A new addition to East Passyunk’s vibrant dining scene is on the horizon with the upcoming opening of Sao, a Southeast Asian-inspired oyster bar.
Set to launch at 1710 East Passyunk Avenue, the space was previously occupied by Ocho Rios Parilla.
The brains behind Sao belong to Phila and Rachel Lorn, known for their successful venture, Mawn.
The couple initially considered opening a seafood restaurant but their vision took a decisive turn after a not-so-simple car retrieval incident during a visit to their favorite eatery, Oyster House.
Phila recalls the moment, saying, “It was such a hassle to get the car back, and I remember saying we should just open up an oyster bar.”
This idea soon transformed into reality when they discovered a shared interest with a business partner who echoed the desire for an oyster bar in East Passyunk.
In a strategic move, they have invited Rachel’s cousin, Jesse Levinson, to craft Sao’s bar program—he brings valuable experience from working as a bartender at The Dandelion and Vernick.
Alongside Levinson, Phila will lead the culinary efforts while Rachel manages the front of house.
As renovations progress, the team is eager for an opening in the coming weeks.
The design of Sao is expected to feature a large bar where bartenders will work closely with chefs as they shuck oysters, creating a dynamic and engaging atmosphere.
Phila emphasized the uniqueness of their approach, stating, “We’re not using a designer, so we don’t have to be told to look a certain way.”
The inspiration for decor draws from various locations, including a nod to Boston’s Neptune Oyster, but Phila assures it will maintain a distinct Philadelphia flair.
He boldly compares the vibe to a mix of Palizzi and Oyster House, suggesting a fusion of styles and culinary traditions.
The coastal ambiance will be brought to life through a beachy color palette and decorative elements, such as a refurbished old church pew designed to resemble a boardwalk bench.
Additionally, the cash register from the Atlantic City motel once owned by Rachel’s grandparents will add an authentic touch behind the bar.
To ensure consistent culinary quality at both Mawn and Sao, Phila has enlisted two talented chefs to support him.
Dan Via, with a background at Morimoto, will step in as the head chef at Mawn, while Rob Cammann, a professional scuba diver and seasoned restaurant industry veteran, will take charge of culinary operations at Sao.
Expect a diverse menu at Sao that promises not only a raw bar but also a selection of both cold and hot dishes.
Phila is excited to unveil his vision for the cuisine, inspired by his memories of Cambodian seafood, particularly the unique flavors from cooking over charcoal, experienced during a trip in 2008.
He describes the essence of this dish perfectly: “Fresh seafood on Cambodian charcoal smells fucking different.”
Diners can look forward to specialties like a countryside fisherman noodle soup dubbed “a blended curry khao poon” and head-on soft-shell shrimp that has also appeared on Mawn’s menu.
Rachel highlighted the creative angle on the offerings: “This is going to be raw fish with Southeast Asian flavors.”
Phila added that the restaurant will feature an exciting caviar program focused on buttery flavors, enhancing the overall dining experience.
With the rise of oyster-centric dining in Philadelphia—with recent openings like Picnic, Little Water, and Jaffa—Sao aims to carve its niche by focusing on an array of Southeast Asian flavors.
Phila noted, “What’s really going to set us apart is that it’s totally different food.”
This commitment to originality extends to their sauce offerings, elevating the raw seafood experience far beyond traditional condiments.
Sao will feature its own unique take on cocktail sauce, including a Kampot black pepper mignonette and Mawn’s popular hull sauce made with jalapeños, green Thai chilis, cilantro, and white vinegar.
Phila passionately stated, “These sauces we’re going to introduce Philly to are so slept on. It’s going to be magnificent.”
As Sao nears its opening, anticipation builds around its innovative fusion of Southeast Asian cuisine and the classic oyster bar experience, setting the stage for a dining destination that promises to delight and surprise local food lovers.
image source from：https://www.phillymag.com/foobooz/2025/06/11/sao-east-passyunk-oyster-bar/
