A Hidden Gem at Carlitos Seasig Seafood Paluto and CochiPinoy

Like many of the metro's hidden culinary gems, you'll find some of the most sumptuous dishes in the most unexpected places. One of those secret finds is Carlitos Seasig Seafood Paluto, a low-key hole-in-the-wall establishment that dishes out some pretty impressive seafood specialties. Care to take a peek? Then, read on...

Located along the always busy Shaw Boulevard, the exact site of Carlitos Seasig Seafood Paluto may make it hard to spot. Keep an eye out for the blue signage, and once you find it...

...prepare for a lavish seafood feast with the freshest catch of the day. Parking may be a challenge so it's best to come early for lunch or a mid-afternoon feast. But there are parking options nearby. And that just adds to the appeal of this hidden culinary gem.

Start with the Baked Scallops (P 320) draped in creamy cheese complementing its fresh briny sweetness...

...and the Crispy Kangkong (P 300) served with a creamy mayo dip that will have you going for another bite. The fresh and clean flavors of the succulent scallops comes through followed by the creamy finish of the cheese while the battered and crisp water spinach brings a delectable crunch smoothened by the mayo-based dip. 

Next, Carlitos Seasig Seafood Paluto served their other seafood bestsellers including the Kilawin (P 390) with fresh slabs of the local tanigue or Spanish Mackerel marinated in vinegar, ginger, red onions and fiery fresh chilies topped with sweet cucumber wedges. The tart and bold sourness of the vinaigrette is tempered by the fresh sweetness of the chunks of fish and cucumber followed by the soothing heat of the chilies. It's a deceptively simple dish that's easy to mess up when you're not using the freshest ingredients. At Carlitos Seasig Seafood Paluto, it's all about freshness. 

The Adobong Pusit (P 300) topped with crunchy garlic and fresh chilies is best enjoyed with steamed white rice. Lots of it. The tender squid simmered in its own ink delivers bold flavors followed by the sharpness of the chilies and the mild nutty hints of crispy garlic bits. 

And don't forget their fresh and succulent shrimps...

Plump with a fresh snap with every bite, you'll find it easy to remove the shells clean off the shrimps. That's a sure sign of freshness. Each bite drapes the palate with a rich and clean sweetness and it becomes hard to stop once you start. Simple, uncomplicated and uncluttered, just fresh flavors. You can also opt for their other shrimp dishes like Buttered Garlic Shrimps (P 420), Buttered Garlic Spicy Shrimps (P 430), Tempura (P 600), Camaron (P 430), Salt & Pepper (P 420), Crispy (P 400) and Grilled Shrimp with Cheese (P 450)

In between bites, enjoy a soothing bowl of one of their specialty soups like the Halaan Soup (P 320) with fresh clams and ginger. The blend of subtle sweetness and the gingery finish of the light broth opens up the palate, while the clams complete the flavors. Carlitos Seasig Seafood Paluto also offers others soups like the Tahong Soup (P 320), Sinigang na Salmon Belly (P 350), Sinigang na Tuna Belly (P 370), Bulalo (P 520), Beef Sinigang (P 490) and Pork Sinigang (P 490).  

Meanwhile, the staff showed off their fresh catch...

...live mud crabs for one of their popular dishes to be served next. 

The "Seasig" in the restaurant's name is not a typo but a playful hint on their other specialties like, you guessed it, the Pork Sisig (P 330). Served on a sizzling skillet and topped with egg and chilies, the Pork Sisig at Carlitos Seasig SeafoodPaluto combines both contrasting flavors and textures with each bite demanding another bowl of steamed white rice. Soft with a delicate crispness, creamy with a lingering heat, the egg adds one more luscious layer of savory richness to the dish. 

The fork-tender Grilled Pusit (P 380), another personal pick is perfectly executed with its lightly charred surface adding a smoky hint to the fresh and clean flavors of the squid...

...while the Chinese Style Steamed Lapu-Lapu (P 400) brings elegantly delicate notes to the palate. It's flavors like this that make Carlitos Seasig Seafood Paluto a secret you'd rather keep to yourself. The subtle hints of soy and the bite of fresh scallions complement without overpowering the nuanced flavors of the fish. 

The Chinese Style Steamed Pampano (P 380) infused with the tart notes of tomatoes and onions is another must-try dish at Carlitos Seasig Seafood Paluto. With bolder flavors from the tomatoes, the delicate flavors of the fish remain the highlight of this dish. And its the freshness of the seafood that makes each dish at Carlitos Seasig Seafood Paluto special.

Still hungry? The crisp Calamares (P 380) should do the trick paired with a mayo-based dressing.

And the crabs presented by the staff earlier? Here they are...

The Crab Sotanghon is another sumptuous number from Carlitos Seasig Seafood Paluto with the soft yet springy glass noodles absorbing all the flavorful richness of the succulent crabs. Each dish, from starters to mains just hits all the right notes. Like a true hidden gem, Carlitos Seasig Seafood Paluto shines as the secret dining destination along Shaw Boulevard. But there's one more savory surprise...

The owners of Carlitos Seasig Seafood Paluto also shared one of their other concepts with CochiPinoy and their signature Cochinillo. And just in time too for the endless rounds of holiday feasting.

CochiPinoy takes pride in their delicately crisp whole roasted suckling pigs, and all you need is a plate to carve it up as audible crackles from the crunchy skin becomes a sensory treat teasing your appetite. Crunch? Check. Flavor? Double check. Each order comes with Hoisin Sauce but the Cochinillo by CochiPinoy is great as is without any sauce. And before you know it, this baby's gone. Definitely one of the best I've tried in the metro to date.

The secret's out. Fresh and succulent seafood at Carlitos Seasig Seafood Paluto and crisp Cochinillo by CochiPinoy. Let's keep it between us and make these gems our secret finds just a little while longer...