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When you go to Southeast Asian restaurant SAIA (located inside the B Ocean Hotel where Sunrise Boulevard meets A1A, hence the name), do yourself a favor and accept the waiter's suggestion to enjoy the tamari scallop - three ruby-pink bundles filled with a mixture of spicy scallop and crab meat that resemble stocky skiers ready to slalom down snow-covered hills of wasabi aioli. Dishes here are designed to be shared - but you may not want to divvy plates like the fire dragon roll, packed with shrimp tempura, avocado, and snow crab, then topped with spicy tuna and masago; or the lime- and salt-crusted scallops, which are succulent and sweetened with honey miso sauce on Japanese sweet potato. The menu was designed by chef Subin Chankesorn, previously of the swanky Delano Hotel in Miami. Dining here is a memorable experience when servers allow you to choose from a an assortment of ceremonial cups for drinking sake or fashion a special two-inch-thick ice sphere from a copper molder at your table.