Buffet dining takes on a different character at NYX, the newest concept from the Vikings Group, now open at Opus Mall in Bridgetown, Quezon City. The concept brings together an expansive buffet, à la carte selections, and restaurant-style service in one dining experience.
For Jamir Medina, Operations Manager of NYX, the concept is about creating a gastronomic experience that gives guests more ways to enjoy their meal.
“NYX is basically the top-of-the-line bouquet of Vikings as of the moment,” Medina shares.
The restaurant takes its name and visual inspiration from Nyx, the Greek goddess of the night. Its dark interiors are accented by lights designed to resemble stars, creating an atmosphere that feels distinctly different from the usual buffet setting.
More Than a Buffet
What makes NYX particularly different is its combination of buffet and à la carte dining. Guests can explore the different stations, then order additional dishes through a QR code at their table—all as part of the dining experience.
“We want you to try the best dishes from all the stations, all the things that you can eat at the same time with a bit of twist,” Medina says.
Instead of choosing between exploring the buffet and settling in at the table, guests can do both. Those who want to roam can discover the different stations and speak with the chefs, while those who prefer to stay seated can simply order from the à la carte menu and have their dishes served.
Flavors Worth Remembering
For Chef MJ Camarista, Corporate Executive Chef of NYX, the concept began with a simple but ambitious idea: to bring buffet and à la carte dining together under one roof.
The culinary team developed a menu spanning Filipino, Chinese, and other Asian flavors, while giving familiar dishes unexpected treatments. Camarista points to their take on caldereta, for example, which uses beef cheeks instead of the more traditional cuts.
“We construct it in a way that you will remember us,” Camarista says. “Everything here, I think I can speak for all my chefs, we create something that you would remember when you leave.”
The Opus branch also introduces dishes created specifically for the location, alongside some guest favorites from the One Ayala branch. Premium offerings include seafood, Wagyu, and other prime selections developed through extensive research and development.
The People Behind the Plate
Ask Camarista about NYX’s best offering, and the answer isn’t a particular dish.
“My best offerings are the people,” she says, referring to the chefs and the entire team behind NYX.
For her, the food may already speak for itself, but the people behind it are what bring the experience together. Every plate reflects the work, creativity, and effort of the team.
Ultimately, NYX invites diners to explore at their own pace. Walk through the stations, order something unexpected, or simply settle in and let the food come to you.
It’s a buffet experience with the freedom to wander—and the service to make you want to stay.
And perhaps that is what NYX hopes guests remember most: not simply how much they ate, but how the entire experience made them feel.
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