By Maan D'Asis Pamaran
Photos by Berwin Coroza
There’s something sizzling at Seda Vertis North’s Misto restaurant, and it’s that Filipino favorite sisig cooked à la minute right in front of you. Diners can choose pork, chicken or tuna sisig, and instruct the chef how spicy and crunchy they want their sisig to be. The chef prepares it on the spot, served with a liver sauce, mayonnaise and egg for that extra oomph of creaminess. “I think we are the only hotel buffet in the metro with a sisig station,” declares Kerkpatrick Boiser, executive chef of Seda Vertis North.
This signature buffet restaurant can be found at Seda Hotels’ newest five-star property in Vertis North, Ayala Land’s central business and lifestyle district in Quezon City. Misto is fast becoming popular among northerners for its strong Filipino repertoire as well as international offerings, enjoyed in its plush, beautifully designed space that can seat up to 250.
Aside from the sisig station, Misto boasts sushi and sashimi, tempura, fresh meats and seafood for grilling, a make-your-own salad bar, a creperie and juice bar. At the noodles station, diners can choose among four kinds of broth—laksa, chicken, beef, and a rotation of Chinese, Korean and Japanese ramen. For lunch, roast beef is ever present at the carving station, while for dinner, it is joined by roasted chicken, baby back ribs or a sinfully crackly-skinned porchetta.
Philippine regional cuisines are well represented in the buffet line, where Misto’s chefs who hail from different parts of the country recreate the local dishes they grew up with. One Bicolano chef cooks Bicol Express. A Davaoeño chef does kinilaw, while an Ilocano chef cooks gising gising. Diners can get crispy pata served at the carving station or opt for Nilasing na Hipon, shrimp marinated in beer and simmered with vegetables and herbs. Another must try is called the City’s Best Chicken and Pork Adobo available any time on the à la carte menu. “We certainly stand by that claim, because it is really different from the adobo that can be found at home,” says Chef Boiser.
Italian pizza and pasta is another mainstay thanks to Chef Boiser’s expertise in Italian cuisine, learned while working in a Michelin-starred hotel restaurant in Macau. His Four Cheese Pizza does not scrimp on mozzarella, Emmenthal, cheddar and gorgonzola, making it so mouthwateringly umami-rich and photogenic with the melting cheese strings stretching apart just so. For those who want to go meatless, he tops the chewy pizza dough with roasted vegetables, olives and capers, then drizzles with olive oil and a balsamic reduction, before crisping it up in the pizza oven. As for the pasta, the range is broader than the usual white and red sauce options, as guests can ask for made-to-order puttanesca, for example. “We can make anything for you as long as the ingredients are available. We can also make a whole pizza just for your table,” he shares.
The perfect sweet endings can be found at the dessert station, featuring artisanal ice cream with sundae toppings, a halo-halo station, and an assortment of Pinoy kakanin, plus cakes, muffins and other baked goods for sale at the counter. Weekends are all about family with make-your-own-treats and fun cupcake decorating sessions for the kids.
From sisig to sundaes, Misto offers an all-inclusive, all-you-can-eat feast with that extra touch of Filipino warmth and hospitality.
Misto Seda Vertis North is located at Astra corner Lux Drives, Vertis North, Quezon City. Call (02) 739-8888 or visit www.sedahotels.com/vertis/