Corner House – Early March 2017

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Hi dears,

Special edition of my blog today because I just feel like posting this blog post since March is almost over 🙂

Let us skip the beauty, skincare and snack subscription boxes today and blog about some food.

I first ate at Corner House after a long break fighting with the Chicken pox. I could not go out of the house for at least 2 weeks but when I finally could I tried Corner House. But maybe because I wasnt feeling very well, the food was so-so.

This is the second time to be here and the lunch was really really good.

About the Corner House:

Housed in the middle of the botanic gardens and surrounded by trees and greenery, CORNER HOUSE is a “black and white bungalow”. Black and white houses are very significant in Singapore’s history, they used to be homes of the British rulers of Singapore’s past. These houses are all over Singapore but not a lot of them are left. In 2008, it became a protected conservation building. The external architecture of these buildings are supposed to be left untouched, that is they will only be able to paint it black and white and to retain its sloping roof. Interior can be modernized accordingly.

Typically most of these houses had the first floor very open and spacious while the second floor is the main living quarters. For Corner House, the dining area is on the second floor and the kitchen and reception is on the first floor.

Corner house is a living space previously belonging to Eldred John Henry Corner, a British botanist specializing in mycology (the study of fungi) who was Assistant Director of the Botanic Gardens from 1929 to 1945. He made many critical contributions to the history of Singapore through his studies of the gardens. The house was built in 1910 and is one of the fine Black and White Bungalows in Singapore.

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Address:

1 Cluny Road, E J H Corner House, Singapore Botanic Gardens (Nassim Gate Entrance), Singapore 259569

If you drive you can park at Carpark A or B and call their reception to get a golf cart to pick you up.

Ambience:

Honestly, when I first visited Corner House I did not look at the history but then when I did I felt very sentimental and realized the beauty of the house. The very bright interiors where the sun shone in. We sat at the “whispering corner” where it was a very cozy corner for a maximum of 4 people that overlooks the patio with warm light shining in.

After sitting, they would serve you with a cone shaped butter and a drink and I had to take a picture of this rock on the table as well. It is actually sea salt inside.

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About the Chef:

Known as the “Suitcase Chef” for traveling around the world to get ideas and inspiration, Chef Jason Tan is well known in Singapore as well as around the world.

chef

Image courtesy of: http://www.cornerhouse.com.sg/cuisine.html

“In 2004, Jason started his career at the famed Les Amis restaurant, progressing through Le Saint Julien Restaurant in Singapore, and the 3-Michelin-starred Robuchon a Galera (later renamed Robuchon au dome), at the Hotel Lisboa in Macau, China. He then re-joined Le Saint Julien prior to Julien Bompard at Ascott Raffles Place, where he served as Chef de Cuisine for 2 years.

In 2008, Jason was crowned the Bocuse d’Or Singapore Champion, going on to win the Bronze trophy at the Bocuse d’Or Asian Selection and represented Asia at the Bocuse d’Or world cuisine contest at Lyon, France.

Jason joined Mandarin Oriental Hotel in 2010 before moving on to Sky on 57 as part of the preopening at the Marina Bay Sands resort. Jason remained at Sky on 57 for nearly 4 years, rising to Executive Chef in 2012.” (taken from: http://www.cornerhouse.com.sg/cuisine.html)

Lunch Menu:

Our lunch Menu consists of 2 menus and 3 options. There is a 3 course and a 4 course and a separate 5 course that is call the “Lunch Discovery”.

I am usually a very small eater but when it comes to a nice restaurant I would not mind picking the 5 course meal. Besides, the view was so good what is there not to love about eating while watching greenery.

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This was the lunch set menu (I went in the month of Feb to Early March and no change yet).

Dishes in detail:

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Amuse Bouche

Pearl jelly onto edible lily flowers and fish roe on crackers. Loved both really much. The crackers were slightly salted while the lily flower had a slight crunch to it.

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Carabinero Prawn

This has to be one of my favorite dishes! Variation of seasonal tomatoes: there is the white color which is the tomato cloud which tasted like marshmallows , then the tomato sorbet behind which was a little sour and fresh tomatoes topped with cavier! The prawns were very succulent and super sweet.

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Foie Gras “Lu Shui”

Grapefruit, grapefruit foam and green apples, rice cracker and a small slice of ginger. There were only 2 pieces of Foie Gras which was light and not overpowering. The Foie Gras actually went very well with the grapefruit which was a bit bitter and very refreshing.

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New Zealand Blue cod “crispy scales”

I am pretty picky about fishes and I like fishes with a very soft texture but not over soft. The meat of this fish is cooked just right very smooth and soft. The scales are really crispy. I am not a big fan of Hokkaido scallops because it is very easy to overcook them and the flesh will be hard but this was simple awesome; soft on the inside and a little cooked on the outside. There were also fennel, yellow capsicum, ikura roes (super favorite) and basil in this dish.

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Australian M7 Wgyu Beef

Veal tendon cooked medium rare and very juicy, romaine lettuce that were slightly charred but was not dry and little drizzle of black truffles bits.

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Chef’s Interpretation of Kaya Toast

Pandan, coconut, gula melaka, muscovado sable and pineapple sorbet to clear and refresh. I am not a very big fan of super sweet stuff but this was alright. It might have been a little sweet but it all goes down really well with a cup of good old English Breakfast while watching the leaves moving in the wind.

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Petit fours

These are the petit fours: salted egg macarons which are my favorite. They were a little bit salty which is why I liked it. The ones behind are chocolate coated nuts.

For reservations:

T: +65 6469 1000
F: +65 6469 0136
E-Mail: enquiries@cornerhouse.com.sg

OR

You can use “CHOPE” as well for reservations

Opening Hours:

TUESDAYS – SATURDAYS
Lunch: 12 pm – 3 pm
(last order 2.30 pm)
Dinner: 6.30 pm – 11 pm
(last order 10 pm)

SUNDAY
Brunch: 11.30 am – 3 pm
(last order 2.30 pm)
Dinner: 6.30 pm – 11 pm
(last order 10 pm)

DRESS CODE
Smart casual
(Short & Bermudas is allowed with Shoes or Loafers. No slippers)

 

Conclusion:

Ambience: ❤️❤️❤️❤️ – sitting in the middle of greenery without the mosquitoes

Location: ❤️❤️ – a little hard to find on the first time

Service: ❤️❤️❤️ – not particularly friendly but they offered buggy service to drive us to the carpark

Food: ❤️❤️❤️❤️ – i am loving it

Portion: ❤️❤️❤️❤️ – Just nice as we could try a few more dishes and in smaller portions

Price: ❤️❤️ – Just only comparing price it is pretty expensive

Overall: ❤️❤️❤️❤️/5 hearts

Thank you all for reading!

Love and xoxo,

Ting Ting

 

Disclaimer: The information provided on this blog is accurate at the time of publish and my opinions are my own and might be different from yours. You will be reading the blog at your free will.
All products and food are purchase with my own money. I am not sponsored to review the products unless stated.
Seasonsbeautywtingting is the legal copyright holder of all material on the blog and cannot be used to reprint or publishing without consent of the owner
The blog was written for entertainment purposes only, and we do not provide medical, legal or other profession advice.
We reserve the right to change the focus of our blog, shut it down or change the terms of use at our discretion.

 

 

 

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