South Sea Seafood is celebrating its 40th anniversary by putting one of Malaysia’s most prized freshwater delicacies in the spotlight — the Empurau.
Running from 28 August to 31 October 2026, The Empurau Feast brings the sought-after Sarawak river fish to the table through a specially curated multi-course dining experience, alongside a selection of premium seafood dishes.
A Taste of Sarawak’s Rivers
Originating from the rivers of Sarawak, Empurau is regarded as one of Malaysia’s most valuable freshwater fish. Its rarity, firm yet delicate texture and naturally rich flavour have made it a highly sought-after delicacy.
For its milestone anniversary, South Sea Seafood is using the Empurau to tell a wider story about Malaysian food and its regional culinary heritage, particularly for international visitors looking to discover flavours beyond the country’s more familiar dishes.
The specially curated menu pairs Empurau with other premium seafood offerings, showcasing different cooking techniques, flavours and textures while keeping the prized fish at the heart of the experience.
A Record-Breaking Celebration
The anniversary celebration also saw South Sea Seafood earn recognition from the Malaysia Book of Records for “The Most Empurau Served in an Event.”
Beyond setting a record, the occasion serves as another way of introducing the relatively lesser-known delicacy to a wider audience, while highlighting the diversity of Malaysia’s aquatic produce.
The Empurau Feast also reflects South Sea Seafood’s four decades in the local dining scene. Since its establishment, the restaurant has built its reputation around an extensive selection of seafood, ranging from familiar favourites to rarer species.
Experience The Empurau Feast Until October
Following its 40th anniversary celebrations, The Empurau Feast will be available at South Sea Seafood from 28 August until 31 October 2026.
For those who have yet to try Empurau, the limited-time menu offers an opportunity to experience one of Sarawak’s most distinctive freshwater delicacies without making the journey across the South China Sea — and perhaps discover a lesser-known part of Malaysia’s culinary heritage along the way.