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)
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