Overall Rating: 7 out of 10
After almost a quarter closed for dine-in, cafes and
restaurants began to open their doors to their patrons. As I went to Alabang in
a Saturday morning, I decided to conveniently take my breakfast in the nearby
Coffee Project in the ground floor of Starmall.
With the COVID-19 remaining a threat, foot traffic remains
low resulting to fewer customers in the cafe. The staff implemented safety
measures with foot disinfectant, temperature checks, hand sanitation and
finally questionnaires for safety and god forbid - contact tracing.
The ambiance remained the same as any other Coffee Project
(Of course) - dark, cozy, warm, and
instagramable. In line with government policies, the cafe practiced social
distancing with tables only catering 50% capacity. A table for 2 only serves a
single customer. In case of bigger tables, they installed acrylic shields in
the center. Despite the presence of such shields, the place remains
picturesque.
My cravings for the morning calls for a more savory meal, so
I decided to try one of the most expensive item in Coffee Project menu -
Continental Breakfast (Php 395) - paired with a Ca Phe Sua Da (Php 210).
When the Continental Breakfast came out, the amount of
carbs shook me. It covered half of the plate which include 2 triangular slices
of white bread and 2 pieces of waffles paired with servings of butter,
strawberry jam and maple syrup. The other 50% composed of proteins - scramble
egg, Hungarian sausage, and pieces of bacon. The noteworthy in this breakfast
laid in its proteins. The scramble egg had a fluffy texture and not much
salted, and perhaps for the better because the other parts of the meal already
offered diverse powerful taste of sweetness and saltiness. On the other hand,
the Hungarian sausage gave an intense and tasty savory flavor with its juices
and notes of pepper lingering after a bite. For that, no wonder it laid in the
center of the plate. The bacon, meanwhile, was very crunch and with a drizzle
of the maple syrup becomes even more interesting.
The Ca Phe Sua Da already takes interest for its unique
name. The drink is an iced Vietnamese coffee which distinguished itself for the
use of condensed milk as sweetener as well as creamer. Coffee Project's take on
the Southeast Asian coffee was alright, tasted like a latte with the notes of
condensed milk lying in the bottom. It is difficult to blend the condense milk
with coffee because of its density.
Summing up, it was nice to dine in once again after months
of lock up in homes. The meal was fulfilling and good for energy for a whole
day of work. I hope for the best and safety of the staff and I hope business
returns as usual.
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