"At Corner House, in the historic home of an early 20th century British botanist and UNESCO World Heritage Site, acclaimed Singaporean chef Jason Tan dishes out modernist, produce-driven fare on his personal collection of eclectic crockery. Every dish involves multiple components, which showcase his team's craftsmanship and impeccable attention to detail. The signature Cevennes Onion, for example, involves several preparations. There's a whole onion that's been shelled and filled with caramelized onion puree and egg confit; discs of paper-thin phyllo pastry topped with onion confit and Parmesan cheese; slivers of crisp onion chips; and an emulsion of onions, thinned by a fragrant onion broth." - Annette Tan
