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.
( 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
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
Part of the previous Corner House degustation, landes white asparagus is one of the most intriguing courses for me. Icy yuzu sorbet that pairs with marine lobster and kristal caviar that brings out the freshness of the seafood. Simultaneously, these are enhanced by the mild spiciness from green cocnut laksa gravy. It was a dish that is beautifully decorated to showcase the botanica theme.
This was the highlight of our 7-course (that totalled up to countless items) dinner at @cornerhousesg that wow-ed us item after item.
The complete 4-part to “The Onion Revealed” comprised the baked onion cup, onion tart, onion chip and an onion tea.
This onion cup in its most natural form, was baked and filled with onion purée and confit, with a sous-vide egg and shaved black truffles. The result was a comforting taste of satisfaction to the senses.
The tart and chips topped up the experience with different tastes and textures; before a cup of onion tea. Simple as it looked, but the small tea-cup held an emulsion of onion and cream, made from 3kg of onions and 2days’ work to produce a mere 200ml.
We felt delighted and proud as we savoured this exquisite creation and many of Chef Jason’s other amazing dishes during our memorable dinner in the most beautiful restaurant with the best services.
We started off with the amuse bouche, this was one of them. Flavours was pretty expected, fish cracker was made well. Nothing amazing, just a good start to the meal 🙂
Refreshing with a side of sorbet, the sauce itself was very light and went very well with the white asparagus. Would prefer this dish to be more savoury, but overall still really yummy 😋
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!
Sweet corn, yellow mustard seed, burnt leek, Indonesian long pepper sauce
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
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.
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.
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.
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.
