We heard that there is a “secret” restaurant by the chef behind Culliere in Serendra. The restaurant is in a commercial building called Alphaland, located at the corner of Pasong Tamo extension and EDSA. Hidden on the 6th floor of Alphaland (southgate towers) is my latest discovery: The Alpha by Chef Katrina Khun Alcantara.
Alpha has two specialties — the Duck Confit and The Crispy Pata Confit. We chose the latter since we haven’t eaten a Crispy Pata Confit before. We would like to share with you our experience:
The restaurant is formal, modern in styling, and setup with a semi-circle booth tables lighted by overhanging lamp above each table.
The place feels like you can have really private conversations. I would say that this is conducive for business meetings, brainstorming sessions or just hanging out with business friends. Frankly, it is so business formal that it reminded me of our office interiors when I was still working at P&G.
They have a function room which you can reserve and its good for 6-10 people
(no minimum consumables at this point).
The Tuesday Group is raving about Chef Katrina’s Truffle Mushroom Soup. We had high expectations but we can’t taste the truffle oil that much. We like the creamy taste of fresh mushroom and it was served hot.
We like the salad which is simple combination of greens and apple + grapes with the sweet raspberry sauce. Although, there are only a few slices of cheese and walnuts, we think that this salad is priced well. The serving size is definitely shareable.
I personally like this Bangus Belly with Teriyaki sauce. The sauce is somewhat overpowering so I would request the sauce to be served on the side next time. We like the huge chunks of belly fat and the freshness of the fish. The Japanese rice is actually a perfect side to this protein.
The Crispy Pata Confit (P845 +10% service charge). Pork Ham Hock slow cooked in Goose Fat and Fried to a Crisp Skin finish. Served with Sauerkraut, Comichon, Mustard, and Crispy Pata Sauce. (For sharing)
The skin is served chicharon fried and the pata meat is served bonesless. A big warning to those with heart conditions: this is deep fried on goose fat and it is served with big slimy chunks of fats.
I like the garlic mash that is served with the confit although the Sauerkraut, Comichon, and Mustard sidings reminded me of eating Hungarian Sausage.
This is one of the most expensive Crispy Pata we ever ordered but the overall taste does not justify its price.
Check out the Alpha Desserts. The line-up is not unique and when we tried the L’Opera similar to the ones we see in Bizu, it is a bit dry for our taste. We don’t see anything unique from the desserts list.
Overall, I think the experience is a a bit formal and business-like which I guess is the intended target mood. The food is decent but I won’t go out of my way to eat here not unless I am attending a meeting.
The Alpha by Chef Katrina Khun Alcantara
6th Floor, Alphaland Southgate Tower
2258 Chino Roces Avenue corner Edsa, Makati City
Telephone: +632 310-5201
Telephone/Fax: +632 310-5614
Email: [email protected]
They are only open for lunch and dinner Mondays to Fridays.
Parking is in the basement of the mall for P20 for 2 hours and P10 for succeeding hours.
Disclosure: Nothing to disclose. We paid for our meals and we are NOT connected with the owners in any way.
P.S. Although the chef herself dropped by to say a few words, we didn’t really had a chance to chit chat about why setup a different restaurant in an office building. I wanted to confirm if it is true that she is not connected anymore with Culliere? Would anyone know?