SILK
Big dinner at the Pan Asian restaurant between Masarykova and Varšavska
Silk is a modern restaurant concept, smartly placed in the middle of the pedestrian areas and promenades, between Masarykova and Varšavska streets, in the space of the former Apetit City. The restaurant is a level above a plain street food joint since this franchise is already present on the islands of Korčula and Hvar, as well as in Split.
The interior is modern and eclectic. The space has an ‘80s vibe with blue and red neon signs, copious plants, and giant artworks by a local artist. It is divided into two levels, one occupied by a communal table for 16 people and the rest given to smaller tables with tiny lamps.
Communication with the staff is enjoyable and professional. They are all well-informed and efficient. The kitchen staff is all Asian, which is good since they serve dishes from all over Asia, along with the ubiquitous sushi.
What is served
The menu is divided into two sections, a shorter one with all of the sushi rolls, and a longer one covering all of the Asian fusion dishes you can try at Silk.
Woks, curries, tataki and teppanyaki, soups, dim sums, rolls, and dumplings, from familiar classics to original dishes you have to try at Silk because no one else has them—like Laksa soup or Crispy squid with chili and lime.
The drinks list is interesting, covering several kinds of Asian spirits and beers beyond Asahi and Sake. There is an exciting selection of signature cocktails inspired by Croatian and global ingredients.
What our chefs had
We opened up with a classic vegetable spring roll with sweet and sour sauce, which was crispy, hot, and succulent, and the sauce enhanced the flavors, making them really enjoyable as a starter.
Then we had Siew Mai pork dumplings (pronounced shu mai), one of the most famous dumplings of all time, kind of like a juicy pork meatball, held together by a soft and chewy dumpling wrapper, originating from Northern China.
Chicken Satay skewers were done well. The meat was tender and not too dry, and the marinade was equally tangy and sweet, complementing the meat nicely.
Crispy baby squid with sriracha mayo, spring onions, chili, and lime was the surprise of the meal since it gave a simple dish an unexpected depth and range of flavor.
Braised pork and shrimp gyoza were OK, classic, nicely crispy on the outside, and juicy and tasty inside. The dipping sauce was better than what you usually get.
One of our favorite dishes was crispy kung pao pork belly with kimchi rice, with meat done perfectly, tender and soft, yet nicely crisped on the edges. The hotness of the kimchi over rice made it work really well, with an extra touch of peanuts in the rice and sprinkled spring onions.
Peking duck breast was served traditionally, sliced into thin strips, with thin steamed pancakes, hoisin sauce, and julienne of carrots, spring onions, and other vegetables.
You have to roll these into small packets with a bit of sauce and vegetables and eat them in one mouthful for the authentic experience.
Ice cream mochi was a refreshing delight, with nicely tangy mango and an almost smoky matcha green tea in a thin, gelatin-like shell out of rice dough.
We drank some cold sake and Asahi beer to complete the experience.
