Palapala, to Negrenses, is synonymous with having fresh seafood on display and you can have them cooked however you want. It has become a tourist attraction and the whole experience of choosing your fresh seafood and have them cooked is something that many travelers look forward to enjoying.

I have tried it at the Palapala market along San Juan St. But sometimes, food can be cooked grilled, fried or as a soup (the local term is tola). It is quite limiting and you have few choices.

The giant MassKara is there to greet you at the entrance.

Not at the Bacolod 18th St. Palapala Restaurant. It was a delightful surprise to find that they cook food in a unique way, some of which have the influence of other cuisines. The Lopezes, who are behind 18th St. Palapala Restaurant, love to travel and indulge in various interests and activities. Through the experiences, they get to infuse ideas in creating and expanding their menu.

The interiors are very spacious.

The Grilled Blue Marlin is delectable. For one, the fish is fresh making it a great dish for a sumptuous lunch.

A large variety of fresh seafood.

The Fish Head in Bell Pepper Sauce is truly yummy. Don’t be deceived because it is not spicy at all. They said that it was inspired by the food in a nameless Chinese eatery in Makati. I immediately asked if it is the one near Rockwell because my guess is that they have eaten at the You Jie Xiao Chao Restaurant, which is only an apartment in one of the neighborhoods of Makati (I wrote about it in my post  https://firsttimetravels.com/first-time-in-you-jie-xiao-chao/).

Delectable and not spicy at all.

The Peppered Shrimp was also inspired in one of their travels in Singapore. I like how they cooked shrimp this way, not the usual steamed or tinola. The Steamed Shrimp in Lemon Butter Sauce is also cooked differently. It is not too saucy, which often overwhelms the shrimp flavor. This one still manages to put the shrimp in the spotlight.

Isn’t the Kinilaw sa Tangigue so tempting?

The Kinilaw

na

Tangigue is really tasty. It has vinegar and coconut milk with tomatoes, salted eggs, red

chili

and

kadios

beans. They all make the kinilaw flavorful, taking away the awkward texture and taste of raw fish. Kinilaw has always been my

favorite

and 18th St. Palapala even made me

cosume

more than the usual.

The Calamares with the special dip.

The Calamares is also great. Crispy and chewy while the sauce has a touch of Japanese

flavor

. The sisig is also a must-try because it is not overcooked and the spices are just right.

The Mixed Seafood with Gata (coconut milk) is a winner.

I think for our lunch, the winner was the Mixed Seafood with Gata. It has squid, shrimp, crab and fish. One of our companions asked if she can have the soup with only the squid in it. However, the secret of the delicious taste is the mixture of the four seafood ingredients. Without one, the soup’s taste will change.

The price

are

per gram or kilogram. The menu above range from P640 to P1,070/kilo except for the Mixed Seafood which is P750 per order. Each serving can cater to five to six people, so it is affordable.

Apart from the good food, the Bacolod 18th St. Palapala Restaurant is also an ideal place for meetings and different occasions because they have a very spacious area. They also have private rooms and air-conditioned rooms. The place is also very neat and breezy.

There are air-conditioned rooms for private meetings and occasions.

There are parking areas available. But if you commute or take a cab, the 18th St. Palapala Restaurant is very accessible, located

at

the heart of the city.

It’s a good place to bring family and friends to enjoy one of Bacolod’s best.