A LITTLE CLOSER TO ASIA
RICKSHAW’S FLAVOUR OF THE MONTH
We like to keep things fresh and exciting at the Rickshaw, which is exactly why our talented team of award-winning chefs will be creating an extraordinary dish for you to try every month.
Have a go at creating one of them yourself at home using the recipes below. Enjoy experimenting with flavours and ingredients from the Orient, and creating dishes that are destined to dazzle at your next dinner party.
Buddhas Birthday – Uttar Pradesh, India
Spiced lentils simmered in a turmeric & chili sauce finished with chili, ghee & lime
GION MATSURI FESTIVAL - KANTO REGION JAPAN
Crisp fried pork in panko crumbs with pickled cabbage & Japanese mustard
COLOURS OF MALAYSIA - PENANG REGION
Salmon simmered in a thick tamarind gravy with pineapple & fresh chili
DRAGON BOAT FESTIVAL - HUNAN REGION OF CHINA
Duck cooked in Chinese beer with spring onions, chili peppers, coriander & five spices
INDEPENDENCE DAY - SINGAPOREAN CUISINE
Fragrant beef curry with galangal, red shallots, chilies & tamarind finished in a coconut cream gravy
SONGKRAN FESTIVAL - CHIANG MAI THAI CUISINE
Crisp fried grouper with a fiery red chili curry sauce & sweet basil