South Sea Wine & Dine Haven
With a heritage dating back to the late 80s, seafood dining icon South Sea has once again, transformed the seafood dining scene with the introduction of its new wine and dine concept.
I was honoured with a invitation to the South Sea Wine & Dine media launch a few weeks back and was really impressed with the interior of the restaurant which really different with the ubiquitous seafood restaurant out there.
South Sea’s latest piece de resistence – the Sea Cellar
An impressive construction of stainless steel and slabs of glass that houses culinary delicacies of a different kind.
Fragile, please handle with care~
Row upon row of specialty wines float in airy suspension in the cool climate-controlled interiors of South Sea’s stylish wine cellar.
houses 225 varieties of selected wines and no retail or supermarket wine brands are used. This is to ensure that the quality of the wine perfectly complements and accentuates the refined flavours of South Sea’s cuisine.
Wines are not only synonymous with Western food pairing anymore with the appearance of South Sea new seafood wine and dine concept!
Before the event started, guests were served with some Mediterranean sampler of gourmet cheese, oven baked grisinni, marinated kalamata olives, sun dried tomatoes and sweet pepper stuffed with Greek feta cheese and I was busy catching up with Jasmine which I met in the Simplot Food Blogger Cook Off Competition and she told me that my interview will be out soon in the newspaper! *A bit distract but I was too excited to share this with you guys!*
Both red and white wines were served too and my option always go to the white~
Our beautiful emcee of that night.
South Sea General Manager Terence Wong announced South Sea’s re-brand into a premium seafood wine and dine haven.
Founder, Chef Wong Sin Sang
1987 saw the inception of the New Nanking Seafood Restaurant, a family run business. The founder, Wong Sin Sang (who possesses a long list of F&B credentials) helmed the outlet and made it immensely popular with its quality seafood dishes. He supervised the preparation of dishes and passed on his vast experience and culinary ideas to the growing number of cooks and kitchen aides. In order to continue his legacy for providing great meals and memories to his guests, Mr. Wong finally opened the South Sea Seafood Restaurant in 1989 serving great Chinese traditional and fusion seafood.
Gabriel Fernandez Bosch, the wine principal and expert from Miguel Torres in Chile, was invited to pair the delectable seafood repertoire with the most sophisticated wines in order to create harmonious, palate-pleasing combinations.
Selection of fine wines that going to pair with our 5-course menu.
Torres Vina Sol White
A smooth and easy to drink white wine to kick started off the dinner.
Carpaccio Delight
A humongous serving of chilled Carpaccio of lobster and geoduck was brought to each table and it was really a sight to behold with the flaming red lobster shell tucked in front! One can have these thinly sliced lobster and geoduck in sashimi style or dipped in South Sea’s signature herbal consommé. The textures of both were crunchy and I can feel the freshness of the flesh, the amazing taste from ocean!
A Trilogy of Flavors paired with Miguel Cordillera Chardonnay
It’s a luscious medley of braised abalone with sea cucumber & shiitake mushroom. The abalone, sea cucumber and shiitake mushroom was braised to the perfection and submerged in superior chicken bouillon which had the impeccable umami flavors! Some asparagus and broccoli completed the wholesomeness of dish.
Succulent Clams paired with Miguel Cordillera Chardonnay
Definitely my first time see such a huge razor clam! The Scottish razor clam was placed on bed of glass noodle and crowned with plenty of garlic and simply broiled to maintain its best original taste. Despite the size of the razor clam, it was very succulent with slightly crunchy texture. The garlicky flavor was intoxicating even for someone like me who doesn’t fancy garlic in my food 🙂
East Meets West paired with Torres Gran Sangre De Toro
Torres Gran Sangre De Toro ~ A easy to the palate red wine with mild fruity taste, paired well with the red meat.
The grass-fed New Zealand lamb cutlet was glazed with glistening sweet and sticky oriental honey sauce, charred to smoky perfection with a slight crisp.
Alaskan Duet paired with Miguel Torres Cordillera Carinena
Alaskan spider crab tossed in salt and pepper was moreish and fabulously tasty with bursting flavor! The “leg” was so fleshy, the satisfactory bite into it is hard to describe with any word however the hefty price tag of the crustaceans definitely not something I can afford 🙁
Also done in other style, the Alaskan spider crab was coated with luscious Chef’s signature cheese emulsion which was equally tantalizing. I admit I was using my hand when eating this, a finger licking good goodness I must say!
Nothing was wasted here as the shell of the crab was used as a “bowl” for the wobbly and smooth steamed egg.
Very thoughtful of them to prepare a more substantial dish of braised noodle with lobter which is not in our menu that night. I like how the noodle soaking up and absorbed all the flavors of the gravy and the distinctive flavors of each bite was nothing less than spectacular!
Haagen Dazs Ice Cream in Aged Balsamic Coulis paired with Torres Floralis Moscatel Oro
While the previous wines were smooth and easy to palate, the last dessert wine was a teeny weeny too strong for me with a “spicy” finish.
A simple serving of Haagen Dazs Vanilla ice cream but the addition of aged balsamic coulis gave it a pleasant tingling sensation in my mouth and it was indeed a great conclusion to our sumptuous dinner.
Let’s go back to check out the new outlook of South Sea!
Ceiling lamps reminiscent of sea shells cast warm illumination over a dining area interspersed with more than 46 skirted tables and rattan chairs on railway wood. For private dining, there’s the enclosed air-conditioned dining area, which is both comfortable and intimate.
Aquariums that are home to over 80 types of seafood livestock and shellfish!
Some of the exotic species, can you name them?
This recent facelift that took a year to complete boasts enhanced aesthetics integrated with practicality and functionality, embodied in a chic, stylish ambience. The reinvigorated indoor and outdoor surroundings are accompanied by soothing jazz music in the background to enhance the exuberant dining experience. Customers may even feel a sense of romance and intimacy as they seemingly dine in a far-away resort overlooking the glittering lights of the airport runway.
South Sea stands tall as a place for quality seafood and a rendezvous point for many family celebrations, friendly get-togethers and business meetings. Remarkable food, exclusive wines and superior service, this is what awaits you at South Sea Seafood Restaurant!
Been here once. The food price at South Sea is abit expensive. But the food is good and memorable lor…The seafood is fresh too 😉
The classy environment also a plus point here!
Nice place but still too pricey. Great post nevertheless.
Thanks for dropping by~
it was a dinner to remember! simply magnifique in every bite…. muahahaha… I m still dreaming about this dinner….
Don’t salivating on your bed ya LOL
this is the one that hired Guards for their restaurant ya?
Ya ya, read it on newspaper but I didn’t see any guard that night 🙂
wowwww all the high class food! sumore got wine!! =D
Wine and good food always the match in heaven!
wow, awesome!! it’s indeed a heaven of wine and food!!
Indeed! A memorable night for me~
Seafood! Seafood! I love that! This post reminds me of Addiction Aquatic in Taipei.
Are they have some similarity?
Oh banyak atas, love those seafood dishes. A very creative and constructive idea on adding aged balsamic onto vanilla ice cream, maybe i should try that out too 😛
Ya, the ice cream we can duplicate it at home~
wah banyak atas!!
i take all the food and you have the wine okie? hehe
i donno how to appreciate wine T________T
I love wines but can’t drink much, will “wee wang wang” after that~
yums! haagen dasz ice cream with wine is luscious!
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