Saturday, August 20, 2016

From Davao to Manila: Blue Posts Boiling Crabs and Shrimps Opens at The Block

The freshest seafood, crabs, mussels, tuna, and shrimps, a casual and comforting "kamay-kainan" dining experience with the whole table as your plate, it's time to get messy...

Davao's popular Blue Posts Boiling Crabs and Shrimps comes to Manila at SM North Edsa's The Block, the first of many branches planned for the year. And once the food-grade wax paper is laid across the wooden table, the fun and feasting is about to Blue Posts Boiling Crabs and Shrimps.

Since it first opened along J.P. Laurel Avenue back in 2013, Blue Posts Boiling Crabs and Shrimps has become one of Davao's top dining destinations combining the freshest seafood with "messy finger-licking" as part of the unique dining experience. Now, you too can experience what many Davaoenos have loved the past three years...

Your dining experience at Blue Posts Boiling Crab and Shrimps starts with creating your own refreshing beverage at the Nestea Mixology Bar. Choose from eight different flavors, mix it up and concoct your own blend, and repeat. Create your own Four Seasons, or simply blend your own customized beverage. Part of the fun with creating your own beverage is the resulting color from your mix of flavors, adding to the casual dining experience at Blue Posts Boiling Crabs and Shrimps.

A must-try at Blue Posts Boiling Crabs and Shrimps is their signature Gumbo, a thick and hearty Cajun-inspired soup loaded with fresh seafood and vegetables with a layer of soothing heat from the rich blend of spices, opening up your palate for the next round of dishes... the crisp Calamari, battered and deep-fried squid served with a creamy and spicy mayo dip...

...and the Sinuglaw, a combination of raw fish ceviche and grilled pork belly, both tasty starters with fresh and clean flavors before the mains.

The local flavors of Davao are served next, starting with Blue Posts Boiling Crabs and Shrimps' Crispy Garlic Tuna Belly, with the prized tuna cut topped with crispy garlic bits. The tender and juicy tuna belly delivers rich flavors, with just a whisper of the tuna's natural sweetness capped by the nutty notes of garlic.

The spread on the table gets interesting as Blue Posts Boiling Crabs and Shrimps' Grilled Native Chicken is served next. Native chickens are usually tougher than the commercial variety yet offers bolder flavors, and Blue Posts Boiling Crabs and Shrimps is masterfully grilled, preserving the rich flavors while remaining tender and juicy.

And if you thought that was a feast, Blue Posts Boiling Crabs and Shrimps' staff proudly presented the day's freshest catch. As the fresh seafood is taken back to the kitchen, the staff brought out the wooden chopping boards, a steel crab mallet, metal crackers, and a plastic bib. Armed and ready, you're ready for the Blue Posts Boiling Crabs and Shrimps dining experience. Blue Posts Boiling Crabs and Shrimps also offers thin plastic gloves, but part of the fun is to get down and dirty with your hands for that messy finger-licking experience.

Prices for the fresh crabs, shrimps, and mussels are based on prevailing market prices and weight, and your seafood is prepared in three easy steps: Step 1, choose your seafood. Step 2, select your cooking preference (Blue Post Boil, Garlic-Fried, and Sambal); and Step 3, choose your desired spice level (Regular, Mild, Hot & Spicy).

Blue Posts Boiling Crabs and Shrimps serves their signature seafood dishes in food-grade boiling bags and buckets, and as the staff shakes and unwraps the bags, a fragrant aroma is released, and the fun truly begins at Blue Posts Boiling Crabs and Shrimps.

Our fresh crabs were prepared three ways, with the Blue Posts Boil, boiled and draped in their signature Cajun sauces with its rich blend of spices and garlic, served with corn cobs, sausages, and potatoes...

...the Sambal, with fresh crabs cooked in a Southeast Asian-inspired sauce with sambal paste and spices...

...and the Garlic Fried, with fresh crabs lightly coated in Blue Posts Boiling Crabs and Shrimps' signature batter and garlic fried to crisp perfection. And it's a lot more fun when you lay the freshly-cooked crabs on the table. Ditch the fork and knife too, time to get messy with your hands. Whatever cooking style you choose, the flavors of the crabs are consistent, succulent and tender with a fresh and delicate sweetness. And the secret? Blue Posts Boiling Crabs and Shrimps uses live seafood, so you get all the flavors at its flavorful peak. Each cooking style presents its own unique flavors, and each one pairs perfectly with the fresh crabs. Here's a tip: pour some of the flavorful and garlicky sauce of the Blue Posts Boil's Cajun Special Sauce on your cup of rice for even more flavor.

And don't forget to order some shrimps. The shrimps are priced at prevailing market prices per pound (P 573/lb), and the Garlic Fried Shrimps with its crisp texture and loads of garlic complements the sweet and plump shrimps. Each bite comes with a fresh and audible snap, and peeling the shells are easy when the freshest, live seafood are used for the dish.

The Blue Posts Boil Shrimps, served with sausages, corn cobs and potatoes, is another winner with its richly spiced sauce and garlic bits adding even more flavors without overpowering the fresh and clean notes of the shrimps.

Still on soft opening, Blue Posts Boiling Crabs and Shrimps is a welcome addition to the metro's culinary dining scene. And just like the vibe at Blue Posts Boiling Crabs and Shrimps, the dishes are uncomplicated yet the flavors are real and fresh, and it just doesn't get any better than that. And I can't wait to get back and get Blue Posts Boiling Crabs and Shrimps.

Blue Posts Boiling Crabs and Shrimps is located at 444-445 ANE, 4th Floor, The Block, SM City North Edsa, Quezon City or call +63908-863-5165 (Smart) or +63915-856-3383 (Globe) for more information and inquiries. You can also visit their FB Page at for updates.

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