From Chennai’s Streets to Sheraton Hyderabad: Soy Soi Arrives at Zega

• Chef Peter Tseng’s Celebrated Pan-Asian Restaurant Makes Its Hyderabad Debut in a Three-Day Exclusive Popup

Hyderabad, February 23, 2026 – Imagine the smoky sizzle of chicken skewers at a Bangkok night market, the gentle pull of hand-folded dumplings from a Singapore hawker stall, the briny depth of a Burmese tea leaf salad eaten street-side in Yangon. For three days, Hyderabad won’t need a flight ticket to get there. From February 27 to March 1, 2026, Zega — Sheraton Hyderabad Hotel’s Pan-Asian restaurant — partners with Chennai’s beloved Soy Soi for an exclusive popup that brings the soul of Southeast Asia’s street food culture straight to the city’s table.

Led by Chef Te Yuan Peter Tseng, Culinary Director of Pricol Gourmet Pvt. Ltd., Soy Soi has been Chennai’s go-to Pan-Asian address since it opened in March 2017. The restaurant was born out of a deeply personal culinary journey — through the night markets of Singapore, the hawker centres of Kuala Lumpur and Malacca, the street stalls of Ho Chi Minh, Bali, Jakarta, and Bangkok — and it has spent nearly a decade translating those experiences into plates that feel both authentic and considered. For Hyderabad diners, this popup is the first chance to experience Soy Soi’s menu without making the trip to Chennai.

The popup menu draws from the dishes that have earned Soy Soi its loyal following in Chennai. Highlights include Soto Ayam Madura, turmeric-poached chicken with devilled egg and vermicelli noodles; Lahpet Thoke, a Burmese fermented tea leaf salad with roasted Bengal gram dal and pumpkin seeds; Xiaolong Bao with miso broth and Wagyu; Yellow Tail Usuzukuri with yuzu koshu and herb oil; Sate Ayam Bakar, grilled chicken skewers with sambal hijau and coconut milk reduction; and Jasmine Tempura Prawns with Sichuan chili and tea leaf oil. Mains feature the Lamb Rendang — New Zealand lamb rack with bumbu and roasted coconut shavings. The meal ends on a delicate note with Thap Thim Krop, pandan chestnut rubies with lemongrass and coconut panna cotta, and the signature Bon Bon collection of pandan, matcha, jasmine, and sweet tamarind.

“This collaboration represents more than a popup event — it’s a cultural bridge between two dynamic cities through the universal language of Asian cuisine,” says Chef Peter Tseng.

Benjamin Lalhmangaiha, Executive Sous Chef at Zega, adds, “Partnering with Soy Soi is an opportunity to learn from one of the country’s most respected Pan-Asian kitchens. Chef Peter’s commitment to authenticity aligns perfectly with Zega’s philosophy of bringing genuine Asian flavors to Hyderabad.”

For the duration of the popup, Zega’s dining space takes on a new identity — dressed with Asian-inspired elements and symbolic representations of the four elements: earth, fire, water, and air — drawing guests into an atmosphere that echoes the energy of Southeast Asia’s most vibrant street food districts.

Soy Soi’s culinary philosophy rests on authenticity and precision. The restaurant sources many of its ingredients directly from Southeast Asian countries to preserve the integrity of each dish. Beyond the familiar, it deliberately champions lesser-known regional preparations from Southeast Asia’s street food markets — and an ever-evolving, research-driven menu ensures there’s always something new to discover.

Both à la carte lunch options and curated dinner set menus will be available.

Event Details

What: Soy Soi X Zega – Pan-Asian Culinary Popup

When: February 27 – March 1, 2026

Time: Lunch (12:00 PM – 3:30 PM) | Dinner (7:00 PM onwards)

Where: Zega, Sheraton Hyderabad Hotel

Format: À la carte lunch menu and curated dinner set menu

Reservations: Recommended due to limited seating

About Soy Soi

Soy Soi is a Pan-Asian restaurant in Chennai’s Kotturpuram neighborhood, specializing in authentic Southeast Asian street food elevated to a fine dining experience. Since opening in March 2017, it has introduced diners across India to the culinary traditions of Eastern Indonesia, Bali, Malaysia, Thailand, and beyond. Under Chef Te Yuan Peter Tseng, Culinary Director at Pricol Gourmet Pvt. Ltd., the restaurant has built its reputation on rigorous culinary research and carefully sourced ingredients.