NIU BY VIKINGS – They recently celebrated their anniversary and in lieu with this they launched new signature dishes that will be available in the restaurant for a limited time only. Their efforts in pushing for fine quality food in the buffet scene here in Manila is laudable and here’s some of the new signature dishes that we tried.
We started the dinner with amuse bouche of Avocado and Shrimp Panna Cotta & Caprese Mousse. This is quite good, I love the balance of flavors from the refreshing and slightly sweet avocado base with the shrimp and then you hit these tartlets with fresh tomatoes and basil.
Next was the Cold Drunken Chicken – a deconstructed version of the dish that starts with a succulent piece of chicken breast then you hit the sauce that they formed into sphere gels that bursts as it hits your palate.
The Supreme Mushrooms Bean Curd Skin Roll wasn’t the most eye candy of dishes but had awesome flavors once you bite into it. Inside the bean curd skin roll are braised mushrooms that gives this dish much flavor, simple but quite good.
This Oysters and Pearls is a definite eye candy and is quite good too. The crustacean is poached in white wine cream and then topped with lumpfish caviar. I’m usually not a fan of oysters but this is quite good.
I think this is my favorite starter dish from the stuff that we tried – their Tuna Teriyaki Salad. So simple but very good, the tuna pieces had this light sear on the edges and when you bite into it had this nice background of smoky flavor and then you eat it with the side of greens.
Now we move on to the good stuff, their Shake Chahan with Saba Nitsuke, Bacon Asparagus and Buta Kakuni in Beer Sauce is quite the treat. I really liked the rice, it had salmon pieces mixed in which is no secret that I love and is covered with a piece of scrambled egg, almost like an omu-rice. Then you hit the fish and the bacon wrapped asparagus and the tender pork. Good.
Braised Pork Loin in Malt Liquor served with parmesan pearls and carrots. The braised pork was lovely, it wasn’t as melt-in-your-mouth as I expected it to be but quite good nonetheless. What makes the dish is that gorgeous malt liquor base that they cooked the piece of pork with, it packs so much good flavor I wanted to eat it with rice.
A personal favorite from the mains that they served, this Lamb Caldereta that’s served with edam and parmesan risotto. The piece of lamb was also covered with a blanket of cheese making the piece of meat infinitely more flavorful and just perfect with the starchy side that it is served with.
Cheesecake Souffle served with tablea mousse and tropical fruit salsa, you first drop the chocolate mousse on top of the cheesecake souffle and as it melts it coats everything like a sauce and then you hit it with the fruits. A nice light ending to the heavy meal.
Of course I had to check the buffet spread as well, and even though I was in a slight state of food coma after all the dishes that we tried I just had to get some of this.
Their Binusog na Lechon is quite the treat. flavorful rice stuffed in crispy, fatty lechon pork belly. I really enjoyed this with a side of spicy vinegar, and you can ask them to fry the cracklings too so it becomes extra crispy.
Niu by Vikings
Sixth Floor, SM Aura Premier,
C5 Road Corner 26th Street,
Bonifacio Global City, Taguig City
(02) 246-9069 ext:419