This time round, however, both the entrees were spectacular with the New Zealand blue cod with “crispy scales” providing the seafood role while the Iberico pork jowl brings the meat to the table. The blue cod is served with Hokkaido scallop with a slight twist from the usual in that a laksa sauce is served to bring up the local flavours. For the pork jowl, it comes with white asparagus and garlic leaves with a black garlic sauce which has a mellower and sweeter flavour as compared to regular garlic.
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Corner House
Address: 1, Cluny Rd, E J H Corner House, Singapore Botanic Gardens, Singapore 259569
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This dish intrigues me a lot! Firstly I call this defiance to tradition by have "edible" scales! Secondly, this is my first time see BROCCOFLOWER! It's a cross breed of broccoli and cauliflower. It's so tasty! It's milder, tender and slightly sweeter than either cauliflower or broccoli. Crab croquette is beautifully done.. Literally stuff with chunky crabmeat. Cod is perfectly cooked! I do enjoy this dish very much.
Saw a dish like this on Masterchef AU before with the fish scales all crinkled and crackly, so I was really excited to try this. No disappointment, the crispness of the skin adding texture to the oiliness of the cod flesh. Those tiny purple blooms are edible, too, and add a mild peppery pop of flavour.
