Cover The entrance of South Sea Seafood
The entrance of South Sea Seafood
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South Sea Seafood has been committed to reinventing seafood dining experiences for over three decades
Step into Kampung Subang Baru’s South Sea Seafood and you’ll immediately feel like you’ve set foot into an oceanfront villa. For the past 30 years, the wood-floored restaurant lit by the glow of seafood tanks has been a spearhead when it comes to premium seafood.
The restaurant’s legacy stems from its ethos of redefining seafood-forward meals in the Klang Valley, elevating dining experiences with its commitment to quality and variety that showcases an impressive selection of aquatic delicacies from both local and international waters.
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Tanks of live seafood (Photo: South Sea Seafood)
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The menu here is extensive, to say the least. At the heart of South Sea Seafood’s appeal is its dedication to freshness. Walk a few metres from the main dining area and expect to be greeted by corridors of live seafood housed in state-of-the-art tanks, each designed to replicate ocean conditions so every offering remains in prime condition until preparation. South Sea Seafood’s passion extends beyond the dining room, prioritising sustainable sourcing and upholding responsible fishing practices.
You’ll notice colossal Alaskan spider crabs, Australian lobsters, Pacific mantis shrimp, and locally treasured proteins like geoduck and abalone. The venue’s culinary breadth is unmatched, providing various cooking methods for each type of seafood.
Above Terence Wong, owner of South Sea Seafood
Terence Wong, owner of South Sea Seafood
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According to second-generation restaurant owner Terence Wong, the idea for South Sea Seafood was born when the Malaysian dining scene was devoid of fresh, exotic seafood. Elevating the ambiance of traditional seafood spots was at the core of this restaurant’s origin story. “We wanted to do it differently from others. We wanted it to feel like a resort, like diners are out of town. It’s a whole experience.”
See also: The best seafood markets in Asia
Above Geoduck from South Sea Seafood
Above Live coral grouper
Geoduck from South Sea Seafood
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Having inherited the restaurant from his father, South Sea Seafood continues to be a family-run establishment with Wong putting his spins on the concept. The menu is a mix of traditional and contemporary dishes, from abalone braised with oyster sauce and salted egg crab to lobster sashimi.
A highlight of the menu proves to be the empurau fish, prepared whole, with its scales being removed after cooking and turned into crunchy deep-fried snacks. Wong adds he prefers source-reared empurau, citing this variety’s diet of engkabang fruit as the main reason for its sought-after profile.
Above The restaurant’s wine cellar
The restaurant’s wine cellar
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What sets the restaurant apart is its commitment to immersion, from tailoring meals to guests’ palates to thoughtful sourcing. The venue plays host to an expansive wine cellar, complete with an impressive portfolio of vintages. “It’s more bespoke, right? It’s not like your usual seafood restaurant as we do wine pairings as well. We recommend white for seafood and red for beef,” mentions Wong when discussing the venue’s beverage programme.
As South Sea Seafood Restaurant looks to the future, it continues to balance tradition with innovation. Whether you're a longtime regular or a first-time visitor, South Sea Seafood offers a dining experience that's both familiar and full of discovery.
To make a reservation at South Sea Seafood, call +6012 7822 830 or +603 78461401.
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Images: South Sea Seafood
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