A new chapter begins. After more than a decade at Chijmes, Coriander Leaf now opens its doors at Craig Place, ready to welcome you in.
Step inside to warm light, the hum of an open kitchen, and the pull of spice and smoke. It feels like a voyage, yet it still feels like home.
Our menu stays true to our heart. We honor Pan‑Asian roots, then lift them with a modern touch — bright, bold, and made to share.
This is not fusion. It is respect: classic dishes from across Asia, reimagined into small plates that spark talk and joy at the table.
Think crisp bites from the street, deep stews from the hearth, and fresh herbs that sing. Each plate is a memory, retold for today.
Come for a weeknight escape or a long, easy feast. Leave with a head full of new tastes and a story to tell.
Gather your people. Find your new favorite at Craig Place.
Open the menu and a journey begins.
Five paths call: Fresh, Spicy, Familiar, Umami, and Sweet.
Fresh bursts with garden herbs, crisp greens, and a kiss of citrus.
Spicy builds like a slow sunset heat, bright with chilies and bold with smoke.
Familiar wraps you in warm memories, classic plates made with care and a light new twist.
Umami hums low and rich, with deep broths, roasted notes, and silky sauces.
Sweet leaves a gentle glow, from ripe fruit to caramel hush and a hint of dark cocoa.
Short on time but hungry for wonder? Choose the Executive Lunch Menu Set, a chef-curated tour of regions in one plate after another, perfect for one, fast, fair, and so good you will plan your next trip before the check.
Come taste your new favorite story.
Four paths. One lunch hour. I chose to travel.
The set menu spans Thailand, South Asia, China, and Persia. Each one tells a story for $38.
I went with South Asia first. Warm tomato soup, bright with spice, wakes the palate.
Then a Nepalese chicken momo. Soft dough, rich broth inside, dipped in a tangy chutney.
Tandoori chicken lands next. Charred edges, smoke, and a squeeze of lemon. Butter naan tears like silk and soaks it all in.
For my second pick, I followed the scent of Persia. Think saffron in the air, cool yogurt, herbs, and fire-kissed meats that melt.
Each set is a ticket, not a plate. Pick one, or do as I did, and let lunch feel like a journey.
Steam rose in a ruby curl. The first spoon met my lips, and the world slowed.
The tomato soup was thick and bold. Slow-simmered, deep and bright. A drift of roasted cumin oil ran over the top, warm and nutty, waking each note of the ripe tomato.
Each sip felt like a hush on a cold day. Heat, comfort, and a quiet thrill.
Then the butter naan. Soft, stretchy, with blisters that kissed the fire. Brushed with warm ghee, it tore in clouds and begged to dip.
I swiped the bowl clean. No drop left behind.
If you need a small lift tonight, start here. Simple, rich, and made to love.
Steam rose as the Momo Dumplings hit the table, warm and neat in their soft pleats. I leaned in, and the smell pulled me closer.
The roasted tomato relish was bright and bold. It had a slow char, a touch of smoke, and a tang that lit up the palate.
Inside, the filling was rich and meaty. A whisper of Sichuan pepper pricked the tongue, then faded into a gentle glow.
Some bites felt a bit dry. A deeper dip in that relish brought them back to life.
Take your time with each mouthful. Break one open, add a spoon of relish, and let the juices wake up.
If you crave balance — heat, tang, and comfort — these are for you. They make a simple night feel like a small feast.
The tandoori lands at your table, hot and glowing. Spice lifts in the air like a promise.
Each piece is juicy, edged with deep char that whispers smoke. The crust snaps, the center stays tender.
A tangy cucumber relish wakes the tongue. Cool mint chutney follows, bright and green, easing the warm heat.
The set offers butter naan and steamed jasmine rice, but the naan wins.
Soft and blistered, brushed with butter, it soaks the soup and sweeps up every spice. Tear a piece, wrap it round the meat, and let the whole meal sing.
It began with a burst of red and green on the plate. The kind of start that makes you lean in.
The Watermelon Salad felt like summer. Juicy cubes met bright mint, ruby pomegranate, and creamy Turkish white cheese. I wished for more mint, whole leaves, to lift each bite and make the sweet sing.
Then came the star. A Persian Beef Kebab, charred on the edges and tender within. The smoke teased the nose before the first taste.
On the side, a rainbow of Vegetable Shashlik. Peppers and onions, warm and soft, with a hint of fire.
There were Mixed Pickled Vegetables to cut through the richness. Sharp, crisp, and lively.
And that Butter Basmati Rice. Each grain fluffy, glossy, and made to catch every drop of juice.
It felt like a small trip without leaving the table. Go for the salad, stay for the kebab, and let the rice bring it all home.
The first bite stops you. Warm spice, soft heat, and a whisper of smoke rise up, and you know this is worth the wait.
The beef kebab is tender to the core. Charred at the edge, juicy in the middle, it melts as you chew. A cool spoon of tangy yogurt lands on top, bright with mint and lemon, and the meat lifts, light as a sigh.
Then the butter basmati steals the scene. Each grain stands tall and fluffy, glossy with butter, scented with cardamom and a hint of saffron. It feels like comfort you can taste.
Pickled veg cut in, crisp and sharp. They tap the brakes on the richness and make every bite feel new again.
This plate turns a weeknight into a small feast. Treat yourself. Take one bite, and let dinner feel like a story you want to tell.
!Step in from the rush and feel the hush.
Our new space wraps you in warm light and soft wood. You see gleam, you hear a low hum, and you breathe a little deeper.
Tables sit closer, but not tight. It feels like a secret, tucked in plain sight of the CBD.
Linen is crisp. The seats are plush. Candles flicker. The city fades.
Plates arrive with color and care. Fresh, bright, and made to share. A glass catches the light and the mood lifts.
This is where dates feel easy. Where talks flow. Where a quick bite turns into one more course.
Slip in after work or make it your Friday spot. Let us keep a seat for you.Coriander Leaf
Craig Place
20 Craig Road, #01-01
Singapore 089692
Phone: +65 9618 0142
Closest MRT stations: Maxwell (Thomson–East Coast Line) and Tanjong Pagar (East–West Line)
Hours:
– Monday to Saturday: 12:00pm–3:00pm, 5:00pm–10:30pm
– Sunday: Closed
How to get here:
– From Tanjong Pagar MRT (Exit A), head toward Orchid Hotel.
– Proceed to Tanjong Pagar Road.
– Cross over to Craig Road and continue along it until you reach us.
– Walking time is approximately 6 minutes. See map.
- Limited Information: Most establishments appear to be dine-in focused
- Takeaway Available: Several hawker stalls and coffee shops
- No Delivery Mentioned: For most locations
Tourist Accessibility:
- Highest Value: Maxwell Food Centre, Tong Ah Eating House, Original Katong Laksa, Atlas Bar
- Moderate Accessibility: Most hawker centres and established restaurants
- Advance Planning Required: The Ampang Kitchen, Burnt Ends reservations
Cultural Significance:
- Historical: Tong Ah (1939), Singapore Zam Zam (1908), Song Fa (1969)
- Heritage Preservation : Kim Choo Kueh Chang, Tan’s Tu Tu Coconut Cake
- Modern Innovation: Burnt Ends, Cloudstreet, % Arabica
Cooking Techniques Highlighted:
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