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With a name like SEA, it’s no wonder this futuristic-looking eatery excels at dishes from the deep. Try the red snapper with tamarind sauce, a cleverly presented whole fish that is flash fried until crispy and then covered in a deliciously balanced sweet and pungent sauce. In general, the sauces here have a tendency to outshine the dishes they accompany, like the delightful lemon lime sauce with mustard seeds on too-dry spring rolls. The curries err on the conservative side, so ask them to add extra spice if you really want to take the plunge. — Sandra Nygaard

Reservations accepted for groups of 6 or more

Seafood steamed dumplings, $5; Bangkok penang chicken curry, $9; tamarind whole fish, $16