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Coriander Leaf Grill Opens its Doors at 12 Ann Siang

The latest brainchild by the Coriander Leaf Group, Coriander Leaf Grill provides an escape to the city with its unpretentious charcoal grill offerings infused with Asian flavours while the Coriander Leaf Studio, located one floor above, offers a private dining area that doubles up as a multipurpose events space.

Charcoal grilled Black Angus burger, toasted brioche (180gm)

Housed in the impressive five-storey block at 12 Ann Siang, the casual dining destination helmed by Singapore’s very own reputable Chef Samia Ahad will feature an authentic charcoal grill that promises a balanced caramelization and a characteristic smoky flavour to the meats while delivering an ambrosial scent of the Asian inspired flavours infused in the marination.

Characteristic of Coriander Leaf Grill, housemade relishes and sauces will be provided for every food order. The housemade mustard sauce is created from mustard seeds self-imported from East of India, West Bengal while the distinctive garlic aioli, jalapeno relish, tomato chutney, are blended and whipped from scratch, supplying a sliver of zest to the variety of tantalising offerings ranging from grilled meat to burgers.

Warm chocolate cake, macadamia nut, salted caramel, and burnt marshmallow

For starters, diners can have the Smoked Duck tossed with red pepper marmalade salad, reimagined from a handed down recipe by Chef Samia, fresh Burrata balanced with spiced lentil salad or a simple starter of Pita Chips and Naan with a trio of housemade Mediterranean dips consisting of Labne/Hummus/Tzatziki.

Coriander Leaf Grill mains includes the premium Dry-aged USDA Prime Rib Eye Steak. Utilizing the unique charcoal grill, the select cut is tenderly cooked and layered with hand-churned wakame-koji butter that enhances the flavour of the meat with a depth of savoury and umami.

Similarly, the 150 Days grain feed Angus Onglet steak is grilled with a hint of smoky depth, drizzled with Bulgogi glaze – a housemade mix of Nashi pear, ginger, and brown sugar, serving as a perfect savoury-sweet Asian accompaniment to the hearty steak. The daily freshly baked buns of the Harissa Chicken Burger deliver a soft bite to its succulent grilled poultry that is finished in a tandoor oven.

The accompanying mint and coriander chutney on the poultry provides refreshing yet complementary taste to the spiced Harissa chicken. For a light finish to the grill, diners are pampered with dessert choices including the Pear tart with chili-lime ice-crème which is made from scratch, and the Warm Chocolate Cake peppered with macadamia nut, salted caramel, and burnt marshmallows on the side.

Coriander Leaf Grill’s food offerings is complemented by the extensive beverage menu of bespoke cocktails and beers on tap. Additionally, red and white wines can be either served by the bottle or tap, providing diners a bevy of drinks selection that goes in hand with the grilled meats. The restaurant also features an intimate al-fresco area where diners can savour their food and sip on their drinks while partaking in the outdoor scenery.

On Friday and Saturday, Coriander Leaf Grill’s restaurant space will extend beyond its four walls into the streets, allowing patrons to dine and bask in the liveliness of Ann Siang street.

For more information, please go to www.corianderleaf.com/grill/.

Coriander Leaf Grill
2 Ann Siang Rd
Singapore 069692

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