3A River Valley Road
#02-03 Clarke Quay
+65 6732 3354
A nondescript entrance gives no clue to the stylish, light and airy bistro upstairs, so we nearly walked right past it the first time we dined at Coriander Leaf. Described as a “New Asian food hub”, Coriander Leaf offers an appealing variety of traditional and interpreted dishes from Asia and the Middle East. It also has an award-winning cooking school on the premises and offers catering services, wine tasting and team-building events.
In keeping with the Indian theme, we started with the South Asian sampler ($30), a selection of starters for two, which was interesting. The tomato soup was a hit with just the right blend of tomato and spices, but I much preferred the mezze sampler we ordered on a previous occasion.
I chose the signature tandoori chicken, and Rachael the butter prawns (both $28). Portions were generous and my chicken was deliciously tender and very tasty. I thought its bed of coleslaw unnecessary, however. The succulent prawns, perfectly accompanied by coriander rice, were slathered in a smooth and creamy sauce and topped with deep-fried ginger for zing.
I'm not a fan of Asian desserts, so I love the Western-inspired dessert menu. The warm molten chocolate cake ($16) is a must for chocolate lovers. Rich chocolate oozes out of soft sponge and the vanilla bean ice cream is the perfect accompaniment. Rachael was impressed by the lavender-flavoured parfait ($14), a light, intensely perfumed frozen dessert that bursts with flavour.
Don’t expect rich, heavy, oil-laden Indian dishes at Coriander Leaf; the food is fresh, full of flavour and beautifully presented, and the relaxed ambience provides the perfect setting to catch up with a friend.
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