Ricky & Pinky
In mid-2016 chef/restaurateur Andrew McConnell (Cumulus Inc.) abruptly closed the bistro at The Builders Arms Hotel and the adjoining fine-diner, Moon Under Water. Then he replaced them with Chinese restaurant Ricky & Pinky. Only the pub's front bar survived the surprising purge.
The restaurant is named after the Hong Kong parlour where McConnell was once tattoed with a dragon. McConnell spent five years cooking there and in Shanghai, but the kitchen at Ricky and Pinky is run by Archan Chan, who worked for McConnell at Cutler & Co, Golden Fields (since closed) and Supernormal.
The menu is inspired by Chan’s upbringing in Hong Kong and McConnell’s own time there, as well as greater-regional Chinese cuisine. The offering changes regularly, but expect dishes along the lines of raw kingfish; drunken chicken; pippies in XO sauce with fried Chinese doughnuts; and dry-aged duck breast with burnt-orange sauce and steamed bread.
At lunchtimes from Friday to Sunday, staff roam the floor with trays of yum cha dishes, including honeycomb tripe; chicken feet; Peking duck spring rolls; and Chinese doughnuts wrapped in rice noodles and topped with pork floss.
Wine buyer Mark Williamson oversees the 35-page drinks list, leaving room for beers and “tongue-in-cheek” cocktails, such as the Midori-based Japanese Slipper.
Sibling Architects is behind the vibrant blue, green and grey fit-out. The entire room – packed with banquettes, lazy Susans and live-seafood tanks – is framed by curvy blue and gold pipes. They reference the gateways common in Chinese architecture. Tin and Ed painted the cheeky folded-napkin portraits on the walls, which nod to many a suburban Chinese eatery.
Ricky & Pinky is now hiring. Find out more on Scout, Broadsheet's new employment website.
We do not seek or accept payment from the cafes, restaurants, bars and shops listed in the Directory – inclusion is at our discretion. Venue profiles are written by independent freelancers paid by Broadsheet.
