Co-owner and Head Chef Shane Stafford delivers a dynamic selection of South-East Asian hawker-style dishes at Rice Paper Scissors CBD. The food is designed to share, and staff members encourage you to use your hands rather than cutlery. Located in an alleyway, the restaurant is young, hip and vibrant. The no-bookings policy at dinner sees a line of people out the door, waiting for a table – but the food is well worth the wait.
Where possible, the ingredients in Chef Stafford’s delicious dishes are organic and come from ethical sources. Thai ceviche (koi pla) features cubes of lime-cured kingfish charmingly presented in a small anchovy tin, with crunchy rice crackers on the side. Marinated in a sweet Mekong whisky sauce, barbecue lamb ribs (sii krong nuex) are sticky and delectable. Balinese roast duck (bebek betutu) is bursting with aromatic flavours. Pulled duck meat is baked in banana leaves and served with coconut sambal.
PSST! For a seriously awesome feed, order any five dishes off the menu for the bargain price of only $59.