Upon entering, guests are immediately captivated by an expansive display of live aquariums brimming with ocean treasures from around the world. Colossal Alaskan spider crabs, vibrant Australian lobsters, rare Pacific mantis shrimp, and locally prized delicacies like geoduck and abalone all swim gracefully in their tanks, offering diners an intimate view of the bounty they are about to savour. This incredible variety provides diners with a unique, immersive experience, letting them watch their meal swim by before it’s prepared to their preference.
South Sea Seafood’s culinary breadth is unmatched, offering various cooking methods for each type of seafood, from delicate steaming and grilling to deep-fried and braised options, to best showcase each protein’s flavour.
The main entrance features a sculpture of a seashell crafted by the South Sea Seafood team.
Guests enjoying their dinner at the main dining hall.
The aquarium section of the restaurant has plenty of exciting sights for guests.
A worker gets a lobster out of the tank to prepare the dish.
The spider crab is a must-try here for its delicious meat.
The Empurau fish - the most expensive fish on the menu.
A diner gets a feel of the king crab.
Diners picking wine to go with their dishes.
The restaurant also features a cave interior design element.
The ambiance is equally captivating, designed to evoke a sense of serene coastal luxury. With warm wooden fittings, soft ambient lighting, and striking sea-themed sculptures throughout, the restaurant’s decor draws diners into a beach-resort-inspired retreat. The main dining area, featuring a retractable roof, allows for an alfresco feel under the open sky, while the soft and soothing music enhances the resort vibe. Each section is thoughtfully curated to complement the oceanic experience – from the quaint and cosy Sea Cellar, which offers a vast selection of wines within, right to the air-conditioned, as well as open-air dining areas.
Terence Wong, who now oversees the family-owned business, has crafted this unique experience by blending tradition with modernity. When he joined the restaurant, he introduced gradual updates, transforming South Sea into a refined dining destination while retaining its commitment to authentic, high-quality seafood.
He also introduced wine pairings and a thoughtfully curated cheese board – rare and intriguing additions for a traditional Chinese seafood restaurant – creating an unexpected but delightful blend of culinary cultures. The Sea Cellar’s extensive wine collection allows guests to explore pairings that perfectly complement the bold flavours and textures of fresh seafood, elevating the entire dining experience.
Wong takes pride in the restaurant’s evolution, saying, “Our goal has always been to create an all-encompassing dining experience, from the freshest seafood to a thoughtfully designed space with a calm, resort vibe. Seeing returning guests and watching the business grow is a real joy.”
Cold sliced lobster and geoduck.
Razor clam.
The fish was among the freshest we've tasted.
Lobster noodles.
For first-time visitors, Wong recommends starting with the sashimi set, known for its fresh flavours and exciting texture. The spider crab, Australian lobster, razor clams, and mantis shrimp are also standout dishes, each expertly prepared to highlight the seafood’s natural sweetness and rich flavours. From delicate steaming to bold stir-frying and classic grilling, South Sea’s chefs offer a range of cooking methods tailored to each ingredient, allowing guests to relish the best of each dish.
Finally, the famed Empurau fish – with its rich, melt-in-your-mouth flesh and delicate fruity aroma from a diet of Enkabang nuts – is a signature item, drawing customers back time and again. Priced at RM1,300 per kilogram, it’s a premium choice that underscores South Sea’s dedication to quality and culinary excellence.
With its vibrant ambience, top-notch service, and the freshest selection from waters near and far, South Sea Seafood is much more than a restaurant – it’s a true culinary journey by the sea, where every meal celebrates Malaysia’s rich marine bounty.
Featured image: Terence Wong (Shot by Imran Sulaiman)
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