Worldwide, buffet restaurants have joined the fight to try to reduce food wastage. Some charge customers for leftovers. Others allow takeaways of leftovers but for a hefty per pound fee.
And some, like Cucina of Marco Polo Ortigas Manila, go on the mindful route.
“We recognized a gap in dining expectations, particularly earlier in the week when peoples schedule often leaves limited time for lunch and dinner. So we introduced City Zen, our urban grazing dining concept, to provide thoughtful food options with a premium dining experience to fit busy schedules and budgets,” Executive Chef Luca Agioletti told Manila Standard Cravings.
Diners can choose from a selection of main courses while enjoying the entire buffet spread that includes a robust salad bar, a variety of noodles and dim sum, a pasta station, homemade soup, and fruit and sweets for dessert as well as a free flow of beverage package.
“The feedback of our patrons on the City Zen concept is very positive, as we have reimagined premium weekday dining. We have been mindful of both our Filipino and international patron’s preferences with a choice of grilled items as well as classic Filipino favorites as the main entrée,” Chef Luca said.
Main course options include prime items from the Grill Station: three types of fish, lamb skewers, chicken and beef.
“Selected dishes I personally recommend include pork sisig, pork adobo, red snapper in tomato broth with mussels and baby potatoes, salmon teriyaki, chicken in mushrooms cream sauce, chicken katsu with curry sauce, braised beef with mashed potato and green beans, bone marrow and flat iron,” Chef Luca said.
“We rotate three different main menus for our guests weekly,” he added.
