Fish Out of Water, First @ Greenbelt 5

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“Fish Out of Water is Red Crab’s venture into a more sophisticated seafood dining experience. But more than that, it is our small way of paying tribute to a nation of voyagers and conquerors. It is our way of saluting how great people from a small nation can embrace and champion global colors, flavors, cultures and ways of lives.”

The concept of this pioneering restaurant in Greenbelt 5 was quite admirable. It is a tribute to Filipinos who were very successful outside the Philippines and brought pride to our country. All of us have our own fish-out-of-water stories of our balikbayan relatives. Like the story of my brother, Lorenz who is a successful SAP consultant in the U.S. and met his lovely wife, Carmina in Singles for Christ in LA. This is a positive look at Filipinos who chose to migrate in the outside the Philippines in search of a better future.

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The restaurant is a high-end version of Red Crab with a simple well lighted ambiance, wavy ceiling and a kitchen with circle windows that resembled those in the submarine. The service crew was friendly and you can easily feel at home despite its modern ambiance.

The food is a fusion of Kapampangan and European/ Mediterranean cuisine. I must admit, it was an interesting mix and the concept works. We ate on the first day of their opening and the appetizers, entrees were quite good. We ordered the Set Menu for lunch (because their ala carte was not yet available) which were reasonably priced for a 5-course meal with a serving size that may be good for two people.

Fish Out of Water Menu
Appetizers | Oysters, Soups and Salads | Entrees | Entrees and Kids Menu | Deserts and Beverages | Beverages and Wine | Set Menu

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Fish Out of Water Stories. We don’t know most of these stories and thanks to Red Crab for immortalizing these stories in the restaurant. Do you have your own Fish-out-of-water story?

Manila Men – First Filipinos in America
Enrique – First Around the Globe
Lilia Clemente – Wonder Woman of Wall Street
Carlos Bulosan – Foremost Novelist of the Fil-Am Experience
Vicky Manalo Draves – Two Time Olympic Gold Winner
Pancho Villa – First Asian World Flyweight Boxing Champion
Jose Aruego – Well -loved Children’s Book Illustrator
Pacita Abad – Ivatan Gypsy Artist
Byron Acohido & Alex Tizon – Pulitzer Prize Winning Journalists
Peter Aduja – First High-Ranking US Public Official
Cristeta Comerford – Toque of the Town

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Fish Out of Water Kitchen.

We ordered the 5-course Set Menu B (Php 695++) and Set Menu C (Php 595++) for lunch with the family. We were waiting for Baby Joshua to come out and we decided to explore Greenbelt 5.

Appetizer

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[Set C] Smoked Fish Samosas. with pureed roasted vegetables. The smoke fish pate used in the samosas was a winner. It was creamy and not malansa.

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[Set B] Fried Froglegs with Peach Chipotle Sauce. Only the Capampangans can make this look and taste good. It taste like chicken with a texture of seafood meat. The sauce had a sweet peach taste.

Soup

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Autumn Pumpkin Soup with Roasted Kasuy and Bacon. Order an extra serving of this soup because the pumpkin soup explodes with the accent taste of the kasuy and crispy texture of bacon.

Salad

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[Set C] Warm Saluyot Salad with Wild Berry Vinaigrette. Just a friendly advise from a blogger, include more saluyot leaves into the salad and please improve the vinaigrette.

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[Set B] Grilled Chicken Couscous Salad with Herb-Yogurt Dressing. The chicken and couscous mix was devastated by the herb yogurt dressing. I love couscous and this was not the way to enjoy it.

Main Entree

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[Set C] Grilled Sarangani Bay Milkfish Belly with Lucban Longganiza Risotto. This looks like your ordinary bangus belly rice topping but the risotto and the sauce makes it a sosy italian version.

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[Set B] Wild Boar Tapa with Sauteed Carrots, Raspberry Tea Couscous. I’m not a fan of wild boar tapa but I love almost anything with couscous. This is a perfect combination.

Dessert

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Dessert Sampler: Tropical Sorbet, Barako Cheesecake, Dried Mango Rum Pudding. They should hire a new pastry chef if they want to have awesome desserts. Forgettable dessert sampler.

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Fish Out of Water, 3rd Floor Greenbelt 5
Jerry Burog +63 915 864 0248 for reservations.

GREENBELT 5 RELATED POSTS:
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The Rebirth of Chateau 1771 @ Greenbelt 5
Pia Y Damaso’s Philippine Colonial Cuisine?

Anton

13 thoughts on “Fish Out of Water, First @ Greenbelt 5

  1. hi anton… bilis mo ah.. well, the red crab croup isnt really famous for desserts… i suggest they stick to basics lang, like halo-halo, ice cream etc…

  2. theres also a resto at greenbelt na masarap kainan…the price is reasonable and the food is very great,nag dinner kmi ng whole family ko and nakita ko sa 3rd floor yung resto nato..SOLIHIYA yta ang pangalan,very filipino ang pagkain,nkakamis kainin yung mga yun..guys try it..promise u will love it -gelo gomez

  3. yeah i agree with you gelo,i always have dinner with my bf at solohiya at greenbelt5,supersulit,goodfood as well as the prices,its like eating the food of binondo,the old chinoy cuisine blend with the perfect relaxing ambiance of the place…perfect talaga,comment ko lng po yung terrace sana medyo gawing romantic…saka ok yung mga crew nila super friendly,find out the cute server of the solihiya,the tall,dark and handsome guy,he’s so friendly and sarap kausap..actually crush sya ng sister ko…well i dunno his name eh,il ask the next time na magdinner kmi dun

  4. I had a great time eating at Fish out of Water, Greenbelt 5. I liked the Pizza and Pasta. Nice service too. I’ll surely be back.

  5. hello!
    I am looking for hotels and restaurants here in Metro Manila that are serving ostrich meat/dish?
    If you know one, kindly email me at dj_dalanao@yahoo.com.ph or post it here. It’s for our feasibility study.
    Thanks in advance =)

  6. Hi, anton, im inviting u to visit Red Crab’s new resto at greenbelt 3 “TEXAS SMOKE’EM”, let when u are availbale, thanks
    Leo Vergara
    Cel# 0927.8096265
    RAY AND PETE’S TEXAS SMOKE ‘EM… We Smoke, You Win!
    Early last year, Chef Peter Ayson went on a barbecue tour, all of 3000 miles from Houston, small barbecue towns of Texas, to Dallas, to Cajun country of Louisiana, the Carolinas, Atlanta, small towns of Alabama, and even the new barbecue joints of New York City.
    Chef Pete has done so much cooking the past several years, especially the past two years being head chef and partner at the rejuvenated New Orleans (Bonifacio High Street) and ClawDaddy (Shangri-La Plaza Mall and Bonifacio High Street). But his dream of having his own American style smoke house has never faded.
    Chef Pete has recently joined forces, again, with good friend and young restaurateur Raymund Magdaluyo in putting up Texas Smoke ‘Em at the third level of Greenbelt 3 in Makati.
    It’s a simple, cute yet world-class shack serving smoked barbecue (baby back ribs, beef ribs, sausages, lamb ribs, and chicken), Mexican wraps such as tacos and enchiladas, as well as cold beer and margaritas.
    What’s spectacular about the smoking is the smoking itself. Chef Pete has invested in a real smoker and tries to use authentic barbecue cooking for his meats. He feels barbecue fanatics deserve much better than just faking it. The other spectacular thing about the place is how barbecue sides are not the usual fries and potatoes.
    Ancho-chili corn, Texas chunky chili, fried plantain cakes, fried chayote, red beans and gravy rice, and about seven more are the “side bets” to the main barbecue event. The choice of sides shows how Chef Pete wishes to have a touch of Mexicana in his barbecue party.
    Tacos and either be ordered classic (hard shell) or soft and come in four fillings: chicken, chili, carnitas, or fish. The menu also offers chimichanggas, burritos, and enchiladas. The nachos and the homemade spicy salsa are sure winners.
    If you’re not into barbecue, then you can try the fabulous Chicken Mole (chicken slow cooked in chocolate and Mexican spices) as well as the best selling Texas Beef and Sausage Stew.
    Another sure jackpot are the desserts, especially this moist, three-layer cake they call the Tres Leches. The margaritas and fruity mojitos are great as well!
    Texas Smoke ‘Em is located at the 3rd level of Greenbelt 3, Ayala Center. They can be contacted at 728.3056.

  7. Hi, anton, im inviting u to visit Red Crab’s new resto at greenbelt 3 “TEXAS SMOKE’EM”, let when u are availbale, thanks
    Leo Vergara
    Cel# 0927.8096265
    RAY AND PETE’S TEXAS SMOKE ‘EM… We Smoke, You Win!
    Early last year, Chef Peter Ayson went on a barbecue tour, all of 3000 miles from Houston, small barbecue towns of Texas, to Dallas, to Cajun country of Louisiana, the Carolinas, Atlanta, small towns of Alabama, and even the new barbecue joints of New York City.
    Chef Pete has done so much cooking the past several years, especially the past two years being head chef and partner at the rejuvenated New Orleans (Bonifacio High Street) and ClawDaddy (Shangri-La Plaza Mall and Bonifacio High Street). But his dream of having his own American style smoke house has never faded.
    Chef Pete has recently joined forces, again, with good friend and young restaurateur Raymund Magdaluyo in putting up Texas Smoke ‘Em at the third level of Greenbelt 3 in Makati.
    It’s a simple, cute yet world-class shack serving smoked barbecue (baby back ribs, beef ribs, sausages, lamb ribs, and chicken), Mexican wraps such as tacos and enchiladas, as well as cold beer and margaritas.
    What’s spectacular about the smoking is the smoking itself. Chef Pete has invested in a real smoker and tries to use authentic barbecue cooking for his meats. He feels barbecue fanatics deserve much better than just faking it. The other spectacular thing about the place is how barbecue sides are not the usual fries and potatoes.
    Ancho-chili corn, Texas chunky chili, fried plantain cakes, fried chayote, red beans and gravy rice, and about seven more are the “side bets” to the main barbecue event. The choice of sides shows how Chef Pete wishes to have a touch of Mexicana in his barbecue party.
    Tacos and either be ordered classic (hard shell) or soft and come in four fillings: chicken, chili, carnitas, or fish. The menu also offers chimichanggas, burritos, and enchiladas. The nachos and the homemade spicy salsa are sure winners.
    If you’re not into barbecue, then you can try the fabulous Chicken Mole (chicken slow cooked in chocolate and Mexican spices) as well as the best selling Texas Beef and Sausage Stew.
    Another sure jackpot are the desserts, especially this moist, three-layer cake they call the Tres Leches. The margaritas and fruity mojitos are great as well!
    Texas Smoke ‘Em is located at the 3rd level of Greenbelt 3, Ayala Center. They can be contacted at 728.3056.

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