Some succulent and sizzling dishes are now on offer at the renowned Rickshaw at the Corinthia Palace Hotel & Spa in Attard.
Chef Hogan has once again crafted some exquisite and exciting flavours alongside his team at the Rickshaw that will certainly have your taste buds in a curious frenzy. Pushing the culinary envelope as always, the Rickshaw presents dishes such as the Singapore Style Frog Porridge and Scallop Clay Pot, featuring ingredients such as kimchee, miso and wood ear mushrooms in order to provide a truly Asian experience in the wonderful atmosphere of the restaurant.
The menu also boasts delicacies such as Silken Tofu with Creamed Century Egg, Dum ka Keema and Nihari, without of course forgetting staples such as sweet and sour crisp fried Pork Nuggets and the ever triumphant Octopus Salad. Delicious vegetarian dishes are also served to satisfy all palettes.
Singapore style frog porridge
Silken Tofu with Creamed Century Egg
Pork, Cabbage and Water Chestnut Gyoza – Steamed and then crisp fried served with soy garlic and ginger dipping sauce
Octopus Salad – With kimchee, asparagus, celery, hot and sour sauce
White miso, prawn and spring onion soup
Dum ka Keema – Aromatic beef stew simmered with papaya, coriander, chili & ginger topped with crisp fried onions
Nihari – Slow cooked mutton marinated in our garam masala mix served with ginger, coriander, chili and lemon
Sweet & Sour crisp fried pork nuggets in a sweet and sour glaze with pineapple and pomegranate seeds
Scallop Clay Pot – Scallops, chillies, lemon grass, wood ear mushrooms, asparagus
Golden Tofu – Wok fried with leek, garlic and coriander
Sautéed Gai Lan – With rice wine, garlic and ginger (Vg)
Sprouting Broccoli – With chili, garlic and shitake mushrooms (Vg)