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 online dinner orders only, to pick up or get delivered within 15 minutes of Happy Boy, Wednesday to Sunday.