Rating: 5/5

Sriracha, the new Pan Asian restaurant in UB City brings to Bengaluru an eclectic selection of Asian cuisine. Previously Singkong, the restaurant recently rebranded itself to ‘Sriracha’ comprises interesting new dishes along with old favourites, a new logo and revamped interiors as a part of this change.

Curated by Chef Vikas Seth, Sriracha offers a slice of gastronomic perfection - from the stunning Thailand to vibrant Hong Kong, culturally rich Indonesia to the culinary world's biggest hotspot, Singapore – in its new menu. The offerings are a fascinating melange between the traditional and the new. The extensive menu is designed using culinary nuggets chosen by chefs in the restaurant while traversing different countries of Asia.

Chef Vikas Seth has created a menu with an endless variety of appetisers, mains, desserts and cocktails that give an explosion of Pan Asian flavours. The highlight dishes are - Sriracha’s Som Tam - Green Papaya Salad Made Live at the Table, Banana Blossom Salad, Steamed Open Buns (Bao), Wild Mushroom Purple Dumplings, Coffee Rubbed Pork Riblets With Green Apple Slaw, Cantonese Roast Chicken, Khow Suey and Sumatra Dark chocolate mousse. There is a separate menu for Sushi that features Maki, Nigiri and Sushi boats in non-vegetarian and vegetarian options.

The experience of dining at Sriracha was exceptional. The kind of uniqueness and quality Chef Vikas Seth brings to the table with both Sanchez and Sriracha is phenomenal. Undoubtedly, he is one of the top chefs in the city and his work speaks a lot about him. When I stepped in Sriracha, my expectations were very high keeping in mind Chef Vikas and the Sanchez experience. First dish on the table and I was amazed by the presentation and the oomph of Asian flavours, a reflection of true Vikas Seth’s ability. That first dish set the tone for the evening and I knew, I am in for gastronomic delight.

Highlights from the menu

Wild Mushroom Purple Dumplings

If you don’t fall in love with these eye-pleasing purple dumplings, get yourself checked by a doctor. A veggies delight, this one is a special by Chef Vikas. This one in every sense is an Instagram dish. Why you ask? You will not be able to stop yourself from clicking a picture followed by many more. Talking about the taste, it is one of the best dumplings I have tried in a long time. It does complete justice to its beautiful look. You just cannot miss out on this one.

Sriracha’s Som Tam – Green Papaya Salad

This is one of the highlights at Sriracha. The irresistible combination of green papaya, chilies, green beans, cherry tomatoes, house sauce and few other items are pounded together with the below mentioned options, live in front of your table.

You can close your eyes and pick any of the options because Chef Vikas is sure to churn the best out of anything you choose. My favourite was Avocado and chayote.

Oriental Pot Roasted Chicken & Banana Blossom Salad

Another salad on this list, this had to be mentioned. The kind of presentation Chef Vikas brings to the table is just exceptional. This amalgamation of roasted chicken, bean sprouts, crispy onions, spiced peanuts and a dressing of lemon chilli is sure to transport you to streets of Thailand. Flavours does the talking in this dish, a foodies’ dream in every sense.

Coffee Rubbed Pork Riblets

Here comes the star of the evening – Coffee rubbed pork Riblets with green apple slaw and togarashi dust. This is another special by Chef Vikas. Well, what do I say about it? If I had to rank the ten best dishes in 5+ years of my food tasting, this has to be somewhere in the top ten. Togarashi which means ‘seven flavoured chillies pepper’ and the coffee does a tango with perfectly cooked pork ribs in your mouth. If you are Sriracha, missing this dish out would be a sin you cannot be pardoned for.

Cantonese Roast Chicken

This dish goes back to 1990s and is believed to have revolutionized the concept of roasting chicken with its deeper flavours and aesthetics. A legendary dish and Chef Vikas owns it completely at Sriracha. It is said that no Chinese New Year is complete without the crispy skinned, traditional roast chicken, especially one that is done in the Cantonese style where the meat is flavoured using the wet marinating technique with Chinese whole spices, dried red chilli, sweet soy, brown sugar and chicken stock for several hours. It is served with steam buns and Cantonese sauce made with garlic oyster sauce.

Sumatra Dark Chocolate Mousse

There has to be a dessert on this list when you are dining with Chef Vikas because who does it better than him. This dessert is a bliss for people who loves the dark fantasy, it is sure to take you on a smooth ride to a different world. This is best enjoyed with your eyes closed and getting lost in this bowl of goodness. Make sure not to lick the plates once you are done eating.