Corner House to Go


COMFORTING FRENCH – ASIAN

We humbly present you our new home dining experience ‘Corner House To Go’ featuring a selection of classics to delectable treats from our original cuisine ‘French-Asian Without Shackles’.

Enjoy the flavours of your favourite botanical garden restaurant at the comfort of your own home.

From our house to yours.

Corner House to Go


COMFORTING FRENCH – ASIAN

We humbly present you our new home dining experience ‘Corner House To Go’ featuring a selection of classics to delectable treats from our original cuisine ‘French-Asian Without Shackles’.

Enjoy the flavours of your favourite botanical garden restaurant at the comfort of your own home.

From our house to yours.

The strands of history, science, memory, art, passion and gastronomy come together to create a luminous experience in a singular setting.

Our History

Enchanting on many fronts, Corner House celebrates a unique and colourful human being in the singular space where history was documented. The restaurant’s reputation has grown exponentially across the region since its opening in 2014, sustaining one Michelin star, and being ranked in Asia’s 50 Best Restaurants for the past few years.

The philosophy is simple but exacting: to greet guests with the finest hospitality as their premiere choice for romantic meals, celebratory occasions and gastronomic explorations.

Our History

Enchanting on many fronts, Corner House celebrates a unique and colourful human being in the singular space where history was documented. The restaurant’s reputation has grown exponentially across the region since its opening in 2014, sustaining one Michelin star, and being ranked in Asia’s 50 Best Restaurants for the past few years.

The philosophy is simple but exacting: to greet guests with the finest hospitality as their premiere choice for romantic meals, celebratory occasions and gastronomic explorations.

Awards & Accolades

French-Asian Interpretations

With his multi-layered background, Executive Chef David Thien furnishes a fresh vision of French-Asian interpretations to the table. Embark on an original cuisine inspired by personal stories and memories, presented as intimate sessions that take you on a journey between the food you eat and the thoughts behind it.

French-Asian Interpretations

With his multi-layered background, Executive Chef David Thien furnishes a fresh vision of French-Asian interpretations to the table. Embark on an original cuisine inspired by personal stories and memories, presented as intimate sessions that take you on a journey between the food you eat and the thoughts behind it.

Past Events

Celebration of Friendship

Corner House held its first Eight Hands Dinner on 17th & 18th November 2020 where diners were treated to a gastronomic collaboration curated by Chef David Thien along with Chef Julien Royer of three-Michelin-star Odette, pastry Chef Alain Herber, and Chef Frédéric Colin of Brasserie Gavroche.

In a challenging and unpredictable year, many of us turned to friends and family for camaraderie and support. This is the case with these “brothers from different mothers”, a band of four talented French chefs who had met and worked together in The St. Regis Bora Bora 15 years ago and remained fast friends over the years.

Their reunion in the kitchen to debut an inimitable 8 course omakase-style dinner where each chef presented dishes of their own through chapters. The menu encompassed of seasonal ingredients such as botan ebi, caviar, sea urchin, abalone, lobster, porcini, foie gras, guinea fowl, white truffle and pork feet.

Past Events

Celebration of Friendship

Corner House held its first Eight Hands Dinner on 17th & 18th November 2020 where diners were treated to a gastronomic collaboration curated by Chef David Thien along with Chef Julien Royer of three-Michelin-star Odette, pastry Chef Alain Herber, and Chef Frédéric Colin of Brasserie Gavroche.

In a challenging and unpredictable year, many of us turned to friends and family for camaraderie and support. This is the case with these “brothers from different mothers”, a band of four talented French chefs who had met and worked together in The St. Regis Bora Bora 15 years ago and remained fast friends over the years.

Their reunion in the kitchen to debut an inimitable 8 course omakase-style dinner where each chef presented dishes of their own through chapters. The menu encompassed of seasonal ingredients such as botan ebi, caviar, sea urchin, abalone, lobster, porcini, foie gras, guinea fowl, white truffle and pork feet.