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Here's a Look at Alden Richards’s Restaurant Business

Delightful dishes are on the menu in this bahay-na-bato-inspired space
By Cielo Anne Calzado for RealLiving.com.ph |

 

 

In this day and age, exchanging sweet nothings can be done with a tap, a click, and sometimes, even with a double tap. While letting your significant other know how you feel and how you’re doing can be done easily nowadays, there are still days when you can’t help but imagine how things were in the olden days. We surely can’t travel back in time, but we can do so by visiting pretty places that can transport us to the past with its distinct design details and ambiance. Concha’s Garden Café, a quaint restaurant known for its vintage feel and mouthwatering dishes has two accessible branches—both owned by actor Alden Richards—that you can visit.

 

Opting to invest in a food business was an easy decision for Alden as he’s been visiting Concha’s in Silang, Cavite since 2014. The actor enjoys not just the food, but the ambiance of the restaurant, too. When the owners offered a partnership that entails opening a new branch, Alden immediately said yes. They soon built Concha’s Tagaytay, and within 2016, they opened a Tomas Morato branch as well. Whether you’re planning to visit Tagaytay or you want to stay in the city, you’re guaranteed a free pass back in time the moment you step inside the restaurant. Here are some of the details we loved in both branches:

 

 

Tomas Morato Branch


 

The facade of the Quezon City branch will remind you of ancestral homes, with a trellis ceiling, balusters, and capiz windows used as wall accent. Huge wooden doors lead to the dining space, giving guests an idea of what to expect inside.

 

 


 

Inside the restaurant, spacious tables and chairs with solihiya detail dominate. These pieces complement the grand chandeliers that hang from the ceiling and intricate details showcased on the walls. To recreate the feel of a bahay-na-bato, the walls are spruced up with wood planks and murals by Laguna artist Manny Combite that show cement details and wood.

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One of the noticeable details incorporated into the interiors is the calado or panels that are placed between the wall and ceiling. Aside from helping air circulate around the place, it also adds a whimsical touch to the restaurant—with accents showcasing colorful vines and blooms.

 

 


 

The Tomas Morato branch has a main dining hall and four function rooms made using container vans (as seen above). To liven up each room, a tongue-and-groove ceiling features a stencil of sleek white lines and a captivating chandelier. Another wall art can be seen on one side, showcasing the beauty of white flowers and refreshing feel of nature. Most of the pieces used in the restaurant were bought from different stores in Makati, Quezon City, Cavite, and Laguna.

 

 

Tagaytay Branch


 

If you're the type who looks forward to short drives and quick escapes, the Tagaytay branch offers a relaxing ambiance and a feeling of dining with nature. Green wonders and trees surround the restaurant, adding to its otherworldly beauty.

 

 


 

Inside the restaurant, wooden furniture pieces and plants add warmth to the aesthetic. Completing the laidback vibe are the vertical garden and coloful Mor0ccan-inspired Tiffany lights. Hanging plants also complement the feel of Tagaytay.

 

 


 

In completing the look of this branch, the owners once again tapped the expertise and craftsmanship of Manny Corbite. The main dining area (as seen above) features murals that depict an old house and a rural landscape. The work of art creatively conceals the split-type AC units as well.

 

 

Ready for a time travel adventure? Visit Concha's Tomas Morato at 32-B Sct. Madriñan St, Diliman, Quezon City and Concha's Tagaytay at Tagaytay-Nasugbu Highway, Tagaytay, Cavite.

 

This article is based on an original story by Jocelyn T. Valle published in the August 2017 issue of YES! Magazine.

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This story originally appeared on Realliving.com.ph.

* Minor edits have been made by the Entrepreneur.com.ph editors.

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