Breakthrough Resto in Villa, Iloilo City. This is just around 10 minutes away from the city center. You can take a jeep.
Managat or Red Snapper. As the practice in the Visayas, pick a fresh fish and inform the staff how you want it cooked. Usually they make two viands out of one fish.
Kaldereta (stewed goat meat) and tuna flakes (for tuna sisig).
Airy and wide. Ventilation is provided by large open areas and the beach beside the resto.
The world is an oyster. Only Php 35 / order. A plate is one order and it has 20-25 oysters in it. Not bad, huh. In Manila, 10 pieces would sell for Php 150 up depending on the variety.
The pearl of the orient. In this case, the real jewel is not the pearl but the meat! None of the sea taste we all hate (but love to smother in lemon or calamansi). This meat is sweet, which signifies only one thing - freshness.
Sinigang sa Batuan. Batuan is that green fruit they use to make the soup sour. In other parts of the country, we either use tamarind (sampalok), kamias or guava. See that sliver of fish fat? Yummy!
Baked clams. Garlic-y and succulent! Wait, is that human hair?!
Aligue rice. Hot, moist rice mixed with crab fat!
Total bill: Php 518.00 (all inclusive except tip)
Coconut Crab (Birgus latro). Too large and scary! They are held in cages because they drown in water. They have what we call a brachiostegal lung - a cross between gills (hardly used) and lungs. They live in burrows underground and feed on anything organic - fruits, leaves, dead animals. Widely available in the Pacific and is regarded as a terrestrial hermit crab.
Crabby crabs. Congregating where there is water movement.
Clammy clams. Asleep, with no idea of their future.