Andrei's Gourmet Place

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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.

06/08/2026

Enjoy a taste of the ocean with this tender Octopus antipasto, perfectly paired with a chilled drink like beer or a crisp glass of dry white wine.

Simply boil the octopus for a few minutes, drain excess water and dry with a paper towel. Drizzle with extra virgin olive oil and a squeeze of fresh lemon juice.

Serve with crusty bread or toss into a Greek salad.

Order Now: https://andreisgourmetplace.com/product/mini-octopus/

23/07/2026

Craving the ultimate seafood experience? Meet the Tropical Rock Lobster 🦞✨

Prized for its firm, naturally sweet meat and mild briny flavor, this colorful crustacean thrives in pristine, shallow reef areas. Because these lobsters lack claws, they have significantly meatier and larger tails, giving you a much higher ratio of delicious, edible tail meat.

The Golden Rule: Because of its delicate, sweet flavor and to keep the meat incredibly tender and moist, cooking should always be quick (within just 7-10 minutes).
🔥 Best ways to cook it:
1️⃣ Steamed
2️⃣ Grilled
3️⃣ Baked in rich garlic butter

Have you ever tried this ocean delicacy? Let us know your favorite way to prepare it in the comments below! 👇💬

🛒 https://andreisgourmetplace.com/product/tropical-rock-lobster/

21/07/2026

🌈 Get to know Rainbow Trout: The ultimate salmon alternative! 🐟✨

Think it’s just another salmon? Think again! While they look strikingly similar, Rainbow Trout brings its own unique magic to the dinner table. Here is why this fish deserves a spot on your regular menu rotation:

💧 Freshwater Favorite: Typically sourced from pristine freshwater environments.
🌱 Eco-Friendly Choice: A highly sustainable seafood option compared to standard salmon.
🍽️ Melt-in-Your-Mouth Texture: Features an incredibly delicate, light, and flaky profile.
🥜 Mild & Nutty: Perfect for anyone who dislikes a strong "fishy" taste.
💪 Nutrient Powerhouse: Packed with lean protein, heart-healthy EPA & DHA fatty acids, and rich in Vitamins B12 and B6.
🔥 Cooking Tip: Because it’s a moderately fatty fish, keep it simple! A quick pan-sear or light grill with olive oil and lemon is all you need to let its natural flavor shine. 🍋

🛒 https://andreisgourmetplace.com/product/rainbow-trout-fillet/

17/07/2026

Eat the rainbow: fresh seafood, vibrant veggies, and infinite combinations 🥑 🦐 🫛

Make colorful poke bowls into a fun weekend activity for the perfect healthy kitchen project. Gather your seafood, veggies, and flavorful sauces, and challenge your friends or family to build and design their ultimate, mouth-watering bowls!

Check out our recipes for poke bowls: https://andreisgourmetplace.com/recipe/tuna-poke-bowl-2-ways/

Shop Here: https://andreisgourmetplace.com/

15/07/2026

Grilled BIGEYE TUNA BELLY is an absolute seafood masterpiece! Perfectly charred on the outside with meat that is savory with a slightly sweet flavor and incredibly tender with a melt-in-your-mouth texture.

DID YOU KNOW?
Bigeye Tuna is highly prized for its exceptional fat content and rich, buttery flavor. It has significantly more healthy omega-3 fatty acids and natural fat than yellowfin tuna.

Order Here: https://andreisgourmetplace.com/product/bigeye-tuna-belly/

10/07/2026

Nothing cures a gloomy, rainy day or feeling under the weather quite like a steaming pot of Greek Psarosoupa (fish soup). Fresh, wholesome, and pure comfort in a bowl. Opa! 🇬🇷🥣"

Simmer up a batch of Psarosoupa, with its healing blend of fish (red snapper fillet), tender potatoes, carrots, and restorative lemon-olive oil broth, it's a bowl of pure wellness.

Pro-tip: You can choose any white fish for this dish, but red snapper is a firm fish that holds up well in a soup recipe.

Shop Now: https://andreisgourmetplace.com/product/red-snapper-fillet/

08/07/2026

No sushi chef required. 🍣 Salmon Gunkan with creamy crab salad made right in your own kitchen! Turns out, making these at home is way easier than it looks. Who wants the recipe? 👇

You'll Need:
• Sushi Rice: Cooked and seasoned with rice vinegar, sugar, and salt.
• Salmon: Thinly sliced, sushi-grade salmon (choose either Froya chilled salmon or Andrei's frozen salmon sashimi)
• Nori: Roasted seaweed sheets cut into strips.
• Crab Salad (Kani Salad): Shredded imitation crab sticks mixed with Kewpie mayonnaise and a dash of sriracha or togarashi for spice.
• Optional Toppings: Tobiko (fish roe), sliced cucumber, or a drizzle of teriyaki sauce.

Preparation:
1. Shape the Rice: Wet your hands with water and gently press about 1 tablespoon of sushi rice into a small, dense oval shape.
2. Wrap with Nori: Cut a strip of nori seaweed and wrap it around the edge of the rice oval, securing it with a dab of water.
3. Add the Salmon: Drape a slice of salmon around the nori-wrapped rice.
4. Prepare the Crab Salad: Finely shred the imitation crab sticks and mix them with Kewpie mayo, and sriracha if you prefer it spicy.
5. Assemble: Spoon a generous dollop of the crab salad on top.

🛒https://andreisgourmetplace.com/product/froya-ultrafresh-norwegian-salmon/
https://andreisgourmetplace.com/product/salmon-sashimi/

30/06/2026

A 3-INGREDIENT WEEKNIGHT DINNER that feels like a restaurant meal. Salmon basted in rich butter and herbs. 🧈🌿

This pan-fried salmon dish requires only salmon fillets, butter (or olive oil), and your choice of herbs to cut through its rich, oily texture.

Pat dry salmon very well and season with salt. Sear the fish skin-side down with a bit of oil in a hot skillet until super crispy. Then flip, add some butter and toss in the chosen herb and let it infuse into the melted butter. Baste fish with the herbed butter until done to perfection!

Pro-tip: salmon pairs beautifully with any of these herbs: rosemary, thyme, dill, tarragon. Feel free to squeeze in a bit of lemon as a finishing touch 🍋

🛒https://andreisgourmetplace.com/product/superior-grade-atlantic-salmon-fillet/

26/06/2026

Fancy dinner, made by tiny hands! ✨ Make Salmon en Croute (salmon in puff pastry) your weekend activity with the kids.

3 kid-friendly steps:
• Mix: Stir 150g cream cheese, a large handful of chopped spinach, and some lemon zest in a bowl. Season with salt and pepper.

• Wrap: Lay 2 skinless salmon fillets (350-450g each piece) on one side of a sheet of store-bought puff pastry, spread the spinach cream mix on top, and fold the pastry over to cover the fish.

• Bake: Brush with beaten egg, poke three small holes in the top, and bake at 200°C (400°F) for 30 minutes until golden.

Pro-tips:
• Dry the fish: Pat the salmon dry with a paper towel before wrapping so the pastry stays crispy.

• Squeeze the spinach: If using frozen spinach, squeeze every drop of water out first or if fresh, blanch quickly and pat dry.

• Pinch the edges: Press the pastry edges securely with a fork so the cheese does not leak out.

23/06/2026

Perfectly grilled Greenland Halibut meets a bold, herby chimichurri sauce! The fresh, zesty flavors of herbs, garlic and a hint of tang cut right through the rich, flaky white fish for an absolutely unforgettable bite.

Tip: get store-bought chimichurri to keep preps simple!

Order Now: https://andreisgourmetplace.com/product/greenland-halibut-fillet/

Address

Taguig

Telephone

+639175393144

Website

https://andreisgourmetplace.com/

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