SINGAPORE - After more than a year of revamping, well-loved Asian restaurant Coriander Leaf has reopened at CHIJMES with a new take on Asian comfort foods.
The new menu is a creative effort between Founder & Culinary Director Samia Ahad and Chef de Cuisine Iskandar Latiff.
One of the new dishes is a Korean-inspired version of Kong Bak Pau, which is braised beef brisket served in a soft, steamed bun. But this time, it is paired with spicy kimchi and soft daikon slaw.
For the less adventurous, the new Coriander Leaf will feature the return of old favourites, such as Samia's signature frontier chicken, with coriander seeds, chilli flakes and yoghurt cream, topped with mizuna.
Desserts like Halo Halo provide a sweet finish to the meal. A Chinese and Japanese inspired dessert of Filipino origin, this version of Halo Halo is made with White Rabbit candy, condensed milk ice cream, shaved ice, leche flan, sweet potato, jack fruit, and frosted flakes.
Coriander Leaf's Asian theme is carried through to the elaborate interiors of the restaurant. The main dining room seats 41, and a private dining room accommodates up to 24.
The restaurant is situated next to the Coriander Leaf culinary education centre, which houses two cooking studios that can be converted to a 50-person corporate dining suite.