If you liked the dim sums and Khao Suey at Singkong, then you are going to love the extensive pan-Asian menu that’s been curated by Chef Vikas Seth at the newly opened Sriracha. And since it’s pan-Asian, everything from the Nasi Goreng Kampong of Indonesia to the Cantonese Roast Chicken of China and cuisines of Hong Kong, Singapore, and Thailand are on this menu that showcases a mix of the traditional and the new.
We hear the showstoppers at Sriracha start with the Som Tam, a green papaya salad that’s made live at the table. Steamed Open Buns {bao} and Wild Mushroom Purple Dumplings look like the perfect starters with Coffee Rubbed Pork Riblets with Green Apple Slaw leading you to the mains that include Cantonese Roast Chicken and Khow Suey. Finish off the meal with the Sumatra Dark chocolate mousse. Oh, and if you are into sushi, there’s maki, nigiri and sushi boats in both non-vegetarian and vegetarian options.
Watch this space for more.
