{"id":288895,"date":"2024-02-05T18:37:31","date_gmt":"2024-02-05T10:37:31","guid":{"rendered":"https:\/\/thehoneycombers.com\/singapore\/?p=288895"},"modified":"2024-12-11T10:22:52","modified_gmt":"2024-12-11T02:22:52","slug":"roia-singapore-review","status":"publish","type":"post","link":"https:\/\/thehoneycombers.com\/singapore\/roia-singapore-review\/","title":{"rendered":"Third time\u2019s the charm for EJH Corner House as it transforms into Roia, the newest gastronomic haven in Botanic Gardens"},"content":{"rendered":"

Our Botanic Gardens<\/a> is a national treasure. Besides gorgeous green spaces, a fun nature-inspired playground<\/a>, and a magnificent steel clock tower<\/a>, the Unesco World Heritage site is also home to various food spots. We\u2019re sure you\u2019re familiar with The Halia, Pangium, and Prive. This February<\/a>, say hello to Roia<\/a>, a new fine dining restaurant in Singapore that\u2019s taken over the iconic EJH Corner House. Before this, the colonial bungalow belonged to Michelin-starred restaurant<\/a> Corner House. Now, those are big shoes to fill.<\/p>\n

The restaurant is a stone\u2019s throw from the Nassim Gate entrance. Upon my arrival, the lush greenery surrounding the black-and-white building immediately took my breath away. \u201cThis is going to be good,\u201d I think to myself as I approach the entrance. You know what they say about gut instincts \u2013 you just have to trust them.<\/p>\n

Roia review: Taking inspiration from the lush surroundings<\/h2>\n
\"Roia
Photography: Roia<\/figcaption><\/figure>\n

For those of you who have been to Corner House, you\u2019ll be glad to know Roia has retained its structure and charm. The first floor is transformed into a private dining room<\/a> that can seat up to 12 people \u2013 perfect for a jovial gathering between loved ones or a business meeting. A cosy section decked in plush sofas can be closed for an even more intimate tete-a-tete. Images of wealthy wives discussing the upcoming charity event and power executives brokering their next investment deal conjure in my mind as I gingerly walk around the room.<\/p>\n

Head up to the second floor, where you\u2019ll be greeted by an interesting light fixture and an equally unique table base topped with flowers in vases. Could it be that the two decor pieces are set up as precursors to the entire dining experience? I never thought of that, but looking back now, that might be it. The space is awash in neutral hues, soft, yellow lighting, and rattan chairs sporting fabric upholstery. It feels luxe and breezy being in Roia \u2013 there\u2019s synergy between the restaurant and its surroundings.<\/p>\n

French elegance meets Singaporean influences<\/h3>\n
\"Roia's
Photography: Roia<\/figcaption><\/figure>\n

Headlining the kitchen is chef Priyam Chatterjee, whose expertise lies in infusing French cuisine with global influences. He cut his culinary teeth with chef Jean Claude Fugier, who mentored him when he was tenured at Park Hyatt in Hyderabad. In 2019, he became the first Indian chef to be honoured with the Chevalier de l’Ordre du M\u00e9rite Agricole (Order of Agricultural Merit). This honorific order is bestowed by France to exceptional individuals who have contributed to its agriculture. In chef Priyam\u2019s case, he was recognised for reinventing India’s food scene by promoting French cuisine in the country. Wow, colour us impressed.<\/p>\n

The menu, which consists of six or eight courses ($188++ to $288++), presents dishes that are obvious nods to the Botanic Gardens. My meal starts with a trio of amuse bouche, comprising a crystal toast with curry mayo, hamachi, yuzu, and ikura tart, and umibudo and corn in kueh pie tee. My initial fascination with the crystal toast turns into appreciation as I bite into the appetiser. It feels like I\u2019m eating a crunchy curry puff, which coincidentally is what inspired chef Priyam to come up with this creation. By the way, the flowers adorning all the dishes are edible, so go ahead and pop them into your mouth.<\/p>\n

\"Roia's
Snowfall in Singapore (left) and Fungi & Corner (right). Photography: Roia<\/figcaption><\/figure>\n

Following the appetisers are One Cluny Road and Snowfall in Singapore, Roia’s refreshing dishes that utilise ingredients such as Australian avocados, green apples, mangoes, Hokkaido scallops, nashi pears, and lemon curds. Fungi & Corner pays tribute to professor Edred John Henry Corner, the bungalow\u2019s former resident. (Now you know where the building got its name from.) Mushrooms are paired with potato rosti, confit egg yolk, and truffles. The earthy flavours are enjoyable, and you can\u2019t go wrong with eggs in my book.<\/p>\n

Delectable mains and fascinating sweets<\/h3>\n
\"Roia's
What’s for breakfast? Don’t let this presentation deceive you. Photography: Roia<\/figcaption><\/figure>\n

Diners are given two choices for mains: Corners Flowers, which features Japanese ginpo (aka cod fish) with smoked almond, beetroot extraction, and yuzu calamansi; and CDG-SIN, which comprises sous-vide duck, spinach, and orange jus. I decided to go with the latter because I wanted more depth and flavour to my meal, and it didn\u2019t disappoint. The duck is perfectly seared with no gamey taste, while the jus provides a citrus kick. I almost licked my plate clean!<\/p>\n

Sweet treats round up the course, beginning with What\u2019s For Breakfast. My eyes are wide with fascination as the dish is placed before me. In terms of presentation, it takes the cake\u2026 I mean, egg. \u201cTaste the dish and tell me what you think is in it,\u201d chef Priyam says. Digging my spoon into the fun creation, I already have an inkling of what it might be \u2013 mango. And I was right. Thailand coconut, meringue, and black rice are also used. Impressed is an understatement \u2013 I\u2019m positively gobsmacked.<\/p>\n

Next is Sucre, which combines Charentais melon compressed in vanilla oil vinaigrette with melon sorbet and almond tuille. It\u2019s a perfect balance of sweet, zesty, and nutty flavours; I say it\u2019s like a culinary translation of a beautiful summer day. Now, if you think you\u2019ve reached the end of your meal\u2026 surprise! A strawberry pate de fruit (which is like a sticky, chewy fruit candy) and sea salt caramel tart await you.<\/p>\n

Did Roia get our stamp of approval?<\/h3>\n
\"\"
Photography: Roia<\/figcaption><\/figure>\n

The thing that strikes me the most about Roia is chef Priyam\u2019s earnestness in paying tribute to the Singapore Botanic Gardens, which translates into the menu beautifully. I appreciate the narrative behind each dish. Of course, the presentation deserves its flowers too. (Yes, I totally mean that double meaning there.) You must see What\u2019s Your Breakfast with your own eyes to believe it. One thing to highlight is that the portions are dainty, so they might not fill up big eaters. But that shouldn\u2019t matter when they look as good as they taste.<\/p>\n

So, was it as good as I initially thought? Yes, it was \u2013 and so much more. I\u2019ll definitely be back for a date night<\/a>.<\/p>\n

Roia<\/a>, EJH Corner House, 1 Cluny Road, Singapore Botanic Gardens, Singapore 259569<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

Our Botanic Gardens is a national treasure. Besides gorgeous green spaces, a fun nature-inspired playground, and a magnificent steel clock tower, the Unesco World Heritage site is also home to various food spots. We\u2019re sure you\u2019re familiar with The Halia, Pangium, and Prive. This February, say hello to Roia, a new fine dining restaurant in […]<\/p>\n","protected":false},"author":107587,"featured_media":288899,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false},"categories":[4,6363],"tags":[81075,7642,68919,15324,8592],"acf":[],"yoast_head":"\nRoia review: French cuisine inspired by Singapore Botanic Gardens<\/title>\n<meta name=\"description\" content=\"Say hello to Roia, the newest restaurant in Singapore Botanic Gardens. 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