Seven Seas Chinese Restaurant

Taiwanese-style Sizzling Platter

2012-01-27T01:52:00.000-05:00

There is an irresistible charm about eating hot food served out of a street cart. Although we can't replicate the experience of an outdoor Asian night market, we can introduce one dish from Taiwanese night markets - food on a sizzling platter, or "teppan" in Chinese.

The same type of "teppan" dish in the video below is very popular among night market-goers in Taiwan. It has steak, noodles and a half-cooked egg that the diner scrambled up before the hot plate cooled down.

Now you can find sizzling plate dishes at Seven Seas! To add a little variety to the dish's texture, we decided to throw in some vegetables too.

Our chefs prepare two "teppan" dishes

Food sits in the hot plates as sauce is poured over

Sizzling platters meals are ready to be served.

Try four different meals - black pepper beef, chicken with mushroom sauce, cod fish with mushroom sauce and black pepper pork chop.

Happy Year of the Dragon!

2012-01-23T13:02:00.027-05:00

Find out if your Chinese zodiac is a dragon from the chart below:

16 February 1904 – 3 February 1905: Wood Dragon
3 February 1916 – 22 January 1917: Fire Dragon
23 January 1928 – 9 February 1929: Earth Dragon
8 February 1940 – 26 January 1941: Metal Dragon
27 January 1952 – 13 February 1953: Water Dragon
13 February 1964 – 1 February 1965: Wood Dragon
31 January 1976 – 17 February 1977: Fire Dragon
17 February 1988 – 5 February 1989: Earth Dragon
5 February 2000 – 23 January 2001: Metal Dragon
23 January 2012 – 9 February 2013: Water Dragon
10 February 2024 – 28 January 2025: Wood Dragon

Read more about the Dragon's personality after the jump!
Dragon Personality

Dragons symbolize such character traits as dominance and ambition. Dragons prefer to live by their own rules and if left on their own, are usually successful. They’re driven, unafraid of challenges, and willing to take risks. They’re passionate in all they do and they do things in grand fashion. Unfortunately, this passion and enthusiasm can leave Dragons feeling exhausted and interestingly, unfulfilled.

While Dragons frequently help others, rarely will they ask for help. Others are attracted to Dragons, especially their colorful personalities, but deep down, Dragons prefer to be alone. Perhaps that is because they’re most successful when working alone. Their preference to be alone can come across as arrogance or conceitedness, but these qualities aren’t applicable. Dragons have tempers that can flare fast!

Taken from www.chinesezodiac.com

2012 Chinese New Year Dragon Menus

2012-01-19T00:54:00.012-05:00

Our menus are perfect for family reunions, large or small. Wishing you all the best and much prosperity in the Year of the Dragon!

Large Group Menus

Small Group Menus

Catering a House Party for the New Year

2012-01-13T18:08:00.004-05:00

It was with pleasure that we catered a new year party last month at a regular customer's home in VA. He was also celebrating a promotion at work. Congratulations!

Warm Wishes to Our Dear Friends and Customers for the Holidays

2011-12-23T12:23:00.004-05:00

Prix Fixe Year of the Dragon Menu/$20 per person

2011-12-20T17:56:00.000-05:00

2012 Year of Dragon Special Prix Fixe Menu
$20.00/per person
not including tax and gratuity

A great way to sample a variety of our signature dishes at a fixed price. Suitable for small parties who like to share entrees at a meal. Check out the menu after the jump!

茶/Tea 選一/Choose One

Choices are: 茉莉花茶 Jasmine Tea; 梅子茶 Plum Tea; 玫瑰花茶 Rose Tea; 菊花茶/Chrysanthemum Tea; 桂花烏龍茶/Sweet Osmanthus Oolong Tea.

頭抬/Appetizers 任選二樣/Choose Two

Choices are: 上海春捲 Shanghai Spring Roll; 蒸餃/鍋貼 Pan Fried or Steamed Dumplings; 煙燻素鵝 Smoked Shitake Mushroom Roll; 酸辣白菜 Sweet & Sour Cabbage; 五香牛肉 Five Spices Marinated Beef; 葱油哲皮 Jelly Fish with Scallions; 紹興醉鷄 Shaoxing Wine Chicken; 涼拌干絲 Marinated Shredded Firm Tofu; 麻辣蚌貝*Sliced Shellfish in Hot Sauce; 麻辣牛筋* Beef Tendon in Hot Sauce.

湯/Soup 選一/Choose One

Choices are: 例湯/酸辣湯 *Hot & Sour Soup; 翡翠鮮菇湯 Gourmet Mushroom & Greens; 寶島肉粳湯 Formosa Rou Gen Soup; 排骨酥湯 Pork Ribs; Turnip & Napa Soup.

主菜/Entrée 選二/Choose Two

Choices are: 宮保雙丁 *Kung Pao Chicken & Shrimp; 秋葵小炒 **Okra, Squid and Pork; 辣子雞丁**Chili Chicken; 放羊吃草 *Lamb with Cilantro; 麻婆豆腐 *Ma Po Tofu; 香干雞絲 *Shredded Chicken & Firm Tofu; 椒鹽帶頭蝦 *Crispy Head-on Shrimp with Jalapeño & Garlic; 回鍋肉 *Double Cooked Pork; 上海油爆帶頭蝦 Shanghai Style Head-on Shrimp; 青豆蝦仁 Sautéed Baby Shrimp; 清蒸魚柳 Steamed Fish Fillet with Peas & Carrots; 芒果酥牛 Crispy Mango Beef; 蠔油牛柳 Beef Tenderloin with Oyster Sauce; 糖醋里脊 Sweet & Sour Pork Loin; 蒜香時蔬 Sautéed Seasonal Vegetables with Garlic; 高麗舞茸 Maitake Mushrooms & Taiwanese Cabbage; 塔香豆腐 Tofu & Basil.

甜點 Desserts

Choices are: 幸運餅 Fortune Cookie and 新鮮水果 Seasonal Fresh Fruits.

Dish of the Month - REAL Vegetables

2011-11-30T15:32:00.003-05:00

It doesn't matter that Congress has declared pizza as a vegetable for school lunches, if it has two tablespoons of ketchup spread over a slice.

IT IS NOT. Ketchup is high in sodium and the bulk of its calories come from sugar. There's no doubt that we all enjoy ketchup every now and then, but this is a shocking and outrageous decision. It compromises the nutritional standards for our children and a slap in the face for the fight against obesity.

But as a small local business, there isn't much we can do except to remind our customers and readers that it's ever more important to ensure that your own children are eating right, even if others who should do not.

Should Chinese Restaurants Serve Coffee?

2011-11-27T16:12:00.016-05:00

Have you ever been in a Chinese restaurant and longed for a cup of coffee? We've never thought about this until we found this paragraph in a business article:

Tempest in a Teacup
Even though it is more common today than it once was, many Chinese restaurants still stick to the tradition of refusing to serve coffee and, similarly, rebuffing requests to add milk to a cup of tea.
The reason is cultural in two respects. First, tea plays such an important part in Chinese culture that it is a staple of every meal, and tinkering with tradition is a no-no.
According to ESL Monkeys, an online guide for language teachers, there also isn't much after-meal chitchat in Chinese culture, something Americans do by unwinding with a cup of coffee.
"Once the meal is over, you will notice that all the guests will leave promptly," the site advises those teaching English abroad. "This is contrary to the western custom of lingering over a cup of coffee. In fact, most Chinese restaurants will not even serve coffee, so be on your way!"

This needs some clarification. First of al, the article is WRONG about the Chinese not being social after a meal. We LOVE to sit and chat for ages (hours if possible) amidst a pile of empty dishes and glasses on the table. It's just not a practical thing for anyone to do if they're pressed for time during a work week.

Secondly, yes, it's a cultural thing that the Chinese drink tea at a meal but not because we're so rigid that coffee is an absolute "no-no." It's because tea is great as a palate cleanser. Family-style dinners, where a group orders 5-6 or more dishes and share the food, are the norm in practically all meals. To differentiate between the tastes of each dish, we drink tea in between bites or dishes. Coffee has a distinctive and strong flavor which does not work to reset one's tastebuds. So it's not that we don't like coffee, it's just that by the time we're done with 6 or more dishes, we're too full for the heaviness of coffee, with or without milk.

Let us know: Should coffee be served in Chinese restaurants?

Happy Thanksgiving!

2011-11-24T10:24:00.008-05:00

We are open during throughout the week, so give yourself a break from all the cooking. Head over and join us for post-Thanksgiving meals that don't have any turkey in sight! Also, safe travels to those of you heading out of town!

Highlights from the seafood banquet

2011-11-21T12:52:00.006-05:00

The response for our seafood banquet has been wonderful - we've had to organize it 3 times now. Take a look below at some of the dishes served. You can also check out the whole menu here.

Dish of the Month - Pan Fried Turnip Cake

2011-10-29T15:17:00.002-04:00

Also known as lo bo gau, this is a favorite dim sum dish for many. It's made primarily from shredded radish and rice flour, but often added are dried shrimp, Chinese ham and other vegetables like carrots or onions. This results in a nice, savory flavor, and the contrast between the soft, smooth interior and crispy outside layer makes for one great bite after another.

Home Run participants had a great time...

2011-10-19T11:35:00.001-04:00

....and enjoyed a hearty post-race meal

Home Run 10k, 5k Race on October 16 hosted by Hebrew Home of Greater Washington

2011-10-13T12:33:00.008-04:00

Seven Seas will be participating in this fun event by providing post-race food for everyone. Take part in a charity event while spending a fun day out with the family.

Who: The Home Run race benefits residents of the Hebrew Home of Greater Washington, a Charles E. Smith Life Community.

What: Registration and packet pick-up begin at 7 a.m. at the starting area. Race day registration is $40. Participants will receive a t-shirt. There will be prizes, post-race refreshments and family fun!

When: October 16, 2011. 10k starts at 8:30 a.m., 5k starts at 8:45 a.m. and fun run at 8:55 a.m.

Where: Race will start from the area behind Federal Plaza, right by where Seven Seas is located.

Dish of the Month - Oyster Omelet

2011-09-27T14:24:00.001-04:00

Hugely popular in Taiwan as a street food item, the oyster omelet is filled with small oysters and thickened with potato starch. We add bok choy to ours and top it with ketchup for an added twist. The regular price is $18.95, but we often have a half-off special, so keep an eye out for that!

A Look Inside in Our Kitchen

2011-09-17T23:31:00.004-04:00

All of our crucial ingredients are fresh, shipped by local suppliers from farms across North America. These scallions, or green onions arrived this morning and are being prepped by our good man, Consarlo (See later pictures in this post.) They're the same ones that will be used as garnish for your wonton soup and whole fish braised with garlic sauce.

It's easy to clean and prepare stalks of scallions.

Wash each stalk thoroughly and remove the outermost layer of leaves. Cut off the tips if they look worn or brown. Finally, sharpen your knife before you begin slicing the scallions into fine pieces.

Scallions are milder than other onions, but they still make poor Consarlo tear up! He's being such a good sport about it.

NYC Restaurants Paving the Way for Time-Limit Rules on Diners?

2011-09-08T09:23:00.003-04:00

On the MSN online column Bites Today, the columnist posed this question:

"What's more annoying at a restaurant, waiting desperately for a table as diners take their sweet time finishing up, or missing out on your last bite as hurried waiters yank away your plate?"

Apparently NYC diners prefer the latter. Time limits on dining is making headway in NYC restaurants, even in the most upscale ones. The New York Post reports:

"Table time limits — whether openly acknowledged or gingerly hinted at — are becoming de rigueur for popular eateries packed with voracious eaters vying for seats. But what’s shocking foodies all over town is that 60 percent of diners now support such time limits during peak hours, according to a nationwide poll by Zagat."

What do you think of time limits on dining? Will this trend be likely to take hold in D.C.?

Guess the Fish

2011-08-31T23:41:00.001-04:00

We had a special shipment of seasonal fish last week and they got snapped up within days. Hopefully, we'll soon be getting more of these delicious fish again.

In the meantime, take a look at the pictures of our shipment! Can you guess the types of fish? Answers are at the end of this post.

1. Saltwater. White flesh, dry and delicate. Lives along the bottom around rocks or other bottom features. Best grilled, baked or in fish chowder.

2. Saltwater. Firm, tasty white flesh. Notorious bait stealer. Best as boneless, skinless fillets.

3. Saltwater. White flesh, mild taste. Popular game fish and often caught using small pieces of clam on a small circle hook. Best smoked or grilled.

4. Saltwater. Moist and flaky tender-to-firm flesh. Found in offshore temperate, tropical and subtropical waters. Best poached, baked or steamed.

1. Blackfish/Tautog
2. Gray Triggerfish
3. Atlantic Spadefish
4. Mahi-mahi
5. Mahi-mahi cooked with Taiwanese capers

Off to Williamsport for Little League again...

2011-08-24T22:02:00.001-04:00

Seven Seas once again provided food to the hungry Little Leaguers of Taiwan after their match against the Canadian team. Although they didn't advance beyond the preliminaries, the team was in good spirits and proud to represent Taiwan. Better luck next year!

Recommendations for a Great Chinese Meal

2011-08-10T12:46:00.001-04:00

Every now and then, we all have trouble deciding on what to eat at dinner in a restaurant. Edward Shen, Seven Seas' owner provides suggestions for a family-style meal in this clip from a half-hour documentary on Chinese cuisine. The episode is part of a series called "Beltway Bistros," written and produced by George Ramick.

SEVEN SEAS interview with Edward Shen from George Ramick on Vimeo.

View the full video:

Beltway Bistros: Part IV, China's Cuisine from George Ramick on Vimeo.

Peking Duck: The No. 5 Best Food in the World

2011-07-28T23:34:00.001-04:00

Delicious and juicy Seven Seas' Peking duck. Served with shredded green onions, pancakes and home made hoisin sauce.

CNNGo recently released a list of top 50 best foods in the world. We're ecstatic that the Peking duck made it to the No. 5 position! Other Chinese delicacies that made the cut are egg tarts at No. 16, stinky tofu at No. 41 and chicken rice at No. 45.

A Dessert with Many Names

2011-07-21T23:54:00.001-04:00

In this sweltering heat, what can you do with a large block of ice?

Make snow cones of course!

At Seven Seas, we prefer shaved ice dessert. While snow cones consist of crushed ice, a shaved ice dessert has a finer, snow-like texture. This helps to absorb the sweet flavorings like brown sugar syrup and condensed milk. A well-made shaved ice dessert should melt upon contact with the tongue almost instantly.

Toppings like grass jelly, sweetened red beans, mung beans or fruit are added to give some variety to the texture of the dessert. In Taiwan, some vendors add ingredients like green tea, chocolate, strawberry or milk before freezing the ice.

This dessert is highly popular all over the world. Many countries have their own version of a shaved ice dessert. In Mandarin, it's known as Bao Bing (Pronounced bow-bing.) Locals in the Philippines call it halo-halo, whilst in Mexico, it's called raspado. For a list of shaved ice names in other languages, see the end of this post.

In the following set of pictures, Seven Seas' server Vicki shows us how she prepares Fruit Bao Bing, an item from our brand new shaved ice dessert menu.

Ice is shaved from a block of ice. As the ice falls, it's important to turn the plate in order to give a the ice a hill-like shape.

Depending on your preference, you can use practically any kind of fruit. It's usually fine to scatter the fruit around the ice, or you can be creative with decorating like what Vicki is doing with hers.

Top with a scoop of ice-cream (cherry optional) then drench the entire thing with brown sugar syrup and condensed milk. Voila! Your tasty ice dessert is ready.

Alternate Fruit Bao Bing. This one has watermelon, strawberry, honeydew and mango. With all kinds of summer fruit in season, the possibilities are endless.

This is Chocolate Bao Bing from our new menu. It consists of chocolate flavored ice topped with Hershey's chocolate syrup, Oreos and M&Ms.

Green Tea Bao Bing

This is not on the menu, but is a variation of the Bing Bing Bao Bing (Red Bean Shaved Ice.) This one has sweetened mung beans

Sweet, refreshing and so many varieties! That's why we love Bao Bing.

What the shaved ice dessert is called in other countries:

Brazil - Raspadinha
Costa Rica - Copos
El Salvador - Minuta
Italy - Granita
India and Pakistan - Ice Gola
Japan - Kakigori
Korea - Patbingsu
Mexico - Raspado
Nicaragua - Raspado
Peru - Raspadilla
Philippines - Halo halo
Puerto Rico - Piragua
Malaysia, Singapore and Indonesia - Ais/Es kacang
Panama - Raspao, often topped with sweetened condensed milk
Suriname - Schaafijs
Thailand - Namkhaeng Sai
English and French Caribean islands - Snowball

From the Press

2011-07-17T20:52:00.001-04:00

Sometimes, when we find food-related news in the papers or around the web, we'll share it here. You're welcome to let us know your thoughts on the issue if you have any! Just post them in the comments section.

Restaurant calorie labels aren't changing diner's eating habits.
Federal regulators are finalizing plans to require chain restaurants to carry calorie labeling on their menus. This is part of a national effort to to fight obesity by guiding diners to make healthier eating options. However, a new study shows that the labels are not changing people's dining out habits. Researchers theorize that dining out is seen as a treat, which is why people choose to ignore nutrition in favor of their comfort foods.
What do you think of calorie labels in restaurant menus?

Flooding dampens Mississippi oyster season.
An article in the Washington Post reported that due to the flooding of the Mississippi river, the state's oyster season is in doubt. Oysters are dying because freshwater from the river is threatening the oysters' saltwater habitat. State officials suggest that canceling or restricting the October to April harvest will give the oysters a chance to recover.
Although we love to eat oysters and all types of seafood, sometimes it's crucial to be aware of news about our food sources. By making informed choices, we can help to prevent future problems with our seafood supplies.

What is Underground Dining?

2011-06-30T21:49:00.001-04:00

Designer cupcake boutiques. Food trucks. Korean tacos. Pop-up restaurants. These are some of the food trends that have swept the D.C. Metro area in recent years.

But here's one trend you probably don't hear of very often - underground dining.

These underground restaurants, or supper clubs operate in the home of the chef’s kitchen, or even in offbeat spaces like museums, parking lots or alleyways for larger groups. For discerning diners who are constantly in search of something new, this type of dining could be exciting and rewarding. Chefs are often inspired to host these underground dining events to introduce guests to experimental dishes that use exotic ingredients, or perhaps present an age-old family recipe in a more private setting. While you still pay for your meal (like contributing to your share of the cost at a potluck), you get the bonus of a dinner party setting with like-minded foodies.

Another reason for the emergence of underground dining is the flexibility of serving food to guests in an informal setting. For self-taught home chefs who believe that they have winning recipes but lack the capital to open up a brick-and-mortar establishment, this is the perfect way to showcase their culinary skills. However, they do have to be careful not to violate local food regulations related to serving food to the public.

This type of dining isn't exactly new. In the interest of keeping it exclusive, most of the time you have to be invited or referred by someone else. In Latin America, where underground restaurants have long been a staple of the dining out scene, they are known as restaurantes de puertas cerradas, or locked door restaurants. Some underground restaurants, regardless of where you are require their guests to adhere strictly to certain etiquette (varies depending on the host or chef.) Failing to do so will quite possibly mean that you won't be invited to future dining events.

It's a big compliment that underground diners choose to hand over their meal choices to a chef. This indicates trust in a chef's palate and judgement. It also allows the chef a lot of room to create new taste experiences with diverse ingredients. By providing these meals outside of a tradtional restaurant setting, a chef is reminded of his or her passion for food as an art form.

***

But we can understand that for the diner, the idea might be a little more squeamish especially when asked to put their trust in the taste of a chef they aren't familiar with.

We are introducing a dinner event on July 11, 2011 that is similar to the underground dining concept, but instead of a blind menu, you can view it before attending. And because do we want you to find us, we're not making it a top secret venue that requires a password to get in. Not just yet.

The event is not even about making money. We are serving an 11-course meal for just $35 per person. It is our pleasure to introduce you to a variety of exotic, gourmet mushrooms and how to incorporate them into vegetarian and non-vegetarian dishes. Our goal is to showcase another side of Chinese food that is modern, balanced, not heavy in salt and bad grease but yet still hearty and delicious.

Kitchen Experiments

2011-06-09T22:36:00.001-04:00

Sometimes we like to try fun or quirky food ideas by experimenting with different ingredients. This time, we combined our house special lamb with cilantro and ciabatta bread. Add a side salad and it's a healthy and hearty lunch!

Let us know your thoughts! If you have ideas or suggestions to share, post them!

We Love Taiwanese Food

2011-05-24T23:32:00.002-04:00

Dishes served at the latest Washingtonian Gourmet Association meeting:

Edward tells the crowd about Taiwanese food.

Fried squid balls.

Fried tofu in special soy sauce.

Squid dish.

Salty crispy shrimp.

Oyster omelette.

Cobia steaks.

Pork picnic with bamboo shoots.

Crispy chicken with basil.

White cabbage with garlic.

Pumpkin rice noodles.

Shaved ice dessert.

Jumbo Soft-Shell Crab, Tilapia and Cobia Fish

2011-05-09T11:29:00.002-04:00

Hey everyone! Fresh, jumbo softshell crab JUST landed on our premises. Special-$18.95 for 3 pieces. Only from Monday to Wednesday, hurry over!

A new shipment of tilapia is also in:

You should also try the cobia fish, a favorite of Seven Seas' owner:

We look forward to seeing you soon!

New Blog and Cobia Fish

2011-04-30T15:32:00.001-04:00

It's a pleasure to introduce the personal blog of Corinna Shen, co-owner of Seven Seas Restaurant. In her blog, "Wok with Corinna," Corinna talks about Seven Seas news and introduces the latest dishes that she and her husband, Edward are working on. As founder of the Washingtonian Gourmet Association, a new social-foodie group, she will also discuss topics covered in meetings and provide a forum for people to ask questions and share ideas.

Here is one of her recent posts about cobia fish:

"The first time I ever tried "Cobia" fish (海鱺魚) was in 1994 at the International Boston Seafood Show. A native Taiwan seafood company was distributing sashimi Cobia pieces.
Edward (my husband) and I both were surprised at the taste and quality of the fish. I still remember the sweet taste of Cobia fish then.

Not until March this year Seven Seas started to carry live Cobia fish from Virginia Cobia Farms. I was surprised again because the Cobia in Seven Seas tank was 40 pounds smaller than the frozen Cobia fish in Boston. The version of the steamed live Cobia was amazingly delicious with its firm texture and excellent flavor. I was convinced that I want to promote the awareness of this Cobia fish."

Read the rest of her post on her blog.

Weekly Specials at Seven Seas

2011-04-15T13:27:00.002-04:00

Steamed flounder with ginger and scallions washed down with some premium sake sounds like a great meal, mmm...

The Washingtonian Gourmet Association at Seven Seas Restaurant

2011-03-31T03:22:00.001-04:00

King oysters, woodears, shiitakes, enoki and beech. If you're a fan of gourmet mushrooms, you'd be familiar with those names.

Last Monday marked the first ever gathering of the Washingtonian Gourmet Association (WGA) at Seven Seas Restaurant. Approximately 20 people gathered to hear Seven Seas' owner Edward Shen discuss the nutritional value of locally farmed mushrooms. He also demonstrated how to use them in every day cooking. Guests were then treated to a seven-course sampling of mushroom dishes cooked in a variety of styles.

This is how future meetings of the WGA are expected to go. The WGA was started by Shen with the mission of educating food aficionados on the finer details of Chinese food and how to eat healthy. "I also wanted to create a fun way for people who share the same interests to meet and share ideas," said Shen, who started being an active advocate for Chinese food since the 1970s. He has also been featured as guest speaker at the Smithsonian and the University of Maryland for his knowledge on seafood.

Topics that will be covered at future WGA meetings include: the uses of tofu, healthy eating-the benefits of a five-color diet, the art of Taiwanese cuisine and a wheat bun-making demo. For more information, post a comment or question here and a response will be given.

Read a World Journal article on this event in Mandarin.

Spare a Thought to the Natural Disaster Victims in Japan

2011-03-27T17:09:00.001-04:00

As the Cherry Blossom Festival kicks off, let us be enamored by the beauty of these transient flower trees that were a gift from the mayor of Tokyo as a symbol of friendship in 1912.

Let us also remember that gesture of friendship and send prayers, donations or words of support for a speedy recovery and well-being of everyone affected.

Donations can be made to:

American Red Cross or text the letters REDCROSS to 90999 to make the $10 donation.

International Medical Corps or text MED to 80888 to donate $10 to relief efforts.

Save the Children or text “JAPAN” or “TSUNAMI” to 20222 to donate $10.

Doctors without Borders To donate, call 1-888-392-0392.

Mercy Corps or text “MERCY” to 25383 to donate $10.

Salvation Army or text JAPAN or QUAKE to 80888 to make a $10 donation.

Thanksgiving in February

2011-02-19T23:53:00.001-05:00

Seven Seas is participating in a charity program called Thanksgiving in February to help aid hunger relief in Montgomery County. We are donating 10% of our Tuesday, February 22 sales to this cause. Come and help raise those funds by dining with us! Click on the banner below to find out more information on this program.

Thanksgiving in February

Proceeds will benefit the following local charities:

Bethesda Cares

Bethesda HELP

Community Vision

Damascus HELP

Gaithersburg HELP

Germantown HELP

Interfaith Works

Manna Food Center

Olney HELP

Rockville HELP

Shepherd's Table

WUMCO HELP

Did you know?

In Montgomery County, nearly 25% of residents are at-risk for hunger because of the high cost of housing, health care, utilities and other necessities.

29% of homeless people in Montgomery County are children.

Almost 1/4 of all homeless people have jobs, but don't have enough money for a place to live.

We look forward to seeing you on Tuesday!

Seven Seas' Corinna Shen on the Kojo Nnamdi Show WAMU 88.5 FM

2011-02-09T18:53:00.001-05:00

Seven Seas' co-owner Corinna Shen was on the Kojo Nnamdi show this afternoon! Together with Kojo and DC food critic Todd Kliman, Corinna discussed Chinese food, culture and the ongoing Year of the Rabbit celebrations. Listen to Corinna on the Kojo show online!

Happy Year of the Rabbit!

Chinese New Year 2011 Menus

2011-01-31T02:13:00.001-05:00

We've got some special group menu offerings for the Chinese new year celebrations this weekend. Check it out!

If you prefer not to share, we've also got a set menu for an individual meal. For $18.95, you get:

Salad+Choice of: Appetizer Set A/Appetizer Set B/Soup+Choice of Two Entrees+Dessert (Pineapple Cake & Fortune Cookie)

Great deal, yes? See your appetizer and entree choices:

Reservations are highly recommended.

See you this weekend!

Always Searching for New Ideas

2011-01-24T15:27:00.000-05:00

Taiwan held its' first ever Gourmet Taiwan International Conference in December 2010. The conference brought 200 participants together to exchange food innovation and business ideas. Our husband-and-wife Seven Seas management team attended the event. They're looking forward to using ideas they learned from for the upcoming Chinese New Year party at the governor's mansion in February.

Happy 2011!

2010-12-30T23:24:00.001-05:00

We would like to wish everyone the best of luck for the new year! May it be filled with fortune, happiness and health for you and your loved ones.

Dish of the Month - Jellyfish Salad

2010-09-23T15:41:00.003-04:00

Ever been stung by a jellyfish? Now it's payback time, as we serve jellyfish salad appetizers. Ours includes thinly shredded scallions tossed with sesame oil, salt, a dash of sugar and a little soy sauce. Not only is it sweet revenge, but a delicious starter when you're in the mood to be adventurous.

Upcoming Events at Seven Seas

2010-09-14T12:54:00.001-04:00

Mid-Autumn Festival - September 22, 2010

The Mid-Autumn Festival, or Moon Festival is the Chinese version of Thanksgiving. There are different folk tales of how this holiday came to be celebrated, and if anyone is interested in the stories, they can be found on 'trusty' ol' Wikipedia.
We will be coming up with specials for the day of the festival, so keep a lookout for them on this blog.

Rockville Restaurant Week 2010

Seven Seas is participating in Rockville Restaurant Week 2010 this year! We are offering pre-fixe, $8/lunches and $15/dinners from October 4 - October 10.

Check out the menus:

Restaurant Week 2010 Menu

Lunch $8.00 per person

(tax and tips not included)

Appetizer

Mixed Organic Salad

Mixed organic greens, shredded carrots and fresh crispy noodles with our special house dressing

Accompanied by:

(CHOOSE ONE)

California roll

Surimi, mayonnaise and avocado roll wrapped in seaweed and sesame seed sushi rice topped with fish roe

Steamed dumplings

Seasoned minced pork wrapped in thick dumpling dough

Egg roll

Shrimp, minced beef, shredded carrots and Napa cabbage wrapped in a crispy egg roll skin

Entrée

(Choose ONE)

Black Pepper Veal Rice Bowl

Tender veal slices stir-fried with onions, green peas and diced carrots in a flavorful black pepper sauce. Served over steamed rice

Curry Chicken Rice Bowl

Juicy chicken chunks and Russet potatoes simmered in savory curry sauce. Served over steamed rice

Pork Chop Rice Bowl

Crispy pork chops seasoned with superior soy sauce and a sprinkling of chopped garlic. Served on a bed of watercress over steamed rice

Dessert

Fresh fruits

Seasonal freshly cut fruit

Fortune cookie

Who knows what fortune the cookie has in store for you today!

******************************

Dinner $15.00 per person

(tax and tips not included)

Appetizer I

Mixed Organic Salad

Mixed organic greens, shredded carrots and fresh crispy noodles with our special house dressing

Appetizer II

(Choose ONE Sampler)

Sampler A – Hot Appetizers

Shanghai spring roll

Steamed dumpling

Vegetable dumpling

Sampler B – Cold Appetizers

Jelly fish with scallions in sesame oil

Rice wine marinated chicken

Seasoned shredded firm tofu

Entrée

(Choose ONE)

General Tso’s Chicken

Batter-fried chicken pieces sautéed with a savory sweet spicy sauce. Served with a side of broccoli

**Chilli Chicken

Slightly crispy diced chicken stir-fried in hot oil with scallions, jalapenos and chili peppers

Triple Delight

Jumbo shrimp, white chicken meat, slices of flank steak and fresh mixed vegetables sautéed in a brown sauce

Veal in Black Pepper Sauce

Tender veal slices, onions, green peppers and diced carrots sautéed in a flavorful black pepper sauce

Chinese Style Shrimp and Cashews

Laughing bird shrimp and jumbo cashews with green peas, carrots, corn and scallions sautéed in white sauce

Mixed Gourmet Mushrooms with Vegetables

A fine selection of gourmet mushrooms hand-picked on Amish farms with fresh vegetables sautéed in a light, chicken broth based sauce

Dessert

Banana Spring Roll with Strawberry Ice-cream

Warm and crispy banana spring roll served with premium strawberry ice-cream

Fortune Cookie

Who knows what fortune the cookie has in store for you today!

Recipes for Beef and Broccoli

2010-08-21T13:10:00.018-04:00

Seven Seas Beef and Broccoli lunch special

If you're looking for an easy dinner recipe, beef and broccoli is it. It's hearty, tasty and doesn't take much time at all. Perhaps you already have a recipe that you follow for this dish! But there's one thing that should be pointed out about many recipes online - many of them instruct you to coat the beef in a starchy sauce and deep fry. Why obfuscate the taste of quality cuts? Our chef suggests that you skip this step altogether.

This recipe doesn't use the deep-fry method. If you'd like for the beef to be a little more flavorful, you can marinate it with pepper, soy sauce and a little rice wine before cooking.

And then there's this video that shows you the ultra-shortcut way of making this dish. Video's a bit grainy, but still useful.

Quick and Healthy Beef Broccoli Recipe

Authentic Noodle Soups

2010-08-10T14:58:00.012-04:00

Noodle soups are a staple in authentic Chinese food. There are so many different varieties of delicious noodle soups across China, Taiwan, Hong Kong and other countries with large Chinese populations that it's practically impossible to document. What we can do is introduce you to some of our favorites, and hopefully you'll like it as much as we do!

Sweet & Sour Pork Recipe

2010-07-28T23:16:00.026-04:00


Seven Seas' Sweet & Sour Pork Lunch Special

Sweet & Sour Pork Recipe

This is a great recipe because it teaches you how to make the sauce from scratch. Make sure to read page one of this article on sweet and sour pork to get a full understanding of the author's approach. The comments have some very helpful tips too.

Dish of the Month - Lobster with Ginger and Scallions

2010-07-08T10:33:00.043-04:00

Seven Seas customers love Thursdays because of our fabulous lobster special. Purchase one lobster at regular price (priced per pound) and get the second of equal or lesser value, on the house!

To make good use of this deal, specify to your waiter the approximate lobster weight that you'll pay for. Remind your server that you want lobsters that are as equal-sized as possible. They'll show you the lobsters you ordered and inform you of the weight.

Then specify what sauce you want cooked in! Favorites include ginger & scallion, black bean sauce and hot sauce. And even if it's not Chinese-style, we'll even steam it whole and serve with just butter if that's what you want!

Seven Seas' Wedding Catering at the Baltimore Aquarium

2010-06-29T10:30:00.005-04:00

Congratulations to Jenny & Mo on their nuptials last Saturday at the Baltimore Aquarium. Seven Seas had the pleasure of providing a family-style dinner for the reception.

A rose bouquet crafted from parsley and thinly shaved carrots.

Traditional Chinese cold appetizer platter - spicy shellfish, sweet & sour cabbage, drunken chicken and marinated gluten with black mushrooms.

Banquet hall set-up.

Guests enjoying dinner.

The bride & groom (far left) toasting with Seven Seas' head chef Fei (middle ) and Seven Seas' owner, Ed (far right.)

The menu also included:
Shanghai Style Soup
Crispy Squab
8 Treasure Duck
Braised Po Butt
Pine Nut Fish Sundried Scallops with Napa Cabbage
Healthy Brown Fried Rice

Dish of the Month - Crispy Shrimp Dumplings

2010-06-21T23:54:00.002-04:00

Hand-made by chefs on a biweekly basis, this is one of our popular appetizer dishes. Our catering clients love serving these fried shrimp dumplings at their parties. An easy crowd-pleaser and perfect anytime.

What is Laughing Bird Shrimp?

2010-05-25T12:59:00.002-04:00

We are delighted to discover this truly enticing Laughing Bird Carribean White shrimp and want to introduce you to it.

Laughing Bird shrimp is produced in a family-owned farm in coastal

Belize

, a fact that we like because Seven Seas is also family-owned.

The difference in taste compared to other farm-raised shrimp is obvious due to the way this shrimp is farmed and handled.

The shrimp is chilled but not frozen when shipped. No preservatives, antibiotics or hormones are used, and the shrimp are fed a nearly 100% vegetarian diet.

An added benefit to Laughing Bird shrimp is the farm uses methods that minimizes impact on the environment, so nearby mangroves and coastlines remain untouched by this operation.

Our staff sat down for a taste test and the decision was unanimous. Stir-fried in a light, Cantonese style scallion-garlic-chicken broth sauce, the deliciously clean and sweet flavor of this fleshy shrimp really stood out for all of us. The vibrant color of the shrimp makes for attractive presentation too.

Outstanding quality shrimp that is responsibly produced. Exactly the kind of ingredients that we incorporate into our dishes as much as possible.

Dish of the Month - Spicy Chinese-style Maine Lobster

2010-05-15T17:48:00.002-04:00

Fresh Maine lobster stir-fried with ground pork, onions and red chillies. Have it as a birthday treat or as part of a family-style meal for a special occasion.

New $5 Menu

2010-05-06T14:42:00.018-04:00

Everyone's been tightening their belt and we've had to as well. So we get that it's hard to spend $7-10 on lunch, that's why we're rolling out a $5 menu with quick and filling dishes.

Recipes for Chicken in Black Bean Sauce

2010-04-23T22:20:00.055-04:00

This month, we're featuring the chicken stir-fried in black bean sauce, a favorite of our customers. Once again, we've collected a few of the best recipes from around the web to share with you.

If you aren't familiar with black beans, here is a short description, followed by a recipe.

You can view the following video to get excellent step-by-step instructions on cooking chicken in black bean sauce. Note that the chef recommends using wings or dark meat. If you prefer white chicken meat, sliced boneless breasts is the way to go.

And finally, we have one more recipe worth sharing. We like it because it's the closest to our own. This is a non-spicy recipe, but all you need to do is throw in some sliced jalapenos if you want some heat in your dish!

From Allrecipes.com

Dish of the Month - Sushi

2010-04-08T19:32:00.017-04:00

We are a Chinese restaurant, but we do offer a small selection of sushi made by our very talented chef Yu. Our sushi platters are popular as hors 'd oeuvres for cocktails, weddings and dinner parties. California rolls and tuna rolls are pictured above. Take a look at our Japanese menu for other items.

Recipes for General Tso's Chicken

2010-03-19T17:42:00.068-04:00

The exact origins of this dish is a bit of a mystery. Nevertheless, it's become a staple in American Chinese cuisine. We're sharing a video and recipe link on how to make this dish in case you'd like to try making it at home.

How to Make General Tso's Chicken

And here is an alternative recipe with very high ratings from people who have tried it. Click the image below for the full recipe.

Recipe from Food.Com

But if you're craving some General Tso's chicken and simply have no time to make it yourself, we serve it piping hot with a side of broccoli and rice!


Seven Seas' General Tso Chicken Lunch Special

Bon Appetit!

Dish of the Month - Golden Cornish Hen

2010-03-02T18:33:00.018-05:00

Our Cornish hen dish is marinated with garlic and other seasonings before roasting. Served hot, the hen is crispy and juicy all at once, allowing the garlic and other flavors to shine. A wonderful dinner party dish. Available by request.

Chinese New Year Dinner at the Governer of Maryland's Mansion

2010-02-17T14:34:00.004-05:00

Seven Seas catered to the annual Chinese New Year party at the Maryland governor's mansion. The expertise of our chefs provided the party with creative food art displays and a delicious spread.

Happy Year of the Tiger

2010-02-14T14:28:00.028-05:00

Year of the Tiger - 2010, 1998, 1986, 1974, 1962, 1950, 1938, 1926, 1914.

Tigers are physically powerful, gracious, independent and brave, they are extremely bold animals. They are friendly and loving but can also selfish and short tempered. Tigers seek attention and power; frequently they are envious in a relation. Tigers live dangerously which often leads to trouble. They are intolerant, take risks and are always searching for excitement. Tigers are also instilled with a good dose of courage. People that are born in the Year of the Tiger are generally well liked because of their charismatic personalities.

Often, failing at a given duty or being unproductive in his personal or professional life can cause a Tiger to experience a deep sense of depression. A Tiger is always at their happiest when they endeavor to climb the ladder of success. Attaining the top spot is his foremost purpose; being in a position of power is her ultimate goal. They are quick learners, need to be challenged and often prefer to work alone. Some Tigers tend to change careers more frequently because they get bored quite easily. They are natural born leaders and perform at their best if working towards positions of power and influence. So once there is no further room for progression, they will often move on to something else.

Excerpts taken from http://www.yearofthetiger.net/

Folding the Perfect Duck Crepe

2010-02-09T14:41:00.071-05:00

Our Peking duck recipe may be a secret, but we're glad to show you how to roll the perfect Peking duck pancake.

1. On a flat Chinese-style crepe, arrange the necessary ingredients -- shredded fresh scallions, duck meat, crispy roasted skin and a splatter of Hoisin sauce.

2. Ensure that you have the right proportion of ingredients. Too much will break the crepe and make for messy bites. Then, roll the crepe slowly so that none of the ingredients fall out of the crepe. Your crepe should look like a small, open-ended burrito.

3. Alternatively, you can fold the crepe into a flat cone shape to create a "pocket." It could get messy, but faster than rolling!

Which method do you prefer, rolling or folding?

Chinese New Year 2010 Party Menus

2010-01-26T12:53:00.001-05:00

Chinese Street Food Night, Tuesday, Jan 12, 2010

2010-01-11T19:17:00.005-05:00

Enjoy a taste of popular street food favorites in Beijing, Shanghai and Taiwan tomorrow night! Experience six different items, including tea and ice-cream. All for just $15.95 per person! Reservations will be accepted for groups of six or more. Please note that 18 percent gratuity will be added for tables of six or more.

What: Chinese Street Food Night, $15.95 per person.

When: 5:00 p.m. to 8:30 p.m., Tuesday, January 12, 2010.

Where: Seven Seas Chinese Restaurant, 1776 East Jefferson Street, Rockville, MD 20852.

See you there!

Happy Holidays...

2009-12-21T00:44:00.001-05:00

...to our dear friends and customers!

Best regards,

Seven Seas Family

Seven Seas at the Opening Night Reception for Mulan Musical

2009-12-09T17:13:00.003-05:00

Seven Seas officially sponsored food for the opening night of the stage production of Mulan at Imagination Stage in Bethesda last Saturday, Dec 5.
The reception for approximately 400 people was held at 8pm outside the Lerner Family Theatre, where the production is being staged.
Menu items provided for the reception were: Sesame chicken, vegetable spring rolls, rice noodle vegetable rolls and pork shumai.
For more information on the musical, go here.

Seven Seas owner Corinna, and her daughter Jorinna

"Terra cotta" warrior entertaining the kids

Corinna with the "warrior"

Corinna & Mulan director, Janet Stanford

Corinna and Mulan actress, Manna Nichols

Dish of the Month - Live Shrimp

2009-11-22T00:43:00.003-05:00

Live shrimp (priced per pound) served with ginger & scallion flavored dark soy sauce. Great as an occasional appetizer treat.

$14.99 All-You-Can-Eat Tea Sampler Night

2009-11-09T23:12:00.001-05:00

This Tuesday, we are having an all-you-can-eat Tea Sampler Night and you are invited!
Join us for plenty of good food and take the chance to sample some of our new Taiwan and Shanghai style street food offerings.

Our chefs will whip up favorites like Rou Geng noodle soup (rou geng is chicken wrapped in shrimp paste), Formosa pork ribs & Napa soup, Shaoxing drunken chicken and Tainan shrimp rolls.

Host: Seven Seas Chinese Restaurant
Date: Tuesday, 10 November 2009
Time: 17:00 - 20:30
Location: Seven Seas Restaurant, 1776 East Jefferson Street, Rockville, MD 20852

We hope to see you on Tuesday!

Home Cooking Recipe Series: Niang Tofu

2009-10-21T20:01:00.002-04:00

This is the final recipe in the series.

Hakka cuisine is the cooking style of the Hakka people who are primarily found in the southeastern parts of China, namely Guangdong & Fujian. Hakka cuisine relies heavily on dried and preserved ingredients due to the scarcity of fresh ingredients in the sparsely populated hill country that the Hakka people settled in.

A popular Hakka dish is the Niang tofu, (or "Yong tau foo", as it is known in Singapore and Malaysia). Niang tofu is tofu cubes heaped or stuffed with a paste made of minced meat and herbs, then fried till golden brown, braised or steamed. Vegetables like eggplants, okra, and bitter melon are also used in this dish and stuffed with the same meat paste. The stuffed tofu and vegetables are served with hoisin sauce and sometimes chicken or pork soup.

Niang Tofu

This recipe uses the steaming method.
Ingredients
Tofu
6 oz. minced chicken
2 blocks firm tofu
1.8 oz. onion, diced
1.8 oz. potato, diced
1 tsp corn starch
1 tbsp water
1/2 tsp of salt
1/2 tsp of pepper

Sauce
3 tsp oyster sauce
3 tsp chicken stock
1/2 tsp sugar
3/4 tsp corn starch
1 tsp water

Method
Tofu
Combine salt, pepper, corn starch and water with the minced chicken.
Slice each piece of tofu evenly into 3 pieces (to make a total of 6 pieces.)
Using a tablespoon, make wide, shallow holes in the tofu pieces.
Divide up the seasoned minced chicken evenly and place onto each piece of tofu.
Steam the tofu for about 10-15 minutes, or until the chicken is cooked.
Place tofu pieces on a plate and set aside.

Sauce

In a small pan, heat the oyster sauce, chicken stock and sugar to a simmer.
Add corn starch and water to the simmering sauce.
Stir until the sauce is evenly blended. Remove pan from the heat, then pour sauce over the tofu.

Serve and enjoy!

Dish of the Month - Rou Geng Mi Fen

2009-10-05T02:51:00.001-04:00

The rou geng mi fen is a popular Taiwanese noodle soup dish. Rou geng is a type of hand-shaped meat and shrimp paste dumpling that is served in a thickened, savory vinegar-flavored soup. It's served with rice noodles, sliced shiitake mushrooms and shredded cabbage. A wonderful dish to crave hunger pangs in cold weather.

Home Cooking Recipe Series: Steamed Fish with Ginger & Scallions

2009-08-30T14:45:00.001-04:00

Steamed whole fish with ginger & scallions is a staple Cantonese dish for practically every Chinese families at the dinner table. It is favored for its mild yet flavorful taste, ease of preparation and as a healthy meal choice. This dish gets its influence from Guangdong, where fresh live seafood is a specialty. Guangdong is located on the southern coastline of China.

The freshness of the fish used is extremely important in this dish to enable the mild ingredients to bring out the natural sweetness of the fish. This is why, in order to maintain the quality of their steamed fish dishes, some of the best seafood Chinese restaurants have special marine tanks on their premises.

Steamed Fish with Ginger & Scallions

Ingredients
1 whole tilapia or white fleshed fish of your choice, approx 1.5 to 2 lbs, gutted and cleaned
2 stalks of scallion, shredded lengthwise
5 slices of ginger, shredded
1/2 red bell pepper, sliced or diced
1 1/2 tablespoons of rice wine
2 tablespoons of soy sauce
1/2 or 1 teaspoon of rock sugar
1/4 teaspoon of pepper, preferably white
A few sprigs of parsley

Part 1
1. Make three one and half inch incisions on both sides of the fish. Pour the rice wine over and inside the fish.
2. Take half the amount of shredded ginger, scallions, bell pepper and parsley, stuff inside the fish.
3. In a steamer, steam fish on medium heat for about 15-17 minutes. Check to see if the fish is done. If not, steam for another 2-3 minutes. Make sure there is still enough water for steaming.
4. Remove the fish from steamer and discard the ingredients that were steamed with the fish.
5. Place fish on serving platter.

Part 2
1. About 3-4 minutes before the steaming fish is ready, heat about 1 1/2 tablespoons of oil in a pan or wok. Add the rock sugar to the oil and allow it to dissolve as the oil heats.
2. Add the soy sauce and the remainder of the ginger and scallions to the oil.
3. Fry the ingredients together for about 15 seconds. This will enable the ingredients to "release" its flavors.
4. Pour the contents of the pan/wok onto the fish on the platter.
5. Garnish with the remaining bell peppers and parsley, then serve!

A Taste of Seven Seas in Williamsport, PA

2009-08-28T17:49:00.002-04:00

Owners Edward & Corinna traveled four hours to Williamsport, PA on Tuesday to support the Chinese Taipei Kuei Shan Little League team, who played against Mexico in a preliminary match and brought a hot & delicious dinner for the Little League-ers.

Dinner included:

Herbal Chicken Soup

Seaweed Salad

Pork Meatballs

Beef Brisket, Carrots and Turnip Stew

Roasted Pork with Scallions

Taiwanese Rice Noodles

Kuei Shan moves on to the semifinals on Saturday. Edward & Corinna will once again be cheering them on, and to provide another delicious meal. Best of luck to the team!

Home Cooking Recipe Series: Rustic Chinese-style Chicken & Potato Stew

2009-07-31T16:45:00.001-04:00

We love our food at Seven Seas, but there's no doubt that a good and healthy home-cooked meal can be wonderfully satisfying. As a tribute to Chinese home cooking, we'll be featuring some of the best-loved recipes.

Kicking off the series is the rustic chicken & potato stew. Depending on regional influences and a family's taste preference, there are many variations to this dish. While our recipe makes a drier, more starchy stew, others like a wetter gravy and use only chicken wings. Part of this recipe's charm is that you choose what works best for you and make it your family's own.

Rustic Chicken & Potato Stew

(This is a relatively dry stew)
Ingredients
16 oz. Chicken, cut into cubes or chunks (Dark meat preferred, but chicken breast will also work well)
9.6 oz. Potatoes, chopped into large pieces
2 Spring Onions, chopped
1 oz. Soy Sauce (Use low sodium soy sauce if you prefer less salt)
1 oz. Cooking Wine
16 oz. Chicken Broth
1 tbsp Oyster Sauce
1/2 tsp Sugar
Dash of White Pepper

What to do next:In a skillet, fry the chicken, potatoes and green onions with oil for 5-7 minutes or until the chicken is half-cooked.

Combine all the ingredients together in a pot. Allow it to simmer, stirring occasionally. The stew should be ready in about 20-25 minutes.

Then, serve piping hot with rice!

***You can choose to add black mushrooms and vegetables like carrots, baby corn and leeks. With vegetables, you may have to increase the chicken broth or water to the stew and let it simmer for an extra 5-10 minutes.

Enjoy!

Dish of the Month - Pork & Pumpkin Rice Noodles

2009-07-08T02:31:00.002-04:00

You probably won't find this dish anywhere else as it was created in-house. This is a combination of thin rice noodles stir-fried with pork, shrimp, pumpkin, onions, cabbage and green onions.

Bringing a Taste of Hawaii to You

2009-06-28T23:39:00.001-04:00

With the weather getting to be sunny and warm, bringing to mind thoughts of laying out at the beach and letting the waves lick at our toes, some of us here in the DC Metro area might still be caught up in the daily hustle and bustle, unable to take that vacation just yet.

So we decided to bring a little something from Hawaii to the East Coast for your enjoyment - Hawaiian beers!

These beers were created to have be complex & full tasting with a relaxed style and charm that bring out its Hawaiian roots.

Fire Rock Pale Ale
Fire Rock Pale Ale is a crisp, refreshing pale ale. Its' signature copper color results from the unique blend of specialty roasted malts. The pronounced citrus-floral hop aroma comes from the liberal amounts of Galena, Cascade & Mt. Hood hops added to each brew.

This ale pairs exceptionally well with heartier dishes and barbecue, but it doesn’t overtake lighter fare like chicken or salads.

Try the Fire Rock Pale Ale with our Chinese-style barbeque ribs or the braised Pork Butt.

Longboard Island Lager

This smooth, refreshing lager is fermented and aged for five weeks at cold temperatures to yield its exceptionally smooth flavor. A delicate, slightly spicy hop aroma complements the malty body of this beer.

The Longboard lager typically goes well with lighter fare but has enough flavor and body to stand up to some heartier foods too.

Try our crispy golden Cornish hen or steamed fish with ginger and scallions with this lager.

Wailua Wheat

Inspired by the plunging cascade of the clear water of Wailua Falls on Maui Island, the limited release Wailua Wheat is a golden, sun colored ale has a bright, citrusy flavor that comes from the tropical passion fruit we brew into each batch.

Wailua Wheat Ale is an excellent beer to enjoy after a day at the pool, mowing the lawn or a game of softball . It typically pairs well with Asian foods and lighter flavored fare.

Try a jumbo lump crab cake or Peking duck with this lager.

Now, isn't it good to know that whenever you need a reprieve, you can head over to Seven Seas, sit back, relax to a good meal and enjoy a taste of paradise anytime?

Dish of the Month - Braised Pork Hocks with Buckwheat Noodles

2009-06-14T01:21:00.002-04:00

This is a smaller version of our signature braised pork butt. Served with buckwheat noodles in a special brown sauce, this dish is available as a choice in the Afternoon Tea Menu.

2009 Mother's Day Menu

2009-05-07T11:36:00.001-04:00

We came up with a great meal selection for you to have a nice, intimate lunch or dinner with your mom. Great price, great variety and great food!

Or if you are planning a special mom's day dinner with the whole family, our party menus are always available.

Welcome to Our New Blog!

2009-05-07T11:15:00.002-04:00

We will use this blog to post announcements, holiday menus and other food news.

Also, we would be happy to get feedback about our new website and online ordering system. Use coupon code ONLINE to get 10% off your online order. Feel free to post your comments here. We love to hear from you!

Please check back often for updates...