Cangrejos Locos Brings Their Superb Paella to New Alabang Home

G/F Alabang West Parade, 1750 Daang Hari Road, Las Piñas

Contact: 0945-677-5259

Instagram: www.instagram.com/cangrejoslocosmnl

(SPOT.ph) The first chapter of Cangrejos Locos actually takes place in the pre-pandemic days. They had this great space in the then-quieter South food haven known as Molito, where they served "crazy crabs" (hence their name), as well as paella like they do in Spain: very thin and a bit minimalist, unlike other versions other Spanish go-tos in Manila would serve that are topped with everything but the kitchen sink.

Tucked in the rather serene area of Daang Hari off of Molito (their original location), in a modern strip-mall type place called Alabang West Parade, lies the new location of the comeback kid. The masters behind this—chef-owner Robby Goco and restaurateur Raymund Magdaluyo—have been in the biz for a bit and then some. They have an idea of what works and how to let it roll out.

And that is exactly what they’ve done with Cangrejos’ new space. Young and vibey, it is a casual restaurant that emphasizes you, the diner, letting your hair down and just having fun. The owners don’t want to intimidate you with anything too high-brow and fancy, but remain committed to serving you food of good quality.

The menu certainly shows off this casual-cool personality—it is chock-full of “greatest hits,” crowd pleasers that diners can keep coming back for and not tire of. Sure, you'll find great renditions of reliables loved by almost everyone in these parts: Salpicao con Medulla (P598), Gambas al Ajillo (P398), Callos ala Manolo (P385), and Calamares Fritos (P350), to name a few. But dig deeper into the menu and find lesser-known classics like Slipper Lobster al Ajillo (P1,998), or slipper lobster in garlicky olive oil; Chorizo ala Sidra (P475) where the chorizo’s cooked in cider, pickled peppers, and garlic; and a stick-to-your-ribs Rabo de Toro (P650) a.k.a. oxtail stew. But if you’re the type of person who insists on the presence of veg (as you should), the Burnt Broccoli (P235) with a caesar dressing and manchego is fire, as the kids say.

Of course there are crab dishes too (fun fact: one of the owners is behind the Red Crab group of restaurants), available ala carte (P149/100 grams) or by the bucket (P2,199), in two flavor variations: the more subtle and aromatic Ala Roberto with oyster mushrooms, shallots, and butter; and the more assertive-tasting Chorizo Sofrito with chorizo, bacon and mushrooms. To counter all that bounty of the sea, they’ve got meatier options brought to life by traditional Spanish sauces. Panza de Res al Horno (P935) is a comforting platter of roast beef belly with an old-school Espagnole sauce, which gets its meaty profile from beef stock, while the Pollo Frito Loco (P499) pairs together crackly-crisp fried chicken confit and a zingy red costillas sauce. There's also the Chargrilled Sirloin Steak (P998/250 grams)—full-flavored Wagyu rump given a Mediterranean-style boost thanks to romesco sauce.

Without doubt, though, the spotlight is on their paella. There are two to three size options in every paella, and diners may choose between using a rice base, or the Spanish noodle known as fideua… a great touch! There’s a pan for everyone: carnivores can go for the Carne Asada con Medulla (starts at P1,055/good for two) with USDA short plate and bone marrow; the seafood fans can try the Mariscos (starts at P998/good for two) tinged with saffron and topped with fish, shrimps, crabs, and mussels. Other options include the Valenciana (starts at P978/good for two) with chicken and green beans; the Negra (starts at P998/good for two) tinged black by squid ink; and the decadent Slipper Lobster Special (starts at P1,399/good for two). As mentioned previously, the house paella is thin, allowing for more surface contact, resulting in—you guessed it—more chunks of soccarat (toasted rice, or tutong to us!). The Spanish do indeed know how to enjoy their carbs.

The menu isn’t that extensive, which i think is to their advantage. One doesn’t need too much time to decide what to have—all the better to just kick back with a cold sangria or Cerveza and enjoy life, exactly how the owners want it.

At the end of the day, Cangrejos Locos is an extension of the owner’s personalities; they've been in the game long enough to know that it’s not so much the outward appearances that matter, but rather the desire to just gather people and bring joy on a plate by serving tasty food. Simple, but not so simple—and they’ve done it well.