MARKET is currently featuring the first Spice Bag that I’ve ever seen in the Seattle area. I’ve tried a lot of delicious dishes at MARKET, and this seafood Spice Bag was no exception.

As a reminder, a Spice Bag traditionally consists of a paper bag full of crispy fries, a fried protein (typically chicken), fried vegetables (typically onions and peppers), and a generous coating of a secret blend of Chinese spices. The dish is also generally accompanied with a side of curry. MARKET’s version is a bit of a elevated interpretation, but it makes sense given Chef Shubert Ho’s family and culinary background.

To begin with, the fries are elite. I measured them at about 9mm, but they were perfectly crispy with a well defined crust and a fluffy (almost creamy) center. They kept their crunch the whole meal, despite swimming in a paper bag with the other ingredients. They were coated in a blend of Xi’an and Taiwanese spices that were simultaneously spicy, earthy, and warm. Fried rockfish and shrimp served as the protein, but you can ask for chicken instead. The fish was expertly fried, and the shrimp…were shrimp. I don’t really like shrimp, so I’ll keep my opinion to myself. I counted about 6 pieces of rockfish and 6 shrimp. Instead of peppers and onions, it contained some tempura fried jalapeňo slices. The sauce was served in a cup on the side and was a thick and comforting Japanese style curry. It was a perfect dipping sauce, but I saw others pour it over the top of the fries.

I loved the dish. Not only was it delicious, it opened my mind to a wide world of possibilities that could play off the concept. It won’t be long before we start seeing more of these fancy Spice Bags popping up around the city, and I couldn’t be happier about it.