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.

A key innovation of Gastro-Botanica is that plants are given fuller elaborations in preparation, and garnishing becomes a highlight in its own right.

Chef's Inspiration

Chef Jason Tan works from a larder of fastidiously sourced meats and seafood, and botanicals from across the globe including fruits and herbs, tubers and vines, greens and fungi, to bring you a special gastronomic moment – a union of the primal bounty of Earth and the human art of the kitchen.

Chef's Inspiration

A key innovation of Gastro-Botanica is that plants are given fuller elaborations in preparation, and garnishing becomes a highlight in its own right. Chef Jason Tan works from a larder of fastidiously sourced meats and seafood, and botanicals from across the globe including fruits and herbs, tubers and vines, greens and fungi, to bring you a special gastronomic moment – a union of the primal bounty of Earth and the human art of the kitchen.

Oignon Doux Des Cevennes

Chef Tan created four dishes out of this bulb: baked and hollowed-out to contain onion puree, 62 degree sous-vide egg, onion confit and black truffle; Parmesan-topped mini onion tart; lightly salted onion chips; and onion tea (essentially onion-infused tea poured over onion confit and cream).

Oignon Doux Des Cevennes

Chef Tan created four dishes out of this bulb: baked and hollowed-out to contain onion puree, 62 degree sous-vide egg, onion confit and black truffle; Parmesan-topped mini onion tart; lightly salted onion chips; and onion tea (essentially onion-infused tea poured over onion confit and cream).

Wine Collection

The extraordinary food of Corner House is complemented by a wine list of over 600 labels. We also boast 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.

Wine Collection

The extraordinary food of Corner House is complemented by a wine list of over 600 labels. We also boast 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.