About SAIA:
Since its March 2011 debut, SAIA Sushi has transported culinary enthusiasts from South Florida’s beaches to Southeast Asia with its creative menu from Chef Subin Chankesorn. In SAIA’s open-air kitchen, Chef Subin presents contemporary sushi rolls, innovative composed sashimi dishes and signature sharing plates. All sushi rolls and plates are served in a communal fashion, offering guests greater variety during their SAIA dining experience. Chef Subin’s signature composed sashimi dish, the Tamari Scallop, has been named one of the “Top 100 Dish” by New Times. Menu items pair perfectly with SAIA’s unique beverage service including seasonal cocktails with fresh ingredients, a Scorpion Bowl with servings for three to four guests, premium sakes and a slow-melting sculpted ice sphere for after‐dinner drinks.

Chef Subin Chankesorn Biography:
Subin Chankesorn spent his early years exploring Thailand’s local food markets, gaining inspiration around every corner. Exposed to many flavors, traditions and cooking techniques at a young age, Subin was inspired to expand his culinary knowledge from his mother’s kitchen to traveling throughout Thailand, Southeast Asia and the Caribbean. He toured the world aboard a major cruise liner learning to incorporate a variety of flavors and infusions into his creations. Subin took his talents on land and became a Lead Sushi Chef at two South Beach hotels, before opening SAIA Sushi and Asian Grill. Distinct global fair and artistic presentations can be enjoyed at the oceanfront SAIA, where Chef Subin showcases authentic Asian cuisine with innovatively-crafted sashimi dishes, contemporary sushi rolls and signature sharing plates.