Fourteenth Dish:
Grilled Oysters (Inihaw na Talaba)
These lovely Oysters, according to their staff came from Iloilo, one of the richest seafood producer in Visayan region aside from its neighbouring City -- the Seafood Capital of the Philippines -- CAPIZ, though not mentioned whichever areas from that City came from. What I am certain about is that they have new deliveries of Oysters between 10am or 6pm everyday. Aside from that, deliveries may vary if they still have stocks in their fridges, 'cause if they don't -- expect their freshest arrival accordingly and relish yourself into this frugal but very delicate food experience to enjoy.
A kilogram costs Ph100, averaging from 10 to 15 pieces depending on size. These are cooked three ways which were made available -- Baked Ph150, Blanched Ph125 and Grilled Ph125, but my companions prefer theirs as grilled. Talaba station has become a destination place, and people flock them just for its fresh, succulent and sweet oysters; but before we dig in into the highlight of our topic, allow me to share the story from where it all started before I ended up eating Oysters at Talaba Station.
This event galvanizes me, when I finally arrived in Food Trip Plaza, my phone rang and it was my stepmother who's calling, asking me "where am I at?" Later that conversation, I invited them to join me along with my stepsister and a cousin -- to dine and savor some of this delicious foods found therein. Primarily my plan was to indulge myself into a classic but superb Pork Sisig, but haven't had the chance to get that extraordinary from ordinary dish that was sure got some calibre as specialty. Disappointed I become, my last resort ended up onto some foreign specialty inspired from Thailand called PAD THAI (a stir fried rice noodle dish, flavored with basic aromatics like garlic and shallots, along with some firm tofu, eggs, shrimps, mung bean sprouts, salted roasted peanuts, chili pepper, tamarind pulp/lime and few more to season), this came from Soupah Soup Delights stall who offers some popular asian street foods and soups. I got engaged into this stall because of the welcoming approach from the owner itself -- Albert.
Finally, my family arrived and so they too wander around in search of foods that best suits their nuances in hunger. Their first pick was GRILLED OYSTERS Ph125 from Talaba Station, followed by NATIVE CHICKEN BBQ (something which I recommended them because of its perfect doneness and delicious reputation) from Pia's Chicken Hauz and, lastly the CHOPSUEY (I forgot from where did they happen to order it), but it was surely delicious, savory and slightly chickeny -- with chicken and shrimp meat bases and some hard boiled quail eggs with a little bit mushrooms, chayote, broccoli, carrots, cauli flower, sitsaro (sweet peas/garden peas), baguio beans, red and green bell peppers, cabbage, and of course some aromatics, but what adds to its mystique were the addition of "patola" which gives another depth of aroma, spongy and firm texture but also sweet. Great, but not superb, just delicious in its category.
Chopsuey with patola
Pad Thai and chili oil
Thereupon, lets go back to the star of this blog, these luscious Oysters, as soon as I took a piece of this plump, glistening oysters and savored the subbtle salinity and indulged into its richness, I felt the sea burst in my mouth. A distinctive taste that can rarely be relished from fresh shellfish like this, it was briny, sweet, succulent and bursting with its natural deliciousness, this freshness in one bite, along with a delicate touch of smokiness and a spike of creaminess were magnificent and very unique in its own right. At times, its juice dribbled down my chin. Its flesh was delectably firm, soft and pliant that it melted easily on my mouth. I was purely delighted and satisfied. It was my long been anticipated event, such experience gave me a taste I have never lost; though rarely again indulged. A reunion from the last four years of having these lovely seafood, that was from Parañaque City, year 2014.
Grilled Oysters
Overall, I am satisfied and fell in love with its simpilicty, the only downside was the number of oysters that were merely fat and that reduces the amount of satisfaction from my ultimate oyster anticipation -- down to only few, rich, plump and most of all fresh oysters that were readily available.
Menu lists
Fun facts about Talaba
Talaba Station stall
To those that have strong fascination for this fresh oysters, you can come and visit the Iloilo City or Capiz City and relish yoursef into a much fulfilling taste of the seas, not only oysters, but of course, tons of fresh fishes, crabs, shrimps and squids too for a far less reasonable price; like their oysters which only costs around Ph30-35 per small labadera (plastic wash basin).
It's a must try, very delicious?!
RATINGS:
Price: ⭐⭐⭐👍👍
Overall Flavours: ⭐⭐⭐⭐⭐
Overall Doneness: ⭐⭐⭐⭐⭐
Authenticity/creativity: ⭐⭐⭐⭐⭐
Service: ⭐⭐⭐⭐⭐
Satisfaction: ⭐⭐⭐⭐🤔
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