Sia

The story

Sia Restaurant Prague: Pan-Asian Cooking & Open Kitchen

The chef and the kitchen

Chef Jiří Štift directs the Asian kitchen at Sia in Prague, guiding a brigade drawn from Indonesia, Nepal, Vietnam, Thailand, Malaysia, Moravia and China. Their approach blends traditional techniques with contemporary plating across a three-storey footprint. Diners observe handmade noodles forming and dim sum folding behind glass counters. This open layout transforms routine prep work into a visible performance.

Dishes from the grill and wok

The menu emphasizes robust Pan-Asian cooking through direct flame and rapid stir-frying. Tiger prawns char alongside octopus on the Japanese robata grill. Beef short ribs absorb rendered tallow for twelve hours before reaching the plate tender enough to split with a spoon. Satay skewers carry green Kampot pepper while clay pot stews release Indonesian spices over bok choy.

Service style and dining flow

Plates arrive sequentially in the center of the table rather than arriving fully assembled. This communal rhythm earned a 12.5 rating from Gault&Millau, who praised the coordinated pacing across the large venue. An initial welcome drink combines jasmine tea, gin and cherry before the main courses begin. The duck wonton soup later layers udon noodles, nori seaweed and pickled daikon for contrasting textures.

Sweets and evening drinks

Nightly menus close with light desserts designed to cut through heavier spice profiles. Fluffy coconut pancakes top caramelized pineapple and crushed cashews. Tonka bean ice cream delivers a clean finish after rich curries or grilled meats. Signature bar creations like the Silk Road mix gin with karkade and mango, while the Singapore Sling adds Chartreuse Verte to fresh pineapple juice.