Address:
668 Banawe St.
Quezon City, Metro Manila
Tel No:(02) 413-5037
Parking: Street Parking
With the advent of the pearl drinks in the late 90s, this brand had the staying power that outlasted some of the pioneers of the Pearl drink.. though ZAGU is still there together with Quickly,
but the main difference is that they don’t use powder in their drinks. And they serve hot food.
Pearl drinks
P45 each- made from fresh fruit puree. A definite thirst quencher.
Spicy squid- 
slices of squid breaded in their special breading then quickly deep fried to produce a delicious seafood crispy that both chewy and crunchy. Ask for their special powder and special sauce that compliments all their fried items perfectly
Chicken Steak
- Boneless chicken piece breaded and fried then sliced. Crispy on the outside, hot and moist and tender inside.
They have lot more food to offer now like noodles and rice dishes. Everything is affordable. And they also have frozen items where in you can take home and fry these beauties yourself.
using those thick Taiwanese noodles, that resembles Japanese Udon, the broth was excellent and soothing, the beef was tender and give you hints of its marinade which I presume to be soy sauce, star anise, 5 spice powder. It didn’t over power the noodles.
same as the ones used for the noodle toppings. Tender and cooked well
served with sweet and sour sauce, the fiiliing is primarily made from pork, the wrapper was beautifully crispy and was not oily at all. The filling tasted good.
big in size, but not big in taste
forgettable, tasted like orange concentrate on fried ribs
forgot the name, it was said to be one of their best sellers, don’t know why, didn’t taste too great
– not a good version, MAKI haus has a better version of this dish
this was good, but the serving size was quite small. AS you can see in the pic there sizzling plate was not full. But tastewise, it was delicious. It could do without the mayo though..
base on the pic.. you would think we got a good deal, but in fact…. there was more bones than meat… it was tender though and the sauce was good on top of rice/
Breast and wing part- It looks very ncie, but sad to say, it was dry. Not only dry, buy VERY dry.. Sayang, i hope it is not like this everyday, maybe a bad day for their grill chef? Will i give it another try?… Maybe.. but there are a lot of new place opening in Banawe…. Arrrgghhh 
The main course section which included, Scrambled egg and hard boiled egg, Longganiza, BACON!!, rice, Daing na bangus and congee with its condiments.
The third station consists of their salad bar, Cereal bar and fresh fruits.
Drinks included in the buffet price of 88pesos+ are a glass of juice and a glass of either coffee, tea or hot choco.
THe longanizza was just the way i like it, not too fatty, sweet with a hint of garlic. Not too overpowering. THe bacon has crispy and chewy parts. The bread were nice and soft. not hard and dry. THe eggs were scrambled well.
There are chopped prawns, cubed white fish fillet and diced squid and finely chopped fried garlic…. and i add chopped bacon… which was not part of the condiments but who can resist bacon:) JUst this dish for me makes the buffet worth it. 
The congee was full of flavor and fantastic aroma. Each spoonful has the combination of all the seafood. yum yum
the fruits were sweet and fresh. i just added cornflakes for the crunchy texture:)
Their version is very very good, nice consistency, very substanstial amount of pork pieces, the broth didnt become too watery even after an hour. THe noodles were cooked aldente.
- wrapped in thin bean curd sheet, the filling is pork based seasoned with 5 spices, steamed then sliced and fried to golden brown.. or is it more borwn color. It was crisp and was just okay
Chinese version of Adobo rice. This also was jsut okay, it would be better if it has more taste.
soft tufo cubes, breaded then fried to a wonderful golden brown crisp exterior but still moist and silky smooth inside. The sauce is a sweet soy glaze with a hint of tanginess that is just perfect. the way i eat this is i cut the cube in smaller squares before dousihing it with sauce so it penetrates the tofu.
served stil bubbling and sizzling. the pork spareribs were so tender that you can eat it with just a spoon and fork and it just fall off the bones. The sauce is sweet and spicy and delicious.
using small sea scallops, the asparagus and scallops were cooked perfectly, maintaining a slight crunch in the asparagus and the scallops were not chewy. cooked in a garlic based sauce. it didnt over power the veggie and seafood.
- almond gulaman together with grass jelly. Yummy
…. the hot chili garlic sauce was awesome
perfectly cooked and perfectly seasoned. very very tender
tender pieces of chicken feet, not too thin and not fat, i love the red oily sauce they cooked the chicklen feet in.
kani, shrimp, fish and squid rolled in sotanghon.. this was a filler. big and delicious.
lovely dimsum, the skin was thin and elastic and the filling was fresh with bits of prawns. 
pan fried, i love the contrast between the crispy exterior and the savory mashed radish inside of it.
this was also good, hot and soft bun, yummy chopped meat inside.. i could eat 5 pieces of these things:)
this was the only letdown in the dimsum choices…it didnt look appetizing as the regular siomai they served ala carte. Tastewise, it wasnt also that good.
topped with spring onions and fried wanton skins. the meat here is ground beef. it lack a little in taste. But the texture was perfect.
this was good. mixed with a small dallop of chili garlic sauce… delicioso
the lumpiang shanghai was just okay, the chicekn and brocolli was good, the brocolli was cooked perfectly, it still has the crunch and maintain the fantastic color
yummy yummy taho,.. topped with the arnibal and lots and lots of tiny tapioca balls:)
everything here is freshly prepared. The filling were hot. The sandwich was stuffed to the frim, with fresh veggies. Defintely very good.
5 pieces of shrimp tempura, fried to a crisp perfection. It would have been better if they use bigger shrimp or prawns. But at 170 for 5 pieces, what more can someone ask for. 
this was just average, nothing to brag home about. nice thirst quencher though, a calorie laden one at that:)
this is their best seller and i would agree , it is one of the better ones here in the Metro. Right amount of toppings, you can request it to be spicy or not. For 130 buck, i wouldnt ask for more.
for the uninitiated, try this one, its full of fruits and RED BEANS!!! plus a big scopp of ice cream
tender, meaty pork pieces fried then doused with a sweet red sauce. One of my favorite Chinese dishes and they do it very well.
they also make great fried rice, lots of “sahog” the rice was stir fried beautifully resulting in a fluffy texture. Yum yum
– who wouldn’t want bacon and prawn together in a dish, this was excellent, the saltiness and crispyness of the bacon complimanted the mild taste of the prawn. The inside was hot and moist and yummy blend of mince prawns.
no extenders here, its pure chopped prawns. Dunk it in the soup and it will result in a wonderful ball that will soak up any sauce you prepare, did I mentioned it is made fresh everyday. Boil everything in the soup, dont forget to drink the soup after cooking everything, it will be the best broth you ever tasted. And dont forget to mix the sauces to your liking:)
this was just ordinary,nothing really great. Serving size was quite smalli
better than the lumpiang shanghai, filed with vermicelli noodles, mushrooms, ground meat etc. It uses rice paper so if not fried properly, tends to get a little oily, however they did it well as it wasn’t oily
good version of the dish, the dressing was excellent blend of sour, salty and sweet tones.
another ordinary filipino dish.
this was good, not as oily as those serve in thai restaurants here
it came out like the plate was on fire, am not really a sweet potato fan. The prawn was big and plump.
this was very very good, pork was cooked till it was very tender, sliced so as it was not difficult to eat. The sauce was just sweet without going overboard.
shrimps were perfectly cooked. Veering way from the traditional gambas, they used diced tomatoes to this dish making it more taste like an italian dish than a spanish dish.
copying the dish from Recipes, they use a larger tilapia though and they friend it beautifully, keeping it moist inside
assorted seafood cooked in a thick coconut cream sauce. Then served on top of a fried potato basket. The sauce was a winner in taste.
instead of using short ribs, they used brisket. At first I thought it was going to be a tough. But I was mistaken as it was very soft and tender. The sauce was also reduced and thicken which gave the dish more UMPH and flavor
