Located on Rundle Street’s bustling East End, Paper Tiger is the strip’s latest eclectic restaurant addition.
Benjamin Lew (Ex-Rockpool Bar & Grill and Madame Hanoi) is leading the kitchen to serve up a menu sending a nod to the cuisine of Vietnam, Indonesia, Thailand, Singapore and Malaysia.
“The menu has taken me 18 years to create and it encapsulates my Malaysian upbringing, my experience working with Japanese cuisine, and my experience experimenting with vegan ingredients,” says Lew.
Some of the stars on the menu include Singapore chilli soft-shell crab, Nyonya chicken curry, Balinese roast pork and Wagyu beef brisket stew.
Dessert is also a must-order, with a ice cream sandwich taking flavour from Southeast Asian tropical plant pandan, along with coconut and black sesame.
Alongside the a la carte menu, there is also a $65 per person or $95 per person tasting menu, and $58 per person vegan option.
“Paper Tiger is a sharing concept restaurant because food should always be shared with family and friends,” continues Lew.
“I will change my menus seasonally working closely with local producers to understand what is seasonal … so guests can really taste the freshness and quality food.”
Lew is joined by Karl Tang (ex-Daughter in Law) as front of house manager, who will be the force behind the drinks offering featuring local wines alongside traditional Japanese sake.
“Adelaide doesn’t really have a Southeast Asian restaurant like this, with great service, a buzzing atmosphere and delicious food,” says Tang.
“Paper Tiger is bringing a Chin Chin inspired vibe to Rundle Street, and Adelaide as a whole. It will be Asian-fusion fun!”
Sam Weckert of Tiger Build designed the 60-seat venue, which is a vibrant and fun take on Hong Kong’s neon-lit night markets.
Paper Tiger is located at 285 Rundle Street, Adelaide.