Blue Posts Boiling Crabs and Shrimps
4/F The Block, SM City North EDSA, Quezon City
Open daily from 10 a.m. to 10:00 p.m.
(SPOT.ph) Walking into Blue Posts Boiling Crabs and Shrimps is like visiting an old friend. Like you’ve been there before, some time ago, but it’s not quite as you remember. The original Blue Posts in Davao is designed to look like a fisherman’s wharf. It has a provincial charm that people keep coming back to. The first Blue Posts branch here in Manila is just as alluring, only in a more modern and sleek way. The bright blue and orange walls serve as the perfect backdrop to fun little knickknacks—fisherman’s nets, life-buoys, wood floors, and drop-light fixtures. There are rolled-up food-grade sheets of plastic at every table, but that’s because at Blue Posts, there are no plates. You’re encouraged to put all your electronics away, roll-up your sleeves, and get your hands dirty.
You of course, come for the seafood. But start your meal with some appetizers, like their Calamares (P237). The deep-fried squid is coated in a crisp batter. With the creamy mayo dip, it gets more addicting with every bite.
Spicy Gumbo Soup
The Spicy Gumbo Soup (P189) is a must-try. It’s a hefty mix of fresh seafood and vegetables swimming in a thick broth, bursting with richly blended Cajun spices, typically a combination of salt, pepper, garlic powder, paprika, thyme, and red pepper flakes. The Crab Chowder (P87) is a scene-stealer, with the creamy, garlicky flavors of the soup and crab meat coming together perfectly in a delicious hot bowl.
Blue Posts knows how to surprise you with unusual takes on their dishes. First off, there’s the Pomelo Salad (P195). The tartness of the pomelo brightens up the mild flavors of the shrimp and carrots, with hints of sweetness from the special sauce. The Kinilaw (P179) is also on the sweet side, but the green apple slices on top give it a nice, tangy lift. If you can’t be bothered to remove shrimp shells, the crispy and succulent Buttered Cereal Shrimps (P573) are worth a try. By this time, you’ll be hearing nothing but satisfied “mmms” from the table.
Buttered Cereal Shrimps
The real star of the show is the seafood—seafood so fresh that the crabs may as well have crawled to your table. (It’s possible, really. They show you the live crabs before cooking so you can have your pick.) Blue Posts has a three-step ordering process: Step one is picking your catch. Choose from crabs (market price), shrimps (P572/pound), or mussels (P589/pound). Step two is choosing how you want them cooked: whether it’s Blue Posts Boil, where the catch is boiled and lathered with an irresistible Cajun sauce, Garlic Fried, in which they coat the fresh catch in their signature Blue Posts batter and drizzle it with garlic that’s fried to perfection, or Sambal, a recent addition to the menu where they cook the fresh catch in sambal paste. Step three is choosing the spice level, whether it's regular, mild, or hot and spicy.
Boiled Garlic Fried Crab
Sambal Crab and Shrimps with Corn
To ensure freshness, all of their seafood and most of their ingredients are sourced directly from Davao and delivered to the store daily. The crabs are hefty and cooked just right, allowing for the meat to be tender and easy to scrape off. Their best-selling Boiled Garlic Fried Crab is glorious. The light batter gives off a soft crunch, and the garlic punch seeping deep into the crab meat. Word of advice: Pour the Cajun or sambal sauce over your rice. It’s best eaten that way.
The Mudslide (P89) is a delightful way to cap off your visit—chocolate ice cream topped with custard, rich brownie bits, even more chocolate, marshmallows, and crunchy nuts. Everything, except for the ice cream, is made by the in-house chef.
Blue Posts Boiling Crabs and Shrimps feels familiar—and more. The comfort of fresh, good food that you’d travel thousands of miles for isn’t lost, rather, made better with a modern look, new flavors, and the joy of experiencing it in a city you call home.
*Blue Posts Boiling Crabs and Shrimps will open on Friday, August 26.
Photos by Hans Fausto