Contemporary Pan-Asian restaurant offering both traditional and interpreted dishes from across Asia, combining modern and traditional cooking techniques, with a focus on sharing plates. Coriander Leaf’s menu is categorized into five distinct flavour verticals of Fresh, Familiar, Spicy, Umami and Sweet, allowing diners to look at the individual flavour profiles of each dish and explore the myriad of flavours that the region’s diverse cuisines has to offer, rather than being steered by geographical origin, complemented by a comprehensive wine pairing menu, matching old and new world wines with the Asian dishes.
Set in a second-floor unit at CHIJMES, expect signatures like Chef Samia’s Signature Frontier Chicken ($20) with coriander seeds, chilli, yoghurt cream, arugula, & lemon of Pakistani origin, the Barbecued Ray Fin ($20) with spicy sambal & calamansi, the umami Soft Shell Crab ($18) topped with with salted duck egg yolk sauce & curry leaves, as well as the rich Avocado Ice Cream ($16) with fried banana fritters & gula Melaka sago. The latter can be found in Coriander Leaf’s vegetarian menu too, along with crowd-favourite Watermelon, Mint, Promegranate ($14) topped with Turkish white cheese.
A few other popular dishes include the smoky Charcoal Grilled Baby Lamb Chops ($29) served on with harissa, yoghurt, dried chilli paste, & pickled onions, the delightful Nepalese Minced Chicken Momo Dumplings ($15) with roasted tomato relish & Sichuan pepper, or the exquisite Rose Pavlova & Alphonso Mango Sorbet ($18), with lychee, fresh berries and chantilly cream. Come for lunch and you will find the Nepalese momo paired with either butter naan or steam Jasmine rice, next to Tandoori Chicken and Tomato Soup in the South Asia lunch set ($35). We recommend going with the butter naan to mopping up the moreish relish.