Blue Seas Seafood & Restaurant

J. Tionquiao St., BF Martinville Subd., Las Piñas, Metro Manila

Blue Seas Seafood & Restaurant
5.0 Stars

1 Reviewer

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  • 1 Reviews
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Most Recent Reviews

Marjorie G.
5.0 Stars

Blue Seas Seafood & Restaurant is a no-frills dampa-style restaurant owned by Ricky Pajarillo, a former fisherman from Romblon. When I say dampa style it means you can order their seafood product and have them cook it for you. The restaurant opened in December 2013 and its name came from the kind of seafood that they sell, such as tuna, salmon, blue marlin, etc., which can only be caught from the blue sea. The owner started into the business by being a distributor to the wet market. The business bloomed and now they have their own restaurant.

Blue Seas has simple interiors;. nothing too fancy, the space is small, there are just some long tables and chairs, that’s it. But I appreciate the fact that it’s clean, even the restroom, which is one of the crucial things that I look for in a restaurant.

The strong suit of Blue Seas is the food; there is no dish in this resto that I didn’t like. Every dish that they served us was fresh and delicious. The cooking charge for a half kilo of seafood is PHP140 (USD3.02) while it’s PHP195 (USD4.21) for 1 kilo. I say that’s pretty cheap! But if you prefer short orders, they offer them too. The price of the food ranges from PHP160 (USD)-PHP1,740 (USD).

They served us so many food I decided to skip the rice. We had Grilled Tuna Belly, Crispy Tuna Belly, Salt & Pepper Shrimp, Baked Scallop, Buttered Shrimp, Adobong Pusit, Sinigang na Salmon Belly, Kilawing Malasugue, and Buttered Chili Crabs.

The crowd favorite is the crispy tuna belly, which is basically tuna chicharon. It was so tasty and crispy that we had fun picking them off the plate and popping ‘em to our mouths. I was sort of expecting it’d be hard to chew but I was wrong. Great news to non-pork eaters; there’s a chicharon for you.

Out of all the dishes, my favorite is the sinigang na salmon belly. I love that the meat of the salmon was so tender it practically melts into my mouth. I also enjoyed kilawing malasugue because the diced meat of the fish was soft, with just the right amount of sour flavor that doesn’t sting.

Now if you are in the south, you don't have to go to Pasay anymore to experience dampa. Just head over to Las Pinas and visit Blue Seas.

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