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From Filipino-Indonesian fusion in John Bamboo, then followed by All Meat Extravaganza in The Flying Pig, comes another extreme food tasting but this time it’s more of what I enjoyed the most “SEAFOOD”. Yes it is in all caps to put emphasize my love and cravings for crabs, fishes, oysters and clams and I am thankful that the maker of Red Crab created concept restaurant that caters to seafood lovers like me – Blackbeard’s Seafood Island.
The beach-like ambiance of the restaurant gives a very enticing not to mention appetizing eating experience of seafood dishes in big serving perfect to enjoy with friends and family. Here are some of the bestsellers you may want to consider when you visit Blackbeard’s Seafood Island:
(Crispy Dinuguan Classic – enjoy the sour salty taste of a home made dinuguan with crispy deep fried chopped pig intestine, P290)
(Pinakbet de Vigan with – enjoy the fresh vegetables cook the Ilocano way of Pinakbet with bagoong balayan and topped with crunchy deep fried bagnet, P240)
I’m sure you already have in mind what to order when you visit Blackbeard’s Seafood Island. For my personal choice, I have four in mind that when I’ll be coming back this will be on my plate again; Pinoy Nachos, Sampler de Grande, Insarabasab and SanMig clams. First was the Pinoy Nachos, I love nachos but the one with Seafood Island gives me an idea on how I can create a delicious and crunchy appetizer/snack from the wanton wrappers in our refrigerator. Like what I said I love seafood, Sampler de Grande can satisfy my cravings having a squid, black marlin, tahong and crab on one plate with salted egg it is truly an extreme seafood love affair I can consider. Insarabasab is a better option for friends and family members who wanted to enjoy the seafood lunch out or dinner but still wanted to have a portion of meat in their plate. Lastly, over the French Garlic Clams, SanMig Clams tasted better. The sweetness of the liquor mixed in the clam broth creates a distinctive sweet taste in the soup that compliments in the clam meat. For a group lunch out I can now consider Tali Beach as option, and for those socio-inclined diners they should check out the I am Ninoy Boodle same price with Tali for every order of the meal a percentage of it goes to the Ninoy and Cory Aquino Foundation’s Educational and Livelihood Program.
A concept store or restaurant must always comply with the theme of their product, and with Blackbeard’s Seafood Island it’s always summer inside which means everything vibrant from the choice of color, the flower designs on the wall, the lights and of course surfboards.
Don’t forget to check the menu, it really caters to the first timers who wanted to see how their meals look like before ordering especially most of the names of the dishes in Blackbeard’s Seafood Island is not that common or very regional. The restaurant is headed by Executive Chef John Paul Centeno.
Blackbeard’s Seafood Island has branches in Alabang Town Center, Trinoma Mall, Eastwood City Libis, Shopwise – Araneta Center Cubao, U.P. Ayala Land Technohub in Quezon City, Maket Maket in Bonifacio Global City in Taguig and Marquee Mall in Angeles City Pampanga.
More photos of Blackbeard’s Seafood Island here.
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