Old World Cuisine, New Venue

Callos a la Madrileña

Señor Anastacio Alba and Chef Miguel de Alba

Inside the latest branch of Alba Restorante Español, you still feel the vibe of sunny Barcelona, with murals on the walls – one of a graceful flamenco dancer, another of La Mancha’s windmills (painstakingly painted by seven-year-old prodigy Maya de Alba). But through the large glass windows, you glimpse the Makati skyline’s glittering lights at night, courtesy of the spanking new dining-out spot at the MOA area called the Prism Plaza. It is a contrast of sorts, as the home of the latest Alba outlet is a tall steel and glass structure, but one does not feel the vibe from cool exteriors in this warm and cozy atmosphere that is expected of a family restaurant.   

Even with the new venue, regular patrons can rest assured that their old favorites are present and accounted for. “While we introduce new items in the menu, it is usually in the ala carte section, and for special occasions such as Valentine’s Day. When people go to our restaurants, naka-set na sa mind nila that they will be having callos, lengua, paella, and canonigo!” Chef Miguel de Alba explains. These, he makes sure, are included in the daily lunch and dinner buffet at the Prism branch, as well as at other Alba outlets (note: Westgate and Polaris have buffets at weekends, while the Morato branch hosts these daily). 

Instead of the mammoth buffets from other establishments, where one cannot taste the fine nuances of food after the third serving, Chef Miguel goes for a well-planned spread to excite the gustatory senses with their crowd-pleasers ranging from starters such as their croquetas, tortillas, and platters of their addicting homemade cold cuts, to rich steaming soups and ensaladas all the way to delectable mains like lengua, callos, and even a very crisp-skinned cochinillo -- plus the requisite paella, of course -- all the way down to desserts. Their cloudlike Canonigo, a wicked staple enjoyed through the years, is now joined by new dessert options like cheesecakes and pastries that were also developed and prepared by Alba’s chefs.     

Now, back to one of their enduring bestsellers: There are different types of their patented paella – from the squid ink Negra, to Marisca or Cordero, all the way to the traditional saffron-infused goodness of the Valenciana -- and Chef Miguel makes sure that there is always one variant on the buffet that you can eagerly scrape up all the way to the yummy tutong (the part that sticks to the pan and gives a crunch that goes well with the al dente goodness of the rest of the rice bits). These hark back to the original recipes of Señor Alba, the undisputed Dean of Spanish Cuisine in the Philippines, generously shared by the family in the recently launched Alba Cookbook. With this culinary treasure, home cooks may now attempt to prepare their own versions of Spanish favorites. But if working over a hot stove is not for you, then a meal at any of the Alba restaurants can satisfy all those cravings for an authentic Kastila meal. 

The new venue is designed to be a party place, to hold large functions, with a seating capacity of up to 180 guests. It is basically a response to what Chef Miguel and his better half, Cachelle de Alba, call a clamor for a bigger venue for celebrations and gatherings. “This is the biggest we have so far, and the dining area can be separated by dividers in rooms that can accommodate smaller parties such as lunch meetings, and larger areas for bigger events.”   

Here at the Two E-Com building, a stone’s throw away from the Mall of Asia, families and friends can hold their private celebrations without having to consider extra costs for the venue. Chef Miguel also made it easier to optimize the menu offerings via a checklist, instead of a set menu, where one can choose their own entrees, mains, and desserts for the festivities. 

For more information, visit alba.com.ph.