For 25 years, Chef Jimmy Shu has served up Asian cuisine that leans towards the flavours of Thai, Indian, Malaysian and Nonya cuisines at this Darwin landmark. Head Chef Syed Nainar Ali Muhammed, is ably supported through the extensive choices by Thai chef Sombun Vichaisorn and Indian chef Rafiqual Islam.
The interior is decked out with Asian-inspired art and motifs, splashes of vibrant colour and soft lighting.
Few can pass up Hanuman’s signature Thai-spiced and lightly heat-kissed oysters. Prawn pakoras detour to India with a crisp chickpea-flour coating encasing succulent local king prawns. Deep red chilli peeks from the luminous golden glow of tadka dahl, perfect with soft garlic rotis to scoop up the warm, spiced lentils. Served sitting up like soldiers, a bite into the shattering pastry of vegetable samosas reveals a pillowy filling of cumin-infused potatoes and peas. If the blackened edges of delights from the tandoor appeal, choose from chicken, fish or lamb cutlets. Then navigate your way through the dizzying array of Indian, Thai and Malaysian curries.
PSST! Hanuman Alice Springs has a similarly qualified team of chefs to interpret Jimmy’s vision.