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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