Acacia Hotel Manila is the newest luxury sprout of the south. It is a 5star hotel at the heart of the premiere commercial epicenter of the Filinvest Corporate City complex. Conveniently located right at the forefront of the shopping complex Festival Mall and surrounded by upscale residential spots and bustling business establishments, it is one of the best hotel to boot if you're looking for a serene stay amidst the urban landscape.
A little far from the public highways, this is the truly a place where business spirits can unwind and denude the daily hustle and bustle in life, while still in touch with the metropolitan living.
The hotel is elaborately designed with botanical patterns, esoteric shapes, and vibrant colors to complement its exude of elegance and style.
Acaci Restaurant is the hotel's resident cafe and restaurant. It boasts of a finely decorated interior with soft cushioned seats in colorful tapestry, a carpet the complements the thematic ornament, and a glass window facing all sides of the Filinvest complex.
In a buffet, I always look first at the Carving Station. And this is is what they got, a pork, a Shortplate. Although it was nicely done, but my rule of thumb in a buffet is, beef first because it is more expensive than pork, so you get your money's worth.
This section of thinly sliced meats complements well with the garden fresh salad.
Another one at the Salami and Ham section.
Shrimp with Pineapple Salsa.
Marinated Cheese with Peppercorn.
Chicken Liver Terrine.
Cheese Platter. Oh, I so love cheese.
Ham Lyoner.
Smoked Salmon with Dill Sauce.
They only have this bread variant. But that is ok, I try to evade carbs when on a buffet.
Seafood section. Mollusk but I wish they have shrimp too.
Leafy green goodness.
From the salad section, Grilled Potato with Caramelized Onion, Cucumber and Turnip Salad, Penne Pasta with Olvies, Kinchi, etc.
Buttered Vegetable.
Paprika Chicken with Tomato Ragout.
Beef with Mushroom. This one's a hit as well.
And now from the dessert section….
Tasted like a regular Filipino Maja.
Leche Flan.
Chocolate Rum Balls.
Melon, everytime I ate this, it kinda reminded me of my airname "John Melon" when I was still working as a radio jock. Name of the station is withheld for me and the radio mutual benefit-sake. :)
Apple that you can dip in the Chocolate Fountain.
Watermelon and little Grapes.
We(that's me and my college room mate) were welcomed by a courtesy Pandan Juice. Another option would be an Iced Tea but I have enough of it, since Iced Teas are freely overflowing in the office.
To start off my meal, I asked the chef at the Pasta slash Noodle station to make me a Sinigang soup instead and he agreed graciously enough.
Direct into the main course.
Plating a Shortplate.
Pork Pata Tim, nth round.
I couldn't recall how many times I went for the Pork Pata Tim.
Paprika Chicken with a bit of a plating practice.
Grabbing Maki and Sashimi at the Japanese section. Thankfully the Wasabi has the right doze of hotness level.
I asked the chef to prep me a Pesto on Fettucini. I want one with a little kick of tanginess though.
Desserts, yeah, but I want more than this. No Tiramisu, Mousse, and Panna Cotta.
Concluding my meal with a tea.
While the place is topnotch with fabulously catchy interiors, their buffet lacks some of my buffet requirements:
If without steak, there must be lamb or baby back ribs at the very least in the carving station. I don't ask for a USDA or CAB-certified beef. Just a regular good alternative. If without an ice cream, there must be a halo halo at the very least in the dessert section. I don't ask for Ben&Gerry's, just a regular FIC or local Sebastian's perhaps.
