Kid Curry comes from restaurateur brothers Cameron and Jordan Votan, the brains behind Happy Boy, Snack Man and Greenglass. There is certainly a common theme in the Votan brothers’ restaurants – the focus is on food that is traditionally simple, humble and ‘peasant-style’, but packed full of flavour. Happy Boy has nailed regional Chinese food, Greenglass serves up its homestyle French cuisine, Snack Man proudly serves the ‘Chinese food of the people’ – and now Kid Curry pays homage to the staple dishes of Southeast Asia and the Indian subcontinent. After a heralded introduction as a takeaway concept, Kid Curry evolved into a standalone restaurant, opening the doors to its East Street location in September 2021. The menu, executed by head chef Tom Swapp, has expanded substantially, traversing the connective tissue linking cuisines of India, the Phillipines, Malaysia, Thailand and Indonesia and showcasing dishes that go far beyond curry. Standout items include kinilaw (Filipino-style ceviche with coconut milk and lime juice), yum ma muang (Thai green-mango salad with chilli, dried shrimp and cashews), seekh kebab (Indian flame-grilled lamb skewers with pickled onions and mint chutney), pla yang (butterflied grilled fish with chilli jam), kua kling, smoked-tomato butter chicken and moo grop (crispy pork belly in palm sugar and fish sauce). When it comes to the wine list, drops with acid and minerality act as palate refreshers with every mouthful, with dry German reislings, chenin blanc, cortese, pet nats, rosés, light and chilled reds, and orange wines featuring in abundance. Finally, a series of boozy and alcohol-free highballs are refreshing sips for anyone looking to quench some spice heat.