Vivanta Chennai, Mar 5: IT Expressway proudly announces the relaunch of Sian, its signature Southeast Asian restaurant, now refreshed with vibrant new interiors and an elevated culinary experience. Led by Executive Chef Saratchandra Banerji, the reimagined Sian brings together the diversity and dynamism of Asia’s most exciting food cultures, served with contemporary flair.
A key highlight of the relaunch is the expanded menu that now features a wider showcase of Southeast Asian specialties, bringing authentic flavours from Thailand, Vietnam, Malaysia, Singapore, Indonesia and the Philippines to Chennai’s OMR stretch.
A Contemporary Asian Dining Story
With its renewed charm, expanded Southeast Asian offerings and warm service ethos, Sian reaffirms its position as the premier destination for Southeast Asian cuisine in Chennai. Chef Banerji and his team invite guests to rediscover Asia through a thoughtfully curated culinary lens, where every dish narrates a story of technique and passion.
The redesigned interiors feature subtle Asian motifs, warm lighting, and an inviting menu that mirrors the richness of the cuisine, creating a dining environment that is both stylish and serene.
A Menu That Explores Southeast Asia Anew
Chef Banerji’s refreshed menu introduces a selection of new dishes crafted to showcase regional authenticity through modern expression, while retaining popular favourites that guests continue to love.
The enhanced Dim Sum collection now features new artisanal creations such as Scallop & Prawn XO Dumplings; Japanese Chicken Gyoza; Edamame & Truffle Dumplings; and the delicately folded Mushroom and Cheese Bao. The Nautical Collection brings bold fresh additions including Chilly Garlic Shrimps; Crispy Salt & Pepper Squid; Black Bean Grouper; and Singaporean-style Crab Bites tossed in chili sauce. The expanded appetizers include vibrant vegetarian introductions such as Tossed Crispy Tofu in Chili Black Bean Sauce; Goi Cuon Chay, Vietnamese rice paper rolls with vegetables, herbs, and vermicelli; and Vegetable Satay served with classic Thai peanut sauce.
A highlight of the new menu is the Live Grills, offering premium vegetarian and non-vegetarian skewers prepared with signature marinades and served sizzling straight from the counter, bringing an element of culinary theatre to the dining experience.
The main course sees a thoughtful infusion of Southeast Asian specialties, bringing together fresh techniques and flavours. New introductions include the Scallop in Chilli Oyster Sauce; and Lobster in XO Sauce, along with Prawns Adobo, a tribute to the flavours of the Philippines; and the aromatic Tenderloin in Spicy Green Pepper Sauce.
Vegetarian diners can look forward to new comfort-driven favourites like Stir-Fried Bok Choy and Snow Peas with Garlic; Exotic Shanghai Vegetables; Sweet & Sour Vegetables; and Vegetarian Rendang, an Indonesian specialty of mushrooms and cotton tofu in thick, aromatic coconut milk sauce. Sian also showcases its vegetarian innovations, presenting creative plant-based dishes that rival traditional favourites. Guests can further explore flavourful curries like the Green Curry with Vegetables, a coconut milk-based curry with Thai green curry paste; and Vegetarian Burmese Curry with pumpkin or eggplant.
The rice and noodle repertoire grows with the addition of the Khao Pad Chay, Thai-style basil fried rice; Nasi Goreng, Indonesian fried rice with shrimps, egg and sambal; Mien Xao Chay, Vietnamese stir-fried glass noodles with vegetables and soy sauce; Pad See Ew, Thai stir-fried flat rice noodles with soy sauce and vegetables; Char Kway Teow, Malaysian stir-fried flat rice noodles; and Mie Goreng, Indonesian stir-fried noodles with vegetables, egg and chicken.
The renewed dessert menu includes the refreshing Vietnamese Che Thai, special mixed tropical fruits in sweet coconut milk; the Thai classic Tub Tim Grob, water chestnuts in coconut milk; and the fragrant Pandan Layer Cake, Malaysian soft, fragrant layers of pandan and coconut milk jelly, each adding a memorable finish to the dining experience.
Old Classics
Alongside the new additions, Sian retains several beloved classics including Sichuan Mountain Chilli Chicken (Sichuan pepper, fresh and dry chili, garlic, shaoxing wine); Drums of Heaven Tossed in Sweet Chili Garlic Sauce Konjee Crispy Lamb Honey Chili Lotus Stem and Water Chestnut and the iconic Crispy Aromatic Duck, served with mandarin pancake, sweet bean dip.
Join us at Sian for a celebration of contemporary Southeast Asian cuisine as you experience new exciting new flavours with our refreshed menu.