SEA is a new Southeast Asian restaurant in New York City from the Michelin two-starred Jungsik team, serving soup, rice, seafood, and more.
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Jungsik’s more casual sibling restaurant is the brainchild of Jungsik Yim, who’s enlisted Jun Hee Park as the executive chef of the restaurant . Yim initially signed the lease for the space back in June 2019, but his aspirations for SEA had to be temporarily tamped down due to the pandemic. Now, though, he’s exploring the larger flavors ofYim “kept his mind very open, humbly knowing that since he’s not Southeast Asian, doing Southeast Asian food could be shocking to the world,” Jean E.
The drinks are just as important, with a pared-down cocktail menu that similarly showcases classics with Southeast Asian spins. The Dirty “Cha Yen,” for example, is a riff on the Old Fashioned with Thai iced tea and orange blossom water. Or there’s the Pink Coconut Punch with ube and artisanal soju. A strong non-alcoholic program ranges from spirit-free cocktails to teas like a lemongrass ginger blend or pomelo blossom green.
While the vibe is much more low-key than that of Jungsik, with an a la carte menu and a colorful dining room, eventually the team will open the more high-end SEA Lab downstairs. There, you can gather round the 15-seat chef’s counter for a tasting-menu-only experience.Tori Latham is a digital staff writer at Robb Report. She was previously a copy editor at The Atlantic, and has written for publications including The Cut and The Hollywood Reporter.
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