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 former executive chef at Refinery Concepts, debuts with a menu that draws from his French-Asian heritage.
David Thien, who is from La Reole, a minor village virtually Bordeaux in France, came to Singapore in 2007. (Photograph: Corner Business firm)
08 Jul 2022 06:30AM (Updated: 05 Jul 2022 01:30AM)
In the six years since its inception, fine-dining eating place Corner House has been synonymous with its establish-frontwards bill of fare 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 House re-emerges on a brand new slate.
Executive chef David Thien takes over from long-time chef Jason Tan, who left to offset his own restaurant which is slated to open in September or October this year. Thien, who is from La Reole, a small-scale village near Bordeaux in French republic, came to Singapore in 2007 equally the chef de cuisine of St Regis Singapore's Italian restaurant LaBrezza. He went on to Crockfords Grill at Resorts Globe Sentosa where he was chef de cuisine and became sous chef at the now defunct 50'Atelier de Joel Robuchon between 2022 and 2012.
In the years since, Thein has served as a consultant chef for the likes of TWG Tea and private members' guild Straits Clan. Earlier coming to Corner Firm, he was the executive chef at Refinery Concepts, the group behind restaurants such equally Fat Cow, The Marmalade Pantry and Boulder Bar & Grill.
Suffice it to say, the past months have been a keen jump of change for Thien. He is at present tasked with creating exquisite tasting menus, which he says reflects his French and Asian roots (his mother is Alsatian and Corsican; his father is of Chinese and Mauritian descent).
"It'southward been an emotional rollercoaster," said Thien with candour of his new function and the timing with which it has transpired. The programme was for the restaurant to open up 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 upwardly neat; sometimes very far from [what was] imagined. In my previous jobs, I couldn't express myself in the shape of set menus, so I am very excited."
"Later living in Asia for and then long, I'm accustomed to certain flavours. I really like them and want to use them in my food." – David Thien
LIFE, INTERPRETED
While some dishes are named later on Southeast Asian classics, they are distinctly rooted in French techniques, which is where Thien's training lies. Diners tin can expect the likes of Beef Rendang parsed as 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 have a deep knowledge of other cuisines besides French and I don't wish for people to think that I'g pretending to melt their food," Thien pointed out.
"But after living in Asia for so long, I'm accustomed to certain flavours. I really like them and want to use them in my food… My eating habits accept changed so has my cooking. It'southward a natural process."
Corner House is now open for lunch and dinner, with prices ranging from S$78 for a three-form lunch menu to Southward$218 for a seven-course dinner, and Due south$268 for the Chef Menu.
READ> Meet the restaurateur creating plant-based versions of Singaporean food
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Source: https://cnalifestyle.channelnewsasia.com/experiences/michelin-star-restaurant-corner-house-chef-247831
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