Issue link: https://maltatoday.uberflip.com/i/817563
maltatoday, SUNDAY, 30 APRIL 2017 34 Food THE Rickshaw restaurant, within the Corinthia Palace Hotel & Spa in Attard, recently unveiled its newly-updated menu. Featur- ing a variety of innovative dishes from across the Far East, as well as well-loved Oriental favourites, its highlights include Singapore-style frog porridge, silken tofu with creamed century egg, and Nihari slow-cooked mutton in a garam- masala mix. Speaking about these new ad- ditions, the Corinthia Palace's executive chef Stefan Hogan said, "The Rickshaw is a popular res- taurant on the local gastronomy scene and some patrons have been dining here for decades. Of course we are immensely proud of that and are eager to present the dishes that they have enjoyed for years in a manner that is familiar; but we are also enthusiastic to put forward exciting new options that promise a completely new experi- ence. I believe this menu provides that important balance." Each new dish was developed in collaboration with Andy Kwok, the renowned owner of the Knightsbridge-based Asian brand and restaurant chain Good Earth, which has been operational in the UK for over 25 years. The selec- tion promises to be truthful to the authentic flavours associated with the Rickshaw's chosen cui- sines, namely Chinese, Philippine, Malaysian, Indonesian, Japanese, Thai and Korean. Other new flavourful combina- tions include the octopus salad served with kimchee, asparagus, celery, and a hot and sour sauce, the aromatic beef stew simmered with papaya, coriander, chilli and ginger, and topped with crisp- fried onions, and the wok-fried golden tofu with leek, garlic and coriander. They all comple- ment existing favourites includ- ing the Rickshaw starter platter, the crisp-fried pork nuggets in a sweet and sour glaze with pineap- ple and pomegranate seeds, and the vegan sprouting broccoli with chilli, garlic and shitake mush- rooms. "While it's nice to be able to re- turn to a dish you know and love, it's also exciting to be able to try something completely new in an environment you trust," Stefan continues. "The Rickshaw pro- vides, by taking its diners on a veritable tour of genuine dishes from this beguiling region. Some of them may sound rather unusu- al, but they are well-worth a try… I promise!" he adds with a smile. The Rickshaw is open for dinner from Tuesday to Saturday. Resto of the week Domaines Ott has been pioneering prestige rose wines since 1912. Founded in 1896 by Marcel Ott, the wine estates of Domaines Ott were acquired by Louis Roederer in 2004. Descendants of the founder carry on the heritage of producing some of the world's most prestigious wines form the French Riviera. BY.OTT is a new wine produced with all the savoir-faire of the Domaines Ott team in the newly constructed cellar of Château de Selle. Doamiens Ott rose is a refined and elegant wine for any rose enthusiast. The blends originate from select vineyards in Cotes de Provence that have been chosen to ensure that the wine is characterized by fruit and freshness with added finesse and complexity Exclusively imported by Charles Grech & Co. Ltd, Valley Road, Birkirkara T: 2144 4400 Domaines Ott Rose 2016 Provence, France New dishes at an old favourite The Rickshaw Corinthia Palace Hotel De Paule Avenue, Balzan Tel: 25442190 WINE OF THE WEEK Want to try something new? Innovative Asian dishes are few and far between, which is what makes the launch of the new menu so much more exciting. From frog porridge to century eggs this is one that is going to tickle your taste buds.