Set in a two-storey colonial bungalow built in 1910 and tucked away in serene Singapore Botanic Gardens, Cornerhouse is a dining experience that must be savoured. Chef Jason Tan serves two tasting menus at lunch and dinner, each purveying unimpeachable seasonal produce in painstakingly complex compositions. The most notable of these is his Cévennes onion done four ways, including a sublime onion tea that takes more than two days and 3kg of onions just to produce 200ml.

Also noteworthy is the mangalitsa pork jowl served with aged comte and finished with black truffle, a study in the fine art of balancing robust flavours to yield an elegant whole. To complement the fine cuisine on the plate, the service is impeccable, ensuring an unparalleled dining experience.