Shireen’s Spotlight: Sriracha House

Shireen’s Spotlight: Sriracha House

Shireen’s Spotlight: Sriracha House

Shireen’s Spotlight: Sriracha House

Shireen’s Spotlight: Sriracha House

Shireen’s Spotlight: Sriracha House

Shireen’s Spotlight: Sriracha House


Deliciously healthy Southeast Asian urban street-food with a modern flair by Sriracha House on Miami Beach.


My closest friends and I have a secret obsession: Sriracha all day, everyday! I literally put the stuff on EVERYTHING. Perhaps it’s my Southwestern upbringing or maybe I’m just a fiery kind of female. Either way, imagine my sheer delight when I found a place named after my favorite hot sauce. How cool is that?

“Sriracha House” on Miami Beach is a laid-back, totally hip and surprisingly healthy Southeast Asian-inspired eatery. It’s all about building your own WOK. Not only do you get to choose your own ingredients, they’re cooked right in front of you (perfect for people who have dietary restrictions or if you’re watching your waistline.)

The menu is split into five parts: noodles & rice, protein add-on’s, crunchy toppings, sauces and top-off’s (like crispy garlic and onions, cilantro, toasted sesame seeds and roasted peanuts). I’ll get to the yummy WOK situation in a minute, but first…

I started Spotlight with the uber-yummy “Schezuan Chicken Wings” (which are sweet and spicy, with an amazing crunch.) I washed it all down with a tasting of three Florida beers: “La Rubia Blonde Ale” from the Wynwood Brewing Company, “Native Lager” from Native Lager Brewing Company and my favorite, “Floridian,” from Funky Buddha Brewery. I love that “Sriracha House” supports local businesses. Now, on to some WOK-a-licious goodness…

I chose “The Vegetarian” for my first WOK (made with Bok Choy, broccoli, mushrooms, onions, carrots, bean sprouts, and white cabbage.) I added vegan chicken for protein, shiitake mushrooms for crunch and “Thai Peanut” sauce (a creamy blend of roasted peanuts, ginger, garlic and fresh thai chilies.)

The basis for my second WOK was “The Glass Noodle” (which are wheat & gluten free.) I added chicken breast for protein, shiitake mushroom, broccoli, and edamame for crunch and “Sriracha House Spicy Hot Chili” for my sauce (made with fiery chillies, garlic, coconut milk and lemongrass.)

My third WOK was designed by my bestie, Jackie Kay; using “Egg Noodles,” shrimp for protein, pineapple, water chestnuts, “Japanese Teriyaki” sauce; topped off with crispy onions and fresh cilantro. BTW, after each WOK was cooked to perfection, I added a heaping helping of Sriracha. Feel the burn baby!

I chose dessert in the form of Bubble Tea which, believe it or not, I’ve never tried until now. Wow! Have I been missing out. I sipped on Golden Milk, Mango and Lycée complete with tapioca pearls. Those are the little bubbles at the bottom of the drink: when you sip em’ up through a fat straw, they pop open in your mouth with yummy goodness. It reminds me of an emulsion. (I kind-of sound like a foodie. Ha! I guess a food blog will do that to you.)

Did I mention there’s a hot sauce wall? Yup, a wall of different kinds of Sriracha to light your world on fire or just flavor up your food. If you love healthy, delicious eats in a hip, laid-back atmosphere (with late, late night hours,) “Sriracha House” is a must-try and it’s definitely one of my favorite things!


Monday-Thursday: 11am-4am, Friday-Saturday: 11am-5am & Sunday 12pm-4am.


1502 Washington Avenue, Miami Beach, Florida, 33139 (between Lincoln and Espanola Way). Street parking is always tough on the beach, but there’s a parking garage across the street.
FB: Sriracha House – Miami Beach, IG: @srirachahouse, Twitter: @SrirachaHouse

Dig your well before you’re thirsty.Asian-Indian Proverb
James Woodley Photography
Styling: Jackie Kay
Hair & Make-up: Odett Hernandez
Digital Editor: Jessie Neft-Swinger
Editor in Chief: Matthew “Tapioca Pearl” Auerbach

special thanks to Jessica & Emilio!

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