<p style=”font-size:16px;”> 2016 Early Summer, easy breeze brush through me and my girl and our friends.

Late to the dinner I host, my friend and the white buggie waiting at the drop off entrance of Singapore Botanic Garden. So gentleman of my friend.

We were taken to upstairs to a bright yellow lighting ambience table. Spacious and airy with aircon. Dropped off at the Nassim gate and picked up by the buggy. Our group, including my 7-year old all opt for the Degustation Menu. ( I promised them she dined in Odette and very well-behave).

<strong>Gastro-Botanic Cusine</strong> “dishes are made with sustainably-sourced seasonal produce, vegetables and herbs.” As Chef Jason Tan (born 1982) said in an interview in 2014, …

Walking into the lush garden , ingredients such as ginger, pandan leaves, mushroom, as well as edible flowers will also have a strong presence in the menu.

Leaves taste like Oyster: #amusebouche Yuzu gelee with an oyster leave

My friend mock me, I hardly stop and praise the food is good. THIS is SUPER YUMMY

The skin is fried like potato-chip crispy and moist well-marinated cod.

I can’t resist to share it with my buddy who chose Beef.

The salted egg custard #macarons are just both refreshing and tantalizing. As good as Wa Ghu Ghim….

How can we leave without a door gifts:

[Show the tin-box ]

As usual, I really cannot finish all the food and pack home.

A feast for the eyes, the heart.

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#CornerHouseSG #SingaporeBotanicGardens #G #Gastronomy #TravelSingapore #FineDining #Cas_Dining #Asias50Best Awards #GAwards2016 Best Restaurant

[Show her photo with illustration and book she was reading. ]

My girl brought her own Boss headset and book. She finishs the book cover to cover by the time we leave at 11:35. Without coffee, we feel so energetic that we both sat down and write. Must be positive effect of Bontanic Cuisine
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