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
SINGAPORE MICHELIN GUIDE
Awarded 1 Star
2016, 2017, 2018
ASIA'S 50 BEST RESTAURANTS
Asia’s 50 Best Restaurants
2016, 2017, 2018, 2019
WINE & DINE HOUSE OF STARS
Singapore’s Top Restaurants
2017, 2018, 2019
THE PEAK G RESTAURANT
Award of Excellence:
2015, 2017, 2018Restaurant of the Year: 2016
WORLD GOURMET SUBMIT
San Pellegrino New Restaurant
of the Year 2016
Singapore's Best Restaurant:
2015, 2016, 2017Singapore’s Top 20 Restaurants:
2018,2019Hall of Fame 2018
EPICURE MAGAZINE
Restaurant of the Year
2015
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.