BER months has already started and here in the Philippines, it also means that the longest Christmas celebration has started. This season is the perfect time to have that much-awaited family reunions and different gathering over sumptuous food. I know some of you has started doing research where you can dine with family and friends this coming holiday season. If you’re considering seafood to be served, I’ve recently got a taste of all-Asian seafood cuisine at Crustasia Seafood Market.
Crustasia Ambiance and Interiors
The name Crustasia came from the combined words crustacean + Asia. So I guess, you now have an idea on the look and feel of this restaurant. Obviously, the whole interior will give you so much Asian feel with elements from different countries around Asia.
Each corner will give you unique Asian feel – there’s Thai, Japanese, Filipino, etc. combined to make you feel like you’ve really transported to these countries. No passport needed! Cool concept, I must say *wink*
Example is this corner where a giant elephant is painted on the wall. Any wild guess? Yeah, I know you know it. And did I forgot to mention that these walls are hand-painted. Not a wallpaper, sorry!
Crustasia Seafood Selection
Now, to the main highlight of this experience. Let’s talk about the food, everyone. They serve seafood mainly but Crustasia is not limited with seafood dishes. They also have meat and vegetables to satisfy your taste buds in case you’d like to have that full gastronomic experience in one place.
First, let’s talk about this creamy Mixed Seafood Tom Yum. Usually, a Tom Yum (Thai) is cooked with just shrimp. But at Crustasia, they chose to have mixed seafood for a different experience. And for me, it’s a really good choice because it gives me different seafood meat options. It’s just a bit salty for me and I assume it’s because of the natural saltiness of the fresh seafood which adds up to the flavor. However, my fellow blogger friends who were there with me said that the saltiness is fine with them. So I guess it really depends on your taste.
This one doesn’t tastes like catfish at all. It’s crispy and with hint of freshly squeezed lemon and bite-sized chunks of pomelo (a combination of something you won’t imagine). Surprisingly, it is delicious for me and really a good appetizer.
Oh gosh! This chicken satay is a personal favorite when it comes to non-seafood dishes at Crustasia. Too delicious on its own that I forgot to dip it on the peanut butter sauce. I can eat it with lots of rice too! *Oops*
The Steamed Grouper is another dish perfect to eat with rice. The fish meat is well-steamed and that makes that melt-in-your-mouth experience. I’m not sure if you’ll like it but I love how the spring onions compliments the taste of this dish.
Onto the next is this Chicken Pandan, one of the best specialty chicken dishes in Thailand. I’ve tried few same dish from other restaurants and this one is just something in between. Perhaps I’m expecting the taste to be there not only on the first layer of the meat but also until inside or every slice of it.
The king of ’em all! This putok batok dish is a must-try from Crustasia. It’s quiet pricey but worth it. This is the first time I tried crab with roasted garlic and noodle and it’s the bomb! It smells really good when it was served and the taste is even better with this combination over rice (carbs on carbs, I know).
I have to be real here. It has the same taste with all the Pad Thai I’ve tried here in Manila. But what makes Crustasia’s different is the amount of serving and ingredients. There’s a lot of vegetable which I really love and the big serving means you can really share it to everyone in the table.
I’m not a fan of catfish but this one tastes really good. For me, it’s somehow tastes like the local Filipino dish, paksiw. Also, we all know that clay pot cooking method really makes a difference on the quality of how the food is cooked and it’s evident on this dish.
This dry curry is another personal favorite. I love how there’s a right amount of sauce for it not to be ‘too dry’. The thick sauce with chunks of carrots and potatoes really works with that soft beef meat that almost melt in your mouth. If I were to compare it with a local Filipino dish, it’s Caldereta but with a Javanese infusion.
I have tried different Bagoong Rice already and they taste all the same for me. But what make’s Crustasia’s different is the amount of ingredients used. Look at those!
The Ice Kakang is one of the desserts that was served to us. It tastes like our very own halo-halo also topped with a scoop of ice cream. Crustasia’s Ice Kakang has a very generous serving so I can say that this can be shared by 2-3pax depending on your appetite.
This is another dessert served and it’s almost the same with Ice Kakang. The only difference is the hint of Guyabano taste which surprisingly tastes with this kind of dessert (it’s either a juice or fresh fruit for me).
This Special Sticky Purple Rice with Fresh Mango Slices is off the menu. It’s an on-the-spot food invention by Chef Ayson from the wrong rice bought by his staff on the day we dine at the restaurant.
CRUSTASIA ASIAN SEAFOOD MARKET
2nd Floor, Newport Mall, Resorts World Manila
Pasay City, Philippines
0966-4059829 / email@example.com
Mondays – Fridays / 12:00PM – 12:00AM
Saturdays – Sundays / 10:00AM – 12:00AM