Coriander Leaf Group was established in 2001 and is one of the most recognized names in Singapore’s food and beverage industry. Coriander Leaf restaurant opened in Robertson Quay, followed by a move to Clarke Quay before moving its flagship restaurant to Chijmes in 2015.
Coriander Leaf is a multi-concept award-winning brand that encompasses both authentic and innovative Pan-Asian dining experiences and ground-breaking culinary teambuilding and education programmes.
Dining at Coriander Leaf is akin to taking an unforgettable journey through Asia, where memories of authentic flavours are evoked as colleagues, friends, and family share in an exceptional sensory experience together.
our founder & culinary director
Samia’s culinary journey began in 1991, when she traded in her business suit for kitchen whites and chef’s knives. She enrolled at the prestigious Institute of Culinary Education in New York City and graduated with a Blue Ribbon.
One of the pioneers for introducing new Asian cuisine to Singapore, Samia’s dishes reflect her culinary philosophy to promote lightness and simplicity through food. She is masterful at modernising her dishes whilst still retaining the essence of Asian cooking.
Samia’s immensely popular cooking classes included traditional and modern interpretations of Indian, Pakistani, Burmese, Thai, Singaporean, Vietnamese, and French dishes
Her dedication to stay ahead of the curve and enhance her diners’ experiences has spearheaded Coriander Leaf Group’s transformation throughout the years. A constant visionary, Samia was an integral part of re-launching Coriander Leaf at CHIJMES in June 2015.
She is the author of the cookbook ‘Simply Samia’
“Food is the centre of some of the most important moments of our lives. It is over the dinner table that memories are made, deals are conducted, pain is shared. Over food, we bond, we fight, we romance, we celebrate.”
-Chef Samia Ahad
At Coriander Leaf, food is a philosophy – re-imagining, re-interpreting, re-presenting signature dishes from across the continent along distinct flavour verticles. Chef Samia’s modern Asian take on classic, traditional cuisine uses both inspired and traditional techniques, to see regional flavours re-created as small plates designed for sharing.
Coriander Leaf menu reflects a carefully curated selection of dishes, developed along five flavour veriticals to span the entire continent: fresh, spicy, familiar, umami and sweet.
“One cannot think well, love well, sleep well, if one has not dined well.”
– Virginia Woolf