STEPPING IN

David Thien has got big shoes to fill. After all, he’s taking over the reins from chef Jason Tan at Corner House, one of the darlings of Singapore’s restaurant scene. Thien is well-equipped to take on the role though, having spent 12 years in holding positions ranging from being the sous chef at L’Atelier de Joel Robuchon to executive chef of TWG Tea. The French-Chinese-Mauritian chef presents a strong Asian influence in his Frenchbased cooking, continuing in a clear thread from Tan’s previous style. While dishes like vadouvan-spiced Sri Lankan crab with dahl aioli and papadum, brioche otah sandwich and Thai herb-spiked beef tartare drive home the point, they are not defining features either. Thien also draws ideas from Japanese cuisine, offering wagyu and morel sukiyaki as part of his tasting menus. Available as three, five or seven courses.