A trip to Corner House is always a delightful affair. Executive chef David Thien brings with him a wealth of knowledge in French cooking techniques to elevate the gastronomic experience at this mod-European restaurant, which is designed to both inspire and surprise with dishes featuring French and Asian influences. Now serving an omakase-style menu, diners can expect the freshest seasonal produce such as white truffle, lobster, sea urchin and abalone. Vinophiles rejoice, as there is also an extensive wine menu featuring highly sought-after labels from the likes of Burgundy to New World American cult labels, each meticulously chosen to elevate your dining experience.