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CONTIS Bakeshop and Restaurant
The first time I tried dining at Contis was at their pilot branch in BF Paranaque at President’s Avenue. I was not yet a blogger then. I just had blueberry cheesecake and had black gulaman and sago. I also took out some cream puffs and chicken pies to bring home as “pasalubong”.
Over the years, they conspicuously made a name in the Food and Beverage industry. I have read a lot of blogs about Contis. Maybe it’s time I write mine. I specifically favored their cakes and pastries. Not so much on their meals. I even bought a whole Mango bravo before for my boss. It was her birthday.
However, I prefer the blueberry cheesecake.
During Christmas, much as I want to buy their cake for my family, their branch near my place is swamped with their loyal customers. I ended up buying my Noche Buena dessert from another cake shop.
My cousin and I have been craving for Kare-kare, and recalling Contis brought our feet to their branch in Macapagal. It’s the nearest to our place at that time.
The interior design of this branch is cushy. The huge hanging lamps spoke for themselves as the focal point of the place and the array of displays of kitchen items added a special touch to the whole place. I must say Contis has grown big.
Nowadays, I noticed that kitchens of most restaurants are now visible to its’ patron. Said transparency allows us to be confident how well and organized they prepare the food of our choice.
We had our favorite Kare-kare for my cousin
and Gambas y champinon al ajillo.
It is shrimps, garlic and mushroom in oil for myself. We ordered their bottomless iced tea as well and macaroni salad for dessert.
The Kare-kare’s shrimp paste is something that made it special for without it, it isn’t Kare-kare at all. I like the tripe, though the beef shanks I guess needs more minutes to boil. I had a hard time pulling off the meat from the bones and my cousin was even teasing me to use my teeth to pull them off. Yay!
All in all with the great ambiance, utilizing terracotta as color motif, it was a good lunch after all. =)
Adding up to their more than a dozen stores in the Metro, they recently opened a branch at Shaw Boulevard, Mandaluyong City. The good thing there is, it’s just a stone’s throw away from our office. =)
By the way, The brain behind is Chef Carole Conti Sumulong.
Happy eating! =)
Mexicali – One fine Mexican treat!
“I have never denied my background or my culture. I have taught my child to embrace her Mexican heritage, to love my first language – Spanish, to learn about Mexican history, music, folk art, food, and even the Mexican candy I grew up with. -Salma Hayek-
It was 2004 when I discovered how great Mexican cuisine could be. It was when I first tasted the Chimichangas which is part of Enchanted Kingdom’s menu and I loved it since then. There’s a version with rice inside the tortillas – Burritos, though I first fell in love with Chimichangas. They come in three different fillings: pork, chicken and beef. The last one mentioned is my favorite. Later, my baby sissy have me tried the pork variant, and i loved it as well, each has a different flavor. I haven’t tried the chicken variant, perhaps, due to my skin rashes with chicken, so I go for the beef variant. It’s a little more expensive by a few pesos but it’s really worth it. There’s a blog that I’ve wrote about this special Chimichangas.
In Alabang, we have frequented “Mexicali” if craving for Mexican food sinks in. This particular day was with foodie/ travel buddy who happens to be in vacation (like I do) I just resigned from a work that I so much love though due to health concerns, I had to let go of the perks and privileges of being the Executive Assistant to the President and GM of one of the biggest glass supplier in the country. Goodbye to 24/7 duty. It is time to relax now.
Alabang was like home to me. We got burritos for my buddy, in other country, there’s Naked Burrito – it comes without the tortilla.
chimis for me,
and we shared a plate of nachos
with its’ creamy cheddar cheese and meat toppings with sliced black olives . We we’re eyeing some flavorful quesadillas though we were already bloated with what we’ve had. What we eyed is our dessert after this hefty meal.
I especially love their heirloom tomatoes, huge, crisp and fresh and the strong flavor of cilantro that will never be away from a chef’s knife if one is preparing Mexican cuisine.
The spiciness of their food is the only thing that I didn’t like so much, I am not a spicy girl, I am more of loving sweets and saltiness. Nevertheless, the bell pepper from Mexico, Jalapeno is something that I can tolerate. For without it, these recipes isn’t Mexican food at all. Their salsa is my favorite too. =)
There is also Mexicali in Greenbelt. It is just below the cinemas, and if I remember it right, during college days, we frequented the place as well with my college buddies. Same group of friends I was also with in their branch in Alabang. That rustic interiors, dark wood tables, logoed plates and napkins, friendly staff, I’ve always been comfy in that specific branch. Upon plight, I will instantly slouch in their sofas and ask for an iced water right away. And the staff will immediately provide it. They serve each glass and plate with a smile. Maybe why I am that so comfy in there.
Next to EK’s chimis, Chilis, Army Navy,
Mexicali has been my favorite Mexican restaurant, and it’ll always be. (–,)
We loved their Quesadillas too!