Quezon Buffet Restaurant is a place worth checking out in Fisher Mall, Quezon City. Customers eat all they can of the Filipino & Spanish dishes on offer at a greatly affordable price of P499 on weekdays and P599 on weekends.
At the helm of Quezon Buffet Restaurant is high-profile chef Kalel Chan who’s had a stint at some of the most notable restos in Manila. Despite its sheer size that can accommodate 200 diners at a time, Chef Kalel says Quezon Buffet has been successful owing to the quality of its offerings. “We take no shortcuts an we’re consistent with the standards we set from the very beginning.”
In the latest menu offering of Quezon Buffet Restaurant, selected dishes were cooked using high-quality Doña Elena Olive Oils. Aside from enhancing the taste of the food, olive oil is treasured for its health benefits. It has high levels of Vitamins A, E, and K and 80% good fat percentage (monounsaturated oleic acid) that help lower bad cholesterol.
In search for a hearty and festive paella? Quezon Buffet Restaurant might be the answer to your cravings. Slow-cooked and guaranteed no short cuts involved, Chef Kalel also keeps his recipe both tasty and nourishing with Doña Elena Pure Olive Oil. From the homemade chorizo to the assortment of seafood and spices, this slow-cooked recipe is something no certified paella lover would ever want to miss!
DULONG ANGULAS AL AJILLO WITH CROSTINI
A flavorful appetizer of cooked baby eels.Prepared with Doña Elena Pure Olive Oil, garlic, and chilli; along with baby shrimps, fresh herbs, and lemon for added tartness; partnered with crunchy crostini on the side to contrast the soft and juicy sensation of the dish.
AGLIO OLIO WITH SPANISH SARDINES
Oil-based and creamy without being overpowering, the tasty
combination of Doña Elena Pure and Extra Virgin Olive Oils prove
to be an ideal combo to mellow out a rich and strong taste.
Lavished with the aromatic grilled pimiento, garlic, and sardines.
Easy-to- whip up and packs tons of flavor, this dish is even made
more special with its in-house cured chorizo as part of the mix.
Sautéed in Doña Elena Pure Olive Oil with garlic confit and smoked
pimiento, the result is seriously punchy shrimps and a sauce that’s ready for sopping up with plain bread.
Believe it or not, the cake has rosemary, black and green olives for its ingredients and the recipe is further enhanced with the
addition of Doña Elena Extra Virgin Olive Oil. Quezon Buffet Restaurant’s version is finished off with a glaze made of vanilla and confectioners’ sugar for an extra dose of sweetness.