|Corner House at Singapore Botanic Gardens|
|Cevennes onion four ways|
|Varanger red king crab three ways|
|Brittany cuttledish, buckwheat, riso, Manjimup black truffle|
|Chef Jason Tan;s “botanica”|
|Liquid nitrogen elderflower with organic milk three ways|
|Peanut butter, kaya, toasted bread|
|Salted egg macaron|
Tan knows that an excellent dinner at his restaurant has to conclude with his signature petit four of salted egg macaron.
But with the equally stellar durian churros now appearing alongside it, the macaron looks set to have a strong rival.