128++) specially crafted for Singapore Botanic Gardens Heritage Festival.

Chef Jason's tribute to our beloved Kaya Toast was a perfect finish to the meal! Luscious Pandan mousse sandwiched between crunchy muscovado sablé, a sweet symphony of coconut foam and gula melaka, plus refreshing pineapple sorbet to balance the flavours.

  • 3 Likes

Every dish here is perfectly plated, making it look more like a piece of art rather than food.

Signature at Corner House: Cevennes onion done 4 ways. First is an onion puree and confit, a 62°C sous-vide egg and black truffles. Then, onion tart. Followed by onion chip and onion tea. The onion tea is the most expensive of components as 3kgs of onions and two days work produce a mere 200ml. That probably explains the price for this dish 😰 But overall, 💯

Interesting and delightful dessert course to round up the overall meal!

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