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Michelin-Starred Chef Jungsik Kim Opens SEA
August 22, 2024, 7:23.28 pm ET

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Photos: Sea

Korean fine dining Chef Jungsik Yim, known for his “New Korean” cuisine is branching out with a more casual spot, SEA at 151 West 30th Street. The lively 70 seat restaurant will highlight the diverse flavors of Southeast Asia, carefully created by Chef Jun Hee Park (formerly the Executive Sous Chef at Jungsik) and Chef Yim.

Chef Jungsik Yim

Chef Jun Hee Park

SEA does not claim to be an "authentic" Southeast Asian restaurant, but rather, takes inspiration from the authentic dishes of many different countries and regions that both chefs find most interesting and delicious.

Look for things like Prawn Rolls similar to ones found in Ho Chi Mihn City, Singapore-style Crispy Pork and Hung Lay Curry. There are “mashups" like Crab Fried Rice inspired by Jay Fai's infamous crab omelette; Pork Noodle Soup with broth cooked a minimum of 6 hours; and Thai Links offering tangy notes. Guests will also find adaptations of traditional SE Asian dishes like Son in Law Eggs, as well as entirely new creations.

From the raw bar comes oysters with homemade Nam Jim granita and mint leaves, inspired by trips to Bangkok, and the "Tower of SEA," a plateau with raw sweet shrimp, scallops, oysters, calamari, and a fish sauce and herb fueled cocktail sauce.

There are fun snacks intended to be eaten with your hands like Chef Park frenches pork ribs, where the bone is used to create a little "handle" for these fall-off-the-bone St. Louis ribs rich in umami flavors. There are also assorted charcoal-grilled skewers inspired by roadside stalls found in Thailand.

For those who love Southeast Asian cuisine, there's hardly anyone who doesn't know Jay Fai's infamous crab omelette. Chef Park combines two concepts: crab omelette and Indonesia's nasi goreng to make SEA's unique Crab Fried Rice and extra luxe fried rice with lots of juicy chunks of crab meat, topped with a crab omelette.

Dishes with Korean influence include "Fried Heritage Chicken" made with a very light fry (rice flour and cornstarch) that stays extra crisp. It is then tossed in five spices, zabb spices and dried lime leaf. The whole bird is cut in half, presented together, as a whole but so its easy to pull apart and enjoy, served with Som Tum, the perfect spicy sort of coleslaw, and sticky rice.

A smart wine list and fun cocktail program will pair both with the raw bar and the smaller bites, as well as noodles, and the larger format shared dishes. in 2025 a downstairs chefs tasting restaurant called SEA Lab will host national and international pop ups and special culinary experiences.

For more information, visit http://ny-sea.com/



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