Blue Post introduces a new 'kamay kainan'

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Sunday, December 8, 2013


BLUE Post Boiling Crab and Shrimps officially opened on Sunday in its newly-designed store on J.P. Laurel ave. in Bajada, giving customers a new experience in "kamay-kainan."

In a briefer, AA Group of Companies CEO Anthony T. Ang and CFO Jennifer H. Ang, during a trip to the United States, observed how diners in the Boiling Crab restaurant "excitedly waited for the seafood contents of the boiling bag dumped into the table, relish using their hands in digging for the crab, shrimp, mussels or fish then scooping up the meat with the special sauce."

"When it comes to kamay-kainan, Filipinos are really known for that. We saw the concept's potential and it will really fit the Filipino culture," Ang said in an interview with Sun.Star Davao.

This is evident in the way they served their food to their customers and the fact they do not actually have silverware and plates for their customers to eat from.

Their tables are laid with wax papers instead of table cloths, so customer just can eat from the table. But for those who are not comfortable with using their bare hands they also have plastic spoon and fork. And to keep those clothes clean from the sumptuous meals, they provide their diners with dining bibs.

After the meal, their diners are provided with candy and wet wipes to end the meal.

COO Emmanuel R. Matuco said the kamay-kainan fosters bonding among friends and families.

Aside from the kamay-kainan concept, they also introduced a new cooking concept.

"Most of the time when we cook crabs it is either steamed or fried. With the new restaurant we introduce the boiling bag cooking technique," Ang said.

The new cooking concept will compliment their "kamay-kainan" seafood restaurant.

Boiling bag cooking involves boiling fresh seafood in a food grade bag which is mixed with original Cajun Special Sauce and some add-ons -- corn on the cob, sausage, and potato. It is then served on the boiling bag.

In just three steps, diners can create a perfect mix for their boiling bag food: (1) they can choose from crab, shrimp, mussels, or mix it all up, (2) cooking preference, Blue Post boil or garlic fried, and (3) choose the type of Cajun Special Sauce whether it is regular, mild, or hot and spicy. Their boiling bag dishes can serve two to three persons.

Most of their dishes are suited for eating with your bare hands. Diners can expect garlic pork belly, steak, burger, kinilaw, and grilled seafoods. They also have salads like the classic mango and shrimp paste.

They also offer indulgent desserts like mudslide, tapioca, and halo-halo.

For those who would like to enjoy private gatherings, they have three VIP rooms for those who want to hold private parties. One room can accommodate 30 people while the other two can accommodate 15 to 20 people. Each room also offers different interior designs like one room is designed with movie posters, the other with images of famous entertainment icons, and the last one designed with music and entertainment legends.

Ang said they are targeting markets A to C and also large group of friends.

Blue Posts Boiling Crabs and Shrimps is open from 10 a.m. to 12 midnight. They can be contacted through telephone number 221-8360 or email them at blueposts@aagroup.com.ph.

Published in the Sun.Star Davao newspaper on December 09, 2013.

Lifestyle

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