First we have the term “Mod Sin”. Now there’s “Gastro-Botanica”, the contemporary cuisine created by Chef Jason Tan at Corner House that highlights both protein and botanical elements. We brought a couple of overseas friends there for dinner one night and what else can I say other than it was truly a beautiful meal? There is no ala carte; either you go for the elaborate degustation ($248++) or choose the mix-and-match menu (4 courses for $98++; 6 courses for $148++). We did the latter and left with happy smiles and full tummies!
From start to end, every dish was elegantly presented and the ingredients of high quality. I especially enjoyed the black sesame spheres (yes I’m naturally biased towards anything with the word ‘sesame’ but everyone at the table agreed that these were good!), 62 degree egg hidden in savoury-sweet onion puree (points given for the unexpected slice of shaved black truffle!), delicious fresh cod with seasonal white asparagus (any chef who can whip up fish with such crispy scales has my respect) and of course, both the desserts – chocolate “pebbles” plated to look like a winter garden, and a modern take of the traditional “kaya toast” with weak pandan but strong gula melaka flavour.
The staff packed petit fours for us (really too full!) and guess what greeted me the next morning? Salted egg yolk macarons! Brilliant.
fish cracker topped with tobiko, black sesame spheres, prawn on cornmeal cracker with avocado mousse
French Royale Oyster
au naturel, plum granité, basil seed, caviaroli
Carabinero Prawn (supplement $22++)
variation of best season tomato, vintage sherry, kristal de chine caviar
smoked eel, 24 months comté, horseradish, walnut & black garlic
Oignon doux des Cévennes
62 degree egg, buckwheat, noisette croûton
Maine Lobster (supplement $20++)
char grilled, burrata, yellow capsicum, trombetta zucchini, kristal de chine caviar
sorry I can’t remember what is this dish. there were too much food!
Free Range Chicken
champignon, romaine lettuce, sauce surf & turf
riso, seaweed, burnt leek, surf & turf emulsion
New Zealand Cod “Crispy Scales”
white chocolate, meringue, crumbles
My Interpretation of Kaya Toast
pandan, coconut, gula melaka, muscovado sablé and yuzu
1 Cluny Road, E J H Corner House
Singapore Botanic Gardens
(Nassim Gate Entrance)
+65 6469 1000