Fort Lauderdale

May 17, 2011

Dinner at SAIA in the B Ocean Hotel

I seem to be having a rather interesting Asian food trend going on lately and certainly not one that has been planned. Last night I had dinner at SAIA the Asian fusion restaurant located in the B Ocean Hotel on Fort Lauderdale Beach.

To quote SAIA’s web page: “SAIA is a harmonious experience of the senses in a modish South Eastern Asian style” and I must say I agree. Everything about SAIA is cool, sophisticated, mod and very friendly. SAIA is designed to be light and bright with its floor to ceiling windows boasting it’s primo view of the Atlantic Ocean. The artwork depicts shells in the yin-yang position, the handsome dining room furniture is straightforward with its clean lines, the open performance kitchen delights and intrigues with both the flash and flair of the teppen grill and the quiet skill of handmade maki rolls, yin-yang in full culinary motion.

Most things that are contemporary be it clothing, buildings, even food is designed to be eye catching and stunning. The fashionable SAIA is headed by Master Chef Subin Chenkosorn who has created a menu that is in perfect harmony with the entire B brand. The menu is direct and simplified with just enough choices to offer guests variety without being overwhelming. The staff is very well trained and versed with regard to the menu; should you have trouble deciding what to order, let the server at SAIA guide you. The food is as beautiful as the restaurant and the view of the Atlantic Ocean sinches this as a dynamic dining experience. Fish deliveries are made twice daily to SAIA, guaranteeing freshness. Chef Chenkosorn’s culinary creativity is the perfect setup for the sublime and if that is not enough to WOW! you an entertaining spherical ice-making demonstration is done tableside by servers when you order after dinner drinks. We had house made ginger soda, no alcohol, it was a lovely and refreshing digestif. An interesting note: SAIA uses Kold Draft equiqment to make their ice cubes which employs state of the art  scientific technology to actually slow down the melting process of your ice cubes an ideal perk not to dilute your beverages, alcoholic or otherwise.

(click on the photos for an enlarged view)

SAIA at B Ocean Hotel

The table with a view

Tamari Scallop. This starter dish is made of scallops and crabmeat gently hugged in a thin tuna wrap garnished with green tokiko caviar and a flash of wasabi aioli. Translation for the sushi novice: exquisite. Not one flavor overpowered the other; this item is a combination of tastes and textures that work in unison to create a delicious albeit sensuous mouthfeel.

Palm Chicken. This chicken dish is prepared and marinated in coconut, lemon grass, Thai chili and citrus. Should you be dining with someone who has an aversion to Sushi/Sashimi this exceptionally moist and tender chicken dish is the recommended go-to dish.

Fire Dragon Roll. This is Chef Chenkosorn’s signature dish made of shrimp tempura, avocado and snow crab topped with an amazingly flavorful spicy tuna and masago

Tropical Roll. A colorful platter of seared scallops, mushrooms, shiso, cucumber, spicy miso and mango*. This roll very similar to the flavorful description of the Tamari Scallop where all the flavors work in harmony none overpowering the other. (*I took off the mango. See comments below)

Thai Curry Lobster. This entree is made with pineapple, making this a sweet and savory dish. I’m not a fan of sweet and savory, I don’t like the combination; in my world this is yin without the yang, no artful balancing is happening here for me.  At the risk of being eviscerated like a fish right there on the marble sushi bar I asked for an alteration with this dish: “leave out” the pineapple and any other ingredients that may make it sweet. It was done without insult or question. The sous chef came out to talk with us, I felt the need to apologize for my request but he stopped me midway through and said “we’re here to please, we want you to be happy, so if it is possible for us to make your request we will.” So there you have it, Yin-Yang served just the way it should be in perfect harmony. 

Click here to view more photos of the dinner.

Like us on Facebook


SAIA at B Ocean Fort Lauderdale: 999 North Fort Lauderdale Beach Boulevard Fort Lauderdale, 954.302.5252

View Larger Map



SAIA (B Ocean Hotel) on Urbanspoon



Tuscany “CASTLE D ‘ALBOLA” Wine Dinner at Toscana Divino Miami with Zonin 1821

ZONIN 1821 and Toscana Divino Miami have partnered as co-hosts of a new food and wine experience – “Behind the Red Curtain: An Exclusive Tour of Italy”. This wine dinner series begins on Monday, October 12th at 8:00PM. Th...
by SFLFoodandWine Editor


Jim Beam Bourbon & Bites Tasting at 50 Ocean Delray Beach

50 Ocean continues its Chef’s Tasting Series by bringing a taste of “My Old Kentucky Home” to Delray Beach on October 20th at 6:30pm. Chef Blake Malatesta will pair Jim Beam bourbons with five courses. Jim Beam will featu...
by SFLFoodandWine Editor

small strawb

South Florida Green Markets and Farmers Markets

Farmers Markets are sprouting up all over South Florida. Local and organic fruits and vegetables are plentiful as well as many artisan products are available such as baked goods and breads, jelly’s, cheeses, eggs, flowers and...
by SFLFoodandWine Editor


Oakland Park Music on Main Street hosts SHANE DUNCAN BAND 10/23/15

SOUTH FLORIDA LIVE MUSIC: Shane Duncan Band at Oakland Park Music & Food Trucks on Main Street

In collaboration with the Oakland Park Culinary Arts District, South Florida Food and Wine hosts the monthly Oakland Park Music & Food Trucks on Main Street series. Free concerts are performed the fourth Friday of each mont...
by SFLFoodandWine Editor


Plate + Table Presents: Craft Cocktail Pairing Dinner with Honey Delray Beach

Thursday, October 29th Honey Delray Beach and Plate + Table will co-host a 5-course cocktail pairing dinner, featuring a menu from the pop-up team at Plate + Table paired with Honey’s Craft Cocktails. Dinner is $95/person. C...
by SFLFoodandWine Editor


New Belgium Brewing’s Clips Beer & Film Tour stops in Miami October 22, 2015

Clips is a national beer and film festival that invites guests to try New Belgium’s unique Lips of Faith series alongside popular classics, while catching short films by New Belgium friends and fans. Attendees get to enjoy a ...
by SFLFoodandWine Editor


South Florida Pumpkin Patches from Palm Beach to Key West

Pumpkin Patches in South Florida from Palm Beach to Key West 2015

It’s that time again to be on the lookout for pumpkins, and they’re on the way. Fall weekend mornings were made for pumpkin picking and hayrides so check out the South Florida pumpkin patches (or church parking lot, wh...
by SFLFoodandWine Editor

Stone Crab Claws, photo credit: Trulucks

Marathon’s Fifth Annual Stone Crab Eating Contest on October 17th

Seafood fans can celebrate the start of stone crab season in the Florida Keys with the fifth annual Stone Crab Eating Contest at noon on Saturday, October 17th. The annual event will take place at Keys Fisheries Market and Mari...
by SFLFoodandWine Editor


One Comment

  1. We just had an amazing dinner at SAIA. The service could not have been friendlier, the tofu plate was just delicious and my husband took the sashimi plate that was very good and beautifully presented. I would definitely recommend this restaurant.

Leave a Reply

Your email address will not be published. Required fields are marked *




You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>