Lifestyle

In with the new: Four new restaurants in Singapore to book in 2024

Roia

Where: EJH Corner House, Singapore Botanic Gardens, 1 Cluny Road; tel: 8908-1705
Open: 6.30pm to midnight (Wednesdays to Sundays), closed on Mondays and Tuesdays
Info: roia.sg

The lights are back on at EJH Corner House at the Singapore Botanic Gardens.

Corner House, the one-Michelin-starred restaurant, operated there for nine years before closing in June 2023. Now, a young chef from India is heading fine-dining restaurant Roia on the premises, named after the late Edred John Henry Corner, the former assistant director of the gardens who lived there.

Chef Priyam Chatterjee, 35, who went to culinary school in India, trained under French chefs there and in France, and was part of the opening team for Fauchon in Oman.

In 2019, he received the Chevalier de l’Ordre du Merite Agricole (Order of Agricultural Merit), given by France to recognise outstanding contributions to agriculture, the agro-food industry and gastronomy, among other things.

He headed Rooh and Qla, two restaurants in Delhi, before being scouted to open the Singapore restaurant. Two friends had, at different times, suggested he might be the chef that RB Food Group, which runs Lebanese restaurant Ummi Beirut and Publico Ristorante, was looking for.

He spoke with Mr Kishin RK, the 40-year-old founder and chief executive of real estate acquisition and development company RB Capital Group, over Zoom and the two hit it off.

Chef Chatterjee says of that first chat in 2021: “I told him I’d love to be a part of what he was setting up, but I had committed to two other projects. Then this January, another friend suggested I have a word with someone looking to open a restaurant.”

It turned out to be Mr Kishin.

“This was destined,” chef Chatterjee says. “I am very grateful because Singapore chose me.”

Mr Kishin says: “Chef Priyam has been an upcoming talent we have been tracking closely over the years. When EJH Corner House came up for tender, we knew it was the perfect opportunity to introduce him to Singapore’s dining scene at this location.”



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