Advertisement
Food & Drink

Introducing: Rickshaw Bar, serving South Asian–inspired snacks and cocktails on Queen West

By Renée Suen
Introducing: Rickshaw Bar, serving South Asian–inspired snacks and cocktails on Queen West
(Image: Renée Suen)

Name: Rickshaw Bar Contact: 685 Queen St. West, 647-352-1227, rickshawbar.com, @RickshawBarTO Neighbourhood: Queen West Previously: Lot St. Chef/owner: Noureen Feerasta (Momofuku Noodle Bar, Origin; staged at Chicago’s Alinea and Next: Modern Chinese)

The Food: The first-time restaurateur’s menu features small plates influenced by her background (Pakistani, Indian), the countries she grew up in (Pakistan, the United States and Canada) and where her father travelled for work (Thailand). The dishes are based on family recipes that have been refined and given a contemporary spin: scallop ceviche is tossed in lime-coconut milk and given some Gujarati flair with spiced puffed rice (a typical street snack); instead of a soft corn tortilla, the vegetarian taco features crispy vegetable pakoras on a palm-sized paratha. Many of the dish components are made from scratch, including the 30-ingredient curry paste in her Ismaili beef curry (a recipe that’s been in her family for four generations), and the crispy whole wheat noodle nest that tops the Khao Shay.

The Drinks: Draught and bottled beers, as well as a short selection of wine (including, appropriately, bottles from Napa Valley’s Rickshaw). Cocktails and fresh juices are all given South-Asian spins, like a rummy watermelon number with a hit of cilantro.

The Space: Although the casual, 40-seat restaurant has kept many design elements from its predecessor, Lot St., it’s been given a fresh coat of paint and more lighting.

(Image: Renée Suen)
(Image: Renée Suen)

The copper pipe light fixture, exposed brick and most of the woodwork were inherited from Lot St.

(Image: Renée Suen)
(Image: Renée Suen)

Chicken paratha tacos: chicken, mint, lime, cucumber and jalapeños on crispy paratha. $6 for two.

Advertisement
(Image: Renée Suen)
(Image: Renée Suen)

Vegetable paratha tacos: veggie fritters (potato, zucchini, onion) and an apple-fennel slaw on crispy paratha. $5 for two.

(Image: Renée Suen)
(Image: Renée Suen)

Scallop ceviche with coconut and lime, served on spiced puffed rice. $7 each or $12 for two.

(Image: Renée Suen)
(Image: Renée Suen)

The backbone of an Ismaili beef curry is the homemade paste that contains peanuts, cashews and curry leaves (plus 26 other ingredients). Feerasta takes seven hours to make it. $14.

(Image: Renée Suen)
(Image: Renée Suen)

Khao shay: similar to Khao Soi, but with a lighter, coconut-lime broth, braised beef, cilantro and crispy wheat noodles. Another family recipe, which comes by way of Feerasta’s grandfather’s Burmese sister-in-law. $13.

(Image: Renée Suen)
(Image: Renée Suen)

The crispy milk pastry was inspired by a treat Feerasta’s father would bring back from Thailand. It’s filled with condensed milk, cardamom, almonds and rose petals. $5.

(Image: Renée Suen)
(Image: Renée Suen)

Sigh of Relief: rum, watermelon, cilantro, mint. $12.

Advertisement
(Image: Renée Suen)
(Image: Renée Suen)
(Image: Renée Suen)
(Image: Renée Suen)

NEVER MISS A TORONTO LIFE STORY

Sign up for Table Talk, our free newsletter with essential food and drink stories.

By signing up, you agree to our terms of use and privacy policy.
You may unsubscribe at any time.

This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.

Advertisement
Advertisement

The Latest

What to see, do, hear and read in Toronto this December
Culture

What to see, do, hear and read in Toronto this December