Alba Restaurante Espanol
 A walk into Alba Restaurante Español had always sent diners on a nostalgic trip back to the old world, where the pace was casual and the food brought you longing to return to your roots. In times like these when new trends and innovations are embraced as quickly as they are forgotten, a restaurant’s greatest challenge is to have a name that will be remembered and highly regarded, one that will outlast the others. Filipino diners over time have become more fickle and selective – what is popular today could instantly become passé tomorrow. Yet, in the endless rush of our fast-changing era, the family behind the Alba name has withstood the test of time and continues to serve traditional Spanish dishes despite the Filipino’s ever-changing palate. Alba’s father and son duo take time out with F&B World to share their exceptional tale of success. Alba's continues to draw a crowd of loyal regulars with its extensive menu which ranges from a wide selection of Tapas cold (Jamon serrano, Chorizo de Pamplona, Olives stuffed with anchovies) and hot Rabas Fritas (deep fried squid tentacles), Mejillones a la Brava (baked mussels in spicy sauce), fresh Ensaladas, Pasta, Paellas , Carnes (Solomillo a la Alba or Alba's steak flambe with mushroom sauce); Fish and Seafood (Cangrejos fritos al enjibre or fried king crabs with ginger), and Alba's signature dishes such as Lengua Sevillana, Callos a la Madrilena and conchinillo Asado tender, roasted suckiling pig enticingly impossible to resist.  I highly recommend you try Paella Negra (Saffron rice with a variety of seafood) P500, Rabas Fritas (Deep fried squid tentacles with aioli sauce) P170 and Lengua Sevillana (Stewed ox-tongue with mushroom & olives in rich sherry brown sauce) P380. This is are our favorite dish when we are dining at Alba. Paella is the specialty of Alba's so here are their paellas and prices : Paella Valenciana Valencian rice dish with chicken, pork, seafood & vegetables 450 Paella Marinera Saffron rice with a variety of seafood 490 Paella de Bacalao Paella with dried salted cod fish and potatoes 620 Paella Negra Black paella with stuffed squid and shrimps 500 Paella de Gambas Saffron rice with shrimps & vegetables 490 Paella de Cangrejos Crabmeat paella 500 Paella de Verduras Saffron rice with vegetables in season 420 Paella Verde Green vegetable paella 440 Paella con Setas y Pesto o (NEW) Paella rice with button mushrooms and pesto sauce 410 Paella de Cordero (NEW) Lamb paella 550 Paella Filipino Paella with sisig & cochinillo 460 Paella con Tuhod y Batoc (NEW) Paella with stewed ox-kneecap and chuck 450 Paella y Parillada Paella with grilled meats, seafood & vegetables 480 Paella de Langostinos Prawns paella 540 Paella de Pollo Finas Hierbas Chicken paella with fine herbs 430 Arroz a la Regencia Special rice with boneless chicken in a creamy mushroom sauce 440 Paella de Pato Duck paella 440 Fideua Saffron flavored noodles with seafood (Pasta paella) 420 The Origin of Paella Paella is named after the paellera, a shallow round iron pan used for cooking this classic rice dish, which has become internationally known as the pride of the Valencian cuisine. A really good paella simply cannot be made without the right rice, but dispute still rages as to exactly what ingredients should accompany the saffron-gilded grains into the classic Paella Valenciana. The original paella was created with local rice, eels, and snails. Presently, the eels and snails have been replaced by shellfish (shrimp, mussels, squid, clams) and fish. Others enjoy the extra flavor of chiken and pork. Green beans, peas, peppers, and the brightly colored yellow saffron make the dish spectacularly colorful. Try their version of the Paella Valenciana, which Señor Alba has popularized in the Philippines since the 1950's. It's the specialty! Here is a little history of Alba's : Don Anastacio B. de Alba first set foot in the Philippines in 1952. He worked for the prestigious Casino Español until he opened his first restaurant, Alba Cocina Española, on Isaac Peral, now United Nations Avenue two years after. It was a modest eatery with only 5 tables to accommodate his clients. A year after his first restaurant on Isaac Peral, Don Alba had become a byword among Spanish cuisine patrons, which could no longer be accommodated in the Isaac Peral eatery. He transferred to a bigger and better location on Florida Street, now Maria Orosa, closer to the Luneta. Don Alba was now popularly known as the man with the golden touch. Top names in Philippine officialdom, politics, business, industry and the profession graced Alba's restaurant. Everybody who was somebody went to Alba. Cabinet members, justices, judges, fiscals and lawyers including students and young lovers, queued up at Florida's Alba. Opulent tourists from Europe, America and Asia made it a point to dine at Alba, now renowned as the authentic exponent of the best Spanish cuisine in Manila. Prince Juan Carlos of Spain and his wife Sofia dined at Alba when they visited Manila. The overwhelming popularity of his eatery prompted Don Alba to expand -- and to incorporate. By 1961, he had two more high-class eateries: the Alba Restaurant and Supper Club on Dewey Boulevard and the Taberna Gitana in Quezon City, nightspots which offered exquisite Spanish music as interpreted by top-rate local and international artists. Soon the Alba chain of restaurants included La Parilla and Patio Flamenco on Roxas Boulevard, the Alba Patio de Makati on the 11th floor of the Doña Narcisa Building and the Jardin de Alba in the Greenhills Complex. Besides those, he ran two executive canteens: The Bull and Bear Club in the Makati Stock exchange and the DBP canteen. In 1966, he added a cocktail lounge and bar to Florida's Alba, called Las Cuevas, a unique nightclub for the discriminating Manileños. Don Alba was now on top of the world, his eateries and nightspots being run by two separate corporations. But the greatest pride of his life was the La Mancha, which opened in December of 1975, in the Magallanes Commercial Center. It was the most elegant, ornate and prestigious restaurant cum nightclub that he had ever put up. A three-story tower with a huge windmill dominated La Mancha's facade, a picture straight out of Miguel de Cervantes' Don Quixote. It was Don Alba's quixotic dream come to life. La Mancha was envisioned as "an exceptional tourist attraction that would offer the choicest Castilian dishes in the finest Spanish tradition of warmth and gaiety". Said Don Alba: "I wanted to bring to Manila a part of Spain and its cultural history. I offered innovative dishes: grilled, steamed, and charcoalbroiled. On the exposed beams of the ceiling, I had my favorite proverbs, taken from Don Cervantes' novel, inscribed in Gothic. I went all-out for La Mancha, which cost more than P4 million". Unfortunately for Don Alba, the construction of the Magallanes overpass complex destroyed his dream. The heavy traffic that ensued, not to mention the thick cloud of dust that fell in the area, drove away La Mancha's patrons. Even after the Magallanes overpass was complete, La Mancha continued to suffer heavy losses. To salvage the situation, he sold all his holdings and, with his second wife, and seven children, left for Spain. After two years, he decided to come back to the Philippines to start all over again. He put up Casa Colas on Polaris Street, off Makati Avenue, in Makati, not as classy an eatery but clean and cozy. His menu carried Alba favorites, like pollo al ajillo, solomillo a la pobre, lengua a la Sevillana, pescado en salsa verde, chipirones en su tinta, and paella Valenciana. He even included tuhod y batoc estofado and pato al Jerez, the choice of health freaks. One could also order pato a la Naranja or venado breseado con castañas. Those who loved wine to go with their meal could ask for Alba's choices, like Señorio de Serria or Bodegas de Secizalia. After having retired from his fabulous chain of Alba eateries, Don Alba is now priming up to regain his crown in his line of endeavor. His undiminished enthusiasm, energy and industry, not to mention his rich experience and wealth of friends, will serve him well in his quest to bring back quality and class to dining, threatened by fast food and the emerging eat-and-run sub-culture. After 49 years in the country, he is still the man with a dream. Casa Colas, presently known as Alba Restaurante Español, is located in Polaris Street, in Bel-Air, Makati, which is practically a back alley, away from the center of the crowd. Many have already discovered it. Whenever Don Alba goes, it seems, so go his patrons and customers. Why? The great American Ralph Waldo Emerson, provides an answer to that. He says: "If a man has a good corn, or wood, or boards or pigs to sell, or can make better chairs or knives, or crucibles, or church organs, than anybody else, you will find a broad, hard-beaten road to his house, although it be in the woods". Alba Restaurante Espanol |
TOMAS MORATO
posted by Mailster at 5:25 AM
