Kalye Marinas

Kalye Marinas combines the Tagalog words kalye (street) and marinas (marina). At this Filipino spot, a big focus is seafood boil with traditional flavours. As is common in the Filipino culture, you're invited to eat with your hands.

The small-ish menu includes silog meals – fried-rice-based plates served with egg, pickled veggies and a protein such as tocino (sweet cured pork) or tapa (marinated beef). But the modular seafood boil section is the real highlight. Over four steps, choose your seafood (prawns, clams, mussels, lobster, crab legs and more), add-ons (corn, potatoes, sausages, eggs), sides (rice, hash browns, roti) and sauce. This last one is where things get interesting. You can opt for a sauce of simple garlic butter, Cajun spices or something Filipino, such as laing (a spicy sauce of coconut milk and shredded taro leaves).

Filipino desserts like halo halo (crushed ice filled with sweetened beans, candied fruits with ube, leche flan and ice cream) and turon (jackfruit and banana spring roll) are also available.

The venue is by Richcy Sigre and fellow Filipinos Abegail Almonte, Kristine Jane Alvarez and Honey Lynne Caranguian. The two couples met through common friends and already had independent plans to start their own businesses. Alvarez, who managed restaurants in the US for years, always had seafood in mind. Sigre, who worked as a chef in Torquay, was also ready for something to call his own.