Marina Oysters Seafood Grill invited a group of food bloggers (myself included) to sample their renowned oysters and Ilonggo specialties. The food was served buffet-style, so presentation and serving size may vary when you actually go there to eat.
Marina’s oysters are flown in fresh from Iloilo daily. I was quite shocked to see a separate buffet table for their oyster dishes alone — there were at least six different kinds. There were also platters containing crackers, we were advised to have some crackers first before digging in to the oyster dishes to minimize negative tummy reactions. Baked Oysters (pictured above) were served on our tables too. I liked these best, all covered with garlic, cheese, and chives. Simply delicious!
Crispy Wasabi Oysters (P250, pictured above) were what I tried next. Oysters are coated with a crunchy breading and deep fried to a crisp. It is served with wasabi mayo on the side. These are yummy too. 😀
Then there was Kinilaw na Talaba (P250, pictured above). Raw oysters with julienned green mangoes, tomatoes, and onions in vinegar. I tried just a little bit of this as I am quite scared of how my stomach would react to raw oysters. The oysters had the taste and scent of sea water — I don’t know if that’s good or bad.
I also tried the KBL (Kadios, Baboy, Langka) (P240, pictured above), an Ilonggo specialty. Kadios is that black bean you see above. I initially thought it was black pepper but it’s not. It’s a bean that’s monggo-like. KBL is a soup that’s comprised of kadios, lean pieces of pork, and jackfruit. It was interesting to say the least, albeit a tad salty. I was expecting a more unique flavor due to the presence of jackfruit but I could hardly feel its essence in the soup.