Seafood City is coming to Birmingham with promises it’s going to be the next Tik Tok food sensation

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A renowned independent Birmingham restaurant is set to open Seafood City with some amazing dishes inspired by the USA Deep South and creating 22 jobs

They’re promising it is going to be the next Tik Tok food sensation in Birmingham following a storming success in London in which K-Pop meets Tokyo.

Using a cooking concept from the original southern ‘seafood boil’ made famous in Louisiana in the USA’s Deep South to lock in the taste of the sea the methods have reached new levels after being adopted by the Vietnamese community.

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Now the renowned independent Birmingham restaurant team at Vietnamese Street Kitchen at St Martin’s Square at the Bullring and Resorts World are introducing the dishes at a new venue in The Arcadian called Seafood City - where Rozu used to be.

The ‘seafood boil’ they will be serving up is emboldened with new flavours that have already taken London by storm. The team has been working hard to create bold flavours and memorable experiences and the result is a lip-smackingly good mouth-watering menu that takes you on a tasty adventure capturing the best of the sea from lobsters, crab, shrimps, oysters, mussels, clams and crawfish. It’s the perfect treasure hunt for seafood lovers!

Seafood City is coming to BirminghamSeafood City is coming to Birmingham
Seafood City is coming to Birmingham

The brand concept and interior design by Faber is an explosion of neon colour and bright lights and will be just as bold as the menu when it opens in early June.. 

Inspired by the energy and visual excitement of Asian cities, the designers coined the term ‘retro-futurism’ - a bold and colourful identity inspired by Japanese typography - and a hidden mascot, Larry the Lobster - spot him if you can! The drinks offering is exciting too with international lagers on tap and a specially curated cocktail menu.

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The 1700 square foot venue will seat 99 people inside with a cocktail bar as the centrepiece, plus outdoor seating for lazy days in the sun, sipping cocktails. The independently owned business will create 22 full and part-time jobs.

General Manager, Oliver Ngo, is expecting the ‘get down and dirty’ concept to be trending here in Birmingham in the not-so-distant future with his new venue due to open in June. He said: “It’s all about diving right in, putting your bib aprons on and getting your hands messy so that you can enjoy seafood in an unpretentious way. The idea is to bring friends, families and seafood lovers together to enjoy the riches of the sea in the simplest way possible.

“The seafood boil is a wonderful way to enhance individual flavours and textures. Our concept is simple, you can boil your choice of seafood, pairing it with our signature sauce, garlic butter or our XXL sauce for those who like it hot! Not only that, but you can mix it up  and grill and fry your favourite seafood too. Our signature lobster rolls and crab and prawn burger with a side of seasoned fries are a must-try. We will have you hooked in no time!”

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