Corner HouseChef Jason Tan's Love Letter to Vegetables (Closed Permanently)
Restaurant Corner House is set in the Singapore Botanic Gardens, but maybe the most impressive Botanica is the dish Chef Jason Tan serves on his tasting menu – an impressive plate of over 40 vegetables, herbs, and flowers. Some are raw, some are cooked, all are painstakingly and beautifully placed on a plate that’s shaped like a leaf. This dish highlights the local, in-season produce; it’s a snapshot of what is currently blooming in the city. Many restaurants have a similar dish, but we found this version at Corner House to be the best one we’ve tried! We also loved the signature Ode to the Onion – Chef Jason’s tribute to the Cévennes onion that made him fall in love with vegetables again. Onion purée, sous-vide egg & black truffle – what’s not to love? Corner House is ranked no. 49 on Asia’s 50 Best restaurants (2019).
Note: This restaurant has closed permanently.
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Aloe vera, chia seed, balsamic & orange blossom
Bread …
… and butter.
Foie gras, Opalys 33% & 100-years-old Grand MarnierFish skin, tobiko (flying fish roe), crème fraîche & sudachi (citrus fruit)
Sea urchin, rice & suika naratsuke (watermelon pickled in sake-lees)
Cherry tomato, plum & mint
Smoked eel, yuzu & caviar“Interpretation of my favorite vegetable.” The sweet onion from Cévennes in France.Gillardeau oyster, cucumber, yuzu kosho, mint, crème fraîche & caviarChef Jason’s “botanica.” A curation of 40 vegetables in a variety of preparations.Mirugai (clam), riso, seaweed, cider, buckwheat & menegi.
New Zealand blue cod with crispy scales. Chicken, butternut squash, ginger, brown butter & finger lime.
