SAIA continues to tempt the senses with the introduction of several new composed plates that offer an adventurous take on authentic Asian cuisine. Since its March 2011 debut, SAIA has transported restaurant-goers from South Florida’s beaches to Southeast Asia with its creative dinner menu from Chef Subin. In SAIA’s voyeuristic open-air kitchen featuring a Tappanyaki Grill, Chef Subin presents innovative composed sashimi dishes, contemporary sushi rolls, and signature sharing plates.

All plates are served in a communal fashion, offering guests greater variety during their SAIA dining experience. The new dinner menu maintains signature favorites from composed sashimi dishes (Tamari Scallop and Hamachi Jalapeno) to modernized sushi rolls (Fire Dragon Roll and Knock Out Roll) and delicious hot sharing plates (Thai Curry Lobster and Siam Chicken). New additions include:


o   Rice Cracker Tuna ($11) – A modern interpretation of seared tuna-sushi roll with crushed rice crackers, tahini and avocado aioli

o   Mongolian Barbeque Lamb Lollipops ($16) – Farm-raised New Zealand lamb topped with Mongolian Barbeque sauce in a playful presentation

o   Miso Filet ($18) – An inspiring take on a traditional filet mignon

o   Green Bean Salad ($5) – Chilled with black soy dressing

o   Sharing Porterhouse ($23) – Served with spicy-sweet chili and balsamic teriyaki dipping sauces

o   SAIA Stir-Fry ($15) – Bok choy and forest mushrooms tossed lightly in an Asian port with choice of tofu or tenderloin


“SAIA opened to a warm welcome from locals and tourists so it’s with great pleasure that we introduce these delicious and inspired menu items,” said SAIA Director Robert Sabin. “With our dedicated culinary team, genuine staff and welcoming atmosphere, we’re committed to offering the best Asian dining experience in Southeast Florida.”

Chef Subin’s unique culinary creations are a natural result of his exposure to Thai street market food in his earlier years and his travels throughout Southeast Asia and the Caribbean. Prior to SAIA, Chef Subin served as Assistant Sushi Chef at Delano on South Beach, Lead Sushi Chef at the Lowes Hotel South Beach, Chef aboard Royal Caribbean International’s fleet and Market Cook in Thailand.


The new menu additions can be perfectly paired with SAIA’s signature cocktails infused with premium spirits and fresh ingredients, as part of their unique beverage program. The program encompasses ten signature drinks, a Scorpion Bowl serving three to four guests, a sculpted Ice Sphere for after‐dinner drinks including Japanese Single Malt Whisky, infused Soju with four different in‐house flavors and a full sake list.


SAIA is located at B Ocean Fort Lauderdale (999 N Fort Lauderdale Beach Blvd, Fort Lauderdale, FL 33304). The restaurant is open for dinner Sunday through Thursday 5:30pm-10:00pm, Friday 5:30pm-11:00pm, and Saturday 6:00pm-11:00pm. For reservations, call 954.302.5252 or visit

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