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







 
 

 
HONEY_AND_BREAD_2_237_237_75_s_c1

National Honey Board Partners with Michell Sanchez of Latin House Grill Miami

The National Honey Board has partnered with restaurateur Michell Sanchez of Latin House Grill in Miami, to offer his best honey-inspired recipes and grilling tips. Using the freshest high-quality proteins, fruits and vegetables...
by SFLFoodandWine Editor
0

 
 
greek wine

Sommcon™ Registration Open; An Educational Conference For Wine Industry Professionals And Enthusiasts

SommCon is a San Diego-based conference that features 50 educational seminars, certification opportunities, and tasting events November 18-21, 2015. The debut of SommCon  will be held at the Manchester Grand Hyatt. Designed to...
by SFLFoodandWine Editor
0

 
 
CAM00654

THIS WEEKEND: What to do in South Florida

Friday, August 28, 2015 Oakland Park Music & Food Trucks on Main Street. Live music performed by Mr. Nice Guy Band. A cash bar will be open. Lawn games to be played, cornhole and jenga. This community event is staged at Oa...
by SFLFoodandWine Editor
0

 

 
Taste History Culinary Tours

Fall 2015 Taste History Culinary Tours

The non-profit Taste History Culinary Tours of Historic Palm Beach County is falling into Autumn with cultural epicurean tours and alternate trips to the urban farm. The tour program delivers an engaging taste of the cuisine, c...
by SFLFoodandWine Editor
0

 
 
HALL Winery

HALL Napa Valley’s Kathryn Hall Release Parties Slated for Napa, Chicago, Fort Lauderdale

HALL St. Helena has announced the date for three of its multi-city parties celebrating the release of its flagship Kathryn Hall Cabernet Sauvignon. This wine was recently rated 97+ pts. by Robert Parker. “2012 is one of t...
by SFLFoodandWine Editor
0

 
 
The Greenbar Grove-Bulleit Bourbon

Bulleit Bourbon’s Greenbar Grove Cocktail

We, [South Florida Food and Wine] have partnered with Farmer’s Table in Boca Raton for a “Turn the Table: Guest Chef Supper Series,” which is a unique dining experience that will take place on the first Tuesday of the mon...
by SFLFoodandWine Editor
0

 

 
mrniceguy

Mr. Nice Guy Band at Oakland Park Music & Food Trucks on Main Street August 28th

South Florida Free Concert Series at Oakland Park Music & Food Trucks on Main Street. In collaboration with the Oakland Park Culinary Arts District, South Florida Food and Wine hosts a free monthly live music concert series...
by SFLFoodandWine Editor
0

 
 
gridiron

Sixth Annual John Offerdahl’s Broward Health® Gridiron Grill-Off Food & Wine Festival Is Set For November 14

The 2015 John Offerdahl’s Broward Health® Gridiron Grill-Off Food & Wine Festival will return to the Pompano Beach Amphitheater, 1806 NE 6 Street, on Saturday, November 14.  The sixth annual culinary competition for cha...
by SFLFoodandWine Editor
0

 



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 *

*

CAPTCHA Image

*

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>