Alba Ristorante Espanol
It didn't take much effort to decide on this restaurant. Our previous lunch experience was great, so we were hoping that dinner service was even greater. Alba did not disappoint, however, since I am a foodie at heart, breaking down the details is a must.
Reservations required on this special day. We walked in to see our table was the very first two-top by the front door. Uh-uh. Not the best seat of the house. I immediately asked to be reseated upstairs where it was quiter but way too warm as the A/C was not on when we got seated. The staff was scrumbling to open the A/C at this point. Drinks? Not yet. The staff is busy turning on the A/C. Whew! Not a good sign for a Sunday night. Where they not expecting the second floor to be filled?
The second level seats about 28 while the lower level seats about 25. Tonight, two other tables on the second level did get customers, one person seated at a back table and a couple of Japanese men in another.
Our wait staff finally moves into action. He took our drink orders. The Sangria sounded wonderful (pitcher at P600.00). He would replace our plates and utensils every time we got up for the next plate.
Soup: Chicken and vegetable soup.
First plate: cold plate of chorizo, ham, crackers and sufrito.
Second plate: Salpicao, mashed potatoes, callos con chorizo,
Third plate: Croquette Pescado in Aioli, Mahi-mahi roulettes, crackers, queso.
Fourth plate: Paella Valenciana, Lechon de Leche, Steamed fish (Dory).
The paella Valenciana should have been the highlight of the night, however, I have a lot of concern. Is it that the Filipino palette tolerates this or do I just have a much higher standard?
Let me start with the boiled egg slices; they were overcooked, tough and unseasoned. The shirmps (with heads still attached for authenticity) were dry and inedible. The rice was lower grade than what I expected. Callaspara? Not!
The ubiquitous crusty bottom from a woodfire grill was not evident (socorrat, anyone?)
Finally, what were the chorizo chunks (bias cut, please) doing in the dish? There was also overcooked pork bits. WTF!
Okay, for those of you that have never been to Valencia to try the the real dish, what you don't know won't really hurt. However, please be advised that Alba's version, though tasty in some way, is not Paella Valenciana. So, maybe, stop calling it that and just call it paella nueva, paella Manilena or even just paella.
The steamed Dory? Really? Dory is only available frozen in the Philippine markets. Why would a reputation be staked when we have fish in abundance at even the wettest of markets? It was overcooked and the bell peppers on top were overcooked as well.
The fish croquettes were not even tasting of fish. More fish less filling, please. The Mahi-mahi rolls were too tiny even for tapas. C'mon. Really?
My husband's lengua was underdone. This should be melt-in-your-mouth tender, please.
At P700 per person for the buffet, I would want Alba to start kicking it up a few more notches.
Should I even dare expect rabit on my next paella? Maybe not. Madrid, here we come.
PS: HACCP should be applied in all aspects of the service. Hot food hot, cold food cold. Pay attention.
Reservations required on this special day. We walked in to see our table was the very first two-top by the front door. Uh-uh. Not the best seat of the house. I immediately asked to be reseated upstairs where it was quiter but way too warm as the A/C was not on when we got seated. The staff was scrumbling to open the A/C at this point. Drinks? Not yet. The staff is busy turning on the A/C. Whew! Not a good sign for a Sunday night. Where they not expecting the second floor to be filled?
The second level seats about 28 while the lower level seats about 25. Tonight, two other tables on the second level did get customers, one person seated at a back table and a couple of Japanese men in another.
Our wait staff finally moves into action. He took our drink orders. The Sangria sounded wonderful (pitcher at P600.00). He would replace our plates and utensils every time we got up for the next plate.
Soup: Chicken and vegetable soup.
First plate: cold plate of chorizo, ham, crackers and sufrito.
Second plate: Salpicao, mashed potatoes, callos con chorizo,
Third plate: Croquette Pescado in Aioli, Mahi-mahi roulettes, crackers, queso.
Fourth plate: Paella Valenciana, Lechon de Leche, Steamed fish (Dory).
The paella Valenciana should have been the highlight of the night, however, I have a lot of concern. Is it that the Filipino palette tolerates this or do I just have a much higher standard?
Let me start with the boiled egg slices; they were overcooked, tough and unseasoned. The shirmps (with heads still attached for authenticity) were dry and inedible. The rice was lower grade than what I expected. Callaspara? Not!
The ubiquitous crusty bottom from a woodfire grill was not evident (socorrat, anyone?)
Finally, what were the chorizo chunks (bias cut, please) doing in the dish? There was also overcooked pork bits. WTF!
Okay, for those of you that have never been to Valencia to try the the real dish, what you don't know won't really hurt. However, please be advised that Alba's version, though tasty in some way, is not Paella Valenciana. So, maybe, stop calling it that and just call it paella nueva, paella Manilena or even just paella.
The steamed Dory? Really? Dory is only available frozen in the Philippine markets. Why would a reputation be staked when we have fish in abundance at even the wettest of markets? It was overcooked and the bell peppers on top were overcooked as well.
The fish croquettes were not even tasting of fish. More fish less filling, please. The Mahi-mahi rolls were too tiny even for tapas. C'mon. Really?
My husband's lengua was underdone. This should be melt-in-your-mouth tender, please.
At P700 per person for the buffet, I would want Alba to start kicking it up a few more notches.
Should I even dare expect rabit on my next paella? Maybe not. Madrid, here we come.
PS: HACCP should be applied in all aspects of the service. Hot food hot, cold food cold. Pay attention.