Since landing in Australia more than 10 years ago, Malaysian-born Benjamin Liew has worked in several notable restaurants, including at Rockpool, Vietnamese-French restaurant Madame Hanoi, noodle bar Minimono and Japanese barbeque joint Kyoku Yakiniku.
At Paper Tiger, Liew returns to his Malaysian roots (and blends in a few Indonesian flavours). Share plates include green nam jim oysters in coconut cream infused with makrut and kombu, a Malaysian-Chinese Wagyu brisket stew, and Balinese-style crispy pork belly marinated in galangal, chilli, garlic and turmeric.
Liew also takes his desserts very seriously. The signature sweet is a coconut-shaped chocolate sphere filled with tropical jam and coconut mousse.
Bold flavours are also prominent on the cocktail list with tropical libations including a pandan whisky sour, a five-spice Paloma and a Pina Colada spiked with jasmine rice syrup. Plus, a 65-strong wine list that skews towards smaller local producers like BK, Gentle Folk and Vinteloper.
The fit-out, helmed by Sam Weckert from Tiger Build (1000 Island, Sunny’s Pizza, Part Time Lover) features African mahogany tables, linen curtains and Georg Jensen bowl lights. Plus, a dance floor and DJ decks hidden behind a pink terrazzo counter that’ll guarantee good times beyond your meal.
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