Seda Centrio’s Misto restaurant takes dinner buffet to a new level-A A +A
Thursday, March 6, 2014
LOCAL cuisine takes center stage at the Misto restaurant of the Seda Centrio hotel, as it offers a variety of familiar and delectable dishes for its buffet this month.
For only P450, diners can truly enjoy Misto’s dinner buffet consisting of the best in regional food.
Lorenzo Tang, Seda Centrio hotel manager, said the price is “very reasonable” as it is not too costly.
Tang said Seda Centrio has come up with the idea of having different themes for its buffet every month.
He said that for March, they decided to have local dishes, and this April, their guests will be treated to an array of other cuisines, most probably Italian food.
Tang said this concept is Seda Centrio’s way of introducing something new, be it local or international, to the buffet enthusiasts.
The dinner buffet, which is held Wednesdays to Fridays, happens from 6 to 10 p.m.
On Wednesday (March 5), when the themed buffet was launched, diners were treated to hefty servings of such local delights as the “Pork Humba a la Denz,” given a new twist by chef Dean Manalo, who’s quite an expert in the country’s regional dishes.
Chef Manalo said what made this particular “humba” stand out from others is the presentation.
“Pork Humba a la Denz” is presented in Hawaiian style, as it sits on a bed of pineapple “carpaccio” (a thin slice of meat, fruit or vegetable).
“Our dishes here have new look, new faces because of the presentation. That’s what makes it enticing,” Manalo told Sun.Star Cagayan de Oro.
Aside from the special humba, last Wednesday’s menu also included “hulabos” or “alimango” steamed with ginger and green onion; inihaw an tuna belly with lemon, pancit canton with beef, “kinilaw” (tuna cubes), and “sinigang na tanguige.”
But, Manalo added, on other days they will also be serving other regional specialties such as “kare-kare,” “sinugbang lamang dagat,” a mix of seafood like tuna, shrimp, and squid, among others.
The “sinugbang lamang dagat,” Manalo told Sun.Star Cagayan de Oro, is his own invention.
Manalo, who has more than 20 years of culinary experience cooking Mediterranean, Asian and Western European cuisine, said he likes to “reinvent” certain dishes to give people something different out of the familiar.
While enjoying their meal, guests were also regaled with a series of cultural presentation, courtesy of the Mindanao University of Science and Technology dance troupe who performed Higaonon and Maranao traditional dances.
Published in the Sun.Star Cagayan de Oro newspaper on March 07, 2014.