Mikay’s Fermented Sisi Talaba

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Let’s all support Mikay’s Fermented Sisi Talaba!

How it all started

Me and my partner were both seafarers, because of the pandemic we loss our job. One day we both searching for something to eat online and we saw this sisi talaba. I was originally from iloilo and I saw the price was too expensive .. So we have an idea to import it directly from capiz. So now we have a small business for a cheaper price. Being an entrepreneur is in my blood since I was young selling biscuits and yema at school… Its kinda nostalgic and challenging..

 

Inspiration

My partners craving for seafood 😂.

 

What’s your favorite thing about your establishment?

Food and service.. Aside from our famous BATCHOY, SCALLOPS, PANCIT MOLO, ETC. we ILONGGOS KNOWN AS MALAMBING.. YOU’LL NEVER KNOW IF WE ARE ANGRY OR CURSING.. WE STILL SOUND SWEET..

 

What Pulutan or dishes would you recommend to first-timers and why?

Sisi talaba (baby oyster)fermented, dayok, bagoong.its kinda deceiving you think its salty. But by proper preparation its all worth it.. Hnd kasi pwede mag import ng fresh talaba dito. Kaya sisi talaba nlng sa bote 👌pwedeng ulam and pulutan.. Mahilig kasi ako sa seafood..

 

How about the drinks? 😁 What would you recommend to first-timers and why?

Ice cold beer

 

Where are you located?

PASIG, MARIKINA, CAINTA, ANTIPOLO

 

Operating Hours and How To Order

Always open.. But I recommend advance reservation mabilis kasi maubos..

Facebook Page

https://www.facebook.com/Sisitalaba/

 

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