The element of surprise is one of the great joys of dining. Even if you’re not the adventurous type, you’ll always be curious about the chef’s interpretation of your much anticipated dish, and part of the pleasure comes from feasting your eyes on the presentation of the meal.
Chef Stefan Hogan alongside Chef John Xi accomplished all of the above and beyond. With the gastronomic consultancy of London-based food consultant Andy Kwok (Good Earth restaurateur), an innovative and revitalised menu was crafted and received with gusto by the guests at the launch on the 25th February.
The calming and serene atmosphere of the Rickshaw within the Corinthia Palace Hotel further augmented the guests’ meal, which showcased a selection of some of the latest additions to the restaurant’s portfolio.
“Of course, we’ve kept our patrons’ favourites,” explains Chef Hogan, “but we’ve still tweaked them to improve their flavour and presentation. It’s been really interesting collaborating with Mr Kwok and Chef Xi to ensure we make the most of every single item that leaves our kitchen.”
In addition to this, the team has improved the selection of soups, including a peppery hot and sour soup which delivers both comfort and the right injection of spice. Clay pot specials have also been added to the permanent menu, including a succulent and sensual oyster dish that is clear evidence of the Rickshaw’s commitment to delivering the freshest of ingredients. There have been some very healthy additions too, including a heart of palm appetizer, and the marinated grouper with lime and palm sugar. While the heart of palm was presented at the peak of its herbal freshness, the marinated grouper was nestled on top of an opalescent bed of glass noodles.
The Rickshaw’s dedication to authenticity can be tasted through their exploration of traditional Philippine dishes and their work on Hunan lamb, which is a triumph. The Pork adobo and stir-fried octopus with chilli miso paste are also absolute must-haves, especially if you’re in the mood for a startling punch of aroma and spice.
“Vegetarians are also better catered for than ever before,” continues Mr Hogan. “We’ve added lotus root to the menu, which we serve wok-fried with chilli and garlic, as well as gailan, which is sometimes referred to as Chinese broccoli. Both of these ingredients have added an exciting new dimension to the menu.”
As for the desserts, the team will continue to be known for their authentic Asian specialities, as well as the three new options inspired by Japan, India and China. “We like to thrill our diners by constantly giving them something innovative to eat and experience – and this new menu should certainly achieve that!” the chef smiles. “There are now all sorts of ingredients and flavours to sample that guests probably won’t have come across locally before.”
“We believe this new menu will take our dishes closer than ever to their country of origin, giving Maltese foodies the chance to sample a genuine taste of what the Far East has to offer – and all from the comfort of the Corinthia Palace Hotel & Spa,” Chef Stefan adds.
The Rickshaw is open for dinner from Tuesday to Saturday, for lunch on Sunday upon reservation.