Everyone’s favourite childhood game, Rock Paper Scissors, has been recycled and reinvented at Melbourne’s laid-back, hawker-style bar, Rice Paper Scissors.
Built on a foundation of friendship, passion for good food, and an appreciation for fine beverages, Rice Paper Scissors is the perfect substitute to your next South-East Asian adventure.
Since age four, Shane Stafford and Rahmie Clowes have been inseparable friends. Raised on the northern beaches of Sydney, these two grew up sharing classrooms, workplaces and a curiosity that no one could quite describe. It was however, while eating, arguing and drinking their way through South-East Asia, that they realised their passion for all things food and wine, planting a seed to join forces and create a restaurant that would honour their adventure.
In 2013 Shane and Rahmie opened the first Rice Paper Scissors – boasting a South-East Asian tapas styled menu, designed to share. The communal dining experience was based around their tradition of eating and sharing food in their own homes, realising that ‘sharing the love’ was the essential ingredient. Shane takes the reins in the kitchen, ensuring only the finest, freshest produce is able to pass through the restaurant doors; endeavouring to support local communities and their produce where possible. While this Executive Chef is self-taught in his field, his extensive experience in the hospitality industry has given him the ability to create a menu that is truly mouth watering.
The classic sticky pork belly, twice cooked in a tamarind caramel sauce and topped with a herb and chilli salad is an example of one of the many crowd favourites. Pair this with the citrus-blended goodness of crispy barramundi with toasted cashew and crispy apple, and you can’t go wrong.
Just when you think you’re done, the Mekhong whisky marinated lamb ribs arrive, a dish that will end with you licking your fingers clean. The hardest part of your meal will be deciding what dishes to leave behind and enjoy next time.
The team’s creativity is not just limited to the kitchen. They have carefully constructed a drinks list that not only complements the South-East Asian cuisine, but also aims to include wines, beers and spirits from the nest local producers.
Some of the cocktail favourites include the Chiang Mai Bloody Mary – a spicy pick-me-up mix of vodka, lemon, house-made Chiang Mai relish, togarashi salt and tomato juice. The Vietnamese espresso martini, with the sweetness of condensed milk, paired with vodka and double strength Vietnamese coffee, is just like you’d find on a street corner in An Bang. For a twist on the classic that complements the food perfectly, a lemongrass Tom Collins with lemongrass-infused gin and cucumber will freshen the palate.
The vibe at Rice Paper Scissors attracts all sorts, from hipsters and travellers to locals, families and foodies. Whether it’s your first time or you live just around the corner, you will always be welcome to come in, grab a bite to eat and share a story or two with the friendly staff.