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Address

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

Saturday:
12:00pm - 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

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

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

Phone
Price

~$90/pax

What you should order at Corner House

You should order these at Corner House

Reviews at Corner House

Reviews of good food at Corner House

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.

Interesting presentation 👍🏼 Pandan icecream sandwiched between 2 biscuits. Decorated with gula melaka sauce and some kind of sugar..

Toothfish seared to perfection, paired with sauce made from butternut squash. Too bad, the portion was too small for the such a good dish, hahaha! 🤣

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.

Be blown away by this deconstructed Kaya Toast, part of Heritage Discovery Menu ($128++) specially crafted for Singapore Botanic Gardens Heritage Festival.

Chef Jason's tribute to our beloved Kaya Toast was a perfect finish to the meal! Luscious Pandan mousse sandwiched between crunchy muscovado sablé, a sweet symphony of coconut foam and gula melaka, plus refreshing pineapple sorbet to balance the flavours.

Interesting and delightful dessert course to round up the overall meal!

Had the Patagonian toothfish that was nicely executed. It's was done just right and a fork was all you needed to enjoy this dish and the fatty fish pulled apart easily between the layers.

The cauliflower was also roasted well and served with crunchy hazelnuts and capers to balance the texture and taste.

Love.

Headed by acclaimed chef Jason Tan, this classy garden restaurant serves what they call French-inspired, gastro-botanica cuisine, which aims to celebrate sustainably sourced seasonal produce. Their Business Luncheon menu ($58 for three courses, $78 for four courses, available Tuesday to Saturday) offers an initiation to their one-Michelin-starred cooking. You'll be spoilt for choice with options that sound as delicous as they look — think Iberico pork with polenta, buckwheat and beurre noisette, and Patagonian toothfish with cauliflower, parmesan, garlic, hazelnut and lardo. Don't miss their signature "My Interpretation of Kaya Toast" for dessert! Pro-tip: This is one of the places that offers their set lunch menu on a weekend, so make a date for a Saturday feast!
Avg price: $70 per person
Photo by Burpple Tastemaker Michelle Kayla Tey
Reservations available via Burpple

👨‍🍳

Gastro-Botanica, combines the soulful passions that Corner had for nature, especially plants, with the progressive techniques of a refined modern kitchen. 🍴

From passion & creativity, birthed a contemporary cuisine that emphasizes on refinement & quality, giving equivalent weight on the plate to protein & botanical elements where plants are given fuller elaborations in preparation, & garnishing becomes a highlight in its own right. 🍃

lobster meat, burrata and bursts of caviar with every mouthful made this my Favourite dish of the lot💯

4.5 munchies: Served in carpaccio style, I absolutely loved how the sweetness and creaminess of the raw scallops contrast with the gently-spiced pickled fennel, blanched trombetta zucchini strips, and yuzu gel droplets. Tobiko and torched mentaiko roe were also added for some mild-smoky and briny punch. Every bite was a burst of freshness and celebration of texture and flavour!

The Hokkaido Scallop is part of the Corner House's Business Luncheon menu – available from Tuesday to Saturday. Last order is at 2.30pm.

4.5 munchies: Served in carpaccio style, I absolutely loved how the sweetness and creaminess of the raw scallops contrast with the gently-spiced pickled fennel, blanched trombetta zucchini strips, and yuzu gel droplets. Tobiko and torched mentaiko roe were also added for some mild-smoky and briny punch. Every bite was a burst of freshness and celebration of texture and flavour!

The Hokkaido Scallop is part of the Corner House's Business Luncheon menu – available from Tuesday to Saturday. Last order is at 2.30pm.

Twice for emphasis.

The sweet, clean-tasting fish, which is really a WWF-friendly term for Chilean seabass, is one of my top hits on the fish charts. Here it's seared to perfection, like sliced butter, but guilt-free. Brilliantly paired with peppery harissa foam, sweet butternut squash emulsion, ikura roe, and charred cauliflower. Best dish here imo. #burpple #cornerhouse

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