Wooden stairways that lead you to a culinary haven. Everything about my dining experience was unpredictable; from its ambience to its unique concoction of eastern and western delights.

Established five years ago, this restaurant located in Clarke Quay provides other services such as Corporate and Team Building, Corporate Dining, Catering and sells homemade chutneys.

You're torn between the old and new at Coriander Leaf. Like its food, there is a pleasant and effortless blend of colonial-style decor, Asian rattan furniture with old-school jazz piped in to create a distinct ambience. As I was cheerfully greeted and guided into an enclosed balcony-like dining area, I felt myself drift into a different era - that of old England - and I was so comfortable in this new environment that I automatically knew that this wouldn't be my last visit.

Food will never taste as good if the company wasn't as enjoyable. Joyce Cuff, Marketing & Events Manager dined with me and what a delightful time we had.

• Served :
  Appetizers:
  Rosemary Naan
  Mezze Platter for Two -
  Ajavar/Roasted Red Pepper & Aubergine Vol au Vent
  Labne/Yogurt Cheese Dip
  Spiced Andalucian Mushrooms
  Garlic Naan
  Squid Ink Ravioli with Balmain Bugs • Spicy Tomato Compote • Calamansi Buerre Blanc • Crispy Ba Mille Feuille of Unagi & Tofu • Foie-gras Shitaki Sauce
  
  Mains:
  Tandoori Chicken • Tomato Cucumber Yogurt Relish • Mint Chutney • Butter Naan
  
  Desert:
  Warm Valrhona Chocolate Cake • Vanilla Bean Ice Cream

A fusion created by owner Samia Ahad and Haikal Johari, Chef de Cuisine of Coriander Leaf. Moving away from traditional western or eastern dishes, they have merged both worlds to produce something unique in taste. Samia distinguishes her food from fusion, calling it Pan-Asian; Asian cooking with a contemporary twist to it. Let's not forget incorporating Coriander into most of their dishes.

I was particularly impressed with the simplicity and presentation of dishes. Typically, one would be stuffed to the brim after appetizers but even after having a variety of starters, I was game for more. The Ajavar/Roasted Red Pepper and Aubergine Vol au Vent was perhaps the gem of the platter for two. Drop it into your mouth and enjoy it thoroughly. Soft, on the inside and slightly crisp on the surface, it has a subtle taste of spice that adds a punch to it.

While digesting on the Balmain Bug topped with Spicy Tomato Compote, I closed my eyes to savour its delicacy then smiled with glee. Joyce turned to me and smiled too. We were both cruising to the same rhythm.

I've had many tandoori dishes in the past. Some good and some disappointing. They're either too dry or worse, burnt. One of Coriander Leaf's signature dishes, the Tandoori Chicken was undeniably mouth-watering. It was cooked to produce the right amount of moisture without missing out on its aroma and spice. Absolutely well-done. The chicken and raita went down very well with the Chilean Shiraz I was recommended to have.

Because of the restaurant's principle of simplicity in its food, I enjoyed my meals without pausing to complain about how full I felt. Lunch was a breeze. Simple, satisfying and succulent. There was hardly anything to fuss about at Coriander Leaf and desert confirmed that my experience was definitely worth every cent. Warm chocolate fudge oozing out of a chocolate cake then scooping it up together with vanilla ice-cream; this desert sells better than hotcakes.

Service
We were constantly attended to by courteous and well-informed staff. I appreciate staff that make an effort to keep customers satisfied and I was very happy with the service at Coriander Leaf. They not only carried a smile with them at all times but also carried sufficient knowledge about their products to better serve diners like me. A combination of qualities that is, sad to say, lacking in the service industry today. Expect to pay between S$50 to S$120 person. Coriander Leaf is open for lunch and dinner. Please make reservations before visiting them.