Panay Island in the Visayas is divided into four provinces: Aklan, Antique, Capiz, and Iloilo. Surrounded by water, these places have some of the freshest fish, scallops, oysters, and shrimp. All these and more Filipino seafood dishes are under the spotlight at the Leo Sea House in Marikina.
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TravelTranscript
00:00 [ Music ]
00:19 >> Good evening.
00:20 My name is John and I'm the operations manager for Leo Seahouse.
00:24 I'm the one who welcomes the guests personally.
00:27 I take them to their seats, usher them to their seats,
00:30 and then we let them choose their drinks.
00:33 So at the bar we have four seats, upstairs we have six seats.
00:37 So the food here at Leo Seahouse is something that we pay tribute
00:44 to our hometown of Capiz.
00:46 Everything is homemade.
00:47 We get our produce directly from our suppliers on Panay Island
00:52 so that we ensure it's all fresh when it comes to your plate.
00:57 Pagaykay, it's from our hometown of Capiz, it's soup.
01:02 So we have ube, clams, and then gabi.
01:07 We also have cutouts of shiso leaves on top.
01:09 Pandesal, it's toasted malunggay bread with three different spreads.
01:19 So those three different spreads, we have lemon butter,
01:23 beetroot butter, and our favorite, it's our smoked Japanese sakura oyster pate.
01:29 So the best way to have the pandesal is to layer the spreads.
01:34 So you spread them all on top of each other so you can taste the explosion of flavors.
01:40 Pineapple oysters all the way from Aklan.
01:48 Grilled oysters with our pineapple vinaigrette and a splash of olive oil.
01:54 We also have deep fried ginger and Spanish mackerel roe as well as deep fried leeks on top.
02:00 So this dish, it's very strong.
02:02 So it's what we call a tropical bomb.
02:04 For our salad, the greens are grown here in Marikina by our friends through Hydrophonics.
02:15 What's inside, we have a wide assortment of fruits and vegetables as well as
02:21 candied peanuts, croutons, and quesong putih.
02:24 The dressing is beetroot calamansi vinaigrette.
02:27 Alright, for our shrimp, all the way from Iloilo.
02:34 At the bottom, we have shrimp bisque made from the heads, the skin, and the tail of the shrimp,
02:39 as well as splashes of basil oil.
02:41 On top of our shrimp, we have cannelled butter made from an Italian butter called burro
02:47 that we mixed with miso and deep fried leeks on top.
02:51 Kapi scallops.
02:56 All the way from our hometown of Kapis, we have our kapi scallops.
03:00 Grilled scallops with our bourbon cream adobo jus and splashes of basil oil.
03:05 The adobo jus does not contain any pork or meat. It's all fish.
03:09 Again, pickled onions on top, but this time the greens are freshly picked local dill.
03:16 For our fish, we have tanigue or Spanish mackerel caught from the waters of Carles, Iloilo.
03:23 So how we serve it here, it's twice cooked.
03:25 First grilled and then pan seared.
03:27 After that, wrapped in shiso leaves for the added minty flavor.
03:31 The dressing, it's toyomansi but with mirin, so there is a slight Japanese influence.
03:37 Again, local dill on top.
03:38 Squeeze some calamansi to complete the taste.
03:41 And enjoy!
03:47 So our ice cream at the bottom, lychee calamansi sorbet.
03:53 The middle is a vanilla calamansi ice cream.
03:56 On top, pomelo gelatin.
03:58 So the gelatin does not contain any pork or meat. It's all seaweed.
04:02 And lastly, our favorite microgreen on top, it's arugula.
04:07 So with every bite you take, have a little bit of arugula.
04:10 In your spoon, because the difference in taste, it's night and day compared to when it's not there.
04:16 Also, it's two in one in a plate.
04:17 It's a palate cleanser and a dessert at the same time.
04:20 Growing up, this is the food that we had on our tables.
04:30 When we were growing up, we enjoyed eating these things.
04:35 And we want to bring it here in Marikina.
04:38 So that other people can experience what Panay Island tastes like.
04:43 So that other people can experience what Panay Island tastes like.
04:45 So that other people can experience what Panay Island tastes like.
04:47 So that other people can experience what Panay Island tastes like.
04:49 So that other people can experience what Panay Island tastes like.
04:51 (upbeat music)
04:54 (bell dings)