Madame Chewy •
01 May 2015 • 145 reviews • 8 followers
For pictures and full review (can't fit everything here due to word limit), pls visit:http://madamechewy.com/2015/04/29/corner-house/
Taking over Au Jardin’s colonial house situated in an enchanting spot within Singapore Botanic Gardens, Corner House has large shoes to fill and we were not disappointed. Chef Jason Tan wows with Gastro-Botanica cuisine, where emphasis is placed on refinement and quality, and gives equivalent weight on the plate to protein and botanical elements.
Upon arrival, we were ushered upstairs to our table at the Veranda, overlooking lush greenery. As we settled into the comfy neo-classical tweed chairs with muted gold studs, the server brought us complimentary multi-grain bread and baguette slice, along with unsalted butter served on a coloured tile.
Amuse bouche arrived in bite-sized treats of Foie Gras Macarons
and Duck Rillettes with Gyuere Cheese Toast
. The former’s macaron shell was too sweet, overpowering the foie gras, while the latter was decent.
The excitement began with the beautifully plated Maine Lobster
appetiser. I’ve never tasted lobster as succulent and juicy as this! The crustacean was complemented with an array of colourful hues-heirloom beetroot, raspberrries and tomatoes added refreshing zing while Ikura Roe gave occasional bursts of flavour.
I’ve got to hand it to the Chef Jason; his skilful play on the sweet French Cevennes Onion
is exquisite. Nesting in onion puree is a wobbly 62 degree egg, concealed with Black Truffle from Plantin, followed a wafer-thin dehydrated onion chip. I caught the words Onion emulsion and Onion confit, but couldn’t make out where they were but no matter! Our taste buds blissed out amongst the abundance of flavour and that’s all that really matter!
The New Zealand Coral Cod
with crispy scales sat on a bed of melted leek, surrounded by a moat of saffron crustacean emulsion. The cod was moist and had a bit of bite, with skin so captivatingly crispy that I’d like seconds.Le Porc “Trilogy”
was the least outstanding, in terms of both presentation and taste. The Grilled Mangalista Loin had enticing flavour, but was so tough I had to chew with effort. The slow-braised Iberico cheek was tender, but was lacklustre in flavour while the Kurobuta Belly and Neck “Chou Farci” was forgettable.
Our disappointment with the pork main course was quickly forgotten when desserts graced the table. To cleanse the palate, a refreshing glass of Rose Ice Cream
with chilled strawberry was served. Rice pops provided texture to the elegant dessert.Poached Pear with Blue Cheese Ice Cream
and marinated raisins may sound bizarre to some, but the combination worked well. This could have been better if the blue cheese ice cream was toned down. I love cheese but had to admit that this ice cream was overwhelming.
Enveloped within the Baked Alaska
lies After Eight Ice Cream, the dessert was completed with Hibiki drizzled on the meringue. It’s appealing but didn’t rock our world.