CHRISTINA’S X CORIANDER LEAF: 4-HANDS COLLABORATION

A bold revival of flavours where innovation meets craftsmanship

This August, Mondrian Singapore Duxton unveils an exciting new chapter in a culinary collaboration that brings together two powerhouse kitchens – Christina’s and Coriander Leaf, for an exclusive 4-Hands dinner that redefines the boundaries of flavour and collaboration. Taking place on 23 August 2025, Saturday, this one-night-only event underscores Mondrian’s ongoing mission to foster creative culinary partnerships while spotlighting Singapore’s dynamic food scene. More than a dinner, it’s a bold revival of flavours where innovation meets craftsmanship.

At the heart of this collaboration are two distinct yet kindred culinary destinations: Coriander Leaf, a trailblazer in Singapore’s modern Asian dining scene, and Christina’s, an all-day dining haven at Mondrian Singapore Duxton. Founded by Chef Samia Ahad over two decades ago, Coriander Leaf is celebrated for its soulful, sophisticated approach to PanAsian cuisine, honouring heritage while embracing bold innovation. Meanwhile, Christina’s draws from the Mediterranean spirit of communal dining, offering seafood-forward plates crafted with seasonal ingredients and modern sensibility. Together, the two establishments represent a compelling intersection of tradition, creativity, and culinary storytelling.

The dinner features a 5-course menu of never-before-served creations presented by Chef Kenny Huang, Executive Chef of Mondrian Singapore Duxton, in collaboration with Chef Samia Ahad, Founder of Coriander Leaf, and Executive Chef Iskander Latiff.

The Christina’s x Coriander Leaf 4-Hands Menu

The experience begins with a Amuse Bouche by Coriander Leaf – a refined interpretation of Miang Kham, a Thai street snack with roasted coconut, palm sugar paste, peanuts, ginger, lime, bird’s eye chilli, and coriander. Guests will then be treated to two starters: Dry-aged Orata with a refreshing yuzu pon dressing and wasabi by Christina’s, and Cambodian Larb by Coriander Leaf, cured beef tartare with bone marrow and black rice vinaigrette.

The main courses continue with a Casarecce Seafood Pasta by Christina’s, featuring shrimp, clams, calamari, and bouillabaisse, and a Red Coral Trout by Coriander Leaf, paired with Bengali kasundi sauce, pickled carrots and butter rice. The evening concludes with a rich yet elegant Pistachio Tiramisu – pistachio cream, coffee syrup, and a crisp tuile.

Apart from this one-night-only collaboration, guests will enjoy a first taste of select dishes from Christina’s upcoming à la carte menu refresh, launching 25 August 2025. The new menu will continue Christina’s signature focus on Mediterranean-inspired flavours, seasonal produce, and seafood-forward plates. This special event offers an exclusive look at Christina’s evolving culinary direction, one that blends timeless techniques with bold, fresh ideas.

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