Food News

We Tried Haidilao’s New Coriander Menu: Coriander-Flavoured Soup, Cocktail And More

Haidilao launches coriander menu for a limited time

Love it or hate it, coriander can be a powerful, refreshing garnish when used correctly. But for those who believe coriander to be more than a garnish, you may want to check outĀ Haidilaoā€˜s limited-time Coriander Series, available at all outlets in Singapore.

Four items form the Coriander Series. First up is the Extra Coriander Soup Base, a chicken broth turned mostly green thanks to copious amounts of coriander. Despite its appearance, it’s actually quite drinkable and tasty, with the savoury flavour of chicken shining through. The citrusy notes of coriander go reasonably well with the soup, too.

But if you want to go even more extreme,Ā you can order additional plates of Coriander (from $4++) and dunk it in your soup. To those who are anti-coriander, though, this may just be their worst nightmare.

Don’t be afraid to cook your meat, seafood, and whatever else you order into your broth. It may come out with a pile of coriander, but that’s part of the overall experience.

There are also two drinks to try: the Coriander Spritzer ($2.80++) and the alcoholicĀ Coriander Cocktail ($7.80++). To be honest, we’re not fans of either drink due to just how potent the coriander flavour is, but we expect hardcore fans of the herb to be intoxicated by it.

Though Haidilao has not announced any end date, Coriander Series is nevertheless marketed as a limited-time-only offering. If you’re sold by the liberal use of coriander here, do plan a Haidilao visit as soon as you can!

Recently, Haidilao also launched its Pork Blood Curd menu, which you can read more about in our CP Foods x Haidilao coverage. For the top hotpot in the country, read our best hotpot in Singapore coverage.

Website | Full list of outlets
Haidilao is not halal-certified.

Photos taken by Nathania Tay.
This was a media tasting at Haidilao.

Enze Kay

Enze is a Singapore-based food writer with over five years of experience, having written for the first iteration of HungryGoWhere before joining Eatbook. He enjoys noodle dishes from around the world, but local classics such as bak chor mee, wonton mee, and hokkien mee hold a special place in his heart.

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