Hey everyone hope you're having an amazing day! It's Mark Wiens I'm excited to be in the city of Bakalad in the Philippines and today we are going for lunch at one of the legendary seafood restaurants it's called Deote. Eatery They lay out their Fresh Catch It's an unbelievable seafood display. They have giant fish, they have huge shellfish we are gonna choose a bunch of Seafoods They're gonna see the entire process as they cook them in the kitchen. We're hanging out with my friend Martin and the Bakala food Hunters It's gonna be just an unbelievable Seafood meal and I Cannot wait to share with you all of the delicious Filipino Seafood With you coming up right now in this video Yes! so we have arrived to dutes! Eatery This is one of the great seafood restaurants of Bakalar in the Philippines And man, wait till you see this display of seafood and this entire restaurant.

It's almost like almost, kind of feels like a little. Art City Within a city, there's all these amazingly unique decorations. They're plants hanging around, there's multiple dining areas. I Really like the decoration.

very creative. You smell the smoke of the cooking and we're about to walk inside right now. One of the most impressive things is that as soon as you step inside, just you're greeted by this unbelievable seafood display. Check out this! hi hello hello, Look at this display of seafood.

Giant shells. huge Whoa! let's have huge shells, fish groupers, king mackerel that is a bounty of seafood it's not a flipper, a grouper and mackerel mackerel Snapper Snapper and blue marlin okay oh the huge one over there and wow okay and then also what are the huge uh shots? It's like the size of a coconut. foreign Seafood Displays ever I Think we could call this uh, an ice aquarium. Just the full range of seafood covered in ice.

You just choose what you want. You can see the seafood all fresh in front of you. You choose what you want, even the cut that you want. And then from there they can make your full Seafood meal in a variety of different ways and different cooking methods.

Different dishes is amazing. Half kilo butter, garlic Five three Yes Ma'am to try our Squid adobo. Squid Adobo Okay, yes definitely. I Think it's good for you to make it spicy? Yes please! You can make it spicy.

And then we should also try the big Huge shelf. Yes, what do you make with the Fish Head The big Huge foreign. The manager has recommended us all of the different dishes that we're gonna order and eat. One of the main dishes is going to be a sinigang with the grouper head, a huge grouper with the head and then we're also going to have one of their famous dishes is the squid adobo.

So we're gonna try try a bunch of seafood dishes. so he's just slicing up a fresh fish and then he's going to start dishing out the seafood. Then we'll go to the kitchen to watch how everything is cooked. Why not double squeeze while it's slicing? Yeah, Spicy please.

Spicy? Yes. okay. Love garlic and butter. Oh man, this place is so much fun.

It's almost like a like a fair or a circus Seafood Circus here? Yeah Okay, okay here we go again. They weigh everything up and they give you your order about what dish you ordered with the seafood. Then you walked into the back of the kitchen and we're heading back there to see the cooking preparation goes into the kitchen. So we're here in the kitchen.

now. It is action-packed There must be 20 chefs in here handling all the dishes, but this is a huge popular seafood restaurant and then dishes are flying. You hear the wax planking, there's soups and things boiling all over the place. The seafood.

Aromas They're prepping all the dishes and then they just go straight out to your table to eat. so we're gonna try to follow. it. might get a little bit, uh, intense trying to run around the kitchen see all the dishes, but we're gonna do our best to try to follow all the dishes.

Some salt so loud out there. Um wow. The cooking is absolutely unbelievable. Here's the chef on the on the screen adobo which is one of their famous dishes.

that fire is absolutely rich. My face is on fire. It's uh, there's uh, all the different seasonings. There's satis down some onions and some ginger.

a squid goes in and all of it popping all the seasonings. There's a bit of sugar in there. salt, garlic. Oh man, those skills on the walk I Love that upright handle to just be able to let it like saute roast.

Insane Cooking Skills Okay, it's ready. Okay, let's go. So now we have two more dishes over here. This one is the chili crab and then the prawns.

Chili crab and prawns. Oh man. Seafood is just flying around. Yes, it's double fisting.

Oh man, this is. It really is a seafood circus. This is oh man. a circus of Happiness so foreign turbo mode at lunchtime right now.

But that stir frying section that is intense cooking? Absolutely incredible to witness to see. But then from the stir frying station, we're going to move on to the sinigang and soup station where they're boiling up the heads. and then they assemble the soup. The sinigang, which is again one of my favorite foods in the Philippine sinigang.

It's so good. It's sour soup and so we're gonna see how that's made next. Thank you. It actually gets chopped up, then it gets boiled into broth until it's cooked, then he fishes that out, he puts it into a bowl and then they add in a handful of the green tomatoes and onions and green onions.

and then the soup broth goes on top. Okay is the sizzling hot plate Marlin All right Foreign? Okay I think that's everything prepared okay. Thank you thank you very much thank you thank you. Okay, it's all ready.

let's go to eat. Oh man, thank you! Wow! that was absolutely incredible that hello, what an experience we are oh man. heading back to the table to start eating a seafood feast. Oh yeah, so we're sitting down for the full Seafood Amazing dishes, Amazing cooking, knowing all the ingredients and then choosing your seafood and then ends up at your table.

just beautifully cooked ball of rice. There's rice for you. I Think we should begin with that adobo squid because this oh man I saw the whole process of them making this. They just fried in a volcanic it literally is like a volcano.

Walk all the different seasonings in here. the Black Ink look at how Saucy that is look really fast. That process was unbelievable. The process was unbelievable.

All right. go in. First bite this this squid. I Love the seasoning, the onions on top and the ink mixed within.

Oh yeah, the richness of that squidding? yeah it gives it a little other flavor. It takes the sourness of the vinegar and then you also taste the sweetness. There's sugar in there so it has this really balance of sweet and sour flavor. And then the actual squid themselves are delicious.

They have an amazing texture to them, not too chewy, not too leathery. The flavor just gotten people keeps on coming. Really tasty and the flavor of that fire embedded into each piece of squid. Foreign because the soup is a little bit cloudy when the butter one boils and and Cooks it has like a white kind of Milky milk.

Yeah okay so I just want to try that broth first. Oh wow oh that is Oh I've always loved sinigang and all the different versions that you get throughout the Philippines that is superb. Full you taste the sourness of the batwan but then it has this depth of flavor. the sea salt in there and then the fish which he because the way they make that they make that broth.

Then they boil your fish, your fresh fish in that broth before then putting it back in the bowl and then scooping in the broth. oh man it's just salty, sour and those are the and then just a little bit fishy. the green green tomatoes, green chilies in there yeah and what it makes it different from the others is we use but one again but one doesn't have. You know sometimes they're ingredients that make your jaw hurt, but one is really smooth.

yeah yeah, I mean I love how clean it is too. Yeah, it's not oily yes, just strong. Yeah, not too strong, sour, salty and it's a hint of fishiness. Okay next up for the Avalon shell again that giant giant shellfish sliced up and then stir-fried in the same like an adobo recipe.

Would you like some of that? some of the avalancho. Do you like some of the Avalanche Yeah sure. Thank you. Here you go the Avalon shell.

They almost look like slices of mushroom. Yeah thank you. Wow. Oh man.

it's really firm and kind of crisp. Yeah um oh it's so good. And even the Adobo sauce is really nice. It's vinegary.

yeah it's uh salty. not quite as sweet. the texture is just delicious. It's like so firm and crunchy and yet not too I mean a little bit rubbery, but it like chews very easily and crispy.

Another dish that we got to try is the Kinilo who wants to try something yellow? I Love the Candy Love Yes it's good. The saltiness of The Salted egg, the crunchiness of the red. Now do you think there's coconut milk in there? Yes. okay and you can put your chilies again.

Oh yeah chili. We do need chili on this bite. Okay I'm gonna add a chili to this tonight. Definitely.

Oh wow, that's delicious. Oh man, the acidity. What is it? Is it coming from Calamansi or wine? Vinegar or vinegar? Okay, you have to have good vinegar. Well fermented vinegar from coconut for sugarcane.

Oh man. the best. Incredible. And how's this acidity? Yeah from the vinegar.

but then at the same time it has this creaminess from both coconut milk and the The Salted egg yolk. We're kind of like dissolves into the dressing and you've got the crunch of the onions and the green tomatoes. Oh it's so good that candy allow dressing. Oh with a couple the green chili on top.

Yeah oh man, it's so refreshing. The fish actually just melts in your mouth. I'll just slice it up. These are big huge sticks of marlin.

Okay here we go. Very crispy in multiple ways and then I Love the crystal garlic on top. it's just it's got great. Oh thank you very much and then you've got like Marlin is such a huge fish.

Enjoyed! So so much meat and so that's like just a whole steak of marlin. Really good as well. Next up we have the butter garlic shrimp. If you like one of these you go first.

Martin would you like a shrimp? Oh okay that one. that's a good one. Garlic okay and yeah the hardness of the chill. Let's do bite first and then head got the flavor.

the sizzling butter. you've got all that crispy garlic and then just kind of like. It's not an overpowering shots at all. it's mainly I mean mainly just taste the freshness of the shrimp.

Would this be a restaurant that locals would come to with like on a special occasion or daily or with family? They live with family with friends with gas. there's a common restaurant because I think it's a I mean what's great is you can choose your seafood and choose the different dishes that you want. but then also they have so many seeding. such a big seating area where you could bring your whole family.

You could have a celebration here. You could have an everyday meal. I Think it just depends on what your whatever kind of occasion you're having that day. This is the type of place of restaurant you could come to when you're in Bakala for seafood especially.

So I think the chili garlic crab here is a little Swedish Like you have to tell me you put the sweet okay garbage can. Okay so I'm gonna pair and do this. Chili Garlic Crab thank you. So sweet, so sweet, fresh.

Yeah the sausage is quite sweet and a little bit tart. um not really spicy but it is good. Fresh crab I Do like that. oh that is good.

I mean fresh crab. great environment, kind of sweet and sour sauce. It's so flaky and you can really feel the strings and the texture of that cloth. Yeah! Mark What I like about this restaurant Yota is that they they cook it in a way that it doesn't overpower whatever sauce that they have they like.

They make the seafood itself the Superstar So even if it has the sauce, it doesn't overpower the whole thing. The vinegar. Coconut vinegar infused with chilies, right? Yeah, and if he's a grouper. Oh, that sinigang still is one of my favorite dishes.

So oh, I mean all of that that fruity flavor, the sourness. But I think I'm gonna add, add some of that sauce, add a little bit more of that Cine Gang juice. When you mix it all together, the fruitiness of the chilies, they go up your nose a little bit. You've got the sourness of that vinegar infused with chilies again.

and with garlic. The saltiness of the soy sauce, and that's Citrus Calamansi all together in one foreign fish just melts in your mouth. That acidity you got creaminess at the same time is what makes it so good. One of the great things about Diota is yeah, all the different.

All the different decorations and sculptures and decorations all around the property. It's so unique, has such character. The restaurant has such amazing character. Yes, thank you! Philippine Eagles Beautiful! There's a Phantom there's like a puffer fish.

Oh yeah, the staff here are so friendly. I Was just hanging out with the guards flying the Drone and the parking lot attendance. Man, they're just so friendly, so enthusiastic. Uh, great place.

The owners, the staff, the manager. they've really got a gun above and beyond to really take care of us here. I Think one of the highlights here is really being able to choose the different seafood that you want up front. similar to a seafood dempa style that I've had in Manila but another great meal in Bacolod So that's going to be it for this video.

I Do want to say a huge thank you to my friend Martin and all of our friends that hung out with us for lunch today and for bringing us around Bakalad from the Bacolod food Hunters I'll have his Link in the description box below but he has great tips on where to eat when you're in Bacolod and I think that's going to wrap up this Seafood lunch I Want to say again? Also a big thank you to you for watching this video. Please remember to give it a thumbs up if you enjoyed it. Leave a comment below I'd love to hear from you and if you're not already already subscribed, make sure you subscribe now for lots more food and travel videos. Goodbye from Bakalad I Will see you on the next video yo.