Blue Posts updates menu
SEAFOOD is just something people can’t resist, even those who are allergic to it can attest.
In Davao City, when one mentions about seafood experience, one of the top restaurants that would pop in Dabawenyos’ minds would be Blue Posts Boiling Crab and Shrimps.
This homegrown restaurant is known for its “sea to table” experience offering to food lovers.
To strengthen its position as a favorite restaurant in the city, Blue Posts launched on February 14 its new “fresh from the sea” menu.
“This is to bolster our position as the ultimate seafood destination restaurant here,” Chuckie Gepaya, marketing officer, of Blue Posts said.
The restaurant will be serving multiple dishes of oysters, crablets, baby octopus, scallops and salmon.
For appetizer, the menu set offers fresh Oysters, grilled Oysters, grilled Hokkaido scallops, Garlic Fried Baby Octopus and Crispy Fried Crablets.
For the main dish, Blue Posts prepared two different salmon dishes: grilled and garlic fried.
“More than strengthening our position as the ultimate seafood destination, we also intend to further widen our array of seafood offerings,” he said.
Blue Posts is wellknown for its deliciously-prepared crabs and shrimps, which are largely sourced from Mindanao particularly in Zamboanga and Surigao.
The restaurant guarantees freshness in all its dishes as it observes sea to table concept.
The homegrown restaurant is conquering the national market expanding operations in Visayas and Luzon.
Established since December 2013, Blue Posts Boiling Crabs and Shrimps introduced to the Davao market a unique dining concept - boiling bag concept.
Within the graffiti drawn walls of the restaurant, dining with one’s 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.
The restaurant started operations as a bar in Davao City way back in 1990s.