F&B Collection

Seafood restaurant design & build

A seafood venue has to solve its own technical problems — live tanks, drainage, corrosion and odour — alongside the dining experience. AIC delivers design and build through a single point of contact.

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What makes it different

Seafood restaurant design & build — get it right from design

The seafood restaurant is one of the hardest F&B formats to build: it must charm diners while handling a set of specialist technical packages most restaurants never face. Getting this hidden layer right decides whether the restaurant runs smoothly — or lives in repair mode after opening.

Done right

The items that decide quality

Live seafood tanks

Load-rated glass tanks with recirculating filtration, aeration, dedicated water supply and drainage, and backup power — keeping the seafood healthy and the water clear, with no leaks onto the dining floor.

Floor drainage & waterproofing

Tank zones, prep areas and the kitchen need proper drainage falls, collection channels and thorough waterproofing — preventing standing water, slip hazards and leaks to the floor below.

Salt-air corrosion resistance

Damp, briny air corrodes metal, electrics and surfaces fast. Priority goes to 304 stainless steel, rust-proof hardware and moisture-resistant coatings and finishes.

Prep zone & odour extraction

A separated seafood prep zone with ventilation and extraction powerful enough to keep fishy odours out of the dining area — the package seafood restaurants most often under-build.

Easy-clean materials

Floors and walls in wet zones use slip-resistant, washable, water-tolerant materials — cutting operating costs and holding the line on food-safety hygiene.

Power loads, kitchen & fire safety

Aerated tanks, large kitchens and air-conditioning pull high electrical loads, and open-flame cooking needs code-compliant fire protection. Loads and systems are engineered from the design stage for safe, unstrained operation.

Reference spaces

Design directions

Selected projects

Restaurant & Café spaces by AIC

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Pastry · HCMC

Bodro Pastry

220 m² · 2024

Restaurant · HCMC

Tan Cang Restaurant

286 m² · 2022

Café · HCMC

Milano Coffee — EHome 2

100 m² · 2024

Vietnamese eatery · HCMC

Banh Mi Trang Eatery

2024

Concept design

Restaurant/Café · Phu Nhuan, HCMC

Patelin Café & Bakery

111 m² · 2024

Com Nieu Dai Nam Clay Pot Restaurant — District 9

Concept design

Restaurant/Café · District 9, HCMC

Com Nieu Dai Nam Clay Pot Restaurant — District 9

144 m²

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Frequently asked questions

Seafood restaurant design & build

How does a seafood restaurant differ from a regular one?

Mainly in the technical layer: the live-tank system (recirculating filtration, dedicated water supply and drainage), floor drainage and waterproofing in wet zones, corrosion protection against briny air, and odour extraction at the prep zone. These packages decide day-to-day operation and must be planned from the design stage.

How much does a seafood restaurant fit-out cost?

Cost depends on floor area, the scale of the tank system, the kitchen packages and finish level. AIC takes off quantities and prepares a detailed BOQ in about 4 hours from the floor plan, so you have realistic numbers before committing.

Does AIC build the tanks and kitchen too?

Yes. AIC builds through one point of contact: architecture and interiors, MEP, the live-tank system, the kitchen and extraction — controlling schedule and quality instead of splitting the job across crews.

Start with a detailed BOQ.

Send us your floor plan — AIC prepares a detailed BOQ in about 4 working hours, with locked pricing and handover milestones in the contract.

Get a quote +84 906 330 288