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Vikings Eastwood debuts plant-based menu, expands international offerings  

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In photo: Rosauro Peciller, group corporate executive chef of Vikings, and Jonathan Bautista, executive chef of Vikings.

Vikings Eastwood, the latest branch of the renowned buffet restaurant chain, is setting a new standard for buffet dining with the introduction of a plant-based menu and an expanded selection of international cuisines.  

During the exclusive food tasting event, Jonathan Bautista, executive chef of Vikings Eastwood, welcomed media representatives, influencers, family, and friends to experience the new offerings firsthand.  

With over 65 branches under the Vikings Group, the restaurant continues to evolve, introducing new flavors and concepts to meet changing customer preferences.  

“We’re really excited to introduce our plant-based menu,” Bautista said. “Right now, we have a mushroom burger, meatballs in marinara sauce, and a plant-based beef tapa.”  

The plant-based selection reflects a growing demand for vegan-friendly options while maintaining the rich flavors Vikings is known for. In addition to the new vegan dishes, guests at the event sampled a variety of international cuisines, including Indian, Chinese, Korean, Filipino, and Italian fare.  

A highlight of the buffet remained the carving station, featuring premium cuts of Angus beef, lamb, turkey, and Vikings’ signature binusog na lechon. The cold station offered fresh salads and appetizers, while the dessert section showcased an assortment of cakes and pastries.  

Rosauro Peciller, group corporate executive chef of Vikings, noted the company’s commitment to continuous innovation.  

“Culinary is an art, and we continuously create new dishes inspired by international cuisines,” Peciller said. “Our chefs come from diverse backgrounds, trained in France, Japan, and India. Right now, we have an Indian section, and we’ve introduced our plant-based menu as well.”  

Peciller, who has worked in five-star hotels and cruise liners worldwide, ensures that Vikings maintains its high culinary standards. He personally oversees food quality across all Vikings branches, regularly visiting locations to ensure consistency.  

“If a menu item isn’t performing well, we replace it with a new international dish to keep the selection fresh and exciting,” he said.  

Maintaining high standards across multiple branches requires rigorous training and meticulous preparation, Bautista said.  

“Before opening a new store, we ensure that all staff are trained and that our signature items — such as our carving station — are prepared with the same quality across locations,” he said.  

Vikings Eastwood also incorporates sustainability practices into its kitchen operations.  

“We minimize food waste by repurposing vegetable scraps for stock,” Bautista explained. “We also teach our employees sustainable kitchen practices to reduce unnecessary waste.” 

With its grand opening approaching, Vikings Eastwood is poised to offer guests an elevated buffet experience.  

“They were surprised by how delicious the plant-based menu was,” Bautista said. “It’s exciting to see people embracing these new options while still enjoying the flavors Vikings is known for.”  

Located on the second floor of Eastwood Mall, Vikings Eastwood is ready to welcome diners to its latest culinary adventure.  

“We’re thrilled to introduce our guests to new flavors and dishes,” Bautista said. “We invite everyone to visit Vikings Eastwood and experience the best of what we have to offer.”

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