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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