Sunday, May 22, 2011

Blackbeard’s Seafood Island: Going for a Seafood Extreme and more

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:

(Pinoy Nachos - Deep fried wanton wrappers, topped with shredded pork, ripe mango, red and green red belt pepper and onions, P165)

(Tuna and crab meat Sisig - sizzling tuna and crab meat with sliced chili to make it spicy, P250)

(Crispy Sisig con Bagnet - sizzling chopped crispy bagnet with chopped onions for a perfect distinctive taste, P195)

(Garlic and Cheese Overload Oysters - Freshly baked oysters with an overload of cheese and distinctive taste of garlic, P295)

(Enselatang Urdaneta - Fresh steamed okra, eggplant and sweet potato leaves, with salted egg, chopped green mango, onions and tomato best with shrimp paste or bagoong balayan,  P175)
(Insarabasab - well marinated grilled pork chopped with fresh and juicy sliced tomato and onions,  P195)

(SanMig Clams - boiled fresh clams in a soup with San Mig bringing out the sweetness of the broth, P145; Clams in French Garlic Soup - clam soup with garlic broth for a spicy taste, P220)

(Tali Beach - one of the Seafood Island's Boodle Meals that has grilled chicken, shrimp, pork liempo, squid, tilapia, tahong and crabs, with grilled tomato, lato, green mango, watermelon and steamed rice, P735 for 3-4 persons and P1150 for 5-6 persons)

(Sampler de Grande - grilled black marlin, shrimp, tahong, squid and crabs, with chopped green mango, tomato, onion and salted egg, P685)

(Prawns in Butter Garlic - tiger prawns sauteed in garlic and butter for a sweet spicy taste and smell, P425)

 (Pork Barbecue - grilled pork barbecue in a sweet spicy sauce with atchara as side dish, P220 / 5 pcs.)

 (Sweet and Sour Lapu Lapu - fresh lapu lapu on a sweet and sour sauce. Lapu Lapu also available for steamed, deep fried and and sinigang, P999/medium, P1399/large)

 (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)

 (2nd Floor - a dessert good for 3-4 persons, it includes a scoop of vanilla ice cream, four pieces banana wrap, six pieces palitaw, fried suman with slices of ripe mango and coco jam, P320)

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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