Guinumis is not your ordinary ‘pampalamig’ or refresher. It’s made up of gulaman and tapioca in coconut cream and syrup. The concoction is cool enough to relieve any hot afternoon. What I like about this is that it’s just mildly sweet and not overloaded.
Sayongsong is a purple glutinous rice wrapped in banana leaves generously sprinkled with chopped nuts and glazed with sweet caramel. The rice part is a mix of glutinous and regular rice. The result is a chewy and sweet dessert, like heaven and earth on a good summer day.
To finish off the Philippine Independence Day courses, we were served more desserts: the Choco Pili Tart and Buchi con Yema. The Choco Pili Tart is sweet and crunchy. I like it because the chocolate isn’t too sweet, and I’m a fan of pili nuts, too. The Buchi con Yema, on the other hand, adds a bit of a twist to the familiar dessert with its yema filling. As you can see, the buchi is fully filled inside.
While this menu will not be available until June 12, the When In Manila team was invited to be the first to preview what’s cooking. My top 3 favorites? Choco Pili Tart, Bicol Express, and Ginataang Pagi. I would surely love to try them again!
Please allow us to give you a quick tour of the dishes and a few messages from the Vikings Buffet team. Here’s a short video as your guide to the upcoming dishes on June 12! Thanks again to Vikings Buffet for this preview and we wish you great success. #VikingsPinoyAko
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