When people go to Asia, it is all about seafood. Cheaper than going to a typical restaurant in Manila, the dampa concept is fun and unique: costumers buy the raw and sometimes even live seafood themselves which will be cooked in a nearby restaurant.
Pick up at the port and transfer to the seafood market at the Manila Bay. Perhaps the mark of a good dampa is its proximity to a large body of water. Dampa is a Filipino word which basically means a “hut”. But if we use dampa in conjunction with fresh seafood, it connotes a row of restaurants that cook fresh seafood according to the wishes of the guests. The closer you are to the sea, the fresher the seafood you can get. The options are of course many: apart from fish and meat, there is a wide range of crustaceans such as crabs, clams, shrimps, scallops, oysters, mussels, and lobsters. For the adventurous, some stalls offer live rock crabs, baby sharks, and abalone, among many others.