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Corner House Singapore Yelp Reviews
Latest Reviews On Yelp
13 Reviews
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Such a beautiful restaurant inside the Botanical Garden.
Pricey, but a great experience. After orders were placed and they brought out the amuse bouche and the bread. I just knew the meal would be phenomenal. I would have been happy just eating the delicious, light, and fluffy rolls. For me... once house made fresh bread is served, I'm hooked to be thinking the rest of the meal will be awesome, and it really was. Great attention to details and quality. I loved everything in the whole meal. Such beautifully plated dishes. The staff is friendly and attentive.
Be the first to ReplyI came here via train for dinner on a Sunday evening in
I came here via train for dinner on a Sunday evening in early December 2022. It was very easy to get a reservation. I booked my reservation the day before. The entire time I was there from 6:30PM through 8:30PM, I only saw two other parties come after me.The food was very good. Each dish was beautiful and truly unique. It was a six-course pre fixe menu and they said they change the menu every month. Each course came with a note card explaining the chef's inspiration and through process of the dish. They even packaged them up and gave them to you afterwards - quite unique. The courses were perfectly portioned but I had trouble finishing the final main course (the 5th dish). The 6th course which we the dessert course was overwhelming in a good way. They brought out 3 different dishes but I was only able to take a bite out of each. I would highly recommend.
Be the first to ReplyGreat environment with interesting dishes! Nice to walk
Great environment with interesting dishes! Nice to walk around the garden after the meal.
Be the first to ReplyCovid-19 has certainly affected "fine-dining".
I take every opportunity these days to bring the family or at least my wife out to enjoy the finer things in life. Never know when the government will tighten dinning out again. This is one of my favourite place for nice relaxing ambiance and good food. Highly recommended!
Be the first to ReplySince the start of Covid, I had not had the chance or mood
Since the start of Covid, I had not had the chance or mood to sample the culinary delights in Singapore. So when the authorities finally opened up, what hopefully will be a permanent easing of dining establishments, my family decided to celebrate and killed 2 birds by celebrating my birthday at Corner House located at the Botanic Gardens. The establishment has had a long history of providing gastronomical delights for their guests, having earned a Michelin star. We had been there before and were never disappointed. This time we wanted to sample a new menu by chef David Thien. We decided on their lunch menu comprising 5 and 6 courses that the waiters refused to give us any information on other than that it would be a surprise. The only question was if there were any items that the diners could/would not eat. Speaking of the waiters, the service was, as expected excellent. Nothing pretentious mind you, nor overly friendly. Just professional, polite friendly and gracious. We felt pampered. Now to the food. Every course was preceded with a beautifully decorated card explaining chef's inspirations and thoughts on the dish. The servers presented the dishes and explained its components as well as in some cases the best way to eat them to maximize enjoyment. All the dishes were beautifully presented so that even diners with OCD would be happy as each component, decoration, flowers, gold foil were precisely positioned for maximum visual delight. Likewise eating the food was a sensory extravaganza. The meal was truly an experience. The food is described as "French Asian" which frankly always makes my heart beat a little faster. It is enormously difficult to make it work. Too little or wrong Asรญan and the dish will feel as if it was a French dish with just a hint of spice to make it "Asian". Too much and the Asian flavors will overwhelm the subtle French flavors. But like Goldilocks, David found the "just right". More so, the Asian influences complimented and enhanced the French so as to make the sum greater than the individual parts. It is really really difficult to do that and in my opinion David succeeded. Of course all things can be improved, but it will be just niggardly of me to point them out. In respect to Chef David, I'll not show many pictures of the meal. Just 2 items, to whet your appetite. Go there for a great meal for a special occasion with someone special. You will not be disappointing.
Be the first to ReplyGreat food and excellent decor.
Definitely should check it out.There's not a lot else to write, but I have to fill space so here's some words. Please dont moderate me yelp!
Be the first to ReplyFood is so amazing.
We were a small group and we were all enthusiastic about our dining experience. The (celebrity) chef came out at the end, I can only imagine how much effort and passion go into his dishes, really a lot of work and attention to all details.Can't recommend anything in particular as most was excellent. Wagu beef, lobster, desserts.. Nice
Be the first to ReplyGreat food.
ย Tasting menu , business, was perfect for lunch. ย The menu was a little different and not sure that I even knew what some of the items were but trust the chef!
Be the first to ReplyMichelin restaurant tucked in the Singapore Botanical
Michelin restaurant tucked in the Singapore Botanical gardens - such a wonderful surprise and delightful food experience. ย Nicely air-conditioned but not cold. ย The courses were timed perfectly and each so yummy. ย We never expected to have such a beautiful and tasty meal while exploring a garden. ย We enjoyed every course of the meal!
Be the first to ReplyCame here for the lunch tasting menu since it was a bit
Came here for the lunch tasting menu since it was a bit cheaper than dinner.Coming in here they start you off with some bread and nicely whipped butter. Need less to say that it was amazing. The tasting menu consisted of Amuse bouche, carabinero prawns, New Zealand Blue Cod (crispy scales), Wagyu beef cheek, Japanese chestnut. The amuse bouche that was served to us was a leech bubble bursting with a delicate cold sweetness and a shrimp cracker with some roe. The former is a little bit sweeter but then the latter is more savory, so definitely eat in that order. We then had these prawns and wow that was amazing. The spot prawns were cooked sashimi style and served in this amazing bed of fruits and vegetables. It was such a light dish that had so much going on (sweetness, acidic, multiple textures) and I loved this dish. I found myself finishing all the dressing as well since it was just so perfect and really maximized the freshness of the spot prawns. It came with some squid ink rice crackers so really let you get a very delectable bite.Next come the entrees, and IMO the absolute star of the show: the cod with fried skin. They leave the scales on and deep fry that!!!! I have never had this in my life, but omg if this wasn't the best cod I've had in my life. Step one, the meat is obviously cooked to perfection. Not too tough as to be overcooked, and not too soft where it's a bit raw, just perfect. But that is tablestakes, the jewel was the skin. The scales all popped up and was sprinkled with a generous amount of sea salt and a bite into the skin just felt like you were tasting this fish straight from the ocean with all it's saltiness. It was amazing. The texture was so crispy and it didn't leak to the tender meat below. The beef wagyu cheek was probably the best cheek I've had. That being said though, I'm not sure if I love cheek that much. The texture of cheek is traditionally chewy, and here it was fattier and much more tender than I'm used to. It almost tasted like other parts of wagyu (flank for example), but I would've just preferred normal ribeye wagyu. I appreciate the quality and skill here and I feel it's like showcasing a more forgotten piece of steak, I would just rather have the wagyu ribeye though.The dessert left a little to be desired. There was some alchohol flavor in the sauce and the dish was good, just nothing too special here. All in all, it was a great meal and came out to be S$230 after tip and taxes for two. I think the price point is pretty spot on and I would come back. It's not a bargain by any means, but not a rip off either.
Be the first to ReplyI tried the chef's choice 5 meal courses for S$158.
00. It was very beautiful sophisticated presentation. Wagyu dishes was over flavored. Don't really taste wagyu itself flavor. Black truffle was on the one of the dishes. When I bite it, I expect to smell the great fragrance of truffle but did not. So if you like to eat the dishes respect the natural flavor of the material, then probably this restaurant is not the one. This restaurant is Michelin One star restaurant. I would recommend the 3 meal or 4 meal courses. Cheaper and enjoy the pretty building and pretty dishes.
Be the first to ReplyWe came to Corner House for dinner on our second night in
We came to Corner House for dinner on our second night in town. The restaurant itself is within Singapore Botanical Gardens, but even though we came after the gardens had closed and the sun was setting, there are clear signs from the taxi dropoff to direct you to Corner House without much trouble. Once there, you are escorted up the stairs into the main dining area. There are different sections to it, given the older colonial nature of the building, but the finishes are modern and refined like much of the city-state itself. One of the standouts for sure, alongside the decor, is the general ambiance and the plateware in particular - it has the feeling of a high-end restaurant but comes off as more relaxing (thanks to the temperature here, no one shows up in the more formal dress I would expect to see at a European or American Michelin-starred restaurant), but the design and thoughtfulness of the food presentation is evident. Drinks are limited to an extensive selection of wines; I stuck with a glass of white and red for the meal itself, both of which were quite good. As for service, I found it a bit more attentive than Candlenut (from the previous night), but in a similar fashion, it was not overly personalized either.In a similar vein, what was listed on our tasting menu was exactly what we got - no deviation or extra surprises along the way. While there are other menu options if you don't come over the weekend, you only have the option of the tasting menu otherwise (we were there Sunday). You get 9 courses, but two of those are the amuse bouche and the petit fours, so it is a bit more of a compressed tasting menu than I was expecting to have. That said, I felt that every dish was very strong as a result - it certainly seemed that the chef and their staff were able to focus on making each dish as good as possible. The amuse bouche to start off were mostly small bites and served in an interesting fashion - our fish skin chips with trout roe were served atop a bed of small pebble. My favorite of the amuse bouche round was the last dish presented, which was an excellent raw shrimp dish served with cucumbers and a lime-infused broth - simple and refreshing. We moved onto more seafood that was excellently prepared. The scallop dish was served cool and with dry ice, and combined with the yuzu, was fresh, and the geoduck clam that came next was served with a generous amount of sliced clam and pasta - making it a bit of an Italian-inspired dish that focused mainly on showcasing the seafood flavors instead of being doused with sauce. The white asparagus dish was a nice respite from the rest of the meal - the only vegetarian course outside of dessert - but a bit more restrained from a flavor perspective. The highlight was definitely the blue cod, which was served with the scales of the skin crisped, mixing the succulence of the fish fillet with the saltiness and crunchy texture of the skin...definitely one of the most beautiful-looking fish dishes I have eaten (and gorgeously presented to boot). The wagyu was presented on a mostly empty slate plate, but it was quite delicious (although it could have been cooked a tad more - the middle was too rare for my liking). We finished up the meal with a fantastic serving of French strawberries with sorbet as a palate cleanser / first dessert, followed by a chocolate mousse served with Earl Grey ice cream and shards of different chocolates - probably the heaviest dish of evening, but a nice way to end the meal sated.Corner House is a more Western-oriented restaurant in the heart of so much delicious southeast Asian cuisine, but even if you have limited time here, it is worth the stop to enjoy a cosmopolitan setting within the wilderness and a delicious meal to boot. To me, it feels like an appropriate representation of what Singapore has become, and it's worth making the trek out from the city center (about a 15-20 minute drive) to dine here.
Be the first to ReplyA huge splurge for a brilliant meal in the heart of
A huge splurge for a brilliant meal in the heart of Singapore's Botanical Gardens. Impeccable service - my love of this restaurant is skewed by the incredible amuse bouche and a single petit four.The Salted Egg Macaroons. My god. These might be one of the best things I have ever eaten. They melt on your tongue, leaving a cacophony of flavour. If there's a peak for Singapore's salted egg obsession, this is it.But truth be told - the rest of the meal was a mix of the innovative and unexciting. The asparagus was quite plain. The gariguette strawberry quickly became an unrecognisable mix of fruit flavours. The crispy cod, though, was perfection and use of frozen creme fraiche exciting. The venue is beautiful, and the service impeccable. Even if dinner (plus three house wines between four) cost a hefty $400 sgd, it was an evening to remember.
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