The new Coriander Leaf

Founder Samia Ahad and chef de cuisine Iskandar Latiff have divided the cuisine into five distinct categories: Fresh, Familiar, Spicy, Umami and Sweet to encourage diners to look at the individual flavour profiles of each dish rather than its geographical origin.

Look to the Fresh column for dishes such as the Steamed Venus Clams, prepared in a light broth of tamarind, coconut water and calamansi. The Korean-inspired kong bak pow is a new spin on a familiar favourite with braised beef brisket, spicy kimchi and crisp daikon slaw served up in a soft steamed bun.  #02-01 CHIJMES. Tel: 6837 0142