Owners of Birmingham’s Vietnamese Street Kitchen group to launch new seafood boil concept

Called Seafood City, the restaurant will take inspiration from the original Southern seafood boil made famous in the US state of Louisiana, which the group says has been ‘adopted by the Vietnamese community’.

The concept will allow diners to choose from a selection of seafood including lobsters, crab, shrimps, oysters, mussels, clams and crawfish, which will be boiled in a broth and served with either garlic butter or a selection of house-made sauces.

“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,” explains Oliver Ngo, GM of Vietnamese Street Kitchen and Seafood City.

“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.”

The menu will also feature a selection of grill and fry dishes including a lobster roll; and a crab and prawn burger served with fries.

Taking over the former Rozu site at the Arcadian, the restaurant will hold 99 covers inside alongside outdoor seating.

The brand concept and interior design has been overseen by Faber and will feature ‘a bold identity inspired by Japanese typography’ with neon colour and bright lights.

Vietnamese Street Kitchen currently operates three restaurants in Birmingham in Bullring and Resorts World.