Shao, the Pan-Asian restaurant at Radisson Blu Bengaluru Outer Ring Road, introduces their all new menu, the first full expression of Chef Sitam Lama’s culinary vision.
The menu travels across regional Chinese, Southeast Asian and Balinese traditions in a single sitting. It gently opens with a selection of vegetarian creations, including the Crispy Spicy Tofu, tossed with chestnut, peanut and dried chilli, and the Crunchy Assorted Mushroom, wok-tossed with five-spice, chilli, garlic and spring onion. From the sushi selection, the Avocado Nigiri and Sweet Shiitake Nigiri offer refined vegetarian options.
The menu also brings dishes like the Chongqing chicken soup, a slow-cooked broth of Sichuan peppercorns, dried chillies and goji berries, alongside the Balinese chicken satay, hand-minced, chargrilled and paired with a lemongrass dip.
From there the flavours build; with the Sizzling Cumin Lamb layers toasted cumin over the heat of Sichuan peppercorns; the Smoked Spicy Pork Belly with Bamboo Shoots is wok-tossed in the kitchen’s own fermented chillies and garlic. The Shanghai Chicken Dumpling, scented with truffle oil, offers a lighter interlude before the Hunan Steamed Seabass, finished with pickled mustard and chilli, rounds off the savoury selection on a bold, tangy note.
Each dish reflects Chef Lama’s approach: premium ingredients, refined technique, and flavours that remain unmistakably authentic. The menu debuted on 25th August, giving guests a first taste of his signature creations ahead of the full rollout.
Venue: Shao, Radisson Blu Bengaluru Outer Ring Road
Avg Price for two: INR 3,800
For Reservations: +91 97314 77816
Comments are closed.