Chef Thien's signature dish combines French delicacy (the subtle chives broth) with Asian technique (wok hei — the breath of the wok). Fresh scallops and prized Spanish Carabinero prawns add sweetness and luxury, while rice noodles provide texture. The wok technique adds a subtle smokiness.
Tips from diners
Ask the server about the wok technique — Chef Thien brings French precision to Asian wok cooking, which is relatively rare in fine dining.
An opening course that sets Chef Thien's fusion philosophy. The crispy pappadum provides textural contrast to the creamy dhal aioli, while fresh Sri Lankan crab and aromatic vadouvan spices create a complex, spice-forward flavor profile that honors both Indian and seafood traditions.
Tips from diners
This opening course perfectly demonstrates Chef Thien's approach — French technique applied to Singapore's multicultural ingredients and flavors.
Chef Thien's creativity shines in this course offering two interpretations of the same premium ingredient. One half is a warm Sukiyaki-style preparation with silky A4 Wagyu and earthy morel mushrooms. The other is a traditional tartare finished with tea rice and broth (Ochazuke). Diners experience both contrasting approaches.
Tips from diners
This dual-presentation course is designed for you to taste both preparations side-by-side and understand Chef Thien's range. Ask the server which to try first.
There is no fixed menu at Corner House — Chef Thien prepares a customized tasting experience based on the day's finest ingredients. This flexibility allows the chef to highlight seasonal peaks and premium sourcing, with each diner experiencing a unique interpretation of that day's selection.
Tips from diners
Since there's no fixed menu, communicate any dietary restrictions or preferences when reserving — Chef Thien will create a personalized menu.
The meal concludes with a dessert that respects the culinary journey while providing a satisfying, sweet finish. Chef Thien avoids heavy or overly complicated desserts, instead focusing on elegant presentations of quality ingredients that complement the savory courses.
Tips from diners
The dessert maintains the refined, unfussy approach that characterizes the entire meal — it's the perfect conclusion to a balanced dining experience.
Nestled in the Singapore Botanic Gardens, Corner House occupies a two-story black and white bungalow built in 1910, once home to botanist E.J.H. Corner. Chef David Thien presents refined French-Asian cuisine that balances carefully sourced ingredients with savoir faire. The intimate colonial setting married with modern elegance creates an ideal backdrop for romantic meals and special celebrations.
Lunch offers 3/5/7-course omakase options at $78/$148/$218. Dinner is 5/7 courses at $168/$218. Lunch provides excellent value while maintaining the same quality and omakase philosophy.
Arrive 20 minutes early to explore the 1910 black and white bungalow and its interior before dining — the architectural and historical context enhances the experience.
The restaurant is nestled within the Singapore Botanic Gardens — extend your visit to walk the grounds before or after dining, particularly beautiful during late afternoon.
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