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

(open in Google Maps)

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

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

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

View Address & Details
Managing this business?
Use our tools to maintain your business info and view analytics to reach more customers.
Claim your page now for FREE

Top Dishes

What you should order based on community favourites

Reviews

From the Burpple community

( T R E A T )
What may seem like a small shift is seismic at its soul. Born and bred in France, Executive @ChefDavidThien officially joined the @cornerhousesg earlier this year, taking over from true-blue Singaporean Chef Jason Tan who helped this iconic establishment secure a MICHELIN Star (the latter is due to open his own fine dining place soon).
To definitively put his own stamp on Corner House’s new menu, Chef David drew on his French heritage and life journey which includes the last twelve years spent working with Chefs of MICHELIN-starred restaurants in Singapore. I was very impressed by his French-Asian food, especially in terms of how he frames many familiar ingredients in ways quite novel to me. Just to be clear, I had made reservations to visit as a regular customer but at the end of the meal, was told my bill “was taken care of”, so thank you again Chef David for the surprise.
With housemade sourdough, squid ink-marbled “you tiao” (dough fritters) and curry brioche rubbing shoulders, the bread basket paved the way for the rest of the meal. The French-Asian theme was signed, stamped and delivered with the accompanying unsalted Bordier butter and an ingenious #Belachan butter.
Our lovely server presented every course well but I was glad she also left a card with additional information. Written in Chef’s own words, they provided extra context which made me appreciate his creations even more. And that’s how I learned of the rationale behind the exquisite snacks named “Spirit Of Singapore” which comprised of a pappadum cradling Sri Lankan crab, vadouvan spices and dhal aioli, a lettuce cup with Grass-fed Beef Tartare dressed in Thai herbs and a French-Malaysia/Singapore brioche sandwich featuring comte cheese and a strata of “otah” made with Obsiblue prawns, local mackerel.
Also, the reason why Chef David chose to elevate the humble Achards (pickled vegetables) into a stunning appetiser with Japanese hamachi, burrata and a granita made from the bracingly tart and spicy pickling juice.
The charming backstory to his “P’tit L’ail” was revealed on another card. An immensely tasty dish which seemed to be one with the verdant surroundings, it featured chives broth with “wok hei”-perfumed rice noodles, scallops and Carabinero prawns.
If it wasn’t for the explanation, Chef’s take on the carb course could have left me perplexed. I doubt beansprouts have ever played such a major part in a MICHELIN Star restaurant but in that petite bowl, it shone with the company of Hokkaido uni, uni sauce, Parmesan and lemon.
Learning the reason for “Wagyu 2-Ways” brought forth a chuckle. And I must say, both of Chef David’s Japanese-influenced beef dishes sparked great joy in me. While the first, a contemporary take on Sukiyaki boasted silky A4 Wagyu and morel mushrooms, the second, a Wagyu Tartare Ochazuke with toasted furikake, was the gastronomic equivalent of a cuddle.
Rounding off lunch was a palate cleanser where herbaceous fruitiness ruled and dessert was the popular Mont Blanc, tackled through deconstruct with gently sweet Azuki red beans replacing the classic chestnut. But surprises lay in store. I shan’t spoil it for you as you ought to experience it yourself.
The meal ended with petit fours so gorgeous I felt a twinge of guilt eating them but of course I did. And they were fabulous.

Chef David will launch a Chef’s Tasting Menu soon enough but for now, lunch is available in 3 / 5 / 7-course Omakase-style options ($78 / $148 / $218) while dinner is offered in 5 / 7 courses ($168 / $218). For a point of reference, I had picked the 5-course.

2 Likes

Chef Jason's wagyu is no doubt juicy with its high marbling, but there's also a sweetness to it reminds me of char siew, due to the use of soy caramel. Served with veal sweetbread, endive, and garlic. This is one of the highlights of the degustation menu.

2 Likes

It was served lukewarm. Fish must be eaten hot. It’s not bad, just not Michelin cooking. The surroundings and garden is top though.

Good environment. Food is v average. The dishes are copied from other more famous restaurants. Served lukewarm. But top tier surroundings.

I originally mistaken this for a risotto. It's not. Underneath the black truffles is a type of rice-shaped pasta called riso di semola, that is rare even in Italy. Chef Jason cooked this is a creamy seaweed stock, lending it the umami besides the seafood sweetness from the uni.
🔸🔸🔸
#michelinguide #michelinguidesg #sglunch #appetizer #mystorywithmichelin #michelinstar #burpple #singaporeinsiders #sgfood #foodsg #instasg #instafood_sg #foodcoma #f52grams #hungrygowhere #singaporefood #singapore #sgfoodblogger #vscofood #sgig #yummy #luxuryfood #singapore #michelinguidesg #finedininglovers #finediningsg #singapore #cevennes #blacktruffles

2 Likes

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.
🔸
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.
🔸
I'll finish sharing about other dishes before I return for another meal there again :)
🔸🔸🔸
#michelinguide #michelinguidesg #milodinosaur #petitfours #chocolate #mystorywithmichelin #michelinstar #burpple #singaporeinsiders #sgfood #foodsg #instasg #instafood_sg #foodcoma #f52grams #hungrygowhere #singaporefood #singapore #sgfoodblogger #vscofood #sgig #yummy #cafehoppingsg #singapore #michelinguidesg #finedininglovers #chocolatelover #singapore #modsin

2 Likes
ADVERTISE WITH US