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#WishYouWereHere: PREY

There’s just over two weeks left to discover the world’s first sustainable sushi pop-up restaurant PREY. Set atop 1 Hotel South Beach, James Beard Award nominee Chef Bun Lai is serving up menu items such as Finger lickin’ Carp Ribs, Roasted Feral Pig and Tempura Weed Che paired with foraged berry, plant sake and signature cocktails.

Published on: April 14, 2016


There’s just over two weeks left to discover the world’s first sustainable sushi pop-up restaurant PREY. Set atop 1 Hotel South Beach, James Beard Award nominee Chef Bun Lai is serving up menu items such as Finger lickin’ Carp Ribs, Roasted Feral Pig and Tempura Weed Che paired with foraged berry, plant sake and signature cocktails. Chef Bun hopes that diners will walk away with a better understanding of how “all of us are inseparably connected to the ocean, in countless ways.” He hopes to inspire guests to live and eat in a way that nourishes the ocean as well as ourselves.

Chef Bun, a healthy eating/ living educator, hunts, dives and forages invasive species for many of the items found on the menu, indigenous to Florida. Expect nothing short of exotic, one of a kind sushi, views 18 stories above Miami, and an incredible gastronomic experience.

Make your reservations before it’s too late: http://bit.ly/1SBPrey (open until April 30th, 2016)

Crabs on sea kelp

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