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

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

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

11:30am - 03:00pm
06:30pm - 11:00pm


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

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

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



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Located at 1 Cluny Rd, Singapore Botanic Gardens, Singapore 259569. We love this unique dessert name - My Favourite Childhood Memory. Made up with Peanut Butter, Pandan Kaya, toasted bread. 🍨 It’s so impressive how they can come up with this amazing dessert with these ingredients! 💕 @cornerhousesg #hungryunicornsg #cornerhouse #cornerhousesg #singaporebotanicgardens

Located at 1 Cluny Rd, Singapore Botanic Gardens, Singapore 259569. Iberico Pork “Secreto” 🐷 Thinly sliced Iberico Pork is so awesome!! Super tender, soft and flavourful especially with the drizzle of sauce! Torched Broccoli 🥦 was super tasty and soft too!!! @cornerhousesg #hungryunicornsg #cornerhouse #cornerhousesg #singaporebotanicgardens #ibericopork

Located at 1 Cluny Rd, Singapore Botanic Gardens, Singapore 259569. Westholme M7 Wagyu Beef 🐮! We decided to go with their Best recommended - Medium rare for the doneness of Beef! Simply love their plating, they put so much pride in making each dish looks good when served! Juicy, chunky strips of Wagyu Beef were fabulous!! Wagyu Beef was well seasoned and flavored! Yummy burnt leek and sweet corns on the side! @cornerhousesg #hungryunicornsg #cornerhouse #cornerhousesg #singaporebotanicgardens #wagyubeef

Located at 1 Cluny Rd, Singapore Botanic Gardens, Singapore 259569. Foie Gras “Lu Shui” ❤️ Love the way they braised the Foie Gras, so flavourful! To complement the Foie Gras, they have also included bits of Grapefruit, Apple, Rice Cracker and Ginger! Texture was smooth and light! @cornerhousesg #hungryunicornsg #cornerhouse #cornerhousesg #singaporebotanicgardens #foiegras

Located at 1 Cluny Rd, Singapore Botanic Gardens, Singapore 259569. Hokkaido Scallop! Scallop is served raw with cucumber, ginger, soya, goma, chilli, Ikura roes!! Super tasty appetiser! Scallop is so fresh, smooth and soft! It melts in your mouth!! Super yummy! @cornerhousesg #hungryunicornsg #cornerhouse #cornerhousesg #singaporebotanicgardens

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.
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?
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.


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

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