Sunda New Asian

03/06/2026

Celebrate Dad this Father’s Day with something unforgettable.

From June 19–21, enjoy our Korean Style Prime Rib, a 12oz gochugaru-rubbed prime rib roast served with kimchi, jasmine rice, and rich au jus.

For the full experience, pair it with a Sunda Old Fashioned, the perfect complement to the bold flavors of this special.

Available for dine-in only at all Sunda locations.

01/06/2026

OUR DETROIT PATIO IS OPEN!

Detroit, our patio is officially open today. Settle in with cocktails, sushi, and Southeast Asian dishes in one of Detroit’s most vibrant new outdoor settings.

27/05/2026

Our Ohhkoy Fritter is street food, reimagined.

A Filipino classic with deep regional roots, traditionally made with shrimp and vegetables, lightly battered and fried until crisp.

Our take brings purple sweet potato and seasonal vegetables to the forefront, adding natural sweetness, vibrant color, and texture. Served with sasawsawan for a hit of acidity and spice.

Only available this month for AAPI Heritage Month.

18/05/2026

A true Filipino classic, reimagined. 🇵🇭

Kare-Kare is all about depth. Slow-braised meat, rich peanut sauce, and bold, layered flavor. At Sunda, we’re serving it with tender short ribs, achiote peanut sauce, and a hit of bagoong chili crisp for that perfect salty, umami finish.

A dish rooted in tradition, here for a limited time. Available this month only for AAPI Heritage Month.

13/05/2026

Kinilaw is one of the Philippines’ oldest known seafood dishes. Fresh fish “cooked” in citrus and vinegar, rooted in indigenous tradition long before colonial influence.

Our take pairs pressed tuna with pickled vegetables, herbs, and calamansi coconut dressing for something bright and connected to the sea.

Part of our AAPI Heritage Month specials.

05/05/2026

In celebration of AAPI Heritage Month, we’re featuring a limited-time lineup inspired by the regions that define Sunda. Each one rooted in heritage, crafted with intention, and meant to be shared.

Explore the specials + reserve your table at SundaNewAsian.com.

- SHORT RIB KARE KARE: braised beef short ribs, achiote peanut sauce, bagoong chili crisp, fresh herbs

- LOBSTER LUMPIA: pickled vegetables, bibb lettuce, sweet chili butter

- KINILAW: pressed tuna, pickled beets, cucumbers, onions, tomato, thai basil, calamansi coconut dressing

- OHHKOY FRITTER: purple sweet potato, carrot, kale, squash, saswasan dipping sauce

- GOLDEN SUN: grey goose la poire, calamansi, lemon, ginger syrup, topped with prosecco

- SUNRISE: yuzu, passionfruit syrup, san pellegrino sparkling blood orange

01/05/2026

Today marks the official launch of Food Roots !

Now streaming nationwide on PBS (check local listings and the PBS app), and available on YouTube.

This film brings to life the heart of Sunda, our flavors, our stories, and the cultural heritage that inspires everything we do. Following Founder Billy Dec's journey through the Philippines, Food Roots explores ancestral recipes, family traditions, and the deep connection between food and identity.

As we celebrate Asian American and Pacific Islander Heritage Month, we invite you to watch, share, and experience the story behind the food.

Created alongside an acclaimed team including three-time Oscar-winning producer Doug Blush, Emmy Award-winning director Michele Josue, Grammy Award-winner Apl.de.Ap, and Coact Agency.

1 like. "FOOD ROOTS"

01/05/2026

Closing out Filipino Food Month with an icon: Lumpia.

Lumpia traces its origins to Chinese spring rolls, brought to the Philippines through centuries of trade and migration. Over time, it became distinctly Filipino, adapted with local ingredients, evolving into a staple at celebrations, gatherings, and everyday tables.

At Sunda, it’s a reflection of that heritage, honoring tradition while carrying it forward. 🇵🇭

28/04/2026

Our Espresso Martini Flight layers bold coffee with unique flavors, like ube and chocolate chili, while exploring new bases beyond the classic vodka,including tequila and mezcal.

Traditional | Ketel One
Ube | Milagro Reposado
Chocolate Chili | Ilegal Mezcal

Three expressions. One flight.

23/04/2026

In celebration of Filipino Food Month, we’re honoring dishes that tell the story of Filipino cuisine, like Pancit Canton.

Introduced by Chinese merchants centuries ago, its name ties to the Guangdong (Canton) region, though it has since evolved into something distinctly Filipino through generations of local influence.

Traditionally served at gatherings, its noodles symbolize longevity and good fortune.

At Sunda, we carry tradition forward: layering crispy pork belly, shrimp, and fresh vegetables into a dish that honors its origins while elevating it.

22/04/2026

It’s always a good day to be featured in the on the return of communal dining!

“For restaurateur Billy Dec, it was the fond memories of traditional kamayan feasts… that inspired him to recreate them at Sunda.”

From long-table kamayan feast to intimate shared moments across the dining room, Sunda has always been about bringing people together.

21/04/2026

AAPI Heritage Month is almost here.

Here’s a sneak peak at what our chefs have working on to celebrate the month. Our limited-time specials arrive May 1. We can’t wait to share them with you!

Any guesses??

16/04/2026

However you’re celebrating this Mother’s Day, Sunda is here.

Start the day with a brunch buffet experience in River North and Tampa, featuring Sunda signatures, sushi and seafood displays, carving and omelet stations, and a decadent sweets table.

Or treat Mom to an evening of approachable luxury. All Sunda locations will be open for Mother’s Day dinner, an opportunity to gather and share.

However you choose to celebrate this Mother’s Day, Sunda looks forward to welcoming you.

15/04/2026

Great to see the return of communal dining in the spotlight.

At Sunda, this has always been core to our philosophy, how we build our spaces, how we design our menu, and how we think about the guest experience. It’s about connection, energy, and shared moments.

Thank you to the Chicago Tribune for including us in this piece.

Diners are looking for deeper meaning and connection when eating out and restaurants and supper clubs are happy to oblige with the return of communal tables.

15/04/2026

Kamayan means “by hand” in Tagalog, a tradition where meals are shared not just across a table, but through experience.

Our Kamayan Feast brings that spirit to life. A spread of Filipino favorites meant to be passed, shared, and eaten together, with your hands. From crispy pata to chicken inasal, each dish reflects the bold flavors and rich heritage of Filipino cuisine.

In honor of Filipino Food Month, gather your table and experience it as it was meant to be.

Limited availability daily.

14/04/2026

Creative inspired by Southeast Asian culture, brought to life through natural materials, intentional design, and pops of color. Creating something both culturally rich and distinctly New Asian.

From the capiz shell installation over the sushi bar, to the handmade floral installation art over the bar, to the glow of oversized lanterns in the sake room, every detail is designed to immerse and invite you in.

Enjoy Detroit, our hearts & love are in every part of it all, we appreciate you allowing us to serve you.

14/04/2026

Char siu is a style of Chinese barbecue known for its signature glaze: a balance of honeyed sweetness, soy richness, and warm spice.

At Sunda, we take that classic flavor and bring it to grilled pork ribs. Caramelized over the flame, and finished with fresh herbs for brightness.

10/04/2026

A taste of the Philippines 🇵🇭

Chicken Inasal traces back to Bacolod, grilled over open flame, with a uniquely distinct smoky-citrus flavor.

A classic, brought to life at Sunda. Honoring the traditions this Filipino Food Month, and every day.

09/04/2026

A taste of the Philippines. 🇵🇭

Chicken Inasal traces back to Bacolod, where citrus, garlic, and lemongrass meet the grill. Creating layers of smoke, brightness, and depth in every bite.

This Filipino Food Month, we honor the tradition while bringing it into the Sunda experience.

08/04/2026

River North, happy hour just got better. 🦪

This week only, enjoy $2 oysters served by the half or full dozen—paired with a bright yuzu cucumber mignonette and our signature sambal cocktail sauce.

07/04/2026

A centerpiece worth gathering for.

32oz Wagyu Tomahawk, finished with tare soy glaze, shiso chimichurri, and sea salt flakes.

Made to be shared.

06/04/2026

Nashville, this one’s for you. 💜

Our Ube Espresso Martini is available during Happy Hour for $9 - the perfect balance of bold espresso and ube sweetness.

Come sip with us Monday - Friday from 5 - 6pm.

03/04/2026

End Easter on a sweet note.

From our ube chocolate fountain to a curated selection of desserts and pastries, our Easter Brunch Buffet is for sharing and indulgence.

Final reservations are available in River North and Tampa. Reserve now at SundaNewAsian.com.

01/04/2026

Filipino Food Month has arrived 🇵🇭

Filipino cuisine is one defined by contrast—bright and rich, bold and comforting, always meant to be shared.

All month long, we’re celebrating the flavors and traditions that inspire so much of what we do at Sunda. Follow along as we share the stories behind the dishes that are special to us.

Join us at the table.

30/03/2026

Roll into something new 🍣

Join us this Saturday, and the first Saturday of every month, for Sunda’s Sushi Rolling Class, an interactive experience where you’ll learn the art behind our signature rolls from our chefs, then enjoy what you create.

Available in River North, Fulton Market, and Nashville. Reserve your spot on .