This mod­ern Euro­pean restau­rant is nes­tled in the lush grounds of Singapore’s first UNESCO World Her­itage Site, the Singapore Botanic Gar­dens. The his­tor­i­cal black and white colo­nial house it oc­cu­pies was the home of EJ H Cor­ner, a renowned botanist and the as­sis­tant di­rec­tor of the Botanic Gar­dens from 1929 to 1945. Fit­ting then that the food served at Cor­ner House is premised on a ‘gas­tro-botan­ica’ con­cept, where veg­eta­bles are not the sup­port­ing cast, but a star along with the care­fully sourced meat, poul­try and seafood.

Helm­ing the kitchen is Sin­ga­porean chef Ja­son Tan, who had found his call­ing straight out of na­tional ser­vice at the age of 22. Af­ter stints at Les Amis, Le Saint Julien and Sky on 57, he be­came chef pa­tron and co-owner at Cor­ner House in 2014. In three short years, the restau­rant gar­nered in­ter­na­tional recog­ni­tion, be­ing named No. 23 on Asia’s 50 Best Restau­rants list 2017, and re­tain­ing one Miche­lin Star this year.

Pic­tured here is chef Tan’s signature oignon doux des Cévennes. He dis­cov­ered sweet Cévennes onions in his early years as a chef, which helped awaken in him a cre­ative in­ter­est in veg­eta­bles. This dish is pre­pared four ways. First, as a baked onion cup: A whole onion is baked and hol­lowed, filled with onion purée and con­fit, 62-de­gree sous-vide egg, sea salt, chives and topped with black truf­fle. Then there is the onion tart, where an onion con­fit is pre­pared from sliced onions, slow cooked in but­ter and served on crisp filo pas­try topped with parmesan cheese. The third ex­pres­sion is a thin slice of onion dehydrated for 24 hours and lightly salted; and fi­nally, a del­i­cate earl grey-in­fused onion con­somme that is poured onto an emul­sion of onion con­fit and cream.

EJ H Cor­ner House, Singapore Botanic Gar­dens (Nas­sim Gate en­trance), 1 Cluny Road.

Tel: 6469 1000

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