The strands of history, science, memory, art, passion and gastronomy come together to create a luminous experience in a singular setting.

Our History

Enchanting on many fronts, Corner House celebrates a unique and colourful human being, it evokes the romance of a special historical location, it thrills with superb gastronomy and makes a return to grace and hospitality that will be cherished and remembered.

Time spent at Corner House becomes part of your history.

Our History

Enchanting on many fronts, Corner House celebrates a unique and colourful human being, it evokes the romance of a special historical location, it thrills with superb gastronomy and makes a return to grace and hospitality that will be cherished and remembered.

Time spent at Corner House becomes part of your history.

Awards & Accolades

Gastro-Botanica

A contemporary cuisine emphasizing refinement and quality, giving equivalent weight on the plate to protein and botanical elements. It is the creation of Chef Jason Tan inspired by curious travel, a French classic culinary ground and a devotion to provenance, terroir and seasonality.

Gastro-Botanica

A contemporary cuisine emphasizing refinement and quality, giving equivalent weight on the plate to protein and botanical elements. It is the creation of Chef Jason Tan inspired by curious travel, a French classic culinary ground and a devotion to provenance, terroir and seasonality.

Chef Jason Tan

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 Les Amis restaurant, progressing through Le Saint Julien Restaurant in Singapore, and the 3-Michelin-starred Robuchon, at the Hotel Lisboa in Macau. 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 in Lyon, France.

Jason joined Mandarin Oriental Hotel in 2010 before moving on to Sky on 57 as part of the pre-opening 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.

Chef Jason Tan

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 Les Amis restaurant, progressing through Le Saint Julien Restaurant in Singapore, and the 3-Michelin-starred Robuchon, at the Hotel Lisboa in Macau. 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 in Lyon, France.

Jason joined Mandarin Oriental Hotel in 2010 before moving on to Sky on 57 as part of the pre-opening 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.