Located among the lush green bushes of Singapore Botanic Gardens, Corner House offers a unique dining location. Chef Jason Tan has created French classic culinary techniques and devotion to provenance.

PROFILE.

Corner House is a black-and-white bungalow occupied by EJH Corner when he was Assistant Director of the Botanic Gardens from 1929 to 1945. The house was designated a conserved building in 2008. Chef Jason Tan has evolved a cuisine inspired by extensive travel, French classic culinary techniques, and devotion to provenance, terroir, and seasonality that has achieved a Michelin star.

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A4 grade Toriyama Wagyu with shine muscat, ginnan, and Fourme d’Ambert cheese. AMBIENCE. The two-story house is evocative of its time, and the main elements of the architecture have been preserved intact. The main dining area is the Verandah, next to the entrance porch, with a view out to the lawn, trees, and dense hedgerows. Whispering Corner is a glazed verandah on the second story, and Claret Corner is a private room adjacent to the wine cellar. SERVICE. Staff members greet guests on the porch, and the ambiance of a private house party is carefully maintained. The staff is knowledgeable about the ingredients and also the enormous wine collection, the cellar boasting the largest restaurant collection in the half-bottle format in Singapore.

FOOD.

Chef Jason’s gastro botanica cuisine means that plants are given fuller elaboration in preparation, and that garnishing becomes an integral part of the meal. Working from a larder of fastidiously sourced meats and seafood, he uses botanicals from across the globe including fruits and herbs, tubers and vines, and greens and fungi. A series of set menus are offered for lunch and dinner, with a wine pairing option. PRICING S$62 to S$238. SUMMARY. Singapore as one imagines it must have been in the colonial era, only with dramatically better food. Corner House is eminently suitable for special occasions, romance, groups, formal events, and simply for memorable fine dining.