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Wednesday, January 25, 2017

Blue Posts Boiling Crabs and Shrimps Opens Its Second Manila Branch at SM MOA


Wazzup Pilipinas!

The seafood restaurant from Davao that we all love - Blue Posts Boiling Crabs and Shrimps - just recently opened its second branch in Manila and we were fortunate enough to be invited to a lunch treat at their newest location at SM Mall of Asia (MOA). We were also invited by Zomato for a dinner treat at the same restaurant but we had to give up that second serving as we were still full from the earlier meal.

We could still recall our first encounter with the restaurant brand during their first branch in Manila, specifically at their SM North EDSA branch, and we couldn't stop thinking about it since then. Of course, we saw ourselves revisiting the branch again after that first branch launch. Their seafood specials of shrimps and crabs are really something to look forward to especially for special occasions or when we simply want to reward ourselves for doing a great job.

Since the price for seafood is a bot expensive similarly  for most restaurants, it is at Blue Posts Boiling Crabs and Shrimps where you won't regret spending a bit more. The food is really "fresh from sea to table" and their "plastic bag" and eat with your hands on the table ala "Boodle Fight" way is truly memorable. True enough, this is when "it's fun to be messy" is an understatement.  You do need to "un-mind" the mess so OCs (Obsessive-Compulsive) are not allowed here. Lol! Just kidding, you can eat however you want it. There's nobody stopping you from enjoying your meals.

Though the SM MOA branch is a bit small, it has a second floor to add a few more tables for diners. The second floor is also a great place to get a little more privacy from passersby seeing you eat up all those yummy seafood dishes..hahaha. Seriously, I wouldn't mind being seen getting messy with my seafood as if you really want to enjoy the experience, they are meant to be eaten by hand.




Offering two new ways for cooking preference, the "Garlic Lemon Butter" and "In Salted Egg" way of cooking the shrimps and crabs (and mussels) are highly recommended. Between the two, I would highly vote for the "In Salted Egg." Recently, Iv'e experienced other dishes using salted egg as a primary ingredient, and one internationally renowned Chef even used it for her special dessert concoction, so it seems the salted egg is becoming a favorite among Chefs and restaurant owners.

Boiled Crab
Garlic Fried Crab
In Salted Egg Crab
Garlic Lemon Butter Shrimps
The original cooking preferences (Boil, Garlic Fried and Sambal) are still up there and never to be outdone, as I believe it is in the freshness of the seafood that remains as the most notable for Blue Posts Boiling Crabs and Shrimps, and of course, allowing you to eat by hand amidst other diners equally enjoying their meals, keeps you wanting more. Just as many would say "Masarap kumain kapag may kasabay!"


All cooking preferences can be in regular, mild, hot and spicy. But with a warning that the spicy tolerance of the Davaoenos are a lot stronger so their mild variety could be so spicy already for us here in Manila. You've been warned!

You can also add extras like Corn on the Cob, Potatoes, and Pork or Hungarian Sausages, and never do without Rice for they deserve to be eaten well with our staple food.

My only recommendation is to keep the shrimps immersed a bit longer on the "sauce" so the taste would sink right into the shrimps more. Nevertheless, pour in some of that sauce on your rice to really taste the difference.

Pomelo Cream Salad with Corn
Pomelo Salad
Nestle Juices Mixology and Watermelon-Mansi
We capped it all up with a satisfying dessert in the form of their Pomelo Cream Salad with Corn. Davao is widely known for having the best pomelos in the country so you are in for a real treat. You also have a choice to start it right with their Pomelo Salad as starter. Their Nestle Juices Mixology is highly interesting as well as you can create Your own drink concoction. Aside from that, I also enjoyed my refreshing Watermelon-Mansi (single serve shake combination of watermelon and calamansi).

With Bloggers, chefs, and restaurants owners







Needless to say, I enjoyed again my dining experience at their second branch, and so I would gladly say I'm highly anticipating the opening of their third branch that is tentatively opening this March in Greenhills (according to the owner).


Thus, I hope to write about Blue Posts Boiling Crabs and Shrimps again soon, if ever they get to invite me again for this 3rd Manila-based restaurant. I'm keeping my hopes up there so my tummy would once again be pleased.


Below is an official press release of Blue Posts Boiling Crabs and Shrimps for you to get more details about the history of the seafood restaurant from Davao:
Home-grown Davao brand, Blue Posts Boiling Crabs and Shrimps, continues to win the hearts of every Filipino 

Blue Post Boiling Crabs and Shrimps (BPBCS) wasn’t always your go-to seafood restaurant in Davao. In fact, it wasn’t even supposed to be a restaurant in the first place. Originally envisioned to be a bar by a group of college friends, BPBCS had their revamping when couple and owners Anthony and Jennifer Ang were travelling the west coast of the US and found themselves in the famed Fisherman’s Wharf in San Francisco, California. They noticed a growing market for casual-dining seafood restaurants, with lines that would snake outside the establishment, hours before opening time. Messy and finger-licking kind of dining was encouraged and it reminded the couple of home and the Filipino concept of kamay kainan. 

Determined to bring the same concept and ambiance home, the Ang’s encouraged a revamp of ideas, thus the BPBC’s way of messy eating was born. Within the graffiti drawn walls of the restaurant, dining with your hands was highly encouraged to get that full feel of a fun and messy eat adventure. A food-grade wax paper is set before you accompanied by a Blue Posts bib and the messier you got with every bite, the better your dining experience becomes. Diners can choose from a wide roster of seafood placed in a boiling bag mixed with their signature Blue Posts Cajun Special Sauce with adjustable heat factors (regular, mild or spicy hot), all of these are guaranteed fresh, specially picked for their customers from sea to table. Accompanying their entrees were sides of corn cobs, boiled potatoes, and sausages; all enough for customers to keep coming back for more. Alongside these freshly caught dishes are the #ProudlyDavao dishes such as Native Chicken, Sinuglaw with Green Apples, and Pomelo Salad. BPBC partnered with Nestle and came up with an all-you-can-drink Mixology Bar that compliments well with the delightful flavors of BPBC’s dishes. The Mixology Bar has six base flavors that you can mix up according to your liking to come up with your own flavor, this personalized way of drinking is exclusively available at BPBC branches. 

What once started as a small branch along J.P. Laurel Avenue and between Davao Water District, and SM Lanang Premiere has now continued to grow both inside Davao and out to the Metro. Blue Post success continues on with new branches namely, SM City North EDSA, SM Mall of Asia and SM City Davao Ecoland. Also, four soon-to-open branches namely in SM Megamall, O-Square Greenhills Shopping Center, Seascape Manila. 

BPBCS will give thanks to their loyal customer and will launch the BUCKET LISTERS LOYALTY PROGRAM. It is a loyalty rewards program that aims to give back to their loyal customers both in Davao and Manila, and to create an avenue to encourage new users to experience fun, messy, and high quality sea to table seafood dining experience that only BPBCS can offer. 

From their small beginning in Davao as a bar to a now full-grown restaurant chain that brings sea to table freshness in the Philippines, the journey of Blue Posts Boiling Crabs and Shrimps continues on to become something worth watching.

#BluePostBoilingMNL 
#BluePostBoilingCrabsAndShrimps 
#ItsFunToBeMessySMMOA 
#FreshFromSeaToTable

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