After my Sunday Fiesta buffet in Sheraton, I knew this would be a perfect place to bring my balikbayan and international guests for a taste of Filipino cuisine but in a modern luxurious setting.
S Kitchen features a wide spread of international selections from East to West, but unlike other hotel buffets in Manila, its focal point is its Filipino station. You’ll love the Lechon de Leche stuffed with Paella, truffle kare-kare, homemade native delicacies and, of course, the “paluto station” that serves fresh seafood—crabs, shrimp, shells and even a whole lapu-lapu (grouper) cooked to your own liking!
Even the interiors of S Kitchen have a Filipino touch, from the traditional fish net inspired chandeliers to the Igorot-printed tiles.
Here’s what you’ll find at S Kitchen’s Sunday Fiesta Buffet priced at Php 2,500 only…
Sheraton Manila Hotel is located right across the Ninoy Aquino International Airport Terminal 3.
Starting June 9, the Sheraton Manila is expanding its lunch buffet spread in S Kitchen to an extravagant feast called Sunday Fiesta, an experience inspired by the grandeur of Filipino festivals. This festive buffet is priced at a good rate of Php 2,500 only from 12nn to 3pm.
At the far end of the buffet, you won’t miss the huge eye-catching charcoal grill. The meats here are prepared traditionally over charcoal on an open-fire. The selection here includes the lechon stuffed with paella, Cebuchon, liempo, pork barbecue, isaw, chicken inasal with bacon and some seafood like tuna panga (jaw) and pinaputok na bangus (stuffed milkfish).
I usually start with something lighter in a buffet like seafood, but the lechon de leche trumped seafood for me this time. Plus, I wanted to get the good parts like the crunchy golden brown skin and soft meat from the ribs. A must try!
Among the other things I liked was the isaw (chicken or pork intestines) dipped in local vinegar. I skipped the tuna panga (jaw) because it looked too dry.
SEAFOOD PALUTO SECTION
The Seafood paluto station was the best! Guests could pick and choose their favorite seafood items and have them cooked according to their preference. Best of all, everything was unlimited so you can get your crabs, prawns, squid, mussels, grouper and everything else without having to worry about the extra charges. I loved how everything was so fresh…
Cooking Options: Grilled, Steamed or Fried
Sauces: Chili Sauce, Light Soya, Garlic Butter, Sweet & Sour, Lemon Butter, Hollandaise, Tausi Sauce, Sweet Garlic, Sze Chuan, Singaporean
I loved the grouper fried and covered in sweet & sour sauce. I was aware it was not Pinoy, but the cook assured me it was the best way to have their Lapu-lapu.
I enjoyed every bit of the tangy sweet and sour fish fillet with tender fish meat. I literally “pinapak” it down to the scales. A must order.
Order the mud crab. It was so fatty and fresh… looked like it was still alive!
This dish was composed of Mud Crab fried with lots of garlic and a bit of chili for spice! I got to eat a lot of aligue (crab fat) along with the tender flesh. A must order.
I heard the grilled squid was also good. But I had too much seafood in my plate already.
Ready to putok your batok?
Find this cholesterol-laden Pinoy staples that you just can’t help but be tempted not to resist.
Find bagnet, chicharon bulaklak and crispy tadyang (ribs) at the roasting corner.
Get the Chicharon Bulaklak—mouthwatering crispy pig intestines boiled and fried to a crisp—that was still piping hot! Best eaten with a spicy vinegar dipping sauce. It was a cheat day, so why not?
RICE AND NOODLE SECTION
Of course, a Filipino meal would not be complete without rice, especially when the Pinoy dishes are mainly characterized by a salty, sweet-savory mix of flavors.
You have options like binagoongan with mango and fried rice with salted egg and dilis (anchovy).
Pancit, such as crispy canton, bihon longganisa and miki batchoy, was present.
PINOY CLASSIC MAIN DISHES
Filipinos will always crave for a taste of good old Pinoy cooking and the happy nostalgic memories of enjoying it with family.
Feel at home and indulge on their spicy kaldereta using goat, crispy pork binagoongan and fish cooked in different ways.
My favorite was the truffle kare-kare with homemade bagoong. It had the same classic creamy peanut taste but with fragrant truffle oil.
(Adobo sa gata suso)
You will be greeted by a fresh lumpia-on-the-go cart, where fresh lumpia is prepared right in front of you.
They have so much toppings to choose from, including ubod and dinakdakan to name a few. And you can also creatively pair these with their three kinds of wraps—herbs, saffron and plain.
We personally liked the dinakdakan in herbs lumpia wrapping.
Sheraton turned favorite Pinoy dishes into mouthwatering pasta recipes.
I highly recommend the Chef’s pick. Order Chef Kiko’s Bicol Express Pasta, a creamy coconut-based sauce with a hint of spiciness tossed with some fresh seafood. A must order.
Of course, if you want something classic, they do serve the usual red and white sauces.
You’ll also love the in-house kakanin (native delicacies)—ube maja with cheese, biko sa latik, banana turon, ginataang bilo and many more.
Always present is the halo-halo station with over 13 ingredients you can mix, match and enjoy.
Chewy palitaw (sweet rice cake)… I like mine with shredded coconut, sugar and pistachio.
Complimentary drinks were also inlcuded—juices, buko pandan, coffee jelly and sodas.
The tropical gulaman was their alcoholic take on the sago gulaman using local rum and apple balls. It was just ok for me.
Cheeses – Local Davao Bleu Cheese, Manchego, Comte Cheese and Queso Rustico.
Cold Cuts – smoked salmon, smoked ham & meat, dried fruits and nuts.
The Salad Station – with a variety of healthy greens and the usual Thousand Island, Ranch Dressing, Balsamic Vinaigrette and Caesar Dressing.
Chinese Section with siomai and hakaw.
Japanese Section with sushi, maki and sashimi.
Carving station – Coffee Rub Australian Beef Rump.
Oven baked pizza.
Besides Filipino desserts, you’ll also find decadent cakes, pralines, pastillas, fruit tarts and macarons with hints and twists of local flavor.
Homemade gelato and sorbet for something lighter.
You can also skip the gelato and try the hand-rolled tepanyaki ice cream for a change.
S Kitchen is one of the perfect places to impress balikbayan or international guests. They have a wide selection of dishes that’ll satisfy those Pinoy food cravings. And if you’re not into Filipino food they still have the seafood section, Chinese, Japanese and carving stations to make-up for it. You must try the sweet & sour lapu-lapu and chili garlic crab in the paluto section, the lechon de leche in the grilling station, the truffle kare-kare, chicharon bulaklak and the native delicacies.
Its proximity to the airport is also very convenient especially for guests who’ve just flown in or those craving for a last minute treat before flying out.
Live an Awesome Life,
ABI of Team Our Awesome Planet
Disclosure: We paid for our meal at S Kitchen. I wrote this article with my biases, opinions and insights.