With dim lights, stone walls and a pan-Asian menu, Shiro is on its way to become a lunch and dinner destination too. Shiros fresh menu maintains its style and still holds onto most of its appetizers from the previous menu. So you needn't be disappointed if you had a few favourites.
The proportionate mix of pan-Asian cuisines offers variety and in parts sticks to some comfort dishes. The tightly wrapped maki rolls had fresh and crunchy vegetables and the sticky rice was perfectly seasoned. The Crispy Duck Maki with crisp hoisin-glazed meat was a sushi weve never seen before, as was the zucchini-wrapped slightly sweet Miso Aubergine Sushi, which took us away from our general dislike of aubergine. The Spicy Prawn and Avocado Maki had the prawn on top like California rolls and the Spicy Salmon Negi are both safe bets if you dont want to be adventurous.
Skewers, served on mini grills pose as the right tapas when youre lounging with a few drinks. Honey Black Bean Prawn Skewers and the Thai Spiced Basa Skewers are opposites. The former is packed with sweet and bean flavours, while the latter is sweeter in comparison. The Teriyaki Potato Skewers are barely doused in sauce and are best avoided; the Korean Mushroom Skewers which were sweet and spicy will be best paired with a pint of chilled beer. Both Indonesian Grilled Chicken Skewers - doused in sambal sauce and Vietnamese Chicken Skewers - marinated in a sweet chilli sauce, were perfect for the Indian palate.
Chicken Summer Rolls rice paper rolls from Vietnam, stuffed with fresh mint and cabbage leaves and shredded chicken, were refreshing and light with crispy, crunchy vegetables. Something wed love to order in the summers.
The highlight of the meal Miso Black Cod served with raw papaya slaw was a classic preparation with subtle miso flavours and beautifully cooked fish. The Miso Citrus New Zealand Lamb Chops in a light citrus and miso marination, served with a sweet potato mash had delicate citrus-flavoured lamb. The Chillean Sea Bass with Chili Lime Reduction had a subtle zesty lime flavour, with a light tinge of chilli.
The mains are quite similar to most Asian-speciality restaurants. Garlic Fried Rice made using sticky rice had a garnish of fried garlic and paired well with the Assorted Mushrooms with Spicy Thai Herb Sauce, which had an earthy flavour but didnt match-up to its promise of spicy. The coconut-flavoured Chicken Massaman Curry was aromatic and light, unlike most coconut-based curries weve tried. The Yaki Udon Noodles were slightly mushy and the vegetables tossed in provided a much needed crunch. The Vietnamese BBQ Eggplant will make you love eggplants. The grilled eggplant had a smoky flavour from the fried onions and garlic on top, and the peanuts added a crunch and their unique flavour to the soft vegetable.
Sour cherries soaked in satori sauce were stuffed in the soft Chocolate and Sour Cherry Dome, which was made with a rich chocolate mousse the dessert is apt for those who dont have a sweet tooth. Sesame came out as a hero in the warm Chocolate and Sesame Pops - balls of sesame and ganache. Served in a martini glass, the pops sit on a bed of vanilla ice-cream and are topped with cream.
Subtle and fresh flavours are the mainstays of the new menu. The variety is innovative with enough options for a lounge as well as a dine-in. Despite several Asian-speciality restaurants in the city, Shiros menu promises to make a mark of its own.
Must Try: Miso Aubergine Sushi, Honey Black Bean Prawn Skewers, Miso Black Cod, Assorted Mushrooms in Spicy Thai Herb Sauce and Chocolate and Sour Cherry Dome