3 TOP SPECIALTIES OF SCARBOROUGH SEAFOODS
Recently opened is Scarborough Seafoods which can be added to the list of this type of restaurant. It is located at The Marketplace (near the New Government Center of Bacolod). Here, NO menu is needed- the customers will choose the seafood of their choice and have it cooked the way they like it—tinola, sizzling, fried, “inihaw” (sinugba in Ilonggo) or kinilaw (fresh fish/ shrimp cooked in vinegar).
The Scarborough Story
On our visit to Scarborough, Chris (one of the owners) mentioned that his family members wanted to venture into the restaurant business (as a family) since two of his siblings have already started their own. Team Yu-5 (as Chris calls his family) loves to eat out so he said that the concept of this restaurant was derived from one the city’s famous tulahan, where fresh seafood like fish of different variety and sizes and shellfish are cooked the way customers want it. They thought this is the kind of place they’d love to have. That’s how Scarborough started. And why this name, I asked? “We just wanted something catchy,” Chris replied.
Ambiance and Interiors
Dining at Scarborough won’t make you feel you’re in a typical tulahan. As I approached the restaurant’s entrance I was immediately attracted by the various fresh seafood display. The interior of the restaurant is painted with cool colors like light green and blue which is pleasing and relaxing to the eyes. Scarborough’s ceiling is high enough so customers don’t feel claustrophobic. Native baskets are also used as the ceiling light’s cover. It matches the design and furniture used in the dining area. The place is divided into three parts- al fresco (56 seating capacity), private function room with aircon (48 pax) and mezzanine area (36 pax).
Specialties of the house…
Tinola, “inihaw” and sizzling meals are easy to prepare. In fact, one can have these served at home. But what makes Scarborough tinola, sinigang and sizzling dishes deliciously good is the freshness of the seafood delivered to them every day from local sources. Added to this and the cool ambiance, the prices are also reasonable.
For me, their Top 3 specialties are:
1.) Sinigag na Gingaw – Sliced big gingaw fish cooked in sour broth base with onion leeks, sliced onions, tomatoes and kangkong with siling mahaba for that added kick. The white fish meat and the soup are really good. A bowl of this sinigang can warm you on a cold and rainy day like on the night of our visit. Those who are on a diet will surely love this dish! (P287 for 4-5 persons)
2.) Crab Meat Torta- shredded crab meat mixed with chopped onions, onion leeks, garlic and chopped green pepper. This dish is so tasty and appetizing that a spoon full of crabmeat is usually followed by a double spoon of rice. (P240 for 4 persons)
3.) Garlic Butter Scallops – I really love scallops and for me the best way to cook them is, of course, grilled in garlic and butter. The scallops they serve are fresh, sweet and juicy- goes well with rice or as pulutan to go with your favorite drink.
Upon customer’s request, they can also cook seafood like Lapu-Lapu, Squid, Blue Marlin, Tangigue, Crab, and Prawn in various ways. For those who aren’t into seafood, they also serve Chicken Inasal and grilled spare ribs that they get from Nena’s Inasalan (just across Scarborough). By the way, Nena’s is co-owned by Chris’s brother (part of the Yu-5 team) so customers can also enjoy the authentic chicken inasal and spare ribs.
Scarborough is open every day at 11am-2pm & 5pm to 11pm. You may visit them on Facebook: https://www.facebook.com/scarboroughseafood/ for more information:
FOR YOUR HOTEL NEEDS IN BACOLOD CITY, ENTER BELOW