Conti’s Bakeshop and Restaurant unveils four new breakfast items

If youre starting your day at the gym like me. Dont you know that breakfast kick-starts your metabolism, helping you burn more calories throughout the day after a nice work out. It also gives you the energy you need to get things done and helps you focus at work or at school.

Breakfast is indeed the most important meal of the day and is a must especially for people who want to start their day, in the best possible way.

That;s why I always eat in the morning to have that right amount of energy for the rest of the day.

The good news is Conti’s Bakeshop and Restaurant recently launches their newest breakfast items at Contis Greenbelt 2 last March 20.

The four new breakfast items are in addition to Conti’s Bakeshop and Restaurant’s already wide array of all-day breakfast favorites, as well as other sumptuous dishes.

My personal breakfast favorite is the Salmon Belly in Olive Oil. I love that its healthy and delicious and it goes well with their hot chocolate. Yum! The good thing is, my gym is just a stone's throw away from Contis Trinoma branch. We just went there this morning with my gym buddies.

Bacon Bagnet

Classic Skinless Longganisa 

At Conti’s Bakeshop and Restaurant, a meal is more than just a meal.  The restaurant prides itself for its well-known ambience, where eating is in itself, an experience.  Its regulars would attest to just how they enjoy their meals even more, simply because they can, sensory-wise, see, hear, and smell what they are eating, as well as, enjoy a decent conversation with friends, family, or a professional colleague.

After 22 years of culinary excellence, Conti’s Bakeshop and Restaurant continues its passion to create and serve delectable food, reminiscent of the convenience and comforting warmth in one's own home. In its latest additions to its already long line of customer favorites, Conti’s Bakeshop and Restaurant, has recently unveiled its newest food offerings, with the Filipino appetite in mind.

“Filipinos, myself included, enjoy a hearty breakfast meal of rice, viand, egg, and atchara. Growing up in a family where we savor eating together, I would always enjoy the smell of fried rice, eggs, and different types of viands, every morning. It was always an experience that I look forward to,” said Michael C. Martinez, Business Development & Marketing Director, of Conti’s Bakeshop and Restaurant.   

Set to titillate the Filipinos palate even more are four new additions to the restaurant’s well-loved favorites:

Bacon Bagnet – Homemade pork belly slices naturally-cured and crisped to perfection, with sweet and salty sauce, served with garlic rice, eggs, and atchara.

Classic Skinless Longganisa – Deliciously sweet and yet still savory skinless longganisa, served with lemon, eggs, and atchara. A classic Conti’s recipe!

Salmon Belly in Olive Oil – Norwegian salmon belly strips in seasoned olive oil, served with lemon rice, eggs, and pickled ubod.

Croque Madame – Meaty slices of Conti’s homemade ham roll, in between toasted brioche, topped with sunny-side-up egg and hollandaise sauce, served with potato shoestrings, perfectly complimented with a cup of fresh fruits.   



Conti’s Bakeshop and Restaurant continues to grow and now has 22 branches in Luzon.  Expect even more surprises this year and in the years to come.

Lyceum of the Philippines University Laguna and Western Institute of Technology won Goldilocks' Artful Cake Battle

Its that time of the year when Goldilocks celebrates inter-collegiate cake decorating competition with the best culinary students from competing universities. This year’s theme is “Dance” masterpiece for Novice category, while “Musical”, “ Wedding” and Over All for Advance category.

Goldilocks once again gave creative culinary arts students center stage to turn their cakes into masterful works of art in their Cake Battle, the inter-collegiate cake decorating challenge.

This year, a total of ten teams split into two categories - Novice and Advanced - all vying for the title of champion cake decorators. The winners of the competition would also get P250,000.00 worth of baking showcase plus P20,000.00 worth of Goldilocks Gift Certificates for the Advance Category and P100,000.00 worth of baking showcase plus P10,000.00 worth of Goldilocks Gift Certificates for Novice category as prizes for the competition.

“Goldilocks really values the young talent we get to see every year we have our Cake Battle,” says Goldilocks Marketing Director, Cherry Caluya. “For this year’s Cake Battle, we wanted to focus on the creativity and talent of young Filipinos when they create beautiful masterpieces. We believe that cake decorating puts the art of baking to the next level, and the talent we have as Filipinos is endless.”

As the country's number one bakeshop, Goldilocks has been hosting their inter-collegiate cake decorating competition for over a decade now. Together with Gourdo’s and Avoset, Goldilocks was able to set the stage for the Goldilocks Cake Battle 2019 as they provided the materials and ingredients for each team to use in the competition. Many teams from Culinary schools, universities and college all over the Philippines show off their skill in decorating cakes, ranging from elegant to out of this world. With so much talent participating this year, the competition was definitely fierce.

Over 100 Culinary and Hospitality Management schools sent teams to compete in this year's Cake Battle, that began early this year. Only ten teams were chosen to compete in two categories, split between their cake battle experience. Teams from Bulacan State University - San Jose Del Monte, Gabriel Taborin College of Davao Foundation, Inc., Lyceum of the Philippines - Laguna, University of Cebu, and the Western Institute of Technology competed in finals for the Novice Category. Bulacan State University - Malolos, Holy Cross of Davao College, Lyceum of the Philippines - Laguna, St. Anne College of Lucena, and the Western Institute of Technology made up the teams who competed in the Advanced Category finals.

The finalists and audience of this year’s Cake Battle finals had the chance to rub elbows with and meet Goldilocks’ celebrity endorser, Liza Soberano. The country’s top cake decorators, Heny Sison, Jackie Ang Po, and Penk Ching, all had a hard time judging the competition because of the high-level skill and artistry displayed during the competition, but ultimately Lyceum of the Philippines University Laguna and Western Institute of Technology bagged the championship.

Make your friendship stronger by sharing life’s simple pleasures, like a bar of rich Italian chocolates by Villa del Conte

“All you need is love. But a little chocolate now and then doesn't hurt.”
― Charles M. Schulz



Friendship made sweeter. Creating happy moments with friends need not be a grand production. Often, little things count. Make your friendship stronger by sharing life’s simple pleasures, like a bar of rich Italian chocolates by Villa del Conte. 

You can choose between the decadent dark chocolate with crunchy toffee and sea salt or the comfortingly delicious milk chocolate with hazelnut chips. Every bar of Villa del Conte chocolate is masterfully handcrafted in Padova, Italy and is guaranteed to have only the highest quality ingredients.

 Available in 100g bars, the luscious concoctions will definitely make bonding moments so much sweeter. Villa del Conte stores are located at Greenbelt 5, SM Megamall, and Robinsons Magnolia.

For bulk orders and to know more about Villa Del Conte’s indulgent creations, contact 893-2575, visit www.villadelcontecioccolato.com, or follow them on Facebook and Instagram: @VillaDelContePh and on Twitter: @villadelconte. 

Taste the Best Spanish Food at Alba Restaurant New Branch Estancia Mall

If you want a true taste of Spain's culinary culture and want to experience authentic Spanish dishes then I suggests you to try out Alba Restaurant's new branch in Estancia Mall.

There are a few dishes you simply can't miss like their Cochinillo, chorizo, its soooo good, paella valenciana, paella negra,  and their heavenly desserts like Canonigo and Tarta de Santa Teresa, to name a few.

Alba Restaurant Estancia Mall branch recently opened last March 20. I got an invite and this was my first time to visit and try their delicious Spanish dishes. It was served buffet style. The choices were overwhelming so I started my way to their Cochinillo first. It was the best melt-in-the mouth, tender and juicy suckling pig that I have ever tasted. It was cooked sooo well. I loved it. I paired it to their tasty Paella Valenciana and chorizo. =)

Cochinillo

Everything here is The painted paelleras are up on the stone walls. So are the Spanish plates. The Castillan buffet table offering the best tapas, paellas, lengua, callos and much more, is also set. The heritage wall cradling the rich history of Spanish cuisine in Manila is decked. After five years, Alba Restaurante Español opened its fifth branch at Estancia Mall to please the palates of lovers of  traditional Spanish food. And so the Alba legacy continues.

“Reunirse”
At the 2nd floor, North Wing of Estancia, sits a new 170-seater Alba Restaurant. On the wall is written: Reunirse, from the Spanish rood word “reunir”.

“It means to meet, assemble and get together,” explained Chef Miguel de Alba, President of Alba International Incorporated and General Manager of Alba Restaurante Español. “This branch is envisioned to be a bigger and more celebration-centric venue for families and friends in the nearby residences and corporate offices within the Capitol Commons township,” he added. If “Reunirse” means to gather, then Alba’s feast of flavors—steeped in tradition for over 65 years—is the perfect celebration of life in one meal. 

Enter its doors and be greeted by a bigger (tapas) bar adorned with beautiful Mediterranean-patterned tiles. This corner is for young corporate groups who want to unwind and spend happy hours with liquors and tapas.

A deli bar, also by entrance, is for those who want to bring home Alba’s delicious chorizo, other Spanish cold cuts and the newly-introduced chorizo burger patties and frozen, ready-to-heat  dishes.  Beside it is a dessert bar/coffee corner where mallgoers can have a cup of coffee with Alba’s  famous postres like Canonigo and  Tarta de Santa Teresa.

Walk further inside and the spacious function rooms, named after Spanish cities, beckon.  Alicante, with modern blue couches combined with  red-colored chairs can seat up to 60 guests. Further to the left is Andalusia, another function room for 30 persons. Inside, a heritage wall that feature  memorabilia of its founder, Senor Anastacio de Alba, tugs at the heartstrings.

At Segovia, Alba’s main dining room that can accommodate up to 50 guests, one cannot miss the larger-than-life sepia photograph of Don Alba, serving his friends and guests in one of his restaurants. Painted on the wall is a Spanish quote by Don Alba “Todo lo que yo deseo desde el momento que llegan que le sirvan con esmero,”  that means “All that I desire from the moment you arrive is to serve you with care”  which is the heart of the  restaurant’s philosophy.

Design elements
The ambiance of the restaurant showcases Spanish influences with modern accents for a more contemporary yet cozy feel. Side by side with charming Spanish chandeliers are modern drop lights that lend a more modish, upbeat vibe.

Painted paelleras (depicting a matador, a classic winery and a Flamenco dancer) provide a colorful facet to stone walls. These paelleras were painted by Maya, daughter of Chef Miguel and wife Cachelle. A mural of the castle of Segovia, a neighboring city of Avila, the hometown of Don Alba, serves as a backdrop of the kitchen-island-type buffet table, just above the postres, as if drawing guests into the sweet heart of Spain right here in Manila.

The man from Avila, a trip down memory lane
The story of Alba Restaurante Espanol started when Senor Anastacio de Alba set foot in the Philippines in February 1952 to train the cooks of Casino Espanol. He fell in love with the country and opened Alba Cocina Espanola, a 5-table modest eatery at Isaac Peral (now UN Avenue) and later transferred to a bigger location near Luneta in Florida Street (now known as Ma. Orosa). Affluent Filipino patrons (lawyers, politicians, businessmen cabinet members) and  tourists from the USA, Europe, and Asia frequented the restaurant. News spread that even Spain’s Prince Juan Carlos and wife Sofia dined at Alba when they visited the Philippines.

The phenomenal popularity of his restaurant encouraged Don Alba to expand. Nine years later, he opened two more fine dining venues offering his exquisite Spanish cooking: Alba Restaurant and Supper Club (along Dewey Boulevard) and Taberna Gitana (in Quezon City). A few years later, the Alba chain of restaurants was born to include La Parilla and Patio Flamenco, both in Roxas Boulevard; Jardin de Alba in Greenhills, Alba Patio de Makati, now also known as Alba Restaurante Espanol. He also added a unique and opulent nightspot called Las Cuevas, and finally one that he considered one of his greatest prides, La Mancha.

“Papa came to the country to do one thing: to understand the Filipino palate and please it by introducing traditional Spanish comfort food,” Chef Miguel recalled.

From left: Portia and Paulo de Alba, Head of Training  Sergio Perez, Head of Deli Production
Pilar de Alba-Perez,  Head of Commissary and Catering Operations  Cachelle Guiao-de Alba, Marketing Manager Miguel de Alba, President and General Manager, Alba Restaurante Español 




Home of traditional Spanish cooking
The mere mention of Alba Restaurant conjures up images of Spanish chorizos and cured meats, its Carnes: the stewed ox tongue, Lengua Sevillana; stewed ox tripe, Callos a la Madrilena;  beef stew, Caldereta de Vaca  and its centerpiece Cochinillo Asado,  oven-roasted suckling pig.

Alba is also famous for its authentic Paellas such as the house specialty, Paella Valenciana that has everything on it…. chicken, pork,  chorizo, seafood, and vegetables. Other popular choices are Paella Negra (with squid ink and shrimps), Paella Marinara (seafood),  Paella de Bacalao (dried salted cod fish and potatoes) and Paella de Verduras for those who prefer vegetables.

A visit to the restaurant also means partaking of Tapas Calientes and Tapas Frias, bite-sized appetizers that are big on flavor. There are about 55 choices of tapas such as chorizos, jamon, gambas, champignon, Pamplona, mortadela, salchichon, mahi-mahi, and Pa amb tomaquet, among others.

One cannot truly say they relished a savory meal without having one of Alba’s decadent desserts such as delectably fluffy meringue cake, Canonigo and another bestseller, Tarta de Santa Teresa, a cream-filled sponge cake with almonds and yema balls.

            And if you can’t decide what to order, Alba offers lunch daily at all its branches. Dinner buffet is available daily for Morato, Prism and Estancia branches.

Keeping the legacy alive
It comes as no surprise that despite other Spanish concepts that abound in the country, Alba’s staying power remains unmatched.

Chef Miguel de Alba

“Competition keeps us on our toes but we have always been clear about the direction of Alba. We serve traditional Spanish comfort food. This is what we do best.  Nothing much has changed through the years. We still follow the same recipes that my father has created. We may tweak the presentation here and there but the taste, the flavor and the quality of food remain the same. Most of all, it’s about putting our heart into everything we do and the relationships we build with people. We just want our guests to leave the restaurant happy. Everything is customer-centered; there is no other way,” Chef Miguel said. 

To know more Alba, check out its website at alba.com.ph.
You can find Alba on Instagram at albarestaurante_ph and on Facebook at alba.restaurante.espanol. For inquiries, here’s a list of the branches and contact info below.

Main office:
38 Polaris St. Bel-Air, Makati City
1209 Metro Manila, Philippines
+63 2 896 6950 or 51
Restaurant capacity:  G/F seats 70 pax, 2/F seats 40 pax

Branches:
Tomas Morato cor. Scout Lozano, Quezon City
+632 925 1912, +632 928 7129, +632 901 3431 
Restaurant capacity:  100 pax, Outdoor seats 20 pax

Westgate Center, Filinvest, Muntilupa City
+632 771 2178 or 79
Restaurant capacity:  G/F seats 50 pax, 2/F seats 30 pax, Outdoor seats 20 pax

4th Level, Prism Plaza
TwoEcom Center Building
Bayshore Avenue cor Harbor Drive 
Mall of Asia Complex, Pasay City 
+632 808 2326, +632 808 8210
Restaurant capacity:  150 pax, Outdoor seats 30 pax

Level 2, Estancia Mall
Capitol Commons, Meralco Avenue, Pasig City
+632 2534953, +632 2538272
Restaurant capacity: 170 pax