Paper Tiger

Set in Adelaide CBD, Paper Tiger prowls confidently across Southeast Asian flavours, balancing brightness, smoke and spice with a modern touch. The kitchen moves from briny to fiery in a few deft steps, opening with a Coffin Bay oyster dressed in coconut, salmon roe and green nam jim, and grilled scallops perfumed with tom yam and chilli. Salads bring crunch and contrast: think green mango and paw paw with peanuts and nam jim, or a banana blossom chicken salad sharpened by peanut tamarind and crowned with crispy shallot.

Curries are fragrant and generous. An aromatic yellow curry folds eggplant, jackfruit, chickpea and Thai basil into a silky, sunshine-hued bowl, while a Nyonya chicken curry layers lemongrass and okra, best chased with warm roti. From the wok, Paper Tiger fried rice brims with prawn and pork and a lick of kecap manis, and stir-fried snake beans are lifted by shiitake, doubanjiang and shards of crispy tofu skin.

For centre-stage mains, ikan siakap bakar brings grilled barramundi fillet with burnt butter, green sambal and nam jim, and a DIY crispy pork belly bao invites stacking Boston Bay Berkshire pork with mustard mayo, sambal hoisin, gem lettuce and herbs. Round it off with a tamarind Basque cheesecake or a peanut butter chocolate flourless cake.

Bring friends, share freely and let the flavours do the talking. Book in and let Paper Tiger pounce on your appetite.