Coriander Leaf

14/07/2026

A Singapore Sling made by Singapore's own distillery, included with every $15++ ticket. That's the deal on August 1.
sg has been crafting grain-to-glass spirits from local ingredients since 2015, with Hom Mali Rice Whiskey, Rojak Gin, Coju Bunnies (Singapore's first coconut soju). Multiple international awards. Proudly, entirely Singaporean.
Come try their full range and specially curated cocktails at Singapore Polo Club, 2–10pm. Get your tickets at link in bio.

07/07/2026

Your first look at August 1. We're just getting started.

DJ Diego, a Colombian musician who plays bass, sings, plays guitar, and DJs depending on the night. That's the kind of energy we're bringing. Expect Latin rhythms, Baile Funk, rock-pop, and a lawn that won't sit still.

Coming with us: sg on-site for the morning after (no shame in thinking ahead). locally craft beer. Pantalones Organic Tequila, taste a clean, additive-free, co-founded by Matthew McConaughey. .noir a coffee whisky aged over three years with Colombian beans, no sugar, no shortcuts. small-batch granola and nut crisps, handmade, no preservatives. Hotel-inspired essential oils. And BBQ from Coriander Leaf's own grill.

More vendors to be announced. 1 August, Saturday, Singapore Polo Club, 2–10pm. $15++ (tickets include a glass of Rachelle the Rabbit Singapore Sling).

Tickets link in bio.

19/06/2026

A quick note on our new hours.

From 22 June, Craig Road will be closed on Sundays and Mondays. Singapore Polo Club will be closed on Mondays and Tuesdays.

We'll be here the rest of the week with the same food and service you love!

05/06/2026

We got a one-star with no explanation. A review with no words is the worst kind. We cannot learn from it and we cannot respond to it, because we don't know how to fix it.

Then there's the waiting time review. The restaurant was full because people wanted to be here, and someone gave us one star for that.

We couldn't say anything. Because the customer is always right.

Twenty-five years in, I'll say it clearly: The customer is always right is the most damaging idea the hospitality industry ever accepted.

We read every review. We act on the ones that make us better. And we've learned to ignore the ones that don't.

What do you think, has the review culture gone too far?

29/05/2026

People have been calling us fusion for 25 years. We've been correcting it for 25 years.
Fusion became a licence for laziness. Chefs mixing cuisines they've never studied, ingredients they don't understand, techniques borrowed without learning. The result is food that belongs nowhere.

We are not fusion. We elevate Asian cuisine.

That means Turkey to Tokyo. Every dish on our menu is authentic to where it comes from - the flavour, the soul, the way it's meant to be eaten. Our cooking method might cross a border. The taste never does.

If you want to cook across cuisines, learn them first. Eat in the countries. Understand why a dish exists before you decide to change it.

There's a difference between a chef who learned and a chef who guessed.

27/05/2026

22/05/2026

Something exciting is coming to Coriander Leaf at the Singapore Polo Club. To make room for it, we're changing things up.

From 3rd June, we'll be serving a focused menu of your favourites.

If you want the full menu, you've got until 3rd June to book via link in bio.

More on the new concept very soon.

📍 Coriander Leaf at Singapore Polo Club

18/05/2026

I spent six months trying to fix Singapore's tasteless watermelons.
Suppliers. Sugar soaks. Nothing worked. Then I tried rosewater. It is not traditional, but it fixed the consistency and added something the dish never had before.
The original is good. Ours is better.

This is Coriander Leaf's Watermelon Salad

15/05/2026

I spent six months trying to fix Singapore’s tasteless watermelons.

From changing suppliers to a sugar soak, the result was sweetness without flavour.

Then, I tried rosewater. It was not in any Turkish recipe, but it worked. Better still, it added an additional dimension to the dish.

The original is good, but our Watermelon Salad is that much better.

This is Coriander Leaf’s Watermelon Salad.

11/05/2026

Where I come from, women weren't allowed to cook professionally.

I didn't accept that.

I watched the best chicken being made, and chased a spice mix that made the dish memorable.

Twenty five years later, that dish is still on my menu. My version has fewer spices but still tastes exactly the same.

Some things are worth fighting for.

Samia's Frontier Chicken. Craig Road.

08/05/2026

My sister took me to eat the best chicken in Lahore, and I ended up in a kitchen I wasn't supposed to be in, chasing a spice from two villages away.

That was a long time ago, and I’ve simplified it since. Fewer spices. But the taste is the same.

On our menu - Samia's Frontier Chicken.
Coriander Leaf at Craig Road.