Coriander Leaf @ Craig Place - New Flagship Location Serving Signature Pan-Asian Cuisine

After over a decade at Chijmes, Coriander Leaf has found a new home at Craig Place. Staying true to its food philosophy, the menu continues to celebrate the richness and diversity of Pan-Asian cuisine. Contrary to what many may mistake as Asian fusion, Coriander Leaf is all about taking classic regional favourites from across Asia and reimagining them into modern, shareable small plates. The menu is divided into five distinct flavour profiles: Fresh, Spicy, Familiar, Umami, and Sweet. The restaurant also offers an Executive Lunch Menu Set, perfect for individuals to get a taste of different regions.

South Asia Lunch Set

Tomato Soup, Butter Naan 5/5

There are four options for the lunch set inspired by Thailand, South Asia, China, and Persia. I picked South Asia and Persian ($38 each). South Asia features Tomato Soup, Nepalese Chicken Momo Dumpling, Tandoori Chicken, and Butter Naan. The tomato soup, drizzled with roasted cumin oil, was thick and robust — perfectly seasoned and spiced to bring out the richness of the tomato. The butter naan was soft and stretchy, a delicious pairing with the soup.

Momo Dumpling 3.8/5

Tandoori Chicken 4.5/5

The Momo Dumplings were served with a tangy roasted tomato relish that complemented the meaty filling well. They were flavourful, with a subtle hint of Sichuan pepper, though I found them leaning slightly on the dry side. The Tandoori Chicken was succulent, with a lovely char that added an alluring smokiness. A tangy cucumber relish and refreshing mint chutney balanced its spiced flavours. Between the butter naan and steamed jasmine rice offered in the set, the naan was definitely the better choice, especially to soak up the soup and pair it with the meat.

Persian Lunch Set

The Persian set began with a Watermelon Salad made with watermelon, mint, pomegranate, and Turkish white cheese. I reckon more mint and leaving them as a whole would have brought a better balance to the flavours. The main dish featured a Persian Beef Kebab, served with Vegetable Shashlik, Mixed Pickled Vegetables, and Butter Basmati Rice.

Beef Kebab 4/5

The Beef Kebab was delightfully tender, served with a dollop of yoghurt atop, which elevated the meat with a refreshing tang. But what made the dish even more enjoyable was the incredibly fluffy and aromatic Butter Basmati Rice. The pickled vegetables added a refreshing acidity to cut through the richness of the meat.

Vegetable Shashlik 4/5

The Vegetable Shashlik was delicious. The bell peppers, eggplants, and onions cooked down nicely and seasoned with aromatics and spices, making them rather moreish.

The new environment is also designed to be cosier and even more inviting than the previous location, offering an ideal setting for an intimate meal amidst the bustle of the CBD.

Photos and words by Si An. A girl who is allured by travelling, loves the feel of freedom, smell of the rain and the aroma of fine coffee and food. Note: This is an invited tasting.


Coriander Leaf
Craig Place
20 Craig Road
#01-01
Singapore 089692
Tel: +65 9618 0142
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Nearest MRT: Maxwell (TE Line), Tanjong Pagar (EW Line)

Opening Hours:
Mon-Sat: 12pm - 3pm, 5pm - 1030pm
(Closed on Sun)

Direction:
1) Alight at Tanjong Pagar MRT station. Take Exit A. Walk to Orchid Hotel. Walk to Tanjong Pagar Road. Cross the road and walk to Craig Road. Continue on Craig Road. Walk to destination. Journey time about 6 minutes. [Map]

2) Alight at Maxwell MRT station. Take Exit 3. Cross the road and walk to Duxton Road. Walk down Duxton Road. Turn right onto Craig Road. Walk to destination. Journey time about 5 minutes. [Map]

Unagi Yondaime Kikukawa @ Shaw Centre - Bringing Over 90 Years of Unagi Mastery to Singapore

Straight from Nagoya, the Michelin Selected Unagi Yondaime Kikukawa brings over 90 years of unagi mastery to Singapore with its first overseas outpost at Shaw Centre. Tracing its roots back to Nakasho Shoten, a revered unagi wholesaler established in 1932. This fourth-generation unagi specialist is now helmed by Chef Kikukawa Yuhei, who began his culinary training in eel preparation from a young age. Known for their precise charcoal grilling technique and an irreplaceable tare sauce passed down through generations, Unagi Yondaime Kikukawa delivers a truly authentic and elevated unagi experience.

Unagi Yondaime Kikukawa sets itself apart with its meticulous binchotan charcoal grilling method. The eel is seared skin-side first, achieving a smoky, crisp exterior while maintaining its lusciously tender and juicy flesh. This intense heat cooking process is completed within minutes but requires years of skill to perfect. The grilled eel is then dipped in their legendary tare sauce, a family recipe that has been refined over decades, imbuing it with a perfect balance of sweet, savoury, and umami notes that complement the richness of the eel without overpowering it.

Ippon Hitsumabushi Set 4.8/5

The Ippon Hitsumabushi Set ($50++) offers more than just a meal, it delivers a beautifully layered culinary ritual rooted in Nagoya tradition. A whole eel, expertly grilled over binchotan and sliced for easy enjoyment, arrives on a bed of fluffy Japanese rice, accompanied by an assortment of garnishes and a pot of hot dashi broth. The experience begins with tasting the unagi on its own, allowing diners to fully appreciate the natural fattiness of the eel, enhanced by the smokiness of the grill and the rich caramelisation of the tare sauce. From there, the meal evolves with the addition of freshly grated wasabi, spring onions, and strips of nori, adding brightness, texture, and a punch of umami to each bite. Finally, the dish transforms into a comforting ochazuke when hot dashi is poured over the remaining eel and rice, melding all the flavours into a soothing, savoury finale. This seamless progression of taste and texture captures the elegance and thoughtfulness behind every dish served at Unagi Yondaime Kikukawa.

Kabayaki Ippon Jyu Set 4.8/5

For those who prefer the classic presentation, the Kabayaki Ippon Jyu Set ($48++) is an ode to traditional unagi dining. Featuring a whole fillet of premium thick-cut eel, this set is simple yet luxurious. The eel is grilled to smoky perfection and glazed in the signature tare, served over perfectly seasoned rice. The succulent texture of the eel and its buttery richness is counterbalanced by the umami-laced sauce, resulting in a deeply satisfying bite with every spoonful. The generous cut of eel showcases the brand’s commitment to quality, and each element of the dish, from the grain of rice to the char on the skin, speaks of precision and tradition.

Unagi Yondaime Kikukawa isn’t just about serving eel, it’s about honouring a culinary legacy. Every dish is rooted in craftsmanship, and every bite reflects the depth of knowledge, tradition, and skill passed down through generations. Whether you’re a seasoned unagi aficionado or a first-timer, the offerings here promise a memorable journey through one of Japan’s most treasured dishes. This is unagi done the right way which is smoky, succulent, steeped in heritage, and served with reverence.

Note: This is an invited tasting.


Unagi Yondaime Kikukawa
Shaw Centre
1 Scotts Road
#01-12
Singapore 228208
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Nearest MRT: Orchard (NS Line)

Opening Hours:
Daily: 12pm - 3pm, 6pm - 10pm

Direction:
1) Alight at Orchard MRT station. Take Exit 1. Take the underpass to Shaw House. Walk to ground level. Walk to Shaw Centre next door. Journey time about 5 minutes. [Map]