{"id":21125,"date":"2018-01-31T11:00:10","date_gmt":"2018-01-31T03:00:10","guid":{"rendered":"http:\/\/primer.com.ph\/food\/?p=21125"},"modified":"2018-02-02T11:32:59","modified_gmt":"2018-02-02T03:32:59","slug":"18th-street-pala-pala-in-bacolod-city","status":"publish","type":"post","link":"https:\/\/primer.com.ph\/food\/cuisines\/filipino\/18th-street-pala-pala-in-bacolod-city\/","title":{"rendered":"18th Street Pala-Pala in Bacolod City"},"content":{"rendered":"

18th Street Pala-Pala<\/strong> is the first pala-pala<\/em>\u00a0(fish market) restaurant in Bacolod City. They opened last June 2003\u00a0as a small nipa hut. Two years after the restaurant’s establishment, the restaurant was burned. They were re-discovered by food bloggers and chefs who raved about their food; this prompted them to expand the business into the restaurant that it is now.<\/p>\n

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This restaurant is named 18th Street Pala-Pala because it is located on 18th Street and their\u00a0pala-pala\u00a0<\/em>which\u00a0made them famous. It is similar to a seafood restaurant by the beach, using a collage of Boracay to make the place look like a beach. It is located parallel to Lacson Street where there are only a few cars passing by. It is a family-owned restaurant that\u00a0serves local Bacolod cuisine and all sorts of fresh seafood.<\/p>\n

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The owner of this restaurant is currently the president of the Full Gospel Businessman’s Fellowship, an international fellowship known throughout Bacolod City. He is not a chef by profession but loves to cook different kinds of food. Their staff all come from Bacolod residents who make sure you get nothing but the freshest seafood. Some of their recommended dish include:<\/p>\n

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\nShrimp Lusgos.\u00a0Shrimp sauteed in garlic, ginger, sprite and butter (Php 195.50 per 250 grams)<\/em><\/span><\/p>\n

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Fish tinola with sweet potato leaves.\u00a0Gingaw fish cooked in tomato, onion leaves, chili, batuan (native ingredient similar to tamarinds), and fish broth (Php 169.50 per 250 grams)<\/span><\/em><\/p>\n

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Grilled Sugba with atsara.\u00a0<\/span>Grilled Sugba fish cooked in garlic, accompanied with a special sauce (Php 171 per 250 grams)<\/span><\/em><\/p>\n

Aside from their best sellers, 18th Street Pala-pala is also known for their m<\/em>anumbos<\/em> (sizzling blue marlin), sizzling squid, fish head in red bell pepper sauce, and their pepper shrimp.<\/p>\n

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This restaurant can accommodate about 300 guests including their 3 function rooms that can cater to at least 120 people.They offer a wide-range of food choices for their menu which is very affordable. Aside from their clients that are locally from Bacolod or Filipino nationals, they also receive foreign guests that are usually Japanese or Americans. They accept walk-ins but it’s best to\u00a0reserve a day before since they can get pretty packed especially at lunch.<\/p>\n

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They offer free wifi access and parking space for their guests. Payment can be done\u00a0 either through cash, card, debit or credit. They are open daily from 8 am to 11 pm. They only close during Holy Thursday, Good Friday, and\u00a0Black Saturday, Christmas Eve and Christmas Day,\u00a0and on New Year’s Day.<\/p>\n

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Written By: Patricia Antoinette M. Nacianceno
\nThis also appears in the February 2018 issue of the Philippine Primer Japanese Magazine.<\/em><\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

Absolute freshness at 18th Street Pala-Pala!<\/p>\n","protected":false},"author":3,"featured_media":21328,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[69,141],"tags":[1668,1670,1671,1669],"class_list":["post-21125","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-filipino","category-seafood","tag-18th-street-palapala","tag-fish-tinola-with-sweet-potato-leaves","tag-grilled-sugba-with-atsara","tag-shrimp-lusgos"],"acf":[],"_links":{"self":[{"href":"https:\/\/primer.com.ph\/food\/wp-json\/wp\/v2\/posts\/21125","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/primer.com.ph\/food\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/primer.com.ph\/food\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/primer.com.ph\/food\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/primer.com.ph\/food\/wp-json\/wp\/v2\/comments?post=21125"}],"version-history":[{"count":5,"href":"https:\/\/primer.com.ph\/food\/wp-json\/wp\/v2\/posts\/21125\/revisions"}],"predecessor-version":[{"id":21330,"href":"https:\/\/primer.com.ph\/food\/wp-json\/wp\/v2\/posts\/21125\/revisions\/21330"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/primer.com.ph\/food\/wp-json\/wp\/v2\/media\/21328"}],"wp:attachment":[{"href":"https:\/\/primer.com.ph\/food\/wp-json\/wp\/v2\/media?parent=21125"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/primer.com.ph\/food\/wp-json\/wp\/v2\/categories?post=21125"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/primer.com.ph\/food\/wp-json\/wp\/v2\/tags?post=21125"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}