Coriander Leaf reopens at CHIJMES
Coriander Leaf which closed its doors in Clarke Quay a year ago has reopened at CHIJMES. Over a year in the re-making, this Pan-Asian restaurant marks its 14th year in the business by introducing a new and unparalleled dining experience. Recognising the evolution of classic Asian comfort food, Coriander Leaf cleverly melds the best of the region’s diverse cuisines and flavours that appeal to the well-travelled gourmand. The small plates menu is complemented by a unique wine list focused on cult, biodynamic and organic producers.
Diners can expect creative dishes that are an inspired effort between Samia and Chef de Cuisine Iskandar Latiff. Categorised into five distinct flavour verticals of Fresh, Familiar, Spicy, Umami and Sweet, the chefs hope to encourage diners to look at the individual flavour profiles of each dish rather than being steered by geographical origin. Coriander Leaf will take diners on a new gustatory adventure – removing the idea of having to eat within culinary and cultural confines to enjoy a mix and match, truly Asian meal.
Look to the Fresh column for bright and bold tastes such as the Steamed Venus Clams, prepared in a light broth of tamarind, coconut water and calamansi. Classified as Umami is the wonderfully addictive Soft Shell Crab covered in a silky salted duck egg yolk sauce and fragrant curry leaf. A Korean-inspired take on the local Kong Bak Pow falls under Spicy – Braised Beef Brisket is paired with spicy kimchi, crisp daikon slaw, then served in a soft, steamed bun. On the Sweet end is the Halo Halo, a Chinese and Japanese inspired dessert of Filipino origin, with White Rabbit candy and condensed milk ice cream, shaved ice, leche flan, sweet potato, jackfruit, and frosted flakes. Regulars can look forward to a list of old favourites, naturally listed under Familiar, which includes Samia’s Signature Frontier Chicken with coriander seeds, chilli flakes, yoghurt cream and topped with mizuna.
The wine list similarly reflects Coriander Leaf’s philosophy by building a list around smaller, noteworthy producers, organic and biodynamic wines. A focus on Japanese craft beers and Asian whiskies as well as a curated selection of sake and umeshu continues this in-depth commitment to the best of Asia.
The Asian theme is appropriately carried through to the elaborate interiors at Coriander Leaf. The main dining room has 41 seats and a private dining room accommodates up to 24 persons. The restaurant sits next to the Coriander Leaf culinary education centre, which houses two cooking studios that can also convert into a 50-person corporate dining suite.
Upon entering the restaurant, be greeted by a specially commissioned mural by Eric Chan, one of South East Asia’s most notable contemporary painters whose work has been exhibited regionally and internationally. Another key design feature is a hand-painted black screen that wraps around the dining room, inspired by the iconic tiles used throughout CHIJMES. Dotting the ceilings are eye-catching light pendants by Indonesian designer Budiman Ong of Ong Cen Kuang – these intricate pieces are each made from over 90 metres of zipper and took over 20 man hours each to produce. Powering these fixtures are LED light bulbs from green technology company, Nanoleaf, which together make Coriander Leaf one of Singapore’s most energy efficient restaurants.
CHIJMES, 30 Victoria Street #02-01, Singapore 187996
Tel: 6532 3357
Opening Hours: 6pm to 12am (Mon-Thur), 6pm to 1am (Fri & Sat). Closed on Sundays. Lunch service will commence in the coming months.
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