Tiger Lane is opening its final two eateries – and they had us at cocktails and decadent desserts
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Pan-Asian Precinct Tiger Lane has opened its final two eateries, Supalove and Honey Toast – and they had us at cocktails and decadent desserts.
Rounding out the dining precincts’ culinary journey from Japan across China and snaking down through Vietnam, Thailand, Malaysia, and Singapore, the two new eateries draw inspiration from the Mekong Delta that travels through cities, towns, and jungle – seeing offerings that include expertly made, affordable Thai cuisine, decadent desserts, specialty coffee and grab and go breakfast and lunch options with a Viet-French twist.
Supalove (the larger of the two) will be serving everyday Thai food inspired by authentic flavours found in street vendors across Thailand, especially Bangkok.
Credit: Ben Calvert.
Leading the kitchen is Head Chef Grace Prasongsook of Inka fame. An expert in Thai cuisine with Thai, Chinese, and Vietnamese roots, she’s currently learning how to cook in Northeast Thailand.
“Supalove’s menu is all about quality food made from quality produce that references traditional, old-world techniques, reimagined new-age and playful ways and served inside an environment that is as authentic as it gets, while still being in Canberra,” she says.
“Best of all, its fresh, fast, affordable and cooked with a lot of Thai love.”
Standout menu options include the olive fried rice (a Bangkok speciality which uses preserved black olives and fresh olives stir fried into fried rice with egg and a side of fresh chilli, Thai herbs and peanuts, which you mix together before eating) and Classic Thai curries – including a Massaman Curry made from scratch using locally farmed Claystone beef, and a southern softshell crab curry inspired by flavours of Phuket.
Credit: Ben Calvert.
The second venue, Honey Toast, is a Vietnamese ‘hole in the wall’ concept. During the day it will feature grab and go style breakfast and lunch options with a Viet-French twist and at night it transforms into Tiger Lane’s dessert offering.
With a ham and cheese croissant with bahn mi flavours, a bacon and egg roll with siracha mayonnaise, salads and Vietnamese style baguettes on offer during the morning (along with smoothies, juices and of course, traditional Vietnamese coffee), when the sun goes down the eatery morphs into its namesake with a menu that features decadently sweet honey toast dessert dishes, topped with wonderfully eccentric ingredients.
Credit: Ben Calvert.
A must try? Their signature Honey Toast, made with Three Mills Bakery Baked Shokupan (Japanese milk bread), topped with honeycomb, honey and vanilla ice cream and the Crème Caramel Toast – sweet toast topped with salted caramel ice cream and a whole crème caramel.
And in exciting news for cocktail and mocktail lovers, a secondary cocktail bar will open from the back of Honey Toast, offering alcoholic drinks like the Tuk Tuk (made up of Roku gin, lime, house kaffir syrup and umami bitters), as well as mocktails including the Mai Little Pony non-alcoholic apple martini.
Bringing the missing piece to the one-of-a-kind dining destination’s pan-Asian puzzle, the only question now is where will you start?
Find out more at tigerlane.com.au
Feature image: Zachary Griffith.
