Vikings Luxury Buffet at SM City Iloilo Southpoint

"Eat's" finally here! The largest luxury buffet restaurant chain in the Philippines opened their 12th branch in Iloilo last Aug. 13, 2020 located at the 2nd level of SM Southpoint beside SM City Iloilo

Vikings Iloilo features massive and elegantly themed structures, reminiscent of other Vikings branches that leaves one standing in awe of its lavish architecture.

Inspired by eclectic vintage European train station, it is gives diners a feeling of luxury the moment they enter - a prelude to an opulent dining experience.

An Instagrammer's paradise - each nook and corner is a like magnet for you to take a selfie.

That aside from the burst of colors and lavish presentation of the luxurious buffet spread...

ILOILO, are you ready to

EAT LIKE A VIKING?

Vikings Luxury Buffet Iloilo features several multi-cuisine stations that will surely satisfy all of your cravings as it boasts the largest buffet spread in the country - redefining the standards of classy and stylish dining.

Here's a glimpse of the luxurious gastronomy that awaits everyone at Vikings Iloilo...

APPETIZERS Salad Bar / Cold Cuts / Cheeses / Canapes

BREAD / NACHOS / NIBBLES /SOUPS

ITALIAN STATION Pizza / Pasta / Italiano Dishes

Make your own pasta

SHABU-SHABU Meat / Seafoods / Vegetables

GRILL STATION Seafood / Meat

CHINESE DISHES Dimsum / Noodles

I love the hakaw and the bean curd wrapped dimsum (leftmost bottom)

Lovin' this fried duck leg

JAPANESE Sushi / Maki / Sashimi Tempura / Tonkatsu

Tonkatsu, Okonomiyaki, Salmon teriyaki and more

CARVING Pork / Beef / Lamb / Chicken / Backribs / Lechon

DESSERTS Cakes / Salads / Squares / Ice Cream Station / Halo-halo Station / Native delicacies / Crepes / etc

Make your own crepe

DRINKS Fresh Juices / Soda / Beer (Heineken) / Coffee / Tea

These are just some of the flavors that awaits you when you experience the luxury buffet Vikings has to offer. And they have a lot more to offer not captured in this post.

Eversince it opened, Vikings has really changed the face of buffet restaurant in the Philippines. And now, it's in Iloilo!

From the constellation of dishes that meets the eye to the luxury of flavours that tickles your tongue, Ilonggos will surely love eating like a Viking!

Vikings Luxury Buffet

2nd Level SM City Iloilo Southpoint

Lunch 1100 to 230pm | Dinner 540pm to 1000pm

For more details and on-going promos
Check out their Facebook Page

Ultimate Ilonggo Favorite: KBL Kadyos, Baboy, Langka

K.B.L. or Kadyos, Baboy, Langka is the ultimate favorite dish of most Ilonggos. It is also one of the most missed native dishes as kadyos and the souring ingredient, batwan , are hard to find when outside of the Ilonggo region. Basically, it is boiled/stewed pork dish owing its "deliciousness" to the combination of the soft and tender pork, the tamed sourness of batwan and the malinamnam na sabaw . One of the "secrets" of the malinamnamn na sabaw , is the fact that the pork, whether just the plain meat or pata (hocks) are first grilled or broiled. This gives the broth a rather smoky taste that makes it more appetizing.. Learn how to make the Ilonggo dish KBL (Kadyos, Baboy, at Langka) with the recipe below. Ingredients 1 kilo Pata (pork hocks) or pork cubes, GRILLED and sliced into bite size pieces 1 unripe Jack fruit, cubed 2 cups pigeon pea (kadyos) 6-8 pieces batwan fruit (or tamarind powder) 1 piece pork broth cube (

Easy Century Tuna Recipes

If you're looking for simple, easy and delicious Century Tuna recipes online, congratulations, you've found it right here! How about spicy tuna sisig or tuna sinigang ? Maybe stir fried tuna with pickles or just yang chow fried rice . I love Century Tuna from its flakes in oil variety, the spicier the better, but when I discovered the versatility of its solid variant, it became an obsession. At first I was just into the usual tested recipes; pasta and sandwich filling, but then it got simpler – I just eat it straight from the can! Usually with a piece of bread or an apple. I just add a few drops of vinegar to spice it up a bit. Then came the experiments. Yup I got tired of that habit that one day, I decided to test my skills in the kitchen. Serendipity, you might call it yet most of them turned into good recipes that I have shared now and then. Satisfying my Palabok cravings had me experiment on this recipe on the spot. With Century Tuna in lieu of the usu

Takway

The gabi (taro) is just one of those plants which is edible from "roots to tops". The most popular of which is the tuber part which is used in a variety of dishes and mostly in combination with coconut milk. Its leaves, of course, is the main ingredient of a Bicol specialty, laing . It is dried then chopped and sauteed with other ingredients including, again, coconut milk. Then there is takway . The local term for its tendrils/runner, that part which is torn between being a stem or a root for it neither grows upwards nor downwards - it grows sideways . Scraped off of its outer skin, takway is often a key ingredient in vegetable dishes like laswa and the gabi tuber with coconut milk and local snails know as bago-ngon . It is also popular when cooked adobo style with guinamos , the local bago-ong . It is very popular in the region that even big supermarkets sell takway in style - cleaned and plastic wrapped in styro with some additions to make it easier to prepare.

An Ilonggo favorite - Valenciana

Found in almost all occasions like fiesta, birthdays, reunions and others, Ilonggos really love valenciana because most if not all have grown accustomed of having it in special gatherings at home. A complete " go, grow and glow " dish because it has the carbohydrates, protein and vitamins and minerals in just one spoonful, Valenciana is really an " occasional dish ". Here's the recipe for Valenciana

An Ilonggo favorite - Suman Latik

Suman Latik is one of my favorite native delicacies - plain suman/ibos topped with sweetened coconut strips or bukayo . Most of the time those sold in the markets have this two (suman and bukayo) already in one wrap and all you have to to is devour it. But most of the time, the bukayo portion is bitin that I wish there's more. So why not make our own suman latik so you can have all the suman we want with all the bukayo toppings we desire! Here's a simple recipe for Suman Latik

FLAVOURS OF ILOILO

Search This Blog