Qsina, The Bellevue Manila’s signature buffet restaurant, takes the dining experience to another level by bringing together four of its finest chefs, each presenting his signature dishes in a grand showcase of culinary excellence and family tradition.
By FRANCHESCA L. TUAZON
The Bellevue Manila’s latest buffet offering is like going on a world tour on a plate, where every bite brings diners, specifically their palates to parts familiar and unknown–from the rich, comforting flavors of Filipino food to the refined artistry and subtle taste of Japanese dishes, the bold spices and iconic presentation of Chinese cooking to the warmth and elegance of Continental cuisine.
This exclusive buffet experience, available every Friday to Sunday from 6 p.m. to 10 p.m., is a virtual melting pot of flavors featuring Filipino-Western, Japanese, Chinese and Continental cuisines. Whatever you’re craving, there’s something for you to enjoy, thanks to the wide selection of dishes.
A fusion of culinary mastery
What makes Best of Bellevue truly exceptional is the coming together of four master chefs, each with a distinct culinary background, but with the same passion and dedication to cooking.
Patatas a la Riojana; Chef Robert “Bam” Guevarra; Smoked Beef Brisket Bistek
Filipino chef Robert “Bam” Guevarra presents his Filipino-Western creations with a personal touch, particularly his Smoked Beef Brisket Bistek, a dish that pays homage to his father’s favorite meal.
“It’s my first time handling a buffet station on my own, and it’s a big honor because it’s like representing myself through my cooking,” he shared. His dishes like Callos con Chorizo and Crispy Beef Ribs speak of nostalgia, home and comfort, but with an elevated twist that makes them buffet-worthy.
Pork Dinakdakan; Chef Vince Odejar; Mahi Kelaguen
Another Filipino chef, Vince Odejar, takes on Filipino flavors with a modern approach, pushing the boundaries of traditional dishes by incorporating unique ingredients and refined techniques. He prepared his own versions of Mahi Kelaguen, Pork Dinakdakan and Minanok.
“Filipino dishes have the potential to penetrate the international scene,” he emphasized.
Salmon Tempura Maki; Chef Yoshi Otsuka; Gyoza
Meanwhile, Japanese chef Yoshi Otsuka brings the heart of Nippon to Qsina with his 20-year-old recipes for Pork Tonkatsu and Gyoza. “Every dish I make has a story, a connection to my father, and the generations before us,” he said.
While his personal favorite is the Pork Tonkatsu, many guests can’t get enough of his Salmon Tempura Maki, a dish that balances tradition and innovation.
Salt & Pepper Pork; Chef Wong Yew Wei; Hakao
Completing the powerhouse lineup is Chinese chef Wong Yew Wei who has been cooking since childhood. For him, the components of a perfect dish go down to the last detail. “I focus on the little things, I try to make everything perfect,” he said.
His buffet station features a selection of best-selling Chinese favorites, all crafted with the precision and expertise that come from years of dedication.
The beauty of Best of Bellevue is the diversity of dishes it offers. It’s a celebration of cultures, expertly woven together through food.
Each dish is an invitation for guests to experience the love, dedication and years of expertise that have been passed down through generations. “We’re not just serving food; we’re serving a part of ourselves,” shares chef Yoshi.
This special collaboration priced at P 1,800 net per person ensures that every guest leaves not only with a satisfied stomach, but also with a deeper appreciation for the artistry and soul behind each dish.
For reservations, please contact Qsina at 0956 256 2931 or send an email at tbmnl@thebellevue.com.
