La Travieza - Teresa

Many choices but food is otherwise mediocre. Had the price been 250 or less, the food would be reasonable. However, there are a few bright spots. The halaan with black beans is nice and the squir is not bad. The crabs are not your usual mud crabs or alimango but alimasag. And small at that. There were very few people on a monday night so it was nice. It was as if we had a feast all to ourselves. The lechon kawali, hard like a rock. The embotido, not as soft as i wanted it. The beef nilaga was uneventful. The fried cream dory and the fish fillet in butter were nice. The chicken seemed as if it was roasted in the morning. There was pineappe juice (albeit mixed from a powdered drink) and iced tea and coke. Dessert was available but not remarkable, just all right.

Could have had potential, but: - Crabs were small - Taste is just ordinary, nothing special - only dish I liked was the clams in oyster sauce - Most dishes looked like they were not cooked that day - Dishes were cold

One of the best choices when craving for a buffet meal and you don't want to travel down the metro. My girlfriend really loves the seafood here since its unlimited! What I love is their steamed fish. Its really accessible too. They should add more choices though especially for people like me who are allergic to crabs and shrimps. :)

I've been here for like 6 times. Hoping that the food would actually improve. But it didn't. Concept is great. Seafood buffet! Blue crabs, squid, cuttlefish, mussels and clams galore. But they prepared it all the same. The squid had a white cream sauce, their mixed seafood had it too or sometimes with an oyster sauce based sauce. Their shrimp was also similarly cooked with that white cream sauce as well. Their ingridients are there. Crabs, shrimps, shellfish, etc. It failed on how they cooked the dishes. If they made it simple. Say, steamed crabs, halabos na hipon, adobong pusit, tinolang tahong? It could have been way better. I'm not sure why they are fond of using evaporated milk and oyster sauce on their dishes. Did they make it too rich or too savory so customers would get easily lose their appetite? This is simply what we Filipinos call "nakakaumay". I'm still hoping that they could change their style of preparation. Again, ingridients are there already. Problem is how they cook the dishes.

I've been here for like 6 times. Hoping that the food would actually improve. But it didn't. Concept is great. Seafood buffet! Blue crabs, squid, cuttlefish, mussels and clams galore. But they prepared it all the same. The squid had a white cream sauce, their mixed seafood had it too or sometimes with an oyster sauce based sauce. Their shrimp was also similarly cooked with that white cream sauce as well. Their ingridients are there. Crabs, shrimps, shellfish, etc. It failed on how they cooked the dishes. If they made it simple. Say, steamed crabs, halabos na hipon, adobong pusit, tinolang tahong? It could have been way better. I'm not sure why they are fond of using evaporated milk and oyster sauce on their dishes. Did they make it too rich or too savory so customers would get easily lose their appetite? This is simply what we Filipinos call "nakakaumay". I'm still hoping that they could change their style of preparation. Again, ingridients are there... read more