map
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
'My Interpretation Of Kaya Toast"

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

Lunch in the Garden!

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.

For a Michelin-Starred Garden Lunch

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

Corner House Beef 
M4 Australian Wagyu Beef (Entrée for a 4 Course Lunch - 💵S$68++) from Corner House a 1 Michelin Star ⭐️ Restaurant that serves Gastro-Botanica by Chef Jason Tan.

👨‍🍳

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 Tail

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

Hokkaido Scallop

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.

Hokkaido Scallop

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.

This Patagonian Toothfish was a beautiful, beautiful dish.

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

Hungarian Mangalista Pork

3 munchies: Slow-cooked and grilled till it was soft and tender, the Hungarian Mangalista Pork is served with steamed kernel corn and corn puree, yellow mustard seed, and burnt leeks. Finished with tasty red wine au jus, it was a pity that the pork was a tad salty. Go for either the Patagonian Toothfish or M6 Australian Wagyu Beef for your main course instead.

The Hungarian Mangalista Pork is part of the Corner House Business Luncheon menu – available from Tuesday to Saturday. Last order is at 2.30pm.

"My Interpretation of Kaya Toast"

I appreciate that Chef Jason chose to end the meal with an homage to his Singaporean roots, with none other than the beloved kaya toast. And what an elegant and thoughtfully composed interpretation—smooth kaya parfait sandwiched between crunchy muscovado sablé, amped up with more intense flavours from the coconut-y kaya coulis, pandan snow, gula melaka espuma, balanced with a refreshing pineapple sorbet to keep the saccharine scale in check. A memorable, well-excecuted finisher.

Foie gras

Felt slightly disappointed that this came as a terrine, which doesn't get as much love from me as the lobe itself – not a fan of the stodgy texture and strong flavour. Paired with Spanish ham, endive, and honey mustard, all of which didn't seem to do much to enhance, except for the citrusy sauce, which helped cut through the richness and made it slightly more palatable.

Garden On A Plate

We're off to a good start with this pretty ensemble of trombetta zucchini, mentaiko, pickled fennel, yuzu, tobiko, and the creamiest raw scallops, lightly cured to highlight its marine sweetness. Giving the whole idea of 'garden dining' extra meaning 😌

Patagonian Toothfish

4 munchies: Accompanied by harissa foam that had a nice tinge of Moroccan spice and earthy complexity, the pan-seared Patagonian toothfish was cooked to perfection. What really complemented the soft, flaky fish was the creamy butternut squash velouté with natural sweet flavours. The pan-fried cauliflower added some crunch and ikura topping enhanced the dish with its brininess.

The Patgonian Toothfish is part of the Coner House's Business Luncheon menu – available from Tuesday to Saturday. Last order is at 2.30pm.

Congrats @cornerhousesg for winning 1 Michellin Star tonight!!!

I still remember the sweetness of your scallops contrasting with the citrusy bits. Best way to start a meal!
Follow me on snapchat @ryllyx to find out more.

Signature Dish

Signature at Corner House: Cevennes onion done 4 ways. First is an onion puree and confit, a 62°C sous-vide egg and black truffles. Then, onion tart. Followed by onion chip and onion tea. The onion tea is the most expensive of components as 3kgs of onions and two days work produce a mere 200ml. That probably explains the price for this dish 😰 But overall, 💯

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