Michelin-star restaurant Corner House re-opens with a new chef at the helm
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Michelin-star restaurant Corner House re-opens with a new chef at the helm
New executive chef David Thien, ex-sous chef at L'Atelier de Joel Robuchon and one-time executive chef at Refinery Concepts, debuts with a card that draws from his French-Asian heritage.
David Thien, who is from La Reole, a pocket-sized village almost Bordeaux in France, came to Singapore in 2007. (Photo: Corner Business firm)
08 Jul 2022 06:30AM (Updated: 05 Jul 2022 01:30AM)
In the six years since its inception, fine-dining restaurant Corner House has been synonymous with its plant-forward menu that reflects the history behind its location in the storied Botanic Gardens. With a new chef at the helm and its reopening last weekend, however, Corner Firm re-emerges on a make new slate.
Executive chef David Thien takes over from long-time chef Jason Tan, who left to first his own restaurant which is slated to open in September or Oct this yr. Thien, who is from La Reole, a small village well-nigh Bordeaux in France, came to Singapore in 2007 as the chef de cuisine of St Regis Singapore'southward Italian restaurant LaBrezza. He went on to Crockfords Grill at Resorts Earth Sentosa where he was chef de cuisine and became sous chef at the now defunct L'Atelier de Joel Robuchon betwixt 2022 and 2012.
In the years since, Thein has served as a consultant chef for the likes of TWG Tea and private members' club Straits Association. Before coming to Corner Firm, he was the executive chef at Refinery Concepts, the grouping behind restaurants such equally Fat Cow, The Marmalade Pantry and Bedrock Bar & Grill.
Suffice information technology to say, the past months have been a not bad leap of change for Thien. He is now tasked with creating exquisite tasting menus, which he says reflects his French and Asian roots (his mother is Alsatian and Corsican; his male parent is of Chinese and Mauritian descent).
"Information technology's been an emotional rollercoaster," said Thien with candour of his new role and the timing with which it has transpired. The plan was for the restaurant to open in May; he had taken the curtain just two weeks before Circuit Breaker measures were put in place.
"[There's been] happiness, frustration, perseverance, boredom… [During the lockdown] I worked with some key people to do research and evolution and used that time to really develop my ideas. Sometimes a dish comes up great; sometimes very far from [what was] imagined. In my previous jobs, I couldn't express myself in the shape of set menus, and so I am very excited."
"Afterward living in Asia for so long, I'grand accustomed to certain flavours. I really like them and want to use them in my food." – David Thien
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While some dishes are named after Southeast Asian classics, they are distinctly rooted in French techniques, which is where Thien's training lies. Diners can expect the likes of Beef Rendang parsed every bit a "fusion of pasta and wagyu rendang" accentuated with fresh herbs, flowers and sherry vinegar; and Achards, a play on Mauritian pickled vegetables, which is similar to Southeast Asian achar, where the pickled vegetables are served with a granita of their pickling liquid, burrata cream and cured hamachi (kingfish).
"I don't take a deep knowledge of other cuisines likewise French and I don't wish for people to retrieve that I'thou pretending to cook their nutrient," Thien pointed out.
"But later living in Asia for so long, I'g accustomed to certain flavours. I actually like them and desire to use them in my nutrient… My eating habits accept inverse and so has my cooking. It's a natural process."
Corner House is now open for lunch and dinner, with prices ranging from S$78 for a 3-form dejeuner menu to Due south$218 for a vii-grade dinner, and S$268 for the Chef Carte du jour.
READ> Meet the restaurateur creating plant-based versions of Singaporean food
Source: https://cnalifestyle.channelnewsasia.com/experiences/michelin-star-restaurant-corner-house-chef-247831
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