Andrei's Gourmet Place

Andrei's Gourmet Place Raising the bar for sustainably-sourced premium quality seafood, bringing together the Wild Caught a Our love for seafood took the company to different levels.

Our History
1999: Lambatt Premium Food of Asia Corp was established as a trading company supplying various seafood to restaurants such as Gerry’s Grill, Aresi, Cater Pro, etc. and supermarkets like MAKRO, South Supermarket, and Rustan’s. What started as a simple trading company became a producer of high-quality and innovative frozen seafood products.

2000 to 2004: while were serving the local m

arket, continuous product development was being done to penetrate the export market.

2005: The company’s export business started bearing LAMBATT & SILANGAN brands, entering markets such as Korea, Japan, USA, Canada, Hawaii, Australia and the Middle East.

2018: with a strong desire to extend high-quality seafood to consumers directly in the Philippines, the company Andrei Flo’s Gourmet Food Store, was established to carry the retail brand Andrei’s Gourmet Place. It focused on fulfilling the consumer need for premium seafood that would be available in convenient pack sizes suitable for household consumption. Two very distinct brands were developed: Andrei’s and Wild Caught, to cater to different segments and offer a variety of seafood products.

Channeling your inner K-Drama self today. Savory Korean Mackerel, hot rice, and all the banchan—the ultimate comfort foo...
09/06/2026

Channeling your inner K-Drama self today. Savory Korean Mackerel, hot rice, and all the banchan—the ultimate comfort food. 🐟🍚✨"

Preparing our Korean Mackerel is as easy as pan or air frying it and just grab some banchan from your nearest Korean mini store. Bring out the freshly cooked rice!

Get yours now: https://andreisgourmetplace.com/product/salted-mackerel/


Comfort on a rainy day: a crispy, savory seafood scallion pancake dipped in tangy soy sauce. 🥢☔️Try making Haemul Pajeon...
04/06/2026

Comfort on a rainy day: a crispy, savory seafood scallion pancake dipped in tangy soy sauce. 🥢☔️

Try making Haemul Pajeon packed with scallions and assorted seafood like squid, shrimp, clams or oysters!

🛒: https://andreisgourmetplace.com/


Need ideas for your meal preps or quick & easy dinners? Here are stress-free seafood + sauce pairings!These versatile sa...
03/06/2026

Need ideas for your meal preps or quick & easy dinners? Here are stress-free seafood + sauce pairings!

These versatile sauces created by , are foolproof and easily matched with any of our seafood offerings. 👨‍🍳

Shop for your Sauce & Seafood Pairings: https://andreisgourmetplace.com/

You can also check some of our recipes for ideas: https://andreisgourmetplace.com/recipes/


Branzino Fillet with that signature shatteringly crispy skin, paired with hot, golden fries. 🤤 Tips for an elevated fis...
01/06/2026

Branzino Fillet with that signature shatteringly crispy skin, paired with hot, golden fries. 🤤

Tips for an elevated fish and chips:

Tip 1: Moisture is the ultimate enemy of crispiness. Pat the fish completely dry with paper towels. Then let the fish sit uncovered in the refrigerator for 10-15 minutes before cooking to further dry out the surface.

Tip 2: Coat the fish in a thin, even layer of cornstarch or rice flour instead of all-purpose flour for a lighter, crunchier crust. Shake off the excess vigorously. Too much coating will create a thick layer that absorbs oil and easily falls off.

Tip 3: Heat the oil to medium-high before adding the fish. If the oil isn't hot enough, the fish will absorb the grease and become soggy. If it's too hot, the crust will burn before the inside cooks.

Pro-tip: If cooking skin-on fillets, score the skin with a sharp knife before dredging in flour, and cook it skin-side down first. Press down gently with a spatula for the first few seconds to ensure even contact.

Shop Now: https://andreisgourmetplace.com/product/branzino-fillet/

Weekends are for experimenting in the kitchen, try this Mediterranean-Style Shrimp Pizza! The best kind of weekend proj...
29/05/2026

Weekends are for experimenting in the kitchen, try this Mediterranean-Style Shrimp Pizza!

The best kind of weekend project is a delicious one with the family, and with a few hacks, it will be done in no time.

Hack #1: Use pre-made pizza crusts. No need for mixing, kneading, rolling out and pre-baking.

Hack #2: Use ready-made red sauce (or pesto sauce) and pre-grated mozzarella cheese.

Hack #3: Parboil the shrimp even the night before and simply assemble all the ingredients when the oven is ready.

Pro-tip: Use small pizza crusts so even the kids can make their own, the way they like 'em!

Optional: Add other seafood as toppings (e.g. white clams, squid rings)

🛒 https://andreisgourmetplace.com/product/vannamei-peeled-shrimps/

WildCaughtPH AndreiGourmetPlace
SeafoodPH

Sizzling outside? Keep it cool with this no-cook crunch from Tuna Tostadas. 🥑❄️The ultimate heat wave cure: fresh tuna, ...
28/05/2026

Sizzling outside? Keep it cool with this no-cook crunch from Tuna Tostadas. 🥑❄️

The ultimate heat wave cure: fresh tuna, creamy avocado & mayo and a splash of citrus. Here’s how in 2 quick & easy steps. 👇

Ingredients:
Tuna poke cubes + marinade (soy sauce, sesame oil and grated ginger)
Crispy tortillas or nachos
Avocado
Flavored mayo (e.g. chipotle, roasted garlic)
Citrus (e.g. lime, lemon, calamansi)

Step 1: Marinate the tuna poke cubes in soy sauce, sesame oil, grated ginger in the refrigerator for 10-15 minutes.

Step 2: Assemble by spreading a thin layer of the flavored mayo on the crispy tortillas or nachos and top with spoonfuls of the marinated tuna and slices of avocado. Squeeze some citrus before serving.

Pro-tip: Prepare also using swordfish poke cubes and serve the tostadas 2 ways!

Shop for your choice of protein here:
Tuna Poke Cubes: https://andreisgourmetplace.com/product/tuna-poke-cubes/

Swordfish Poke Cubes: https://andreisgourmetplace.com/product/swordfish-poke-cubes/


Saba Shioyaki with crispy skin, flaky meat, maximum flavor. 🔥 Here’s how to take your grilled mackerel up a notch. 👇 Hea...
25/05/2026

Saba Shioyaki with crispy skin, flaky meat, maximum flavor. 🔥

Here’s how to take your grilled mackerel up a notch. 👇

Heat a non-stick pan or cast-iron skillet over medium-high heat. Place the saba skin-side down and press lightly with a spatula for half a minute and then leave undisturbed until crispy, approximately 3-4 minutes. Flip the fish to just quickly heat up the other side.

🛒: https://andreisgourmetplace.com/product/saba-shioyaki-grilled-mackerel/

3 ingredients, 20 minutes, 1 incredible dish! Shoyu-Marinated Salmon Sashimi is proof that the best recipes keep it simp...
22/05/2026

3 ingredients, 20 minutes, 1 incredible dish! Shoyu-Marinated Salmon Sashimi is proof that the best recipes keep it simple. ✨

For your weekend reset, check out our Froya chilled salmon for this sweet and savory recipe and enjoy it right at home!

Recipe:
Just mix together 3 TBSPS soy sauce and 1 ½ TBSPS mirin in a bowl. Add the sliced salmon and ensure that they are evenly covered. Marinate in the refrigerator for 10-20 minutes.

Pro-Tip: the longer it marinates, the firmer and saltier it will be.

Optional: Garnish with whatever you have (sesame seeds, garlic slices, chili)

Get Yours Now: https://andreisgourmetplace.com/product/froya-ultrafresh-norwegian-salmon/





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