About this Business
From Our Editors
Hovering inside orbs that are half-silver, half-glass, lights dangle from SAIA's high, white ceilings. Floor-to-ceiling windows frame oceanic landscapes, their views of cerulean waves, rainbow-colored mermaid tails, and green palm trees contrasting with the restaurant's all-white walls and tables made of wood so dark that it almost looks black.
Atop these tables lie plates filled with sumptuously bright hues—sushi rolls, wagyu beef, and Mongolian-barbecue lamb lollipops—along with crimson, berry-heaped cocktails. The diverse menu's dishes have varying places of origin and are crafted by Thai chef Subin Chankesorn, who grew up exploring Thailand's markets and who has traveled extensively across Asia and the Caribbean.