San Si

San Si is a two-level restaurant serving modern Chinese cuisine.

Chef Vasily Zaytsev, while traveling through China, collected culinary traditions and features of Cantonese and Sichuan cuisine to present them at San Si. The menu features a variety of dim sum, homemade noodles, seafood, and local specialties. "Yam Cha," a traditional dim sum tea service, is available daily from 12:00 PM to 4:00 PM, following the customs of southern provinces. "We are very proud of our Peking duck. We prepare it for five days to achieve the perfect crispy, golden skin and tender meat. The dish is served in three stages: first, thinly sliced meat with pancakes, Chinese pear, and hoisin sauce; then, rice with duck; and finally, a broth with dim sum and duck filling," said Vasily Zaytsev. The duck is designed for a group of 3-4 guests and is available upon advance order, one hour before serving. Chef Maxim Klykov offers his famous sweet and sour sauce, based on rice vinegar and orange juice, in a classic version with pork, as well as with chicken and tiger prawns. The number five holds a special significance in Chinese culture, representing the balance of all elements, and in gastronomy, the balance of flavors. The cocktail menu is divided into five sections: Spritz, Highball, Sour, Gimlet, and Martini. "The bar is based on the flavors of China, where sweet and savory profiles dominate. In our cocktails, we adapt Asian combinations without losing their unique character," said Arthur Mirasov, bar manager. The Bok-choi Spritz, with its floral notes, is named after the well-known Chinese cabbage. The Cubito is a twist on the Mojito, and the Cuba Libre is mixed with baijiu. The vibrant Sea Gimlet, with Blue Curaçao, is prepared in a slush machine. The wine list, curated by sommelier Georgy Elizarov, features both New World and Old World wines, with rare bottles available in limited quantities. Georgy recommends starting your exploration of Chinese cuisine by pairing dishes with red wines and champagne. The tea collection, curated by Anna Svisheva, includes Chinese teas, oolongs, pu-erh, and tisanes. The S+S design studio (Sundukovy Sisters), founded by Irina and Olya Sundukovy, presented a modern take on traditional Chinese style, embodied in a minimalist space. The interior is based on three colors: a rich red, symbolizing good luck; a deep black; and a warm white. The open kitchen is made of chrome-plated metal, with an accent bar made of glass blocks. The geometry of the lacquered bar evokes the silhouettes of pagodas. The walls feature antique prints from the 19th century, printed on rice paper, photographs from Hong Kong flea markets, and works by contemporary artists. The restaurant has 70 seats.