Plates of the Caribbean invade Fish & Co.

There’s definitely meat to Fish & Co.’s name. This we found out two Sundays ago while having dinner at their branch in TriNoma, Quezon City.

Before handing us the menu, Migs, one of the amiable wait staff, politely informed us that they just ran out of the swordfish collar, which is a favorite of my son Karl. The chunky fish collars coated with flour and deep-fried to a golden brown is one of Fish & Co.’s bestsellers. It tastes like crispy fried chicken — only better. Sadly, the last order that day was placed just as we were being ushered to our seats.

Migs hastily put his suggestive selling prowess to good use and introduced us to their new menu — the Plates of the Caribbean. This surf-and-turf feast features dishes using staple ingredients central to the island.

Five island destinations inspire Plates of the Caribbean: Dominica, Barbados, Bahamas, Saint Lucia, and Montserrat. The colorful menu is enough to entice the taste buds and steal your heart. And since most kids eat with their eyes first, it didn’t take long for Karl to forget about the swordfish collar and he excitedly ordered Dominica. The dish combines the subtle taste of chicken and smoky flavor of bacon. Chicken fillets are marinated in olive oil and fresh herbs, then grilled to perfection. It is served with delectable shrimp pancakes and seafood rice.

Plates of the Caribbean are available in regular portions, which are good for two to three persons, starting at P450. But if you’re dining alone or prefer a smaller piece, ask the server for a “Just For Me” serving.

We opted for Dominica regular and a “Just For Me” serving of Barbados, hefty bites of meat and seafood in one plate, for variety. The pork tenderloin is served with grilled prawns, fresh veggie wraps, and salted fish fried rice on the side. The spiciness of the tenderloin is toned down by the veggie wrap, which oozes freshness in every bite.

“Plates of the Caribbean captures the richness of the land and the freshness of the sea,” enthuses Riz Imperial, operations director, who goes from one table to another to ensure that diners are enjoying their meals and having a good time.

‘Til we meat again at Fish & Co.

Plates of the Caribbean is actually a follow-up to the Fish & Ribs selection, which the restaurant launched early this year.

“It was well-accepted by our guests. The launch of the new dishes is actually part of Fish & Co.’s ongoing campaign of adding a variety of choices to its menu, a successful strategy that has reeled in both seafood and meat lovers.

“Since Fish & Co. is already known for The Best Fish & Chips in Town and other delectable seafood fare, there’s still the impression that we’re only a seafood place when, in fact, we also serve meat, pasta, pizza, and dessert,” relates Imperial.

Ever since the first Fish & Co. branch opened in the Philippines in 2005, its Grilled Porkchop Basilico has been consistently in the resto’s top five menu items.

Fish & Co.’s Dominica combines the subtle taste of chicken and the smoky flavor of bacon. It is served with shrimp pancakes and seafood rice. Photos by JUN MENDOZA

“During table visits with our guests, as well as through focus group discussions, we’ve learned that we can tap even more customers if we add more meat items to the menu. So since the third quarter of last year, we’ve been incorporating more meat dishes, not just in our quarterly menus but also in our regular menu. Some of our top-selling items are the BBQ pork ribs and grilled chicken peri-peri,” explains Imperial.

The Caribbean recipes are fusions from different cultures, so Fish & Co. felt that Caribbean-inspired dishes would work well with the Filipino palate since we’ve been under several colonial rulers.

“We really did not copy Caribbean spices per se, but we used these as inspiration. So, like the famous Jamaican jerk chicken, most of our Plates of the Caribbean dishes are seasoned with our special combination of herbs and spices,” Imperial adds.

It took Imperial and the R&D team almost a month to conceptualize everything because they had to do several tastings with the chef and Bistro Group officials. They also invited their loyal guests during taste tests and encouraged them to give feedback.

“We take into consideration all of the comments that we get and try as much as possible to accommodate each,” she notes.

And since Fish & Co. is a Singaporean franchise, the Bistro Group has to inform their principals about their quality offerings as well as changes to the menu.

“We didn’t have a hard time getting their permission because they are very open-minded. They know that every time we introduce new items, our guests’ preferences and requests are some of the top-of-mind considerations. They are aware that we will not launch dishes that will cannibalize our core items. Lastly, they know that we will not do anything to harm the brand,” enthuses Imperial.

To complement their new food offerings, 10 new beverages made of freshly squeezed fruits and veggies were also introduced. These include the Cool Cucumber Breeze, a combination of pineapple, cucumber, and orange; and Raspberry Sunshine, a unique fusion of oranges, raspberries, and apples.

If you don’t have room left for dessert, a piece or two of Endearmints will do. It’s a perfect way to cap your Fish & Co. dining experience. And the doubly delicious news is, it’s free!

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Plates of the Caribbean are available at Fish & Co. until November 2011. For inquiries, visit their website at www.fish-co.com.ph.

Fish & Co. has branches at Greenbelt 3, Makati City; SM Mall of Asia; TriNoma and Alabang Town Center.