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 will pay homage to the staple dishes of Southeast Asia and the Indian subcontinent. The current menu features six curries – each bearing resemblance to its origin dish, but adapted to suit our subtropical climate. The Indonesian rendang is confit duck with potato, the Thai/Burmese hang lae is slow-cooked pork belly, the Indian kumar ki subzi is pan-fried pumpkin, the Thai khiao wan (green curry) is beef and eggplant, the Goan sembharachi kodi is flash-fried prawns, and the Indian butter chicken is, well, chicken. On the side you’ll find fist-sized Malaysian karipap (curry puffs), rice, pappadums and soft, handkerchief-style rumali roti.
Kid Curry is available for takeaway or dine in at Snack Man, Wednesday to Sunday. Keep an eye out in January next year for Kid Curry’s permanent location!