Coriander Leaf and bit of “inspirasians”
It is always difficult potentially when a tourist board takes you to dinner and that could have happened in Singapore when Singapore Tourism took The Mole to dinner in Singapore at a restaurant called Coriander Leaf on Clarke Quay.
Mystified why this particular restaurant was chosen, as the initial welcome was pretty average with a request to sit by the window turned down and dismissed summarily, the vibes were not good!
It is also a tad dangerous to give media a set menu with no choice when you can see what is on the a la carte menu, with a rather lack lustre starter of calamari on a rocket type base and some dressing, but things got better after that with superb tandoori chicken followed by a chocolate desert to die for!
The reason for the eclectic nature of our set courses soon became clear when the marketing and events team for the restaurant – yes, I said marketing and events team – the fabulous Jin Chan and Joline Lim came to have a chat and they explained that Coriander Leaves is a restaurant specialising in Fusion, which is apparently a fusion of a range of Asian and Western cuisines!
They called Coriander a food hub and described it as a restaurant for foodies with an invitation to join their family as a cook, a cooking student, connoisseur of wines, chutneys or even tableware and a member of their web community of lovers of the great, fresh, new and ancient Asian cooking.
Coriander Leaves is clearly not just a restaurant, as they also offer catering and entertainment at home, corporate lunches in the restaurant or offices and best of all cooking classes all tied in around corporate bonding or vice versa.
They say that cooking is love and should be entered into abandon or not at all and they teach an eclectic selection of menus from different cuisines designed for entertaining and providing basic understanding of the cuisine.
At Coriander, they also teach South Asian: including Indian, Pakistani, Bangladeshi; South East Asian: Thai, Chinese, Vietnamese, Burmese, Malay, Indonesian, Sichuan; Middle Eastern; Eastern Mediterranean, Turkish, Lebanese, Moroccan, Persian; Western: French Italian and of course, desserts!
Now if that is not international I don’t know what is!
The corporate bonding they offer is process of what they describe as “commensality”, which describes the special bond between people who eat together, with it being well documented that food has the unique ability to unite people – hence taking someone out to dinner I suppose
!So, having a conference or meeting in Singapore and want a bit of binding or it or “commensality” fun – then where better than Coriander Leaf at Clarke Quay – by the way which is now very smart indeed.
Further information from http://www.corianderleaf.com/
A Special Singapore on location report by The Mole
The Mole was a guest of the Singapore Tourism Board.
John Alwyn-Jones
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