Ah, Vikings, we met again! Last week, I received an invite to sample the new dishes of Vikings Luxury Buffet at SM North EDSA, Quezon City for July. Yes! I may have responded too quickly. Heck, who wouldn’t? 😛 I filed a vacation leave from work and got my tummy prepared to be filled by a sumptuous meal on the first day of the month.
The event brought an array of “4th of July”-inspired food for a massive celebration. We were led to a three-course meal, presented by Vikings chefs, in complete confidence. These featured dishes will be available to everyone in every weekend in July 2014. #LikeTheFourthOfJuly
This is yet another testament to how competitive and innovative Vikings is when it comes to satisfying customers—including the picky eaters who are often bored at being offered just the same thing every time they come through Vikings’ doors.
Review of Vikings Luxury Buffet (SM City North EDSA, Quezon City)
Call it feng shui, good architectural measurement or whatever, some rooms just feel right, and this vast dining area is one of those. The interior design might be best described as gorgeous, as the room was elegantly designed with “bonggacious” draping lights, sturdy tables and chairs. The ambiance at this branch is always busy. Tables are more packed together as compared to other Vikings branches, making the place also tad buzzier. Despite this, customers are kept in check by personable staff to have a good time.
Craving light food as the weather warms? Put this Chicago Summer Corn Salad on your list of must-eats. I usually don’t fancy eating salads as an appetizer at buffet meals because they’re downright simple and easy to do. I think that most of us would rather get those that are more extravagant and sophisticated ones. Anyway, this salad was refreshing with an appealing wholesome bent.
The Tortilla Club Sandwich offered variety that’s larger than its name would indicate. It had the right mix of temperatures and textures brought by the combination of cheese, chicken and ham, cream cheese sauce and black olives. Crammed with both veggies and some protein, this wrap could be a great antidote to more common sandwiches.
The three types of sushi presented were defined by respect for the integrity of each flavor. See that sushi with white noodles and black caviar on top? That’s called Niagara Falls. Inside were mango, avocado, and sashimi with vinegar mayonnaise and citrus Japanese soy sauce.
Maguro Haru Maki was the name given to spring rolls with seaweed wrap fitted with tuna, mango and vegetables. The ingredients in this set were not devised to mask or liven up anything else; each was perfect and related to one another as mere equals.
The Maryland Maki (on the left) was made with crab sticks, carrots, asparagus and chicken teriyaki with strawberry sauce, all purpose cream and mango purée. Crispy kangkong leaf added a more interesting crunch.
Last to arrive on the pile of starters was the Boston Clam Chowder Soup. The taste of the clam was so strong and evidently, it was the star among the celery onions, carrots and potatoes in the soup. Taking the soup with a piece of garlic toasted bread was a delight. ♡
The California Grilled Fish was brilliantly cooked, on top of Agli Olio with Roasted Bell Pepper. Marinated in 24 hours in orange marmalade, red cooking wine, salt and pepper, the fish (gindara / silver cod) tasted fresh, nothing overpowering and great to go with the pasta. The pasta noodles looked dry (because of the Parmesan cheese with garlic), but we were surprised that they’re just right.
Having a good balance of sweetness, savoriness and acidity, this first main course as a whole was full of tropical notes. Zesty orange = yummy!
The Lemon Sorbet was suitably sour, as expected from the freshly squeezed lemon, and a wee bit sharp and icy for my taste. This was a nice treat that was served in time to clean our palates from the previous entrees.
Next, for the second main course, we were served with the Jambalaya Louisiana Rice, Indiana’s Pork Loin with Cranberry Sauce, Mississippi’s Turkey Sweet Potato and Shepherd’s Pie. The tomato-based rice was cooked with eight kinds of spices. I expected it to be really spicy but it wasn’t. The creole rice was not too fluffy and not too sticky. Since its flavor did not come out as outstanding, it can take a back seat as the pork loin shines through the plate.
The Indiana’s Pork Loin had a soft texture and a small hint of smoky flavor. It was great to be paired with the “caramelized” sauce. On other other hand, Missippi’s Turkey Sweet Potato and Shepherd’s Pie proved Vikings chefs at their most inventive. These two were put together as one and the taste of the duo complemented that of the pork loin’s magnificence. I admire the challenging creativity here!
Third main course: Accompanied by the Corn on a Cob and the deliciously made Yorkshire Pudding and Marble Potatoes, the Tenderloin (with Red Wine Sauce / Horse Radish Sauce) was served as a pinkish, medium-rare piece of meat. This refined classic could be worth the visit on its own. The roasted beef tasted unique, as thyme and black pepper were added to the recipe. It was not cooked medium-well or well because it would have been chewy and not exultingly tender. Guests may have the option to make it so, as their preference dictate.
The pastries for desserts were rich, velvety, decadent and sensational. The Boston Cream Pie was gloriously creamy, with layers of white chocolate, bittersweet chocolate, whipped cream, Knox gelatin, sugar, sponge and almond powder. The ring on top made the cake more pleasing to my eyes. Like OMG! It was beautiful like an art piece.
The New York Cheese Cake was more restrained and tasted somehow just traditional. It was clearly firm and slightly tart. For cheesecakes though, I prefer mine just a fraction less firm as I adore those with mousse-like texture and delicate creaminess.
Quite light without being gelatinous, the Cherry Cashew Parfait with strawberry was good, smooth and totally enjoyable. If I only could, I would have finished it to the very last creamy spoonful. That sounds dreamy, given the space allocated for food in my stomach. 😆
Drinking coffee was a nice way to end a heavy lunch! 😀
Price for Value: ★★★★☆
As with my other reviews of Vikings Luxury Buffet (Megamall and Mall of Asia), price for value is rated with four stars since I could not take in all the food as I want because I easily get full. But for others, I think the quality and variety of food at this restaurant is surely worth the price to pay. 🙂
Having a new set of dishes every month on top of the existing delicious food offerings in Vikings is another reason to go now. Still, if you need more, then check this out: Starting July 1, 2014, Vikings will be having a new birthday promo. If your birthday is coming up, you may feast for FREE for ONE WHOLE MONTH!
Here are the following mechanics:
1) Birthday celebrant of all ages can avail the birthday promo on the day itself and on their birthday month.
2) Celebrants can eat for free ON THE DAY of their birthday on both lunch and dinner, as long as accompanied by ONE FULL PAYING ADULT.
3) Celebrants can eat for free for ONE MONTH on both lunch and dinner per day, as long as it is within the month of his/her birthday and accompanied by FOUR FULL PAYING ADULT.
4) One full paying adult are adult guests who will be paying full rate without any discounts.
5) Requirements for Celebrants: Celebrant must bring an ORIGINAL and VALID government issued picture I.D. with the birthdate imprinted on it, both local and foreign I.D.s are accepted, for proof (such as S.S.S., N.B.I., Driver’s License, Pag-Ibig, P.R.C., Barangay, Unified, Police Clearance I.D. and Passport) In the case that the celebrant doesn’t have a government issued picture I.D., he/she may bring his/her birth certificate supported by any picture I.D. (school I.D., parent’s I.D., company I.D.).
6) This promo can’t be used in conjunction with our current promotions or discounts.
7) Gift certificates to avail this promo is not honored.
8) This promo is available across all branches.
9) This promo is available until December 31, 2014.