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CHECK IT OUT: Triple V launches new buffet service
Eat all you can, with a twist.
By: Anson Yu  |   Published on: Oct 5, 2012 - 10:00am

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Triple V reinvents the buffet

(SPOT.ph) Since the late 1970s, Vic Vic Villavicencio has been known in the local restaurant industry for introducing concepts and ideas that usually end up becoming standard practice. His first restaurant, Kamayan, made eating with one’s hand fashionable again. Saisaki was where many Filipinos first learned to love sushi and tempura. He may not have been the one to introduce the concept of the buffet to Manila, but Dad’s certainly made many of us appreciate the beauty of being able to eat all you can—with no leftovers, of course.


These days, Cara and Mara Villavicencio have been proving themselves as innovative as their father, developing the now-popular Korean-Japanese grill, Sambo Kojin. Recently, they’ve taken to tweaking the old-school buffet concept, introducing a new service at Triple V restaurants that would save diners from having to line up for a sushi or tempura fix. Servers dressed in specific costumes—a kimono for the one carrying the temaki rolls, for example, or a huge prawn hat for the tempura guy—will be walking around the restaurant, ready to come to your table to bring the food to you.


It’s a different take on the usual buffet, and it wouldn't be too far-fetched to think that it just might be a hit among those who like unlimited everything.

 

Photos by Anson Yu

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4 Comments
  • Marge
    Friends and I decided to go and try Dads, kamayan and saisaki again after a long time, and i forgot just how good the food is here! Still think this is one of the best buffets we have in the country. ;)
    Oct 11 2012 @ 04:19pm     Reply  
  • Blackwidow
    Is this service available in Dad's Glorietta?
    Oct 08 2012 @ 10:15am     Reply  
  • Jai
    Add to that, their raw meat has no labels. If it is either pork or beef, what kind of seafood it is or whatever marinade it's in. I'm no expert in uncooked meat so it's quite tough to distinguish. Also, there were little insects flying in our table which went to some of our food. I experienced this in their West Ave branch.
    Oct 08 2012 @ 01:13am     Reply  
  • Torque
    i tried sambo few weeks after they first opened their doors... i wasn't a happy camper to see that their raw meats were just placed on the table without ice (the meat was thawing in room temperature and blood oozing on the plate), and that no cooking utensils separate from the eating utensils were provided. That so i have steered away from sk for their poor sanitation and hygiene practices. hopefully that the situation has improved in leaps and bounds
    Oct 05 2012 @ 11:00pm     Reply  
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