Vikings SM MOA is the nearest branch for me, but I need another Vikings branch for me whenever I go to SM City North EDSA, expect me to eat there after Feb.
Btw, the photos above is from their MOA branch, we ate there last weekend for my wife's birthday
I'm still looking for photos of the interior and set up of Vikings SM City North EDSA, but there's no photo available yet online, I'll just show some pics na lang that I took last weekend from their other branch.
Tonight we dine in the north!!!! argghhhhh see you soon Vikings
As you can see from the poster they posted in Facebook, they will not accept any reservation as of this moment, they are still in beta mode and they will accept reservation soon. Check out the discounts offered til Feb 21.
Here's the buffet rate per person. If you want to enjoy the luxury buffet, I suggest go here in weekdays. Every weekend is like a food war, but from my last review, I'm glad that they do a quick food refill in the buffet.
Chef Giovanni is now introduced here as the chef for all branches. You can read his details below
Giovanni Sias, a native Sardinian with a passion for fine food, asserts that his curiosity and enthusiasm for cooking started early in life. At 10 years old, Giovanni began fishing with his grandfather off the coast of Sardinia. Together they would cook the fish that they caught, and serve the entire family. Giovanni discovered that his greatest satisfaction comes from cooking for others and watching as they try something new. For him, the secret to good cooking is the feeling that goes into it. "I cook what I feel," he says.
In 1991, Giovanni graduated from the Italian Culinary institute of Sassari in Sardinia. He refined his skills in top-notch hotel restaurants, such as the Grand Hotel Majestic in Pallanza Vebania, the Hotel Printemps di Pila in Aosta province, and Hotel Moresco di Santa Teresa di Gallura.
In 1995, Giovanni established the restaurant, Face, in Davos, Switzerland. From 1997 to 2001, he served as Sous-chef at the Jolly Hotel Carlton in Amsterdam; the restaurant there was touted as the best Italian restaurant in the Netherlands.
During his many years of formal training, the one thing Giovanni craved was freedom to experiment with ingredients. He envisioned a more innovative Italian cuisine, and wanted to integrate traditional recipes with contemporary flavors to yield dishes that would be inventive.
In 2001, Giovanni left Amsterdam to become the Executive Chef of another Jolly Hotel restaurant, the swanky Jolly Hotel Madison Towers in New York City. There Giovanni opened Ristorante Cinque Terre and established himself as one of the leading chefs in New York City. He joined the Italian Chefs competition in New York City and grabbed the first place!
Giovanni became Executive Chef of Hostaria Mazzei in 2005. His expertise in Italian cuisine has quickly found it's way onto the menu and in the nightly specials.
In 2009, he moved to work to the busiest area in Manhattan, the well known Time Square, he worked for the Bond 45 Italian Steakhouse Restaurant, the theater district enjoyed his cuisine.
To complete his career and knowledge of food, he decided to move to the one of Best Hospitals around United States. He was the Executive Chef of the New York Presbyterrian Hospital in Manhattan “McKeen Pavillion” and “Windows of the Hudson” restaurants inside the hospital in year 2010. Won different competitions in cooking at Healthcare Industry in New York and New Jersey and appearances on TV in New York City. He left NYP Hospital this December 2012 to join his beloved family in the Philippines.
And now, just starting to spread his name in the Philippines, he’s now currently with the Vikings company and he believes that his name will be known as well in the Philippines.
— with Chef Giovanni Sias at Vikings Luxury Buffet Mall of Asia
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SM City North EDSA
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