Red cushions over cream sofas and a semi-circular seating arrangement for large groups at Sian will immediately transport you to a teahouse in Chengdu. If the yin-yang decor doesn’t do it, the Schezwan specialties - skilfully balancing salty, sweet, sour, spicy flavours and the tingling sensation of Sichuan peppers – will certainly have you rushing to make another reservation. Sian is one of the city’s favourite spots for Oriental cuisine; many a business deal has been closed and anniversary celebrated over the stir fried roast duck with pickled chilli and silky, transparent, jewel-like prawn har gao. A glass-walled live show kitchen putting up a sizzling show of Asian grills and steaming dim sums adds more excitement to the spicy proceedings at your table. Our knowledgeable servers pair each course with international wines and fine Chinese teas, adding up to a completely satisfying meal.
Signature Dishes - Grilled Lobster Tail (lashed with tomato, bok-choy and chilli soya sauce), Grilled Salmon Fillet (flavoured with chilli soya sauce and Asian wine), Grilled Tiger Prawns (served with wasabi mayonnaise) from the Asian Grill, Wok-tossed West Coast Prawns Pepper and Salt ,Drunken Chicken in Vodka Oyster Chili Sauce, Flamed Diced Tenderloin, Crispy Soft-Shell Crab (cooked with garlic flakes and lantern chilli), King Crab (Chennai’s finest crustaceans, cooked in your choice of pepper or Schezwan sauce),Tofu tossed with Chinese Sea Salt, Water Chestnut and Button Mushroom in Szechwan Chilli Sauce, Palm Hearts with Cashewnuts (a delicate, crunchy vegetable side dish)