Rice Paper Scissors (Melbourne)

Rice Paper Scissors (Melbourne)

Date : October 12th, 13th & 14th 

Time: 7pm & 8:15pm Seating

Ticket: $1,000 with drinks pairing

Location: 158A Connaught Road West, Shop 3, Sai Ying Pun

Once ticket is purchased, we’ll email you your confirmation.

One of Melbourne’s hottest restaurants, the South-East Asian-influenced RicePaperScissors, are set to wow Hong Kong’s diners with bold flavours in a pop-up at Test Kitchen in early October. (www.ricepaperscissors.com.au)

Awarded multiple times as ‘Melbourne’s Best Asian Fusion Restaurant’ and consistently ranking top 5 in the city’s TripAdvisor rankings – a remarkable feat in such a rich restaurant destination – RicePaperScissors comes from Chef Ross Magnaye and owner Rahmie Clowes, modelled on the hawker dining bars of South East Asia with a shared-eating concept – or as they say, #useyourhands.

#useyourhands

“We’re all about sharing, enjoying, drinking – think family sharing with drinks to match. It’s modern Asian street food with Australian ingredients. We opened four years ago with a simple mission to be a restaurant that we wanted to eat at and in Hong Kong we’re going to deliver the same, celebrating the best dishes of the restaurant and particularly the country of my birth, The Philippines.”

 

The pop-up sees Ross, Rahmie and team deliver one regular Melbourne crowd-pleaser in the form of their famous kangaroo tartare, but thereafter the flavours are mostly proudly Pinoy. Filipino ceviche called kinilaw, slow-cooked goat shoulder known as caldereta and the ‘grill killa’, Davao barbecue chicken are just some of the dishes on offer.

Chef Ross brings serious culinary credentials, having worked across Melbourne but also at the Michelin-starred DOM in São Paulo, Brazil, under chef Alex Atala, as well as the award-winning Aziamendi.  Rahmie Clowes has had a love affair with South East Asian food and its unique eating culture ever since he backpacked through the region, before he opened the first Rice Paper Scissors in 2013.

Test Kitchen Founder and CEO Vincent Mui explains, “Ross formerly worked with Jordy Navarra from the brilliant TOYO in Manila, one of our first chefs at Test Kitchen, so I’m delighted to have Filipino dishes back here. You only need to see the global food media to know it is arguably the hottest global cuisine of the moment and diners will be seriously wowed by these dishes. He and Rahmie are modest but together they have taken the Melbourne restaurant scene by storm, so having them cook for Hong Kong’s diners is a rare privilege, one to be snapped up.”

 

About our chef:

Food has always been a huge part of Ross Magnaye’s life. Growing up in the Philippines, his formative years were a constant feast, celebrating birthdays, weddings and other family occasions with generous home-cooked spreads. When it came time to choose a career, young Ross turned to his grandmother, a chef and restaurateur who ran the popular eatery Carol’s in Cagayan de Oro City. Her advice: “Apply for cooking school.” With Melbourne as his Australian base, apprentice Ross set out to glean as much from the city’s diverse cuisines as possible. He trained as a pastry chef under Darren Purchese at Burch & Purchese in South Yarra, gaining valuable skills. With a reputation for talent and a strong work ethic, Ross added Spanish, Italian and modern Australian restaurants to his growing CV, including Society and Little Hunter.

Taking time out from the Melbourne scene, in 2014 Ross travelled to some of the world’s top kitchens. Stints at the Michelin-starred DOM in São Paulo, Brazil, under chef Alex Atala, and the award-winning Aziamendi in Phuket, Thailand, with chef Eneko Atxa, rekindled his passion for cooking. Ross returned to Melbourne eager to expand his knowledge of all aspects of the restaurant business, concentrating on front of house work before taking up the pans again. Now, as head chef of Melbourne’s popular Rice Paper Scissors, he has refined his cooking style, producing simple South East Asian food that’s big on flavour, heavily influenced by his Filipino background. The long lunch and dinner queues are testament to his success.

 

Rahmie Clowes from Rice Paper Scissors, Melbourne CBD, Amanda Davenport, Flavours of Melbourne 2016

As we are planning out our drinks pairings, here’s a sneak peak of our prototype menu:

STARTERS

market seafood with traditional condiments

sister’s famous kangaroo tartare

filipino ceviche ‘kinilaw’, pickled vegetable, fermented coconut

squid in its own ink, garlic and coconut vinegar

MAIN

filipino style ‘caldereta’, slow cooked lamb shoulder in a traditional rich tomato sauce with local vegetables

davao style bbq chicken (aka ‘the grill killa’)

filipino ‘lechon kawali’, crispy pork belly roasted in cebu style spices, garlic vinegar, chillies

SIDES

fresh garden salad

‘pinakbet’ vegetable stew with okra, pumpkin, snake beans and pork belly cooked with filipino shrimp paste

DESSERTS

mama riza’s rich peanut chocolate cake

mango float

Instagram is @rossmagnaye


Rice Paper Scissors (Melbourne)