Skip to main content

Sunday lunch at Pavia Seafood Place

At the crossroads of Iloilo city and the Iloilo airport, the town of Pavia is now fast developing not only in terms of residential-commercial-industrial but also in gastronomy. But for a small town that has no access to the sea, it seems to be unlikely to hold seafood restaurants. The past few years saw the mushrooming of this type food stops along the highway and yesterday during a birthday celebration I got to taste test the newest of them all - Pavia Seafood Place.Big! That's how I see the place the many times I passed by the restaurant located in Brgy. Mali-ao. And big it is in the inside with native tables and benches that can accommodate more than a hundred. It's almost "al fresco" as walls are made with screen materials to to let the air and light in while the insects out (but they found other ways in -lol). Adding a more native flair and a casual ambiance is the pebbled flooring and the turo-turo display where the "eats of the days" are there for the eyes to feast on. That time aside from the grilled specialties like locus (squid), bangus and pork chops they had saucy meat dishes and vegetables plus kinilaw na tangigue? and seaweeds. But what caught my attention was the delectable display of plated lechon - looks really appetizing compared to the ones display at Breakthrough (the last three time I was there) that looks like a day or two old.
Looking at the big menu board on top of the counter I noted their other specialties. It's a seafood galore just like the what its name promises - popular fishes like pantat, blue marlin, tangigue, managat and bulgan come either grilled or sinabawan (add adobado and with tausi for pantat Also coming in grilled, in soup or baked are shellfishes like diwal, scallops, nylon shells and oysters - the latter being reminding me of the famous baked talaba of Allan's Talabahan in Oton.
Completing the seafood galore are crabs, prawns and shrimps that are steamed or cooked sweet and spicy. They also have native litsong manok, crispy pata, kalderetang kambing, binakol na manok, beef bulalo, pork sisig and a lot more.
After all the rundown of the menu, I got a chance to talk to one of the persons in charge. Pavia Seafood House is just 3 months old and is owned by Eugene Chan (of the Kusina Tsina). So that explains the more professional service orientation and food that basically is quite at part with the other seafood restaurants. In the course of the casual talk, my eyes fell on a sort of out-of-this-world item on the menu - Starbucks brewed coffee. A what! (lol)
They also have a live seafood display - pantat and crabs, that time. An airconditioned area that can seat around 40, or so, can also be found within the restaurant for meetings or for big groups. As the place is just new, it was not full that time but from patrons kept coming in and out while we were there. Cabanas lined the outside for a more alfresco dining experience.
All in all, that Sunday birthday party lunch left a good first impression - the place, the ambiance and the food (I'll have a separate blog entry for this). And surely Pavia Seafood House will become a foodie pitstop as soon as this place picks up more and more patrons.

Popular posts from this blog

An Ilonggo favorite - Valenciana

Found in almost all occasions like fiesta, birthdays, reunions and others, Ilonggos really love valenciana because most if not all have grown accustomed of having it in special gatherings at home.  A complete " go, grow and glow " dish because it has the carbohydrates, protein and vitamins and minerals in just one spoonful, Valenciana is really an " occasional dish ".  Here's the recipe for Valenciana

Lamesa Grill Iloilo's Halo-halo All-you-can for only PhP 99

Lamesa Grill Iloilo welcomes the early arrival of summer (and it's only February) with the ultimate cooler - halo halo! And what better way to enjoy this colorful melange of sweetened fruits, beans and other ingredients than creating your own mix and going back for more! Lamesa Grill's Halo-Halo Buffet brings in more than 30 ingredients you can mix and match plus enjoy to your hearts and appetite's delight. Happening daily from 2-5pm and for only PhP 99, one can enjoy the all the works for personalized halo halo. Take you pick from sweetened fruits like langka, saba, ube and kamote to fresh mangoes, melon and buko to canned peaches, pineapple, avocados and lychees. There's also nata, sago and gelatin to give color and texture to your creations. Giving a crunch to your halo-halo are rice crispies, pinipig, corn flakes and peanuts. One can also find sweetened garbansos, red and white beans. Finally garnish it chocolate filled rolled wafers and marshmallows! You can opt t...

Ultimate Ilonggo Favorite: KBL Kadyos, Baboy, Langka

K.B.L. or Kadyos, Baboy, Langka is the ultimate favorite dish of most Ilonggos. It is also one of the most missed native dishes as kadyos and the souring ingredient, batwan , are hard to find when outside of the Ilonggo region.  Basically, it is boiled/stewed pork dish owing its "deliciousness" to the combination of the soft and tender pork, the tamed sourness of  batwan  and the  malinamnam na sabaw .  One of the "secrets" of the malinamnamn na sabaw , is the fact that the pork, whether just the plain meat or pata (hocks) are first grilled or broiled. This gives the broth a rather smoky taste that makes it more appetizing.. Learn how to make the Ilonggo dish KBL (Kadyos, Baboy, at Langka) with the recipe below. Ingredients 1 kilo Pata (pork hocks) or pork cubes, GRILLED and sliced into bite size pieces  1 unripe Jack fruit, cubed 2 cups pigeon pea (kadyos) 6-8 pieces batwan fruit  (or tamarind powder) 1 piece por...

Easy Century Tuna Recipes

If you're looking for simple, easy  and delicious Century Tuna recipes online, congratulations, you've found it right here! How about spicy tuna sisig or tuna sinigang ? Maybe stir fried tuna with pickles or just yang chow fried rice .  I love Century Tuna from its flakes in oil variety, the spicier the better, but when I discovered the versatility of its solid variant, it became an obsession. At first I was just into the usual tested recipes; pasta and sandwich filling, but then it got simpler – I just eat it straight from the can! Usually with a piece of bread or an apple. I just add a few drops of vinegar to spice it up a bit. Then came the experiments. Yup I got tired of that habit that one day, I decided to test my skills in the kitchen. Serendipity, you might call it yet most of them turned into good recipes that I have shared now and then. Satisfying my Palabok cravings had me experiment on this recipe on the spot. With Century Tuna in lieu of the us...

Lauya nga Pata sang Baboy

It was a typical fiesta scene in a barrio that I got to taste this cholesteroliffic and delicious pork dish. I can still vividly remember that decades old gastronomic memory - very tender and almost fall of the bone pata, vivid orange sour and sticky broth, large chunks of unripe  langka;  all in one big large  kaldero !  And it's been really a while since I've tried to recreate that taste memory and a few days ago, it was worth another try. Here's my simple recipe for Pata Lauya