{"id":31368,"date":"2015-01-05T07:31:51","date_gmt":"2015-01-04T23:31:51","guid":{"rendered":"http:\/\/rubbisheatrubbishgrow.com\/?p=31368"},"modified":"2016-11-20T06:31:03","modified_gmt":"2016-11-19T22:31:03","slug":"corner-house-singapore","status":"publish","type":"post","link":"https:\/\/rubbisheatrubbishgrow.com\/zh\/2015\/01\/05\/corner-house-singapore\/","title":{"rendered":"Corner House, Botanic Gardens: Very Expensive But Very Good"},"content":{"rendered":"

\"CornerPhoto credit: Corner House Facebook<\/a><\/em><\/span><\/p>\n

Corner House took over Au Jardin<\/a>, and as the black-and-white colonial building is conserved, the decor didn’t change much. Chef Jason Tan<\/strong>, whose experience included Sky at 57, presents an innovative and savory modern French cuisine<\/strong>. 3-course lunch starts from $38, but we went for dinner: 4-course ($98), 6-course ($148), and degustation ($248).\u00a0The dinner crescendoed from the amuse-bouche to a stunning post-dessert dessert, making this meal memorable for 11 of the RERG team. Yes, we do our team bonding by feasting.<\/span><\/p>\n

\"CornerChoose 1\u00a0appetizer<\/strong>\u00a0from 3 choices: While\u00a0the\u00a0beetroot collection<\/strong> (smoked eel, 24-month comte cheese, horseradish, walnut, and black garlic) and French royale oyster<\/strong> (that came in bits, not a complete whole, with Jeresalem artichoke, marcerated grape, tobiko) were just ok, it might be worthwhile to pay a supplement +$18 for the Carabinero prawn<\/b>\u00a0that went exceedingly well with\u00a0the sweetest tomatoes and vintage sherry. The tomatoes amazed me.<\/span><\/p>\n

\"CornerAlthough\u00a0the appetizers were less than\u00a0impressive, the starters<\/strong>\u00a0(pick 1 from 3 choices) got the party started. None of us picked\u00a0maine lobster<\/strong>\u00a0because there was a supplement of +$18<\/strong>. Seriously, why all the choices got supplement one? <\/span><\/p>\n

\"CornerThe 48-hour sous vide foie gras<\/b> was not your usual pan-seared version; while it lost that crispy exterior of searing, it made up for its buttery texture and wondrous pairing with ginger flower and black sesame wafer, giving it a Thai-Japanese twist. <\/span><\/p>\n

\"CornerBut\u00a0the\u00a062-degree farm egg\u00a0<\/strong>with its deepfried onion had a sweet and creamy umami-ness that might be slightly more delicious\u00a0than the foie gras. Would you choose the more expensive dish or the more delicious one? Think Corner House should throw some truffle into the egg?<\/span><\/p>\n

\"CornerThere are 4 choices for mains<\/strong>, and none picked the\u00a0free range chicken<\/strong>. Perhaps we all wanted a special meat.\u00a0The tenderness of\u00a0New Zealand Cod<\/strong>\u00a0in smoked vin jaune sabayon contrasted beautifully with the super crispy scales, crispier than crisps. When you bite, you can hear the crunch.<\/span><\/p>\n

\"CornerBut, like the\u00a0appetizers<\/strong>, it may be better to pay the supplement. The Japanese A5 Omi Beef<\/strong> (supplement +$45) was so sweet and tender without an\u00a0oleaginous surfeit. If I could marry it, I would say “I moo.” Whenever I see\u00a0mangalica pork<\/strong> (supplement +$15) on a menu, I’d order it, because, come on, wooly\u00a0pigs are adorable! And this one was perfect, the best I had, so juicy and sweet: it was accompanied with peach, wasonbon, ginger, endives, apple gel, and natural\u00a0jus. Sounded complicated but everything mashed beautifully together.<\/span><\/p>\n

\"Corner<\/p>\n

Out of the 3\u00a0desserts<\/strong>, no one went for the\u00a0cheese<\/strong> (supplement +$12) because Asians don’t get cheese for desserts! At least my friends and I don’t. Both the Valrhona 64%\u00a0chocolat\u00a0<\/strong>(with framboise and black pepper) and kaya toast interpretation<\/strong>\u00a0were\u00a0fantastic, but the\u00a0kaya toast<\/strong> might be better only because the chocolat was dense, and intense, ill-suited after a heavy meal. But the best was yet to be: a complimentary\u00a0salted egg macaron<\/strong>\u00a0FTW! What a great way to end a meal. If I open a bakery, I’ll poach this pastry chef! <\/span><\/p>\n

\"CornerMy Interpretation of Kaya Toast: pandan coconut gula melaka muscovado sable, yuzu sorbet.<\/em><\/span><\/p>\n

However, there were some areas\u00a0that could be improved:
\n(1) The seafood (prawns and cod) came with a smell, although they tasted fine;
\n(2) the\u00a0service<\/strong> was fine in general. The experienced staff was perfect, thoughtful\u00a0and friendly, but I think the inexperience shows on the newer staff. They were negligent, didn’t bring out the exact amount of amuse bouche for 11 of us. A new wait staff was tentative, walking on egg shells, and piled bread on me although I didn’t ask for it and hadn’t finished my piece. That server missed out people who actually wanted bread and champagne. The server\u00a0only asked 4 of us if we wanted coffee but\u00a0didn’t go round the table.
\n(3) Rather limited choices on the set menu, and many items required us to pay extra. Given that the food is so expensive, it would be nice to give a full steak or a full slab of pork, instead of morsels for hobbits.<\/span><\/p>\n

This was an expensive meal. We paid $1590 for 11 people, or $145 for one person<\/strong>. But it was also a delicious, delightful, creative meal. By the end of the meal, we were so satisfied\u00a0and contented\u00a0we requested to meet the chef and thank him personally. I am predicting this restaurant will go into our Top 10 Best Restaurants 2015<\/strong>. But next time, I’ll go for their affordable lunch.<\/span><\/p>\n

Corner House<\/a><\/span><\/strong><\/h1>\n

1 Cluny Road, Singapore Botanic Gardens, E J H Corner House, \u00a0Singapore 259569
\nT:\u00a06469 1000
\nT-Sat 12-3pm, 6.30-11pm, Sun 11.30am-3pm 6.30-11pm
\nRating: 3.438\/5 vanda miss joaquim
\n\"chope-reservations\"<\/a>
\n<\/strong><\/span><\/p>\n

Written by\u00a0A. Nathanael Ho.<\/a><\/span><\/p>","protected":false},"excerpt":{"rendered":"

Chef Jason Tan presents modern French cuisine. The dinner crescendoed from the amuse-bouche to a stunning post-dessert dessert, making this meal memorable for 11 of the RERG team. We do our team bonding by feasting.<\/p>","protected":false},"author":263488,"featured_media":32054,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_coblocks_attr":"","_coblocks_dimensions":"","_coblocks_responsive_height":"","_coblocks_accordion_ie_support":"","_uag_custom_page_level_css":"","_lmt_disableupdate":"","_lmt_disable":"","advanced_seo_description":"","jetpack_seo_html_title":"","jetpack_seo_noindex":false,"jetpack_seo_schema_type":"","_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_wpcom_ai_launchpad_first_post":false,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"NEW POST: Corner House, #SIngapore Botanic Gardens: Very Expensive But Very Good http:\/\/wp.me\/p1DEqF-89W #sgfood 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