|Get down and dirty in Manila at SM North EDSA's The Block for this delicious mess!|
|Davao City's bounty|
S E A F O O D
C R A Z E
Given that the Philippines is surrounded by waters in its more than 36,000 kilometers of coastline, one of the perks of frequently scoping the country is being able to know where the affordable seafood hauls are. This means that any settlement can claim a bountiful catch almost anywhere in the archipelago depending on the weather, spoiling the myth that Roxas City is the lone source of delectable seafood. It has an abundance of it which makes it a capital of sorts, but Cagayan's Aparri can wave the flag for the northern region and Mindanao boasts of various coastal towns and cities that can represent its island down south, including Davao.
|Kinilaw + Inihaw Na Liempo = Sinuglaw|
|Fresh from Davao City and straight to our dining table at the SM North EDSA's The Block|
|The delicious dangle|
|Crispy Garlic Tuna Belly|
Taste Options and Tools
Traditionally enjoyed on laid-out wax paper, orders of crabs, shrimps, and other specialties are at the center of the communal dining space at the restaurant. Past the fancy fishing nets that adorn parts of the establishment, the dining table where it's messiest is the most festive. Regardless if it's regular, mild or spicy hot, a basic order of the mains is usually great for three or four people which makes the shared experience endearing. With bare hands, pliers, and a mallet, it just becomes more memorable and fun.
With bare hands, pliers, and a mallet, it just becomes more memorable and fun.
Started With Sinuglaw and Segued With Cajun
I had the pleasure of dining at its new branch in Quezon City where I started my meal with a dish called Sinuglaw which can either be an appetizer or a main dish. I've had Kinilaw before but this was more than that because inihaw na liempo was part of the contrasting mix. It's basically like tasting two dishes at the same time.
|My delicious DIY: Cajun sauce on rice|
|Mixing it up at the bar like a liquid DJ|
The crabs were earlier served in boiling bags based on three cooking styles...
Cooking Styles To Choose From
The crabs were earlier served in boiling bags based on three cooking styles, namely Garlic Fried, Sambal (fiery Southeast Asian paste and spices), and Blue Post Boil (with cajun sauce, sausages, potatoes, and corn cobs). Once served, it's an option for diners to have the content of the bags unloaded on the table or consumed straight from them. I wasn't able to taste samplings of the last two cooking styles but if the Garlic Fried is any hint of how good the restaurant is then I'm definitely trying out the other ones in Davao City soon this September!
|Pomelo Cream with Corn to cleanse the palate after seafood degustation|
Crispy Garlic Tuna Belly
I also sampled the restaurant's version of Crispy Garlic Tuna Belly which was generously topped with bits of garlic. As its name suggests, the tuna was tender to the bite (as the belly usually is) and crispy all over. I'm not a big fan of this type of fish served in this format, but it was a reasonable break from feasting on the Garlic Fried crabs.
Mixing My Drinks
For drinks, I personally made myself a crazy mix of Blue Lemonade and Strawberry Iced Tea at the restaurant's own Nestea Mixology Bar, making the dining experience a tad more interesting than the usual. The two flavors might have looked suspiciously intoxicating when mixed, but it surprisingly tasted sweet. Other flavors are available at the bar for diners to mix and muse about after each surprising turnout. The idea is to get crazy by putting on one's contraband mode and bracing for the sip.
|Fried Garlic Crabs (one of the cooking styles for you to choose from when ordering)|
Unique to the taste, it's not the typical dessert cup of mixed fruits...
Pomelo Cream With Corn
Lastly, I had a Pomelo Cream with Corn for dessert as any seafood degustation requires cleansing the palate right after the experience. Unique to the taste, it's not the typical dessert cup of mixed fruits because there's cream, nata de coco, and pinipig which somehow reminded me a lot of halo-halo.
Messy but deliciously fun. It's the typical Filipino table which is why Blue Posts Boiling Crabs and Shrimps has gained patrons in such a short period of time in Davao City, making it possible for it to make Metro Manila its latest home. You need to come and try it for yourself. Get down and dirty for what's delicious!
Watch A Short Video of The Feast:
On video: Reina of KonyoQueen.com and Didi of CanDIshhh.blogspot.com
Blue Posts Boiling Crabs and Shrimps
Address: 4th Floor, The Block, SM City North Edsa, Quezon City, Philippines
Mobile: +63915-856-3383 (Globe) and +63908-863-5165 (Smart)
Special thanks to Reina of KonyoQueen and Didi of CanDIshhh for appearing on the video. Check out their blogs!
More Photos Below:
|Settle down like grownups then pound and tear your way through your order|
|Coolers from the Nestea Mixology Bar|
|Pomelo Cream with Corn|