BLOOM (TAMPA) – Billy Dec, CEO and Founder of Sunda New Asian, joined Gayle Guyardo on Bloom to highlight the restaurant’s community-driven efforts and unveil exciting new menu items. Sunda, an award-winning restaurant with locations in Tampa, Florida, and Nashville, Tennessee, is making waves for its culinary innovation and commitment to giving back.
Giving Back to the Community
Sunda’s ‘Care’ division is partnering with non-profits like Feeding Tampa Bay to provide meals for those in need after Florida faced back-to-back hurricanes. Sunda hosted its first-ever Sunda Service in Tampa, donating enough food for 325 meals. The initiative, which began during the COVID pandemic, has since provided free meals to individuals in need, including displaced workers, children, and frontline medical staff.
“Southeast Asian culture is all about feeding, family, and sharing with the community,” said Dec, emphasizing the heart behind Sunda’s efforts.
New Winter Menu Launches November 11
Sunda’s upcoming winter menu is packed with bold, flavorful dishes that reflect the restaurant’s unique take on modern Southeast Asian cuisine. Highlights include:
- Yakiniku Wagyu Skewer: Grilled Wagyu with Japanese BBQ sauce and scallions.
- Eggplant Skewer: Grilled eggplant with ponzu and grated daikon.
- Yuzu Tuna: Maguro with yuzu miso and black garlic teriyaki sauces.
- Pork Belly Sinigang: Crispy pork belly in a tamarind broth with seasonal vegetables.
- Massaman Scallops: Seared scallops with massaman curry and toasted coconut.
- Panang Beef Short Rib: Lemongrass-braised short rib with panang curry.
- A5 Wagyu Nigiri: Snow-aged beef with yakiniku sauce and egg yolk.
Brunch Service Debuts November 23
Sunda is introducing an East Meets West brunch in Tampa, starting November 23, featuring creative and decadent dishes offered every Saturday and Sunday from 11 a.m. to 2 p.m. Signature items include:
- The Sumo Bloody Mary: A 32-ounce Bloody Mary topped with grilled cheese, pork belly bao, lumpia egg rolls, and more.
- Ube Waffles & Fried Chicken: Purple yam waffles with whipped ube butter and Japanese fried chicken.
- Tempura French Toast: Crispy French toast topped with fresh berries, whipped cream, and candied walnuts.
Massaman Scallops Recipe
One standout from Sunda’s new menu is the Massaman Scallops. Here’s how you can recreate this flavorful dish at home:
Ingredients
- Scallops & Vegetables:
- 4 scallops
- ½ cup corn kernels, charred
- 3 okra, halved
- ½ cup yellow squash, thinly sliced
- 4 fl. oz massaman curry
- 4 fl. oz canola oil
- 2 tbsp butter
- Salt and pepper, to taste
- ¼ oz micro cilantro
- Lime zest
- Massaman Curry:
- ¼ cup canola oil
- 4 roma tomatoes, halved and charred
- 1 lb butter
- 8 oz red curry paste
- 1 quart chicken stock
- 2 quarts coconut milk
- ⅛ cup gochugaru (Korean chili powder)
- ¼ cup sambal
- 2 oz green cardamom
- 1 oz star anise
- 1 cinnamon stick
- ½ cup fresh lime juice
- Salt and pepper, to taste
Instructions
For the Scallops:
- Pat scallops dry and season with salt and pepper.
- Heat a nonstick pan, add canola oil, and sear scallops until golden on one side (about 70% cooked).
- Flip scallops, add 1 tbsp butter, reduce heat, and cook to medium doneness. Let rest.
- Grill okra after tossing in canola oil, salt, and pepper.
- Sauté charred corn and squash in the same pan as scallops for 2 minutes.
For the Massaman Curry:
- Grill tomatoes until charred.
- In a pot, melt butter and cook red curry paste until fragrant.
- Add charred tomatoes, gochugaru, and sambal; cook for 2–3 minutes.
- Add coconut milk, chicken stock, and a sachet of cardamom, star anise, and cinnamon. Reduce by half.
- Remove the sachet, blend curry, and emulsify with melted butter.
- Finish with lime juice, salt, and pepper, and strain for a smooth consistency.
Plating:
- Spread curry sauce on the plate.
- Arrange scallops around the edges, forming a circle.
- Add okra to the center and top with corn and squash.
- Garnish with micro cilantro and lime zest.
Sunda New Asian continues to blend culinary creativity with a deep commitment to community, proving that food truly has the power to bring people together.