The Rickshaw Restaurant, at the Corinthia Palace Hotel & Spa, recently launched its new menu, which is packed full of new dishes, flavours and ingredients to delight diners.

The hotel's executive chef Stefan Hogan devised the menu with Rickshaw's executive chef John Xi, and London-based food consultant and Good Earth restaurateur Andy Kwok. Together they have crafted a menu that is both authentic and very innovative.  

"Of course we've kept our patrons' favourites," explains chef Hogan, "but we have still tweaked them to improve their flavour and presentation. It has been really interesting collaborating with Mr Kwok and chef Xi to ensure we make the most of every single item that leaves our kitchen."

In addition to this, the team has improved the selection of soups, and has added the clay pot "specials" to the permanent menu. There have been some very healthy additions too, including the heart of palm appetizer and the marinated grouper with lime and palm sugar.

Beyond that, other past "specials" will now find a guaranteed spot on the menu, including the Hunan lamb, pork adobo and stir-fried octopus with chilli miso paste.

"Vegetarians are also better catered for than ever before," continues Mr Hogan. "We've added lotus root to the menu, which we serve wok-fried with chilli and garlic, as well as gailan, which is sometimes referred to as Chinese broccoli. Both of these ingredients have added an exciting new dimension to the menu."

As for desserts, the team will continue to be known for their authentic Asian specialties, as well as the three new options inspired by Japan, India and China. "We like to thrill our diners by constantly giving them something innovative to eat and experience - and this new menu should certainly achieve that!" the chef smiles. "There are now all sorts of ingredients and flavours to sample that guests probably won't have come across locally before.

"We believe this new menu will take our dishes closer than ever to their country of origin, giving Maltese foodies the chance to sample a genuine taste of what the Far East has to offer - and all from the comfort of the Corinthia Palace Hotel & Spa," chef Stefan concluded.

The Rickshaw is open for dinner from Tuesday to Saturday, for lunch on Sunday upon reservation.