Cangrejos Locos Finally Comes Home to Alabang West Parade

You can't keep or hold a good thing back. You just can't. And that's the case with Cangrejos Locos. Finally, you can enjoy their specialty paellas, crabs and everything Spanish once more at their new home in Alabang West Parade...

The triumphant return of Cangrejos Locos in Alabang West Parade is a sure sign that good food and a solid brand endures no matter where it's located. Relocated to its new home in Alabang West Parade, the kitchens are once again fired up dishing out sumptuous paellas and Spanish cuisine in an elegant new space. They're back. And about time too. Read on for a virtual step inside Cangrejos Locos...

Detached from the usual mall setting, Alabang West Parade is a vibrant yet intimate dining hub with a cool neighborhood community vibe. And it's the perfect setting for hearty and sumptuous paellas and comforting Spanish staples. It's easy to spot Cangrejos Locos, just look for the bold and bright colors of the brand. 

Behind the successful comeback of Cangrejos Locos are acclaimed Chef Robby Goco of Cyma Greek Taverna, Souv by Cyma (see my post Lambtastic: Meat and Livestock Australia Appoints Chef Robby Goco as the First "Lambassador" for the Philippines from last year) and Elaia Tagaytay (more on my post The Rustic Flavors of Northern Greece Comes to Silang at Elaia by Cyma from early this year) and dynamic restaurateur Raymund Magdaluyo of Wolfgang's Steakhouse (more on my post Gateway 2 in Araneta City Sizzles with the Opening of Wolfgang's Steakhouse Grill from two years ago) and Red Crab (see my post The Red Crab Celebrates Twenty-Six Flavorful Years with the Addition of a New Location at Gateway Mall 2 from last year) whose respective resumes include some of the country's well-loved restaurant concepts. Together, the creative duo brings with them a wealth of experience in the local dining scene bannered by their own successful brands lavishly showcased at Cangrejos Locos. 

A refreshing Pomada kicks off our dining experience at Cangrejos Locos...

...with its light and refreshing citrusy notes. 

But if you want to jumpstart the festive vibe, you can't go wrong with the Sangria at Cangrejos Locos. Order up a second round and keep the good vibes flowing...

Restaurateur Raymund Magdaluyo shared the challenging journey of Cangrejos Locos to its new home at Alabang West Parade. For fans of Cangrejos Locos from the original location also down south, partners Chef Robby Goco and Raymund Magdaluyo heard your calls to re-open for a new chapter in its continuing story. And they are all fired up with the new home of Cangrejos Locos. With a keen pulse on local diners gained through years in the business, restaurateur Raymund Magdaluyo along with Chef Robby Goco have it all locked in at Cangrejos Locos in Alabang West Parade. 

Cangrejos Locos then served their signature starters with the Boquerones (P 345) or marinated smelt fillets with green olives, garlic and extra virgin olive oil... 

...and Gambas Al Ajillo (P 388) featuring sizzling shrimps sautéed in garlic, olive oil, paprika and spicy chili oil for that layer of comforting heat. The fresh and clean notes of the Boquerones and the savory briny richness of the Gambas Al Ajillo teases the palate, opening it up for the coming feast at Cangrejos Locos. 

Then, Chef Robby Goco takes the stage for the main event. Conceptualized as a modern paella bar with its semi-open kitchen layout, Cangrejos Locos takes pride in highlighting the freshest and finest ingredients and masterful execution in the classic paella tradition. The theater-like setting of the kitchen offers diners an insightful glimpse behind the revered paella, with each order prepared fresh at the bar-like counter. 

Made from scratch and gently simmered on low fire, each paella is tediously prepared from the sofrito for an aromatic and flavorful base to the succulent toppings of fresh seafood, vegetables and savory meats. 

As one paellera simmers, others are prepped for the next batch or orders at an efficient  pace...

...as the toppings are gently added. It's a sight that slowly builds anticipation for the coming paella feast at Cangrejos Locos.

The finishing touches then complete the process and left to simmer allowing the paella to absorb all the flavorful richness.  

It takes time before the flavors of the paella come together in a seamless weave, and it's absolutely well worth the wait. You just can't rush flavors. 

And the moment everyone was waiting for finally comes with the first of three sumptuous paella renditions ready to be served...

...starting with the classic Valenciana (P 935 good for two/P 1,199 good for 3-4/P 1,590 good for 5-6) with tender and juicy chicken, flat beans, green beans and sofritos. Probably the most familiar version of paella, Cangrejos Locos' take is rooted in the Spanish tradition down to the delicately crisp socarrat or golden brown flavor-rich bottom layer of the timeless Valencian style specialty. The rich yet subtle notes of the chicken are complemented by the medley of distinct flavors of the aromatic sofrito base and sweetness of the vegetables absorbed by the rice for intense flavors. 

Next, the Negra (P 950 good for two/P 1,350 good for 3-4/P 1,750 good for 5-6) with the day's fresh catch is about to be served... 

The squid ink paella with plump shrimps, squid, clams, mussels and flat beans offers the fresh flavors of the bountiful ocean catch rounded out by the distinct notes of the squid-ink infused rice in another savory paella rendition perfectly executed by Chef Robby Goco's team at Cangrejos Locos. 

The bold yet clean briny sweetness of the seafood comes through with each bite, followed by the unique umami notes of the squid ink for another flavorful and textural play. They say freshness is flavor, and the Negra with its seafood and vegetables along with the squid ink rice brings all the flavors with each and every bite. 

And if you can't have enough of seafood, the saffron rich Mariscos (P 950 good for two/P 1,350 good for 3-4/P 1,750 good for 5-6) is up next...

...topped with red fish fillet, shrimps, clams, mussels and flat beans. The briny sweetness of the seafood becomes the dominant flavor profile of the dish complemented by the earthy, mildly sweet and floral notes of saffron. 

The delectable weave of distinct yet balanced notes of the Mariscos makes this the ideal meatless alternative along with the Negra. And just like the previous paellas served, the freshness of the ingredients drive the flavors. 

From the open kitchen of Cangrejos Locos...

...to your table, the paella tradition is celebrated with real flavors for a hearty and authentic dining experience down south in Alabang West Parade. You can also opt for the Carne Asada Con Medulla (P 998 good for two/P 1,398 good for 3-4/P 1,888 good for 5-6) with slow-roasted USDA Beef Short Plate with broiled bone marrow. 

But there's more to Cangrejos Locos than their signature paella creations...

...like the Pollo Frito Loco (P 488), a comforting fried chicken confit served with Costillas sauce. Delicately and lightly crisp on the outside over tender and juicy meat, the Pollo Frito Loco brings an Iberian twist to the popular staple with its rich sauce and contemporary culinary technique. 

Then, there's the Panza De Res Al Horno (P 895). The thick and juicy slabs of slow-roasted US beef short plate with Espagnole sauce is a meat lover's dream on a plate. Like butter, each bite releases a flavorful burst of intense savory richness made even more indulgent with the Espagnole sauce. The rich and thick brown sauce made with beef stock and considered as one of the French "mother sauces" completes the dish.

Laid on a mound of silky smooth and creamy mashed potatoes, the oven-roasted Panza De Res Al Horno is just one more reason to celebrate the return of Cangrejos Locos. Simple yet hearty made with the finest ingredients and finished with masterful execution, good food doesn't have to be complicated. 

And for dessert, cap your Spanish feast with the Churros Con Chocolate (P 198), lightly crisp Spanish fritters rolled and dusted with cinnamon sugar paired with a rich and thick dipping chocolate. 

Food trends come and go, but good food endures. Welcome back to Cangrejos Locos, now open at its new location in Alabang West Parade...

Cangrejos Locos is located at Alabang West Parade, Las Piñas, Metro Manila. You can also visit their FB Page and IG Feed at https://www.facebook.com/cangrejoslocosmnl and https://www.instagram.com/cangrejoslocosmnl/ for more information and updates or call 0945 677 5259 for inquiries. 

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