I count it my blessings to be invited for a Media Review recently where South Sea Seafood previewed to us their new wine cellar and a selection of fine wines were paired with a 5-course degustation menu. It was a wonderful intoxicated night with fine wine and good fresh succulent seafood!
Exterior of South Sea Seafood
I used to pass-by this restaurant when I was younger, back at those days where Subang Airport is our International Airport Hub. South Sea Seafood has a heritage dating back to the late 80s. Now South Sea Seafood transformed itself into a seafood dining scene with the introduction of its new wine and dine concept. Gone are the days where wine are only paired with western dishes. This is the new way of dining!
South Sea’s latest piece de resistence – the Sea Cellar is an impressive construction of stainless steel and slabs of glass. This glass tank houses culinary delicacies of different kind.
Sea Cellar houses 225 varieties of selected wines. No retail or supermarket wine brands are found here.
Rows and rows of specialty wines float in airy suspension in the cool climate-controlled interiors of South Seas’s stylish wine cellar.
South Sea General Manager, Mr Terence Wong announced South Sea’s rebrand into a premium seafood wine and dine haven – a notion inspired by the industry stereotype that wines are usually only synonymous with Western wine pairing.
Founder and Chef, Mr Wong Sin Sang and South Sea General Manager, Mr Terence Wong
“It would be interesting to ‘taste the fireworks’ when we marry seafood with wine. We are not referring to eating seafood and drinking wine as individual experiences, but deriving a synergistic and holistic taste satisfaction from the appropriate combination of these two delightful indulges – Terence Wong”
The night started off where we saw Founder and Chef, Mr Wong Sin Sang prepared the Carpaccio Delight and Mr Gabriel Fernandez Bosch taking the first bite. Mr Gabriel Fernandez Bosch, wine principal and expert from the 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.
Mr Gabriel Fernandez Bosch, wine principal of Miguel Torres in Chile
Well needless to say, not only Mr Gabriel got to savoured Carpaccio Delight. Each table was presented with that awesome looking platter 
One can either have the thinly sliced lobster or geoduck sashimi style or dip in into Chef’s signature herbal consomme. It was my first time tasting geoduck and I love it sashimi style. Both the lobster and geoduck is fresh as though it just got out of the ocean and landed straight on the table! Awesome start!!
Carpaccio Delight was paired with Torres Vina Sol White. This gave it a really smooth taste and blended perfectly with the freshness of the lobster and geoduck.
Red or White, which goes with which and which is your preference?
The next we had is called A Trilogy of Flavours. Consisting of braised abalone, sea cucumber and shitake mushroom in superior chicken bouillon. A Trilogy of Flavours was paired with Miguel Torres Cordillera Chardonnay.
Braised and soaked full of the chicken bouillon, I took my time savouring this dish while sipping my glass of Miguel Torres Cordillera Chardonnay. Love it to bits and I’m starting to enjoy savouring Chinese dishes with wine! The glass of Chardonnay definitely enhance the flavour of the braised abalone, sea cucumber and mushroom.
Third dish – Succulent Clams. It was indeed a really succulent clam. My first (again!) to see such huge clam. It’s thicker than my finger!
Succulent Clams was paired with Miguel Torres Cordillera Chardonnay as well. Broiled Scottish razor clam topped with sauteed garlic on a bed of glass noodles, this is definitely a great combination for the glass noodles soaked up the clam flavours really well.
After having white wine, it’s time to savour some red wine. Comes red wine means red meat Is this the correct way of pairing? Anyway the next dish had me wanting another piece. For a non-lamb lover, I must say that this char-grilled lamb is fabulous!
East Meets West – char-grilled cutlet of grass-fed New Zealand lamb coated in an oriental honeyed glazed paired with Torres Gran Sangre De Toro. The lamb cutlet was glazed and char-grilled to perfection with a slight crips. Torres Gran Sangre De Toro brought out the flavour of this meat and was easy to the palate.
Besides pairing it with red meat, one can also pair it with crabs. Alaskan Duet came next and this was paired with Miguel Torres Cordillera Carinena.
Huge crab this is, the legs itself it so meaty. Instead of using a ‘hammer’ to knock the shells, you just need to use a pair of scissors to cut the shells!
The Alaskan spider crab was prepared in two distinctive flavours – salt n’ pepper and Chef’s signature cheese emulsion. My verdict? Both is equally good! The salt n’ pepper version is bursting with flavour while the cheese emulsion version had me ‘finger licking good’! 
I don’t mind indulging in this again….
The shell itself is huge thus not wasting it away, it was creatively used to steam egg in it which was smooth as silk.
South Sea’s facelift also boasts an easily access and directly order from the state-of-the-art aquariums that are home to over 80 types of seafood livestock and shellfish, ensuring an unparalleled taste of freshness!
All good stuff will naturally come to an end with Sweet Endings where a scoop of Haagen Dazs vanilla ice-cream in aged balsamic coulis is paired with Torres Floralis Moscatel Oro.
As an addition, we were treated to another dish - Braised Noodle with Lobster. The noodles soaked up the flavours of the lobster perfectly. Each mouthful has the distinctive flavour of the lobster and one can just “ooh and ahh” over this dish.
True to its vision of delivering “the freshest seafood in town”, South Sea promises diners an elevated gastronomical experience and provides a feast for the senses, from the authentic array of visually and gastronomically appealing seafood as well as fusion creation, to the warm, welcoming ambience and thoughtfully chosen collection of wines that enhance excitement and exhilaration.
South Sea Seafood after 20 years now still stands tall as a place of quality seafood and a rendezvous point for many family celebrations, friendly get-togethers and business meetings.