LET’S GET CRABBY!

Blue Post’s Boil­ing Crabs and Shrimps Cel­e­brate these Fa­vorite Crus­taceans

Animo Magazine - - ANIMO -

MANY years ago, in the city of Davao, a cou­ple of friends bonded to­gether and set up a bar where they can chill out, re­lax, have some drinks, play bil­liards and darts, and en­joy hon­est-to-good­ness Davao fare. They called the place Blue Post, cel­e­brat­ing how cool their han­gout turned out to be.

But as the pas­sage of time would have it, the group moved on with their in­di­vid­ual lives; some stayed, some drifted to other di­rec­tions. One mem­ber of the group, busi­ness­man An­thony Ang, re­mained in Davao. He re­al­ized that the fresh su­perb seafood that they were en­joy­ing in Blue Post was too good to be kept a se­cret; it had to be shared.

He re­named Blue Post to Blue Post’s Boil­ing Crabs and Shrimps, high­light­ing the suc­cu­lent seafood that, among other things, Davao is fa­mous for. Its first Davao branch, lo­cated along J.P. Rizal Ave (sit­u­ated af­ter Davao Wa­ter District and be­fore go­ing to SM Lanang Pre­miere) opened on De­cem­ber 2013. The sec­ond branch, lo­cated at Lanang Busi­ness Park, opened a few months later on June 2014. The third branch, lo­cated at SM Ecoland Davao branch.

Din­ers em­braced the crabs and shrimps restau­rant, es­pe­cially the con­cept of eat­ing these with their bare hands (although Blue Post’s does pro­vide gloves for those who want them). An­thony ex­plains in a pre­vi­ous on­line in­ter­view, “The seafood is served in a bag. But we don’t have any plates. We only have wax pa­per on the ta­ble and you can eat with your bare hands. Af­ter all, mas masarap ku­main ng crabs and shrimps pag ki­naka­may.”

To An­thony’s pleas­ant sur­prise, the din­ers who flock to Blue Post are not just the lo­cal Davao res­i­dents. In fact, vis­i­tors from Manila have made it a point to eat at the restau­rant to sam­ple the fa­mous seafood of Davao. And in the three years that it has been op­er­at­ing, An­thony had re­ceived nu­mer­ous in­quiries and in­vi­ta­tions to bring it to Metro Manila.

Thus in Au­gust 2016, Blue Post’s Boil­ing Crabs and Shrimps opened its first Manila branch in The Block, SM north Edsa. By Jan­uary 2017, a sec­ond branch opened in SM Mall of Asia (MOA) and re­cently, the third branch opened on May 2017 at the 2nd Floor, O-Square Build­ing, Green­hills Shop­ping Cen­ter. This Green­hills branch is par­tic­u­larly sym­bolic as it is the first com­pany owned stand-alone store in Metro Manila. (Both SM north and MOA branches are fran­chises.) But Blue Post’s is just be­gin­ning. An­thony re­veals that within the next two years, three more branches will be opened within the metro.

Crabby in so Many Ways

Crab afi­ciona­dos eat their fa­vorite crus­tacean in sev­eral dif­fer­ent ways. But be­fore any­one can ex­tract those sweet bits, the use of a small metal mal­let is re­quired. Smash­ing that mal­let against the hard and thick ex­oskele­ton of the crab cracks its body open so as to get into the guilty plea­sures within. The most cov­eted part here is the crab roe, or aligue, which sticks to the shell but can be deftly ex­tracted by fork or knife or sim­ply by hand. But don’t for­get to ham­mer the mal­let on the other fa­vorite parts, which are the crab claws. There is more crab meat in the claws, and these are eas­ier to ac­cess once cracked.

While the Metro Manila branches ini­tially carry the most re­quested dishes com­ing from Blue Post’s Davao, the en­tire Davao menu of­fer­ings will be in Manila soon enough. none­the­less, metro din­ers will surely love to get their claws into the restau­rant’s crab choices.

The crabs are or­dered per kilo and priced at cur­rent mar­ket rates. The fresh catch can be cooked ac­cord­ing to the din­ers’ pref­er­ence:

Blue Post’s Boil is boiled and lath­ered with the restau­rant’s sig­na­ture Ca­jun sauce; Gar­lic Fried is coated in Blue Post’s spe­cial bat­ter and gar­lic fried to per­fec­tion; Sam­bal is cooked with sam­bal paste, a spicy and fla­vor­ful fu­sion of the In­done­sian and Malay, en­hanced with the Blue Post’s touch. new to the menu are Crabs and Shrimps in Gar­lic Le­mon Sauce and Crabs and Shrimps in Salted Egg.

As for the equally pop­u­lar shrimps, the diner can also en­joy them boiled like the crabs (Php 573/lb). Or dig into the But­tered Ce­real Shrimps (also Php 573/lb). Or take a bit of heat from the Ca­jun Prawns (Php 1,600/kg; Php850/500g), which are Grilled King Prawns mar­i­nated in Blue Post’s sig­na­ture Ca­jun Spice Sauce, served with a mix of African le­mon, fried gar­lic, and slices of spring onion.

not to be out­done, Davao’s sweet pomelo is also high­lighted in the menu. The Pomelo Salad is a re­fresh­ing mix of pomelo chunks, shrimps, greens, peanuts, and vinai­grette. For dessert, the Pomelo Cream Salad with Corn is a rich sweet fi­nal course.

An­thony in­vites din­ers with this re­mark: “Blue Post’s Boil­ing Crabs and Shrimps is a fam­ily restau­rant. you can be as messy as you want be­cause crabs and shrimps are best eaten by hands. But it is al­ways fun and masaya!” .

Check out Blue Post’s Boil­ing Crabs and Shrimps, with Metro Manila branches at

The Block, SM north; SM Mall of Asia; and 2nd Floor, O-Square Build­ing, Green­hills Shop­ping Cen­ter. For more in­for­ma­tion, visit: Blue Posts Boil­ing – Face­book Page , Send mes­sage to our of­fi­cial FB Page #ProudDavao #FunToBeMessy #DavaoIn­vadesManila #BluePostBoil­ingCrabs.

( L-R )Em­per­ador Dis­tillers Inc.’s Mark Amarante on premise sales spe­cial­ist An­thony Ang , owner of Blue Post’s Boil­ing Crabs & Shrimps and Yian­nis Pa­pa­georghiou wines and spir­its spe­cial­ist Man­ager to­gether with Friends from Me­dia eat­ing their crabs...

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