Seda Vertis North serviced buffet at Misto advocates for healthy, plant-based cuisine

DINERS like being enticed but not admonished to eat more nutritiously. With this in mind, Seda Vertis North in Quezon City recently introduced and curated plant based dishes alongside other international cuisines at its popular Misto restaurant for lunch and dinner buffet from Thursdays to Sundays.

At Misto where diners have returned fully assured that safety protocols and social distancing are observed, Seda Vertis North sales and marketing director Cinty Yniguez explained that the new offerings are simply a way to make diners become more mindful eaters. “Instead of building their meal around animal proteins, we want to encourage them to try out first our plant-based alternatives including a colorful medley of vegetarian pasta and noodles, soups and Buddha Bowls or one-dish meals of grain, vegetable and plant-based protein. Then, if they’re still craving, they can try out all the other delectable items on the buffet.”

The nutrient-dense Buddha Bowl spread is such a feast to the eyes that even meat lovers are likely to give it a try. Fresh greens like spinach, rocket and watercress are beautifully contrasted with grilled capsicum, mushrooms, tomatoes, roasted pumpkin and marinated tofu among many others. One chooses which of the fresh vegetables to pile into a bowl alongside a choice of protein-rich grains, seeds and assorted roasted nuts including adlai, quinoa, brown rice, flaxseeds, chia, sunflower and pumpkin.

The medley is then mixed with a savory Asian, Mediterranean or other dressing and sauces served warm – an attraction particularly to Asians in general. If that may not seem filling enough for some diners, they can readily add on tasting portions of grilled seafoods or meats, which are also part of the buffet.

For the debut of plant-based cuisine in the Seda Vertis North buffet, each of the five other buffet food stations also featured vegetable dishes. The pasta station engaged guests with Eggplant Parmigiana, Truffle Mushroom Tagliatelle, Spinach Lasagna, Red Pesto Fusilli – the pasta in each dish still firm but richly enhanced by the sauces.

The Asian station highlighted a flavorful vegetarian Green Curry alongside fragrant Phad Thai and crab cakes – the stars of wellloved Thai cuisine. The soup station served French Onion Soup, Laksa and Ramen -all of which use a flavorful vegetable stock base. The Asian favorites can be eaten with protein from plants or with popular grilled fish, seafood balls or prawns.

Nevertheless, regular patrons could still have their fill of favorites such as US Prime Rib, Herb Roasted Chicken and tempura, and the highly popular churrascaria of meat and seafood that have distinguished the Seda Vertis North Misto buffet.

“We encourage ‘plant-forward eating’ or cuisine that is mostly plant-based but not strictly limited to them,” pointed out Yniguez who describes herself as a staunch advocate for healthier and sustainable eating and a curator of handcrafted plantbased food creations.

Yniguez emphasized that the enhanced serviced buffet focuses more on “plantbased” dishes rather than vegetarian or vegan offerings. A Washington Post article expounded on the difference. While “vegetarian” infers having abandoned meat and vegan, also meat byproducts, plantbased does not. Many US restaurants that use “plant-based” to define themselves are further aiming to reach meat eaters seeking greater balance in what they consume and not necessarily vegetarians.

Yniguez disclosed that the hotel keeps close watch of evolving food trends and stays close to its markets including the many BPOS and other offices in the area. Companies seeking food prepared with care have supported the thriving Food to Go line. Salads, appetizers, sandwiches, and Filipino specialties are popular items. Bento Boxes ranging from P550 to P750 are among the bestsellers. They offer main courses like chicken teriyaki and herbed roast chicken. These are served with rice, a side and dessert.

Recently the hotel introduced kiddie bento meals with chicken and fish fingers as a main. Each box also has pasta, a slider made of grilled cheese or pizza or chicken and cheese quesadilla, and dessert.

Its food platters which serve 10 have also become the centerpieces of many celebrations. Crowd pleasers include Roast Beef and Seared Salmon. Regular patrons often order them with appetizer, salad or pasta platters, each portioned to serve 10. Kiddie favorites like Spaghetti Bolognese are also available in platters.

Because the food scene is constantly changing, Seda Vertis North is relentless when it comes to improving its offerings. Its chefs, who aim to make every meal a worthwhile experience, are delighted these days to offer healthier dishes to diners now more mindful and vigilant of what they eat.