Dampa

Dampa refers to a group of seaside seafood markets and dining districts in the Philippines, most prominently Dampa Seaside Macapagal in Metro Manila. The concept blends elements of a traditional wet market with casual dining: customers browse stalls for fresh seafood, purchase items by weight, and have vendors or partner kitchens cook the catch on site, typically by grilling, frying, or steaming with a choice of sauces and sides.

Origin and spread: The Dampa model emerged in the early 2000s as entrepreneurs transformed coastal market setups into dine-in experiences. What began as clustered stalls near the bay grew into a recognizable dining district known for its open-air atmosphere. While the best-known location is along Macapagal Boulevard in Pasay City, near the Manila Bay area and the Mall of Asia complex, similar Dampa-style markets have appeared in other urban centers.

Market layout and operations: Stalls display a variety of seafood—shrimp, crabs, fish, and shellfish—often on ice. Patrons select their items, negotiate prices, and bring them to in-house kitchens where cooks prepare the order. Many venues offer grilling, steaming, or frying, accompanied by sauces, condiments, rice, and utensils. Prices are typically determined by weight or per item, with cooking fees added for the service.

Reception and impact: Dampa venues are a popular social dining option for families and groups seeking affordable seafood in a casual setting. They support livelihoods for fishermen and market traders and attract local residents as well as tourists, while regulators address concerns related to hygiene, waste management, and crowding.