Gastro-Botanica is the contemporary cuisine created by Chef Jason Tan that emphasizes refinement and quality, and gives equivalent weight on the plate to protein and botanical elements.

Chef Jason works with fastidiously sourced meats, poultry and seafood, and botanicals ranging from tubers, roots and fungi, to vines, fruits and herbs. A key innovation of Gastro-Botanica is that plants are given fuller elaborations, and garnishing becomes a highlight in its own right.

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The extraordinary food of CORNER HOUSE is complemented by a wine list of over 600 labels, including, for the first time in Singapore. CORNER HOUSE also boasts the largest restaurant collection in half-bottle format in Singapore.

For the indulgent, a rare choice of large bottle formats stand ready for special occasions that call for a magnum or double magnum. For large events, an attractive wine list of labels at quasi-retail is available, as well as a fine selection of Armagnacs, Cognacs, Gappas, Single Malts and other fine spirits.

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As E J H Corner was a seeker in the scientific realm, so is Chef Jason Tan in the culinary realm. 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.

As the ‘Suitcase Chef’, Chef Jason travels across the world in search of new ideas and inspirations for his kitchen. Wanderlust aside, the Suitcase Chef shares other qualities with E J H Corner, including an exploring mind, an interest in provenance, a passion for craft and quality, and a devotion to nature and terroir.