It was as if I said “I never read Tolstoy” when I said I hadn’t been to the Rickshaw. We have had take aways from there on occasion so I don’t think I quite deserved the reaction at the press launch of the new menu.
And I have to say, what a launch it was. A themed dress code always a good start, great company, location gorgeous and the food! If you are stuck trying to find a good Asian restaurant, you should come and try it out.
Beautifully presented with props and stealable packaging. The meal started with giant oysters, too giant for slurping; poached and spiced and exquisite. Then we were presented with a mini steamer baskets and pipettes of soy sauce to splosh on the dumpling within.
The main courses were abundant and we probably could have fed our teams too; beef, pork, prawns, skewers, noodles, rice and veggies, you name it we had it. The food kept coming and we kept eating.
And then came dessert. a variety which, had I known were beyond the traditional pineapple fritter (thug I should have surmised this by now) would have probably paced myself better. The colours, the textures, the smells! I had dessert envy over Marie Benoit’s purpley pud, but my coconut rice with mango sorbet was pretty stunning too. I did snaffle a spoonful of a wasabi cream that was on a plate within an arms length, but the rest of it had been devoured by Isabel Warrington’s end of the table.
Just when we thought we had been spoiled enough, the press pack came. The press release and overview of the hotel (some of the facilities unknown to me) were accompanied by an especially made scented candle by Stephen Cordina and best of all, a spice pack and recipe for a curry, which has been tried and tested by yours truly.
Not all press events are this much fun budding media types; the bottom line being a memorable experience that I have been gushing about ever since. Job done.