Rickshaws Restaurant

Editorial

Dining at Rickshaws gives the curious feeling of sitting inside dark sunglasses; hexagon shaped windows lean out onto the street inviting one to spy on North Terrace and its passers-by. Don't be put off by the fact this restaurant is part of a hotel, it just means the furnishings are lush and the chairs supremely comfortable. Politicians, executives and the famous are enamoured by Rickshaws' intimate and private space, and the superb Singaporean and Indian flavours of the dishes.
The chef, Mani, is a devotee of his tandoor oven. It is fired up each morning at 11am when he drops chunks of charcoal in the cylindrical clay oven. The oven imparts wonderful flavours to dishes like the tandoori prawns and tender lamb cutlets. The food is gently handled; the naan arrives lovingly tucked into a bread basket, snuggled up with a serviette to keep it warm. The staff are fun and knowledgeable, and steer me to try beef boti, my new favourite dish. It consists of succulent strips of beef fillet marinated in lime juice, garlic, ginger and curry powder. It is then baked in the tandoor oven and served with an uplifting mint yoghurt sauce. This is followed with the Singapore noodles which pack enough spice to make them interesting where other restaurants have failed.

Jennifer Miller, November 2006

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