During our trip to Clark for the balloon festival, we ate at the original Red Crab restaurant in Clark Field. At first glance, I thought the place was small but once you enter, passing by the non air conditioned area, you are ushered into quite a huge place that’s perfect for families like our group of 12.
My SIL had dined there a couple of times before, although it was me and Irene’s first time so we deferred to them regarding food choices. I’m not sure about this but she mentioned that the menu at this branch is different.
Chicharon Bulaklak was the first appetizer laid on our table, it was crunchy on the outside and chewy on the inside. Quite a good starter, dipped in a little vinegar.
I enjoyed the next appetizer,Crispy Shrimps, a lot. We ordered 2 plates and I think I finished almost one, all by myself. The shrimps were extremely crispy that I just popped it whole into my mouth and just chewed away, tasting the slight salty seasoning.
Calamares, the last of our appetizers. This was not bad but nothing special, drowned away by the crispy shrimps wave of flavor.
Adobong Pusit.This was my favorite of the meal, small squid pieces, cooked in its own ink, Perfect foil for a cup of steaming white rice. The squid were crispy, signaling freshness, and the slight spiciness served to entice my taste buds to eat more.
Pinakbet, assorted vegetables cooked in bagoong including my all time most hated vegetable, ampalaya (bitter gourd).I really dislike hate the taste of ampalaya, so I carefully pick thru the dish to avoid it. This was a good dish although I wished the squash was cooked better, it was undercooked.
Sisig. Their version of the sisig is I think of the Pampanga kind, which is wet and not the crispy one I’m used to. I’m not really a fan of this version, I’d rather stick to the crispy kind.
Kalderetang Kambing. The tomato based goat stew is a favorite of ours, and this version did not disappoint. The meat pieces were soft and there were even a few surprise pieces of olives, something I’ve never seen used. I felt the sauce could have used a tad bit of spiciness.
Crab Maritess. The piece de resistance, main reason for eating at The Red Crab. The crab is cooked in white wine, oil and garlic (lots of it). I don’t usually like to use my hands to eats anything, but I could not resist the temptation of the large crab, especially with the claws so big almost calling me. I finished 3 whole claws since Irene’s family prefers the crabs body parts. The crab was very plump, and cooked perfectly.
I love the throw back ambiance of this branch, more of the simple homey charm than the slick interiors of the branches in Metro Manila. I recommend checking this place out while visiting Clark Field.
The Red Crab
Cardinal Santos St., Clark Field
Angeles, Pampanga, Philippines
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