If you’re planning a trip to Corner House, you’re in for a treat as chef-owner Jason Tan has just updated his menu to include several new dishes. Japanese geoduck (available on Discovery Menu Experience, Menu Degustation and Menu Gastronomic) debuts as folds of savoury-briny sashimi of geoduck with burnt orange segments, textures of lotus root and caviar in a goma-scented orange broth infused with parsley oil, a wondrous appetite-opening dish with sweet orangy flavours to tame the brininess of the saltwater clam. Staying true to its gastrobotanical theme, the new beetroot dish (only available on Discovery Menu Experience) pairs salt-baked beetroot and fromage blanc with an unlikely but rather successful bedfellow of goma puree that blankets the dish with its nutty fragrance; to finish, Tan tops the heap with macadamia floss. Perhaps fitting that it’s launched towards the end of Chinese New Year, Tan plays on pineapple (available on Menu Degustation and Menu Gastronomic) for his new dessert, deconstructing the popular CNY snack of pineapple tart and serving it as pineapple sorbet, sable breton and pineapple marmalade alongside textures of salted egg yolk (powder and puree) and a refreshing scoop of creme fraiche. All new dishes are available at Corner House from 8 February 2017.
1 Cluny Road, E J H Corner House, Singapore Botanic Gardend (Nassim Gate Entrance) | +65 6469 1000 | cornerhouse.com.sg