Posing with the Sriracha king! — with Vikas Seth at Sriracha.
With friends before we embarked on our culinary journey…. — with Vikas Seth and Alka Dev at Sriracha.
With a little vodka to create that Sriracha mood! — at Sriracha.
With the chefs table! Vikas’s famous mortar and pestle salad table… — with Vikas Seth at Sriracha.
SRIRACHA’S SOM TAM – GREEN PAPAYA SALAD Grapefruit and Malta ORIENTAL POT ROASTED CHICKEN & BANANA BLOSSOM SALAD Bean sprouts, crispy onions, spiced peanuts, lemon chilli dressing — at Sriracha.
The grapefruit and Malta salad — at Sriracha.
STEAMED OPEN BUNS (Two Pieces on a portion, with pickle cucumber, spring onion & hoisin sauce) SRIRACHA CHICKEN, CRISPY SHREDDED POTATOES SRIRACHA TOFU, CRISPY SHREDDED POTATOES… See More — at Sriracha.
CAHR SIIU ROASTED CHICKEN DUMPLING Spiced Ginger Dipping Sauce ROASTED DUCK & PLUM DUMPLINGS Plum Hoisin … See More — at Sriracha.
SALMON ROLL Salmon, Avocado & Cucumber SPICY TUNA ROLL Yellow fin Tuna, tobanjan paste, new style oil & spring onion TOGARASHI DUSTED SRIRACHA PRAWNS… See More — at Sriracha.
THE DREAMY DRAGON ROLL Avocado & Cream cheese Uramaki — at Sriracha.
The drama before the Khow Suey…. — at Sriracha.
The bowl begging for the creamy coconut broth! — at Sriracha.
With his simply fabulous BERRY GLAZED THREE LAYERED PASTRY Rich dark chocolate sponge, orange mousse, caramel, crushed Sriracha meringue — with Vikas Seth at Sriracha.
BERRY GLAZED THREE LAYERED PASTRY Rich dark chocolate sponge, orange mousse, caramel, crushed Sriracha meringue SOFT CENTRED COCONUT MOUSSE PETIT GATEAU Mixed berry coulis & lychee Centre, black sesame crisp… See More — at Sriracha.
Not only with his mastery over his food, Vikas captures your heart when he saves a plate of cookies from his book signing just for you!! — at Sriracha.
Sriracha is a type of hot sauce or chili sauce made from a paste of chili peppers, distilled vinegar, garlic, sugar, and salt.It is named after the coastal city of Si Racha, a coastal town in eastern Thailand, where it may have been first produced for dishes served at local seafood restaurants.
There are stories that suggest that because of a big Indian/Buddhist influence in Thailand, the word ‘Si’ may be a Sanskrit derivation of the title ‘Sri’ which loosely translated means honorable and ‘racha’ similarly is derived from raja. So if you’re being hyper-literal about it, could be called the “Sauce of the Glorious Ruler!” (Though it technically just means “sauce from a town called Si Racha.”)!
Not to be outdone in the hyper-literal department we trotted off to meet the master who uses the ‘sauce of the glorious ruler’ to perfection, Vikas Seth! Meeting up with the good-natured and down to earth chef whose eyes always crinkle with delight as he explains his pieces of culinary art, is always a pleasure.
Since I was shooting on the day of his book launch we promised to meet up at his ‘newest’ baby, the pan-Asian restaurant ‘Sriracha’,later in the week.
To say I was excited was an understatement! I love pan-Asian food, and I was really looking forward to a quintessential ‘Vikas’ twist to the meal.My fellow gourmand friends and chefs with a reputation had dined there and they were all praises for the food.
I couldn’t wait!
We got down to business as soon as we settled ourselves on the table. With barely a cursory glace at the extensive cocktail menu, we looked at Vikas with a barely concealed expectation.Eyes crinkling with his trade-mark mirth he rolled out his famous salad table with his wooden mortar and pestle, and he lovingly ground the condiments, spices and herbs to coax out the most beautiful flavours. We were treated to his Sriracha’s Som-Tam green papaya salad(an irresistible combination of green papaya, chilies, green beans, cherry tomatoes, house sauce, lime) a Grapefruit and Malta salad and his coup-de-grace; the Oriental chicken (slow roosted in an herb infused broth for a couple of hours!) and banana blossom salad!
We never looked back after that! The perfectly pleated thin skinned dumplings arrived, and I never thought I could prefer the purple skinned wild mushroom dumplings over the almost perfect roasted duck and plum dumplings!
The sushi arrived in a dragon boat and were almost too pretty to eat. But who could resist the beautiful Salmon, Avocado & Cucumber roll or the spicy Yellow finned Tuna roll infused with Toban djang (a spicy, salty paste made from fermented broad beans, soybeans, salt, rice, and various spices). Again the exquisite, Dragon Roll made with Avocado & cream cheese Uramaki, (Uramaki differs from other makimono because the rice is on the outside and the nori inside) won my heart.I must be slipping!
The flavours on our taste buds were relentless! Whether in the form of steamed open buns stuffed with Srirachi chicken or Sriracha tofu or the simply glorious Togarashi dusted Sriracha prawns. Just when we thought we couldn’t surpass this flavour, the baked chicken puffs and the coffee rubbed pork riblets dusted with Togarashi powder (Japanese spice mixture containing seven ingredients containing coarsely ground red chili pepper) arrived!
We didn’t need much coaxing to try out a hearty Khow Suey and ultimately end this food orgy with the most spectacular desserts!
Rich dark chocolate sponge, orange mousse, caramel, crushed with a Sriracha meringue…what more could one ask for.
I had just tasted a repast for ‘a glorious ruler’…I felt like a satiated queen!