Buffet dining is exciting for people as it is universal, everyone will see something that they want to eat, regardless of that person’s cuisine preference. The good news is, Marriott Café has incorporated a teppanyaki station that serves different teppanyaki dishes in their already abundant choices of food. Chef Manuel treated us to several exhibition while he was cooking on the teppan or the iron plate and made us salivate from all the flip flopping he did with the food.
To be honest, the teppanyaki variety are a meal by itself. Marriott Café has the diced beef tenderloin called gyuniko which happened to be really tender and rich in flavour as complemented by the vegetables and teppanyaki sauce. This is best eaten with the Japanese fried rice called chahan which can also be eaten by itself because there is an option to put in vegetables as well for flavour. If you can only eat one teppanyaki dish (but really, why would you?! ), I suggest getting this one.
I lean towards seafood than red meat, most of the time (it is when there is steak that it gets tricky). Chef Manuel whipped up some seafood from the teppan as well. We had the kaisen which was mixed seafood with some vegetables in sesame seed based-sauce. The squid was perfect, al dente even, if you can use that to describe something other than pasta. The shrimps were plump although I would prefer them to be a little bit bigger. The vegetables were crunchy so the texture was pleasing. The sauce was slightly sweet and had that burnt flavour because of the sesame seeds. In short, a must try.
Aside from the gyuniko and kaisen, the chef can whip up some tori teppanyaki which is chicken with vegetables often in teppanyaki sauce, shake teppanyaki which is salmon fillet or yasai for plain vegetables for the vegetarian guests. Ultimately, you have the freedom to mix and match meat such as beef, chicken, and seafood; vegetables which include beansprouts, carrots, bell peppers and celeries; sauces such as gomatari, teppanyaki, yakiniku, miso teppan, and steak sauce; as well as different spices.
Aside from the food prepared with the help of the teppan, everything else were delicious. The food choices varied from Japanese to Chinese to Indian to Filipino to Italian. Marriott Café also has a salad station with cold cuts, carving that was rib-eye that night, a lot of seafood, breads, and some cheese choices (yes, I love them!).
Dessert of course will always be anticipated with the choices of several sweet tasting fruits, cakes, chocolate fountain and their awesome ice cream!
I get giddy whenever I see Marriott Café’s ice cream! They are delicious. And I always end my buffet with a cup of cappuccino. Hot and cold, eh?
Even with the additional teppanyaki station of Marriott Café, the prices of the buffet remained the same. Service was great, staff were very attentive and accommodating. It was spacious and the ambiance was airy, very conducive for buffet eating. I previously posted Marriott Café’s Thai feature in its buffet. Click here to read it.
Chef Manuel and Executive Chef Meik Brammer
Rates (all net):
Sunday to Thursday Php 1,650 (except Sunday lunch)
Friday to Saturday Php 1,850
Sunday lunch Php 2,000