Coriander Leaf reopens at Craig Road with bolder Pan-Asian menu

If you’ve strolled around Chijmes enough times, you would have most certainly spotted Coriander Leaf, a Pan-Asian restaurant that has occupied an expansive second-floor unit in the neo-classical 19th-century heritage compound since 2015.

At one point of time, Coriander leaf had two outlets in Singapore, with Coriander Leaf Chijmes being the flagship outlet. 

It has since relocated its flagship outlet to Craig Road as of March 17, and has another outlet at the Singapore Polo Club. 

At its new Craig Road location, the Pan-Asian restaurant’s decor reflects a new chapter, with large communal tables as well as intimate set-ups for smaller gatherings. 

It also includes window seats that look right out into Craig Road, for those who prefer to people-watch while enjoying their meal, giving it a lighter and more open feel than its previously tucked-away Chijmes outlet.

Over two decades of gastronomic flair

The Coriander Leaf Group was founded in 2001, by chef Samia Ahad, who is also the group’s culinary director. She trained at the prestigious Institute of Culinary Education in New York and honed her skills at two Michelin-starred restaurants in Manhattan, before launching Coriander Leaf in Singapore.

Her right-hand man is chef Iskander Latiff, who brings his passion for Asian flavours and enthusiasm in fusing bold herbs and spices with Western cooking techniques to the kitchen.

The restaurant’s move to Craig Road was driven by the team’s love for the neighbourhood’s charm and energy. They also wanted a new space to reflect the restaurant’s evolution — warm, welcoming, and full of character.

Here, the team hopes to create a more immersive dining experience, where diners can make new memories and learn the stories behind its dishes.

A powerhouse of flavours with Coriander Leaf’s new menu

A quick glance at Coriander Leaf Craig Road’s menu reveals a myriad of dishes. 

To make it easy to figure out what to order, the team has thoughtfully divided the dishes into sections: Fresh, spicy, familiar, umami, and sweet. While there are a handful of new menu items, many of the staples from its time at Chijmes still remain.

To start the flavourful experience, every diner gets to taste its take on miang kham (one bite wrap) from Northern Thailand, an “appetite opener” consisting of coconut paste, turmeric palm sugar, shallot, ginger, lime, peanuts, dried shrimp, and coriander leaves, wrapped in betel leaf.

This is to introduce a clean palate to sweet, salty, spicy, sour, and umami elements — and boy, did it work. Eaten wholly in a single bite, it was a pleasurable confusion of flavours; if you weren’t feeling too hungry walking into the restaurant, one bite of this should do the trick!

If you’re wondering what to begin with at Coriander Leaf Craig Road, the mezze duo (S$20) is a safe bet. This version’s an update from the previous presentation at Chijmes.

The dish comes served with muhammara dip (Middle Eastern walnut and roasted red pepper dip), tabouleh (a Levantine salad of finely chopped parsley, soaked bulgur, tomatoes, mint, and onion), and plain naan. 

It’s not a risky starter even if you’re the type that prefers not having too much bread before your mainsl, given the naan is light and airy and whets our appetites sufficiently.

Take a swatch of the dip with a fair amount of tabouleh on the plain naan, creating the perfect harmony of creamy and fresh herbs.

Looking for a starter with more heft? You should order the Nepalese chicken momo dumplings (S$19) for the table — another familiar menu item. While the idea of dumplings may not excite instantly, these moreish minced chicken dumplings ended up tingling our palates with its roasted tomato relish and Sichuan pepper ingredients. 

It’s not spicy by any measure, but every bit deliciously spiced.

It can be slightly overwhelming to narrow down your options for Coriander Leaf’s mains, but listen closely and take our suggestion to heart, especially if you’re a fan of seafood: Order the guava-tamarind hamachi collar (S$29).

It’s a new menu addition that’s lightly deep-fried and ladled with spicy tamarind chutney and sweet guava salsa.

The flesh is sweet and flaky, and it contrasts beautifully with the punchy, tart tamarind. We had several flavour powerhouses that afternoon, but this dish definitely left its mark.

Of course, there’s nothing wrong with defaulting to the popular wagyu beef rib rendang (S$39) that’s been a staple from the original Coriander Leaf outlet — a choice that will undoubtedly win the table over. 

While the meat is fork-tender, this iteration leans on the sweeter side, which might not be everyone’s instant favourite, as most might be expecting a more savoury flavour.

Still, it’s a mouth-watering hunk of meat that’s worthy of ordering and sharing.

For a sweet finish, there are a generous eight options.

We had a dependable ice cream sandwich (S$16) with house-made White Rabbit ice cream and a more exciting spiced Valrhona lava cake (S$21). 

The former would stir emotions in those who grew up with the famed milky White Rabbit candy, but unfortunately, since we didn’t have it growing up, it didn’t quite work its magic on us. But don’t get us wrong; it’s still a good, nostalgic dessert that would hit the spot if you’re inclined to the candy.

The spiced Valrhona lava cake, on the other hand, worked as the perfect closer for us, with masala spices working overtime to cut through the richness of the dark chocolate ganache, in a good way.

A fresh chapter, same bold spirit

Dining at Coriander Leaf is truly a treat for the palate. There was never a dull moment where we felt the flavours fall flat or worse, veer on boring. 

If you’re already thinking about who to invite next to a meal here, take heart in knowing that the menu has sufficient plant-based options and doesn’t use pork or lard in its dishes, so there are options for most. 

After almost 25 years since it first opened, its Coriander Leaf Craig Road’s offerings show that the Coriander Leaf Group still knows its way to its diners’ hearts (and bellies!).

This was an invited tasting.

For more ideas on what to eat, read our stories on Almost Famous’ rebrand as a vibey Korean eatery, and Riverside Buns, a new burger concept at Boat Quay’s BQ Bar.

You can book a table at Coriander Leaf Craig Road via Chope, then a ride to the restaurant at Craig Road.