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For full description please read the previous post first. This post just talks about the 2nd main option.

4. 2nd course: A dash of Satay - sweet chargrilled tender texture of Satay with a peanut-foie gras sauce to balance the sweetness.

Amazing experience: great ambience, location, service and food! The restaurant has a michelin star for a good reason.

1. They start with breads (we got 3 options: sourdough, potato curry and squid ink) and butter (2 options: & unsalted french butter)

2. Spirit of Singapore canapes (which is essentially 3 types of appetizers). Indian pappadam, beef short rib, seafood otah)

3. 1st course: we were served cured hamachi & burrata with pickled vegetables in a granite dish & pickled crushed ice to keep it refreshing

4. 2nd course: (you get an option of fish, chicken and beef -$24) I went with fish! I was served a stingray with Indonesian rempah cooked with french tomatoes and seasoned with kaffir lime to replace the sambal :)

5. It was time for a palette cleanser sorbet!

6. 3rd course: A whiff of mont blanc - a deconstructed mont blanc with some twists like Japanese red bean. They call it a little brother of mont blanc

7. Petite four: 3 types of small pastries to go along your tea/coffee order

Each course is a chapter and comes with a little card which you can keep as a momento. They have very nice wine collection on their menu and a friendly sommelier to guide you to your taste. The wines are on the expensive side. But, overall the experience is totally worth the price. You may choose a 5 course or a 7 course menu if you are used to bigger plates.

La Petite Cuisine has rebranded to La Petite French Bistro. The food doesn't taste as good as when we had it a few years ago unfortunately, wouldnt really consider it value for money any longer. Rice was overcooked and mushy, taste of the tuna seasoning was also too strong on the smokey chilli oil. The creme brulee we ordered in the set meal was also unfortunately one of the worst i've ever had. Would sadly no longer recommend this.

F I N E D I N I N G
( 5 course - $148++ )
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✨my first experience at @cornerhousesg ✨‼️check my instastories/highlight for details‼️ chef David thein recently took over executive chef position at @cornerhousesg with a modern singapore menu 🇸🇬 ✨ to summarize the experience: its like eating art in the gardens🖼 💕
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🎉key highlights for me is firstly the 1️⃣ bread course - that sambal belachan butter is sedap✨that pairs well with each Asian-inspired pastry like squid ink youtiao and curry potato bun. 2️⃣ Achards which is inspired by Achaar is my favorite🏅it’s not just beautifully plated but an impressive unique interpretation of the household side dish👏 the used of cured hamachi and burrata with the various refreshing tonalities is truly gastronomical🙌✨3️⃣another intriguing creation is the rendition of koo chye/Chinese chives - he made a casual vegetable exquisite - a true translation of Asian food to modern art 👩‍🎨
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Overrall, I do feel that the portions are way too small personally 😅 would love to see interactive elements to amplify the creative experience maybe (random suggestion)🤭if you are looking for an unique expressive fine dining experience, @cornerhousesg is definitely a beautiful place to go to for a special occasion (especially lunch time!) 🌸🌷🌿
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#burpple #cornerhouse #whati8todaysg #sgeats #instafoodsg #toprestaurant #sgfoodblogger #sgfoodies #sgfood #sgfoodhunt #sgfoodhunter #sgfoodtrend #sgfoodgram #sgfooddiary #insiderfood #michelinguide #michelinstar #michelin #botanicalgardens #sgfoodblog #gastronomy #sgrestaurant #topsgrestaurants #sgfoodtrend #singaporeinsiders #singaporerestaurant #singaporebotanicgardens #cornerhousesg #finediningsg

( 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.

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.

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.
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#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

This was the dish that made me wishlist Corner House, and that was many years back. Can't believe it took me that long to visit.
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With kaya parfait made from the classic kaya ingredients of pandan and coconut, Chef Jason also added a little gula melaka to the mix. The "toast" here is actually a sable made from muscovado, a little toffee-like, and a little bitterness that reminds me of charcoal toasted bread. This rich creamy "kaya toast" is served with a pineapple sorbet that helps to cut through the richness.
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It's refreshing, to be able to taste the kaya toast in another form such as this.
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#michelinguide #michelinguidesg #icecream #kayatoast #sglunch #dessertporn #mystorywithmichelin #michelinstar #burpple #singaporeinsiders #sgfood #foodsg #instasg #instafood_sg #foodcoma #f52grams #hungrygowhere #singaporefood #singapore #sgfoodblogger #vscofood #sgig #yummy #cafehoppingsg #singapore #michelinguidesg #finedininglovers #finediningsg #singapore

To start the strong line up of contemporary gastro-botanica dishes by Chef @chefjasontan_sg is this smoked eel lifted by yuzu, paired with this premium caviar with strong nutty flavour with subtle taste of ocean brine.
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It's creamy and savory, appetizing yet fulfilling. So glad this was only the first course of the eight course experience menu. Certainly lifted out expectations for what is to follow. 🔸🔸🔸
#michelinguide #michelinguidesg #hanaho #sglunch #appetizer #mystorywithmichelin #michelinstar #burpple #singaporeinsiders #sgfood #foodsg #instasg #instafood_sg #foodcoma #f52grams #hungrygowhere #singaporefood #singapore #sgfoodblogger #vscofood #sgig #yummy #cafehoppingsg #singapore #michelinguidesg #finedininglovers #finediningsg #singapore #caviar

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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#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