Collingwood is welcoming a new friend in the form of pink hued Malaysian food. What is it, you ask? Sugar Prawn, a new hawker style Malaysian restaurant, with a boozy element, from Travis Tong (Masak Masak, which once stood at this address), Hugo Atkins (Magic Johnston, Everyday Coffee, and Hugs & Kisses), and Alex Albrecht.
Tong is the man behind the pots and he brings his heritage to the plate. Snacks come in the form of crispy chicken skin, jellyfish, and kewpie, or grilled scallop, uni butter, and seaweed. The dishes start to get bigger with the pork belly, shiso salad, and nam pla prik, and the whole steamed barramundi, spring onion, and soy.
The cocktails are just as Asian influenced. Magic Milk is a mix of lychee liqueur, Makgeolli, and honey, while the Sweet Lips is a combination of sake, sweet vermouth, prosecco, and orange blossom water. The wine list is short with around eight on offer, all local or European drops while the eight beers are from all over.
The bar, with a pastel mosaic wall behind it, is surrounded by hanging lights and colourful flowers. This is all set in a subtle pink light from the pink walls. You can take a seat at said bar on the white stools, or grab one of the tables, fit with vinyl tops, as you eat and drink your way into the evening. Sometimes with a DJ in the booth in the corner.
Sugar Prawn
230 Smith Street, Collingwood
www.sugarprawn.com
