Seafood 8 by Olio’s doesn’t have a secret sauce. They have eight of them.
And while the recipes might remain closely guarded, the restaurant is more than happy to share what they are—and they seem pretty proud of the list: Kalamansi Hollandaise, Chili Caramel, Asian Sweet and Sour, Olio’s Chili Supreme XO, Miso Butter, Inasal Citrus Ginger & Soy, Latin Chimichurri, and Gambas Roja.
I’ll admit that I didn’t get to try all eight individually—the sauces are already incorporated into the dishes rather than served separately—but the few I did have made it clear that at Seafood 8, the secret might really be in the sauce.
But that doesn’t mean the seafood hides behind it.
Seafood and Sauce Never Hurt
Take their Baby Pusit with olive oil and garlic confit, for example. There’s no elaborate sauce trying to turn the squid into something it’s not. Instead, the baby pusit soaks up the richness of the olive oil, while the garlic confit adds a mellow sweetness to create something simple, savory, and comforting.
It’s the kind of dish where the supporting ingredients make the seafood better without demanding too much attention. The squid is still very much the star—you just get a little more garlic and richness in every bite.
The much more substantial Grilled Gen San Tuna Belly with Latin Chimichurri and herbs, on the other hand, chooses to do things differently.
Since the tuna belly is already fatty and flavorful on its own, chimichurri is added to bring balance with fresh herbs and acidity that cut through the smoky, meaty richness of the fish. Instead of simply enhancing what’s already there, it’s the sauce that gives the dish its unique personality.
And I think that’s what makes Seafood 8’s sauces interesting, they all don’t necessarily do the same job.
Sometimes, they are supporting characters that give the seafood the spotlight, like the garlic confit and baby pusit. Other times, they add a new layer of personality, like what the chimichurri does with the tuna belly. Depending on the combination, fresh seafood can become richer, brighter, sweeter, spicier, or more herbaceous without losing its identity entirely.
A Little Bit of Everywhere
It’s an approach that makes a little more sense once you know where chef Oliver “Oli” Buenviaje has been.
Born in Sorsogon and raised partly in Australia, he has cooked in kitchens spanning Paris, Dubai, Bangkok, and Hong Kong before building his own food business in Perth. So it’s not surprising that his first restaurant in the Philippines doesn’t settle on just one flavor profile.
You can see bits and pieces of that journey in the sauces themselves. There’s the Filipino familiarity of Inasal Citrus Ginger & Soy, the umami-heavy character of Miso Butter and XO, the brightness of Latin Chimichurri, and the richness of Kalamansi Hollandaise. The Chili Caramel, Asian Sweet and Sour, and Gambas Roja add even more stamps to the menu’s already-packed passport.
That same approach shows up in his dessert too. The Coconut Panna Cotta topped with calamansi granita, mango gel, and roasted coconut brings together familiar tropical flavors in a more polished combination. The creamy panna cotta gets a cool, aromatic lift from the green, citrusy granita, while the mango gel adds sweetness and roasted coconut brings some much-needed texture.
No Secrets, Just Good Sauce
I didn’t get to work my way through all eight sauces, but I did get enough of a taste to understand why they’re such a big part of Seafood 8’s identity. And despite having eight of them, the restaurant never really loses sight of what brought everyone there in the first place: fresh seafood.
And in doing so, chef Oli and his team suggest that sometimes ingredients don’t necessarily need to be left completely alone, they just need the right techniques and ingredients to bring the best out of them.
Seafood 8 by Olio’s is located at Ground Floor, Gateway Mall 2, Araneta City, Cubao, Quezon City.
Frequently Asked Questions
Seafood 8 by Olio’s is a seafood-focused restaurant featuring fresh seafood paired with eight signature sauces inspired by Chef Oli Buenviaje’s culinary experiences and travels.
The eight sauces are Kalamansi Hollandaise, Chili Caramel, Asian Sweet and Sour, Olio’s Chili Supreme XO, Miso Butter, Inasal Citrus Ginger & Soy, Latin Chimichurri, and Gambas Roja.
Chef Oliver “Oli” Buenviaje is the chef behind Seafood 8 by Olio’s. Born in Sorsogon and raised partly in Australia, he has worked in kitchens in Paris, Dubai, Bangkok, and Hong Kong, as well as running a food business in Perth.
The sauces draw from Chef Oli Buenviaje’s Filipino roots and his culinary experiences around the world, incorporating influences from Filipino, Asian, Latin, and other cuisines.
