our story

coriander leaf

our story

Established in 2001 Coriander leaf has come a long way from its first outlet at the Gallery Hotel to its flagship restaurant now at Chijmes.

Coriander Leaf has always been dedicated to staying ahead of the curve which has spearheaded the group’s transformation throughout the years.

Coriander Leaf features an exciting authentic Asian menu which features both traditional and interpreted dishes, reflecting modern and traditional cooking techniques. Our diners are taken through an unforgettable gastronomic journey through the rich cuisines of Asia.

This multi-concept brand encompasses an award-winning Pan-Asian restaurant which has a restaurant space for 50 diners, a stunning private dining room for an additional 20, an exquisite bar and two purpose-built cooking studios which are a part of our culinary education program!

samia ahad

our founder & culinary director

Samia Ahad is a well-respected chef, food and entertainment entrepreneur in Singapore. A pioneer in bringing Pan Asian cuisine to our shores, Samia is a dedicated ambassador for showcasing the depth and diversity of Asian fare; she is a master at modernizing various dishes whilst still retaining the essence of traditional Asian cooking.

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. She then built upon her kitchen skills by apprenticing at the Quilted Giraffe (New York), and went on to work at March Restaurant with Michelin-starred Chef Wayne Nish.

She made a professional leap by moving to Singapore and opening one of the country’s first multi-concept restaurants, Coriander Leaf in 2001. It was quickly recognized as one of Singapore’s best Pan Asian restaurants. Samia also started a cooking school where she ran her immensely popular cooking classes and developed a culinary team-building program; both met with great success.

Samia published her first cookbook entitled ‘Simply Samia’ in 2008. She has also contributed several recipes to notable international publications such as Saveur, Cook’s Illustrated and The Joy of Cooking (1997 edition). Establishing herself as a skilful and charismatic chef personality she paved the way for two culinary TV shows, one of which was aired on the Asian Food Channel.


“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