Last weekend, a few of us were invited to Sriracha for a tasting of their new menu. The menu has undergone a complete overhaul, and the result is impressive. Featuring some popular and traditional dishes, there is now an extensive selection of pan Asian cuisine to indulge in. So, a lazy Saturday lunch thus started. Chef Vikas Seth was around, and fortunately for us, he meticulously prepared Som Tam – Sriracha’s signature live salad at our table. The raw papaya salad topped with peanuts and birds’ eye chili was a good start to our meal.
There is an impressive set of open baos and dim sums, and we tried quite a few of those. Scallop and shrimp dumplings was my personal favorite – beautiful and delicious. The Wild Mushroom Purple dumplings was the most attractive, and hence got photographed probably the most. And I rarely say this, but it tasted just as good as it looked. The Chicken and Shitake Mushroom Dumplings came in a warm truffle broth – subtle in aroma but remarkable in taste. We tried a few more as well like the Spice Roasted Pumpkin, Char Siu chicken etc. and rather enjoyed the combinations created by the chefs.
Our sushi came in a boat – assortment of Prawn Tempura Uramaki, California roll, Salmon roll, Dragon Uramaki and Crispy Philadelphia Uramaki. Each of the maki rolls were fresh and neatly wrapped. I did not expect for Sriracha to have sushi on the menu, but now it’s pretty memorable because of it! A special mention for the vegetarian Dragon Uramaki – with avocado and cream cheese – this made quite an impression. The Pandan Wrapped Spiced Cottage Cheese is quite nice as well – coriander, chili and soy with soft fresh cottage cheese.
Khao Suey is one of the signature dishes in Sriracha. We were well stuffed by the time we reached the mains – and could only share a chicken khao suey amongst us. This Burmese dish is served with a large number of accompaniments. The condiments and vegetables can be added to make the dish as simple or spicy as needed. This is indeed the perfect DIY meal. Among the desserts we tried, the Sumatra Dark Chocolate Mousse with coconut cream was my type of dessert – dark chocolate and that’s all. Coconut Mousse was interesting – with a mixed berry coulis in the center – but was a tad too powdery for my taste.
The Last Word
In summary, Sriracha has a very balanced selection of pan Asian dishes, showcasing delicacies from Malaysia, Indonesia, China, Myanmar and more. The recipes are delicious, and some of the twist added by the Sriracha team has been quite a success. The dumplings are quite exquisite, and yes, I know a lot of people have done dim sum fests, but their regular menu features quite the repertoire. Slightly on the higher side with prices, but hey, it’s in UB City. Go check it out, and let me know what you guys think!