Corner House in Singapore is a wonderful colonial house located in one of the most beautiful botanical gardens in the world. It is also the working place of Jason Tan, one of the most talented chefs in South East Asia right now.

Jason Tan's cooking is of French inspiration with some Singaporean twists, extremely delicate, refined and well balanced. His forte is the sweet and sour flavors which he combines masterfully.

For our dinner on January 6th 2018, we opted for the "Gastronomic menu", served in four sequences plus the usual amuse-bouche and petit fours for 115 Euros without drinks.

From the Hokkaido scallops to the chef's interpretation of Kaya Toast (a well-known snack every kid in Singapore loves to have for breakfast or as an afternoon snack) through the New Zealand blue cod, every dish was perfectly cooked and presented, the New Zealand blue cod being one of the best fish dish we had ever tasted: it was crispy, savory and simply plain delicious.

The wine list was impressive and eclectic. Your choices range from a glass to a magnum bottle.

The service was welcoming, professional, kind and in tempo.

Jason Tan is a chef whose talent is worth making a detour to discover.

There was only one (minor) flaw in this marvelous place: the beautiful colonial house is in need of some interior refreshing, particularly the salon area and the carpet on the stairs (new carpet needed), the restrooms need to be redone and upgraded as well in order to make this Corner House the perfect destination for fine dining in Singapore. 

 

Corner House

1 Cluny Road,

E J H Corner HouseSingapore Botanic Gardens (Nassim Gate Entrance)Singapore 259569

 

 

 

The restaurant Gaggan was voted the best restaurant in Asia in 2017 by the controversial World's 50 Best Restaurants In the World. It was also recently awarded two stars in the famous Michelin Guide.

Is Gaggan the best restaurant in Asia? It's too vast a question to answer in our humble opinion, but we do know something: Gaggan's chef, Gaggan Anand, is one of the most provocative, progressive, creative and entertaining chefs working today on the high-end dining scene of the world.

Not only does Gaggan Anand offer great food, he offers his guests a total experience, a journey through modern Indian cuisine in 25 emojis. He creatively combines Thai produces and Indian flavors to present us with a colorful and savory collection of small bites in quick succession through the 25 courses.

It's really worth making a reservation a long time in advance and even buying a plane ticket to Bangkok just to experience the outstanding innovative Indian cuisine that you will not get anywhere else.

We had a memorable evening there on December 27^th 20017 with family and friends, from the beginning to the end; from our French host to the wine, from the cocktails to the food, every moment was amazing and fun.

Diners should rush to Gaggan asap as they will only have another two years to taste the progressive Indian cooking as the chef has made a decision to close his restaurant in 2020 in order to open a new dining concept in Fukuoka, Japan.

Gaggan Anand and the likes of him (namely André Chiang in Singapore, Paul Pairet in Shanghai, Alvin Lueng in Hong Kong, Yoshihiro Narisawa in Tokyo and Eneko Atxa in Bilbao) are redefining what high dining should be - A total experience of the six senses.   

 

Gaggan

68/1 Soi Langsuan, Ploenchit Road, Lumpini, Bangkok 10330

Tel: +66 2 652 1700

www.eatatgaggan.com

 

 

 

 

 

 

 

Issaya Siamese Club is the flagship of the chef Ian Kittichai who is a celebrity chef in Thailand.

With our friends and family, we decided to celebrate our Christmas dinner at his beautiful colonial mansion. Our table was set in the garden with candlelights, which gave us a feeling of intimacy and the privilege of dining at a friend's house.

Our whole table agreed on the set menu, priced at 1500++ Bath (45 euros) per person, which offered three starters, four main courses, a pre-dessert and a dessert.

The amuse-bouche and the three starters were indeed very tasty and very good, Ian Kittichai knows how to balance his spices and make the best of them in his dishes. The chef takes pride in the fact that all his ingredients are locally sourced and organic.

His main dishes (the Sankaburee Chicken; the Mussaman Lamb; the Prawn Star-Fried and Asian Multi-Grain&Chiang Mai Mushroom) were really delicious and full of flavors.

And finally, our dessert, the Jasmin Flower Panna Cotta was nothing short of a knock-out.

We were surprised that the Michelin Guide for it first edition in Bangkok this year bypassed chef Ian Kittchai and forgot to reward Issaya Siamese Club with the first star it so rightly deserves.

 

Issaya Siamese Club   Address : 4 Soi Sri Aksorn, Chuaphloeng Rd., Bangkok, Thailand Phone : 02-672-9040-1

www.issaya.com

 

 

 

Gaggan ** (Gaggan Anand) - Bangkok, Thailand

Louison (Gérald Passedat) - Le Puy-Saint-Réparade - France

Racine * (Kazayuki Tanaka) - Reims - France

Issaya Siamese Club (Ian Kittichai) - Bangkok - Thailand

Restaurant AM * (Alexandre Mazzia) - Marseille - France

 Arola * (Sergi Arola) -Sintra - Portugal

Oak * - (Marcelo Ballardin) - Ghent - Belgium

Pertinence (Ryunosoke Naito & Kwen Liew) - Paris - France

La Condesa (Indra Carillo) - Paris - France

Mraz & Sonh ** (Markus & Manuel Mraz) Vienna - Austria

Shiki (Alois Trant) - Vienna - Austria

Alma * (Henrique Sa Pessoa) - Lisboa - Portugal

 

 

 

Nous avons profité de notre présence à Epernay pour le festival “Habits de Lumière” pour faire un saut à Reims pour déjeuner dans le magnifique restaurant du talentueux chef Kazuyuki Tanaka.

Le restaurant est conçu comme un ryokan japonais avec une petite touche nordique : la salle à manger est lumineuse, claire, donnant sur un jardin zen d'un côté et de l'autre sur la grande cuisine à baie vitrée où nous pouvons le chef et son équipe à l’œuvre.

Chef Tanaka pratique une cuisine à la fois épurée et hautement élaborée, les créations sont d'une finesse et d'une exquisité à se damner. Chaque plat est arrangé dans l'assiette comme un tableau, rien n'est laissé au hasard, la matière, les couleurs, le produit, les ingrédients et les saveurs sont réunis pour convoquer tous nos sens y compris le sixième, l'umami cher aux japonais.

Le service orchestré par Marine Tanaka, la maîtresse du lieu est courtois, discret et fluide.

La carte des vins est extrêmement pointue faisant la part belle aux champagnes des vignerons et le sommelier, d'origine galicienne, est de très bon conseil.

Pour nous Racine mérite mieux qu'une étoile, en espérant que dans un avenir proche le chef Kazuyuki Tanaka obtiendra la deuxième étoile pour être raccord avec son talent.

 

Racine

6, place Godinot

51100 Reims

Tél : 03 26 35 16 95

www.racine.re