|
“Food
is at the center of some of the most important moments of our lives.
It is over the dinner table that memories are made, deals are conducted,
pain is shared… we bond, we fight, we romance, we celebrate…”
– Samia Ahad, Coriander Leaf Owner and Culinary Director.
Coriander Leaf
celebrates its 7th birthday this year - its creative Pan-Asian cuisine
still attracting widespread critical acclaim as proven by its on-going
status as one of Singapore’s Top Restaurants according to
the influential “Wine and Dine” and “Singapore
Tatler”. However, interestingly, the success of Coriander
Leaf is not only a reflection of the fine dining cuisine served
in its stylish and relaxed bistro, but also
of its unique and dynamic “Asian Food Hub” concept
within Singapore.
Samia Ahad,
Owner and Culinary Director, studied and trained in a number of
leading New York establishments before focusing on Asian food and
launching Coriander Leaf, the New Asian Food Hub, in 2001. Her food
hub idea was born from a desire to give customers more of a choice
with regards to the culinary experiences they could enjoy. Which
explains what Coriander Leaf is today; a center for food-related
activities showcasing a fine dining bistro, corporate bonding (team
building) programmes, cooking lessons, a catering service and the
sale of kitchenware, hampers and stylish gifts. All this in a prime
riverside setting.
The Coriander Leaf
bistro cum restaurant is nevertheless the usual gateway for any
of the other culinary experiences on offer here. The food served
is Pan-Asian, taking its roots from South Asia, the Middle East
and the Orient and brought up to date by Samia in simple, creative
interpretations. Signature dishes include the crab cakes served
with a home-made tomato chutney (a customer favourite), Tandoori
Chicken with cucumber relish, mint chutney and butter naan and the
wickedly delicious chocolate Valrhona dessert.
So take up
our invitation for a taste of the new and exciting culinary adventures
that wait for you at the Coriander Leaf!
|