Manila's Most Expensive Buffet!!Filipino Fine Dining!!

In this video, in almost every movie I've made, I say it every time. It's not very good. I've been to Manila, in the Philippines. Oh, we have to deal with protection before we get to this buffet. Just to go to the most famous buffet in the country. Welcome to the buffet Spiral at Sofitel. Excuse me, is it okay if I add some sound effects? But first, let's turn around. The time before I came here and tried to do a $100 street food challenge, I'm pretty hard to need $9 to eat all 8 kinds of food. The food here is very simple. But somewhere, a buffet decided to do things differently. It feels like 90 bucks. I'll go in and see if it's worth it. Go and see. It's not good, right? Sir, it's not finished. Not all of it? Well, because I'm here. This is the best buffet I've ever been to. We've dealt with the guards first. Now we have to find a buffet. This place is huge. It's not like... It's not like you're a very special person. There's a lot of food here. Really, there's definitely hundreds of kinds of food. There's no way you can eat 20% of the food they have. But I'll still try to show you the kind of food they have. Hello, I'm here with host Julien at the Spiral buffet. I'm very pleased to meet you. - I'm going to the hospital. Very nice to meet you. One thing to keep in mind when you talk about the buffet is the spiral. It's the most popular buffet in Manila. Talk about a price tag of almost $90. How did you get here? We have different prices. It starts from lunch, It costs almost $50 Theo, it costs almost $50 for lunch. For example, we have a table of chocolates, The American Red Cross. For the past week, tonight, we've had a panel of people. We have meatballs. It costs more than $5,000. And this is our morning night group. It's not better than 6,300 minutes. But there's more meat, Xôi xanh, - What? I'm not going to. And here you are. This is the place. Go inside and I'll explain. Why do you need a table? Two years. Hey, the Philippines is hot and soft. We don't want to be hot. Hey, it's not moving. That's why I'm here. I'm going to go to work. Get out of here. This is a good place. Will I be destroyed for this? No, because it's not there. Cho up now. All right, boys. What's up? I'm going to be here. Can I eat something from this table? Very good. Is this the best place? That thing? Okay, can I try? Yeah, it's not very good. What's that? All right, I will try. Excuse me, is it okay if I use sound effects? Whoa. Thank you. Now we're ready to start this party. Here's a drink. It costs 780 pesos. First of all, I'd like to say that Everybody's out of here. It's going to be a hard one to keep this party going. Gather and look good. Hey, play. It's very lounge. I hope we can stop it. Or they will be destroyed. Five years ago, they ate me a bunch of cake. This is very good. This is what they do. I don't want to go out and walk around. I'll eat the cake. Because they have all kinds of other beef cakes on it. Don't eat the bread. Continue with the first lesson. In the room, There are some beautiful children. I'll talk to you. When someone says It's cool. I don't know what I'm talking about. Try it. Yeah, that's right. Soft, soft, soft, soft, soft. I'm going to go. But how's the cake? This is Gorgonzola. It looks like it was left on the bridge in May. I shouldn't use my hand. A little soft, soft, soft, And everything is right. Now we are moving in the direction The best food They're in that room. Let me try some more cake. Yeah, well, thank God. You guys lost a lot of time? It happened to me two weeks ago. I think, God, you are. And I think It's not working. You know why? I've used some. It's a little bit of a scent. It's not finished. It's a little bit of a pain. That's pretty tough. That's the cake room. We've got a lot more to see. Keep going. So, something unknown If you could estimate, how much food can be used here? In total we have 21 different offices. We'll start from the Asian office. The Chinese government has been trying to get a deal. That's the office of India. The office of India. That's the office in China, Europe. You can see more art here. Here's a piece of chicken to. Can I bring it to your table? Oh, here's another piece of chicken. Sir, what is this piece of chicken? Can I have a bite? He's taking the chicken. A piece of chicken is made from a piece of chicken. Thank you, your lordship. That's the office in Japan. We've gone from the office in Japan to the office in Asia. You can do anything. If you look at this, you have a piece of chicken. Then they have a cute piece of chicken. This will be part two. Come back to the table. I gave up. This is probably one of his favorite foods. First, you look at this. We've ordered a piece of chicken. It's in the bag. There's meat, there's bread. You remember. Five minutes of it. To use for yourself. I have to read something. All right, let's try it out. - Congratulations to you. There are many kinds of bread. It's soft and soft. It's really great. Get yourself next. This is very interesting. Have a piece of bread. The smallest piece of bread in the world. From the Japanese side. It's not that small. Everyone can buy as many pieces as they want. There's a little sweet and soft bread on top. Keep me warm and soft. This is very special. I've heard of a piece of bread. But I've never heard of a piece of bread. That's a piece of bread. So we'll put a piece of bread in a piece of bread. I want to be late. It can't scare us. But eat some bread. It's not like Japanese meat. It's like a piece of bread. That's a very special cake. I've never seen bread like this. This is part two. Go further. We've been to Asia. And this is Korea. Because they have some small bread I'm going to use Korean bread. And this is what I like best about it. It says they have the same number of loaves. Sam Kịp sốt means "meat for bread". And the sandwich is the sandwich sauce. From here. I'm going to eat some bread. It's Korean bread, but not at the table. They handle all the problems, All the bread. Not there. And in a moment, I turned back. I introduce myself and I eat. Thank you very much. So, I have Korean bread here. But that's not enough for a song. I need another meal. Here, we have come to a bread station. I've never seen anything like this. I saw the tram. But here, you can support the bread. They have a lot of ingredients. Let's see. That's the bánh mì. I'm a good guy. I'll say, bread does not use bread. They have bread. Bánh me. I have a voice with a good exercise about Bánh Mì Mặt Vào chân Trung National School Vietnam cho goodbye! I like what they've done here. They've taken the concept of Korean barbecue And they've boiled it down to one plate. You can get beef or pork. I went with the pork belly. This is a radish kimchi. This is called sangchu. I'm gonna put in a beautiful thin pork belly, a little bit of kimchi, hit it with some ssamjang, Close that up, and let's throw it back. Oh man, I've been taken back to Korea. It's all the familiar, same flavors, it's delicious. And it's the only time that it's actually okay to eat lettuce at a buffet. A nice fresh crunch from the lettuce, heavy pork, and spicy ssamjang sauce. Absolutely delicious, 10 out of 10. But right here, come take a look at this bad boy. No one in their right mind I'd never make a pad thai like this. It has way too many shrimp. But that's the fun of this place. You can do stupid things. You can be creative. And by creative, I mean, you can be a little piggy. All right, right here, I got three shrimp and a little bit of noodles. Cheers to you. There's so many shrimp. It's bouncing, it's delicious. Soft rice noodles, and just a pad thai sauce that is incredible. Here's the best part. This is a judgment-free buffet. If I was at a typical Thai restaurant And I said, hey, can I have 32 shrimp In my pad thai? I feel like they'd judge a little. Here, I'm guessing they get all kinds of crazy requests. Oh, wow. I'm not going to. You see the remains of that turkey? There's almost nothing left. It looks like piranhas got to it. Here's the turkey from an hour and nine minutes ago. Big, fat, plump, and juicy. That's what happens if you wait. On the buffet, you have to be competitive. You have to pretend you're civilized. Yeah, everything is cool. But the reality is, I'm gonna get this meat before the next person. We have a few things. So we have prime rib here. We have chimichurri roast lamb. And pineapple is one of my favorite meats. Oh, a big, beautiful skewer of prime rib. So he slips off one of the prime ribs. He de-bones it. He's cutting beautiful, thin slices. Oh, yeah. I'm going to go. That looks nice. He takes off a couple of slices for me. Throws that on a plate. Oh, and that's gonna go in the oven back there. So he's gonna give that a little squeeze. You can actually see the fire going on right now. Just gonna crisp it up a little bit. On the side, he's gonna hit me with a little of the thick blue cheese sauce. That looks incredible. Sir, thank you so much. Okay, so now we have some land animals. I need some water animals, too. I'm talking about fish. - Hello, sir. - How are you? Do you have sashimi? Oh, you can make me a plate right now. Can I have salmon and tuna? Okay, so we got some tuna here, some salmon, and he's gonna get me a little squid, too. Thank you, sir. I'm going to go. Let's go eat. All right, people. Right here, we have course four. It looks pretty damn good. And it looks fresh. No smell of it. That's how we want our fish to smell, like nothing. I'm gonna hit it with a little wasabi and soy sauce and throw her back. Oh, my God. What? Rich, delicious, soft. That's how you want your salmon sashimi to taste. Here's why this is special. First of all, this is probably the best quality sashimi I've seen it at any buffet ever. Second of all, if you go to Austin, Texas, for example, and go to a Japanese restaurant, You're gonna pay $6 for one piece, But here, unlimited. You can just eat all the fish you want and die of mercury poisoning. It's beautiful. It's a beautiful place. Right here, we have Optimus Prime rib. Not really a chopstick food, I just realized. Now, this part looks the best Because it's got that nice roasted exterior, Maybe even a posterior one. This is one of the most expensive cuts You're gonna find here in this restaurant. What's the opposite of prime? Look at this guy. What do you got? Balut, please. Can I just take it from you? Do you ever have foreigners here? Who doesn't know what balut is? - I know. And you tell them? You shouldn't tell them. Let them be surprised. Thank you very much, sir. I'm gonna show you what that is in just a moment, But first, the prime rib. Very nice. - Thank you. It doesn't even need a sauce. It's so smoky in here. The fact that they just hit it With a little fire rib Before they give it to you, It's warm, it's smoky, It's got that nice char. It's very lean, but still very soft at the same time. I'm gonna put these things to the side I want to show you something special because I just received it from a gentleman here. It's called balut. Ladies and gentlemen, right here we have balut. Now, if you don't know what this is, This is a duck egg, But it's not just any duck egg. Inside, there is a duck fetus that is partially developed. We might open this and see wings, and a butt, and a face. Oh, no, I've ruined it already. You're supposed to hit the top. And then sip the soup. But the balut guy is gone. I can make up for this mistake. Peel off a little bit of the shell, and there's gonna be some overflowing liquid. You sip the soup. It tastes like duck soup. It's nice. I'm not going to. Now, you slowly... That looks pretty developed. Are you guys seeing what I'm seeing here? That's almost a full-term duck. That's the head. You're not supposed to really look at the body part. We got everything here. We got a head, we got feathers. Some parts are sticky, And some parts are a little tough. So that's balut. Time for our next course. We're just entering the seafood section, And the plates here are ridiculous. It's too small. There's crab right here. Then we've got some mussels. As you move further along, You'll see the lobsters, too. This is called a slipper lobster, And this is a frog crab. Could I please have two lobsters, And then one frog crab? Thank you so much. - Thank you. It looks amazing. I got two left sides somehow. There's still room for one more plate. We're in the French zone right now. They have a lot of pizza and pasta over here. Then as you head this way towards the pizza oven, They have a big, beautiful ham. Right here, they're slicing that leg of ham. Big, bold, beautiful, salty slices. I know. On top, she's putting a little red wine sauce. All right, let's go eat. All right, guys, I got it. Here we are with course 800. I'm not sure. I'm not sure. I lost track. Let's start with this right here. That's a nice piece. Fatty, brine, delicious, salty, pink in the middle, and a little red wine reduction. Look at that. It's succulent. It's wet. It's juicy as hell. I just want to keep it in my fridge, Then tomorrow, add some butter and bread and make a delicious ham sandwich. That's very delicious. Let's talk about the seafood. I don't know why they gave me two left sides. Okay, so they look kind of like this. They have these huge antennas right here, And they have big, beautiful, juicy tails. It tastes good. I think you have to be smart when you're at the seafood area. You have to eat what everyone else is eating. A lot of these were left. I think people might not know what they are, and they're scared. This right here, I made a video about this a long time ago in Vietnam. - That's cool. I got it. I got it. - It's not a problem. It's got these weird eyeballs. that suck back into its skull. I wish my eyes could do that. This is a seafood that takes a lot of patience, And you have to eat a little shell too. - I'll see you later. That's, I think, a respectable amount of crab meat. Cleaned up. It's safe. I like it. I like it. It's a little sweet. It's a little soft. It's all right. I'm fine. I'm not satisfied. I'm going to go up there and get something else. from the seafood section. If someone wanted to get the most bang for their buck, the highest value, Where are they hanging out? If you want the highlight of the food, I'd say the expensive or more luxurious food for sure. Saturday night, like tonight, We'll go for the foie gras, of course. Back here, You can see a big pile of them. Large, delicious, fatty duck or goose livers back there on the flat top. That's going to meet us at the table soon. And we'll go for the lobsters. There's lobster? Yeah, Boston or Maine lobsters. Tonight is Boston lobsters. Right here, I got some lobster. I got a couple of left sides. It's my favorite side of the lobster. My final question, Chef, I don't want to take up too much of your time. What's the difference between this from other premium, high-end buffets? I think what gives us the different experience The main advantage of this is the wide selection and comfort of the outlets. And I hope what will make a difference is also the guest interaction with our staff. We do our best to train them to make the guest experience very satisfactory. Course is 1,557. I got a couple of lobsters. I wasn't super happy with the seafood the first round, So let's see how this one is. It looks pretty decent. Let's give it a shot. Mmm, that tastes better. Filipino, please tell me what I'm missing. What should I be dipping my lobster in? If I was in the U.S., I'd have hot butter. If I was in Vietnam, I'd have fish sauce. or some kind of green seafood sauce. Let me know downstairs in the comments below. Right here, this has got to be one of the most expensive things on the menu for a broth. This is a very special ingredient. It's something that's very expensive. and very controversial. It's a naughty food. Because they have to force feed the ducks. I'm gonna hit it on a little bit of bread. Take a look at this. It's smeared. It's freshly roasted. Let's try it out. Mmm, very good. I'm telling you, this is a buffet. where you can really get your money's worth. That's delicious. It's greasy. It's burnt and almost crisp on the outside. Then exploding with fat goodness on the inside. It's perfect. Alas, we have our dessert course. Right here, they have an ice cream section. They have a multitude of toppings that can go on top. Here, even more desserts. - Fruit, please. That's technically not a dessert. If you grew up in the USA. But over here, fondue fountains. Okay, so right here, they have marshmallows on a stick. So she starts right here. Milk chocolate, please. And then she eats a marshmallow in some white chocolate. And then over here, dark chocolate Right in the fondue fountain. - Thank you. - Thank you. I just want to put my face in there so bad. I don't think they allow that. Three different types of chocolate. I like white chocolate better than dark chocolate. And it's not. I believe we need a variety of chocolates. Every chocolate is important. And they all have important contributions to society. Very sweet. It's marshmallow soaked in liquid chocolate. That's something ladies would love. For me, it's a little on the sweet side but still delicious. So that's our dessert. From here, I'm going to step outside and tell you If this buffet is worth the price. Guys, that's the end of the video. That's the most expensive buffet. that you will find here in Manila, in the Philippines. Next time you're in Manila, Make a reservation here at Sofitel and go to this buffet. There's so many fun, interactive food experiences that you can have here. Whether it's making your own pad thai, whether it's someone making Korean meat for you. Anyway, that's it for this video. Let me know which food you wish you could try the most. down in the comments below. Otherwise, that's it for this one. Thank you so much for watching. I'll see you next time.