We’ve passed by it almost daily, yet it took almost a year to finally try Salty Flame in downtown Brickell. A shame because I was not expecting to fall this in love with a steakhouse. While I have been to plenty, and lucky enough to have some of the best in the best cities, I’m not as into a steakhouse (even if it is a special occasion). That changes a bit here, where your traditional steakhouse is shaken up with a Pan-Asian flare. Where “sizzling steaks meet the tantalizing flavors of the East.”
We leaned in heavy to the Asian. So this is actually incredibly unfair in terms of a steakhouse review. But the Asian Bistro was just too tantalizing. Starting with the appetizers: Salmon Togarashi- Nori paper, asparagus, crispy shrimp, topped with thin sliced salmon togarashi, kimchi aioli, and crispy capers.
I’m had some excellent sushi. From Omakase experiences in NYC to along the waters of Byron Bay; the freshest and most flavorful rolls in the cities I’ve been, I’ve tried to get my hands on. Never could I imagine that what might be my favorite roll is right here in South Miami. The Salmon Togarashi mixes Japanese, Korean, and Western elements with remarkable finesse.
At the heart of this dish is the delicate salmon togarashi, sliced razor-thin and elegantly draped over a bed of layered ingredients. Togarashi refers to the Japanese spice blend known for its heat and complexity, often used to enhance seafood and soups. The light, citrusy heat here harmonizes with the buttery richness of the salmon, offering an umami-laden first impression.
Next is the nori paper—an indispensable element in Japanese cuisine, typically used in sushi—bringing a whisper of the ocean. Beneath the nori lies the perfectly roasted asparagus, adding a crisp earthiness that cuts through the rich flavors above. The hero of the dish is the crispy shrimp, introducing a crunchy contrast that evokes tempura while adding a touch of sweetness.
The dish’s complexity deepens with the addition of kimchi aioli. The creamy aioli carries the fermented funk and tang of Korean kimchi, paying homage to one of Korea’s most iconic flavors. This element adds a bright, lively edge to the dish without overpowering the salmon. Finally, the crispy capers lend bursts of salinity, elevating the entire composition with their bold brininess.
I’ve gone into detail explaining it here, but nothing explains what these ingredients taste like when they come together. The dish feels light but satisfying, balancing umami, salt, heat, and crunch in every bite. If I ordered only one thing from The Salty Flame again, it would be this.
Next, we ordered the Siu Mai Dumpling. Shrimp and pork filling, wrapped in a tender dumpling skin and steamed, topped with orange tobiko, and served with chili crisp oil. Known for its roots in Cantonese cuisine, siu mai (or shāomài) has a long culinary lineage that dates back centuries, embodying the delicate balance of texture and flavor that defines dim sum.
The dumpling is filled with a blend of shrimp and pork, a combination that is integral to the essence of traditional siu mai. The pork provides depth and richness, while the shrimp adds sweetness and a slight bounce in texture, resulting in a luxurious bite. These fillings reflect the core philosophy of Cantonese cooking: harmony between land and sea.
The skin is tender and thin, steaming to a translucency without becoming too soft or gummy. It offers just enough structure to cradle the filling while allowing the interior flavors to take center stage. The orange tobiko—delicate flying fish roe—adds a layer of visual appeal and a subtle brininess, popping lightly between bites. It also lends a nod to Japanese cuisine, marking a playful intersection of culinary traditions. All served with a side of chili crisp oil.
While the delicate craftsmanship outlined above is evident, the taste is not something I enjoyed. It’s a modern twist, and I appreciate the bold flavors added, but siu mai often lands flat for me. No one flavor stands out too much, but also not enough. I also don’t enjoy pork generally speaking, and never really eat it. The dish left a lackluster impression overall and at $19, these 4 dumplings weren’t worth it (in taste nor in value). You can’t win them all!
On to our first main- the Sweet and Sour Chicken. Crispy marinated chicken thighs, red, green and yellow peppers, pineapple, scallions, red onion, covered in a house-made sweet and sour sauce.
Sweet and Sour Chicken is a nostalgic dish for me, something that was considered a weekend treat growing up. I’ve always loved it but at The Salty Flame, it’s far more than just a comfort food—it’s an inspired take on a familiar favorite, with flavors that pop in every bite!
Starting with the chicken thighs, a perfect choice, offering a deeper, richer flavor than breast meat, while the marinade ensures each piece is succulent on the inside and beautifully crispy on the outside. The coating remains crisp despite the glaze of sauce, showcasing excellent control over texture and frying technique.
A medley of red, green, and yellow peppers, along with scallions and red onions, adds a colorful vibrancy to the dish. These vegetables, sautéed just enough to retain a slight crunch, bring freshness and depth. The sweet notes of the peppers contrast beautifully with the onions’ sharpness, while the scallions add a subtle hint of green that rounds out the palate.
Then comes the pineapple—a key player in sweet and sour dishes. The juicy, caramelized chunks lend bursts of sweetness, paying homage to the traditional pairing of tropical fruit with savory components. This clever addition harks back to the dish’s Chinese-American origins, where canned pineapple was often used, but The Salty Flame’s fresh version elevates the experience to a whole new level.
The make or break would be the sweet and sour sauce. It was perfectly balanced between tangy vinegar, sweet sugar, and savory elements. The sauce avoids the cloying sweetness that often plagues lesser versions of this dish. Instead, it delivers a glaze that enhances every element on the plate.
This isn’t just your average sweet and sour chicken. It’s a dish that embraces its roots while demonstrating how much finesse can be infused into familiar flavors. The thoughtful use of fresh produce and high-quality chicken, combined with precise execution, ensures that each bite is lively, satisfying, and full of personality. Add a side of rice and you have a 10/10 nostalgic statement dish.
And finally, we ended with the Song Hua Ban Noodles. Egg noodles, edamame, carrots, red pepper, red cabbage, napa cabbage, scallions, shaoxing sauce, and crispy red onions. Spoiler alert: I don’t know which dish is better, they’re both so strong.
The base of the dish is a generous serving of egg noodles, cooked to a perfect al dente. These noodles are soft yet springy, with just enough bite to hold their own among the colorful mix of vegetables. Each strand is delicately coated with shaoxing sauce, a Chinese cooking wine known for its complex, umami-rich profile. This sauce offers a depth that anchors the dish without overpowering the lighter elements, giving every bite a savory sophistication.
A garden’s worth of produce adds texture, color, and flavor. Edamame brings a pleasant pop of sweetness, carrots lend crunch, and red pepper offers a subtle sweetness that harmonizes with the earthier notes of the red and napa cabbage. The thinly sliced scallions add a fresh, aromatic note that complements the richer base elements, creating a light and lively finish to each bite.
The addition of crispy red onions is a brilliant touch, introducing a contrasting texture and a sweet-savory bite that enhances the dish’s complexity. These onions provide just the right amount of crunch to balance the soft noodles and tender vegetables, elevating the overall eating experience.
The Song Hua Ban Noodles stand out not only for their fresh ingredients but also for the way each element plays off the others. The interplay between the crisp vegetables, hearty noodles, and shaoxing sauce creates a dish that feels well-rounded and satisfying without being heavy.
Whether you enjoy it as a standalone main or a shareable amongst your finale, the Song Hua Ban Noodles leave you with a feeling more than happy with your order.
In a city known for its fusion of cultures, The Salty Flame captures that spirit in its dishes. It’s the kind of place that surprises you with its depth and delights you with its simplicity—one that invites both comfort and exploration. I can’t believe I waited so long to go and will make sure the next time is not so far away!
