When we arrived in Circles, most of the tables were already taken but the place didn’t seem crowded because there was a lot of room to move about. Our first stop was at the Indian line-up. I got beef curry, naan with pecan nuts sauce, tomato-stewed lamb and “beef balls.” I was trying to remember what you call the Indian meatballs. I asked him but he didn’t remember either. I said it starts with an M… Mmm… M-mm… I then asked the lady attendant and she looked at me weirdly and said, “beef balls.” I grinned and said thank you. “Of course, beef balls.” What was I thinking? …Meatballs??? As I turned my back from the smorgasbord of food, I suddenly remembered what it’s called, “Kofta.” Yum. We had a variety of sushis. We also gorged on huge slices of roast beef and veal. I had mine with red wine but leave it up to me not to taste the other sauces. I didn’t try the apple sauce but I tried three other sauces for my roast beef. Red wine sauce with mushroom, Dijon mustard (which I enjoyed the tangy taste against the succulent meat!) and a white gingery sauce that I forgot the name. I can’t even figure out what it’s made of. He went back for a second helping of Indian delicacies. We also tried their Chinese cuisine of steamed fish and assorted asado. I’m disappointed we didn’t get to try a lot of the other stuff because we were so full after our third plate.

The restaurant is dubbed “Circles” for the different themed “circular” sections of food (or maybe only because of the circular placemats haha). There’s a sushi/sashimi station with oysters, mussels and crabs; an appetizer table with salads in shot glasses, mini pie-crusts with cream cheese, a cheese plate, and other unidentifiable but very lovely hors d’oeuvres; a pasta and rissotto bar; roast beef and leg of lamb for carnivores; and an Asian station with curries, dimsum, and basmati rice.

We headed to the dessert section and lo and behold, there was a chocolate fountain beaming at me! I love chocolate fondues! It actually took me 5 minutes to finish getting the pineapples and mallows fully covered with chocolate on my plate. Thank goodness the fellow next to me waited patiently… or they would have asked the burly security to get me off that area. He was looking at me funny coz I was smiling from ear to ear while getting my chocolatey pineapple. I looked obsessed I guess. I noticed it wasn’t too funny anymore when he cradled my arm away from the desserts area. He got a variety of desserts, maybe 8 different kinds that we shared. The dessert cakes tasted as good as the ones in Bizu but he especially liked the creamy pudding. We debated on what kind of dessert was on a mini- champagne glass. I said it was a chocolate soufflé but he was quick to disagree saying that a soufflé has a pouf. I said, “…a what?” laughing. He said, “like a puff… like a puffed pastry of  Janey: Aah… soufflés don’t necessarily have to have a pouf to be called sort.”  a soufflé. I think a soufflé has custard-ly consistency to be called one” Ok for everyone’s sake, I looked it over and here’s the technical definition of a soufflé: A souffle is a dish, either sweet or savory that is made from a flavored base, then lightened with egg whites and baked in a round, straight-sided earthenware dish. It bakes very high and then falls quickly, so it is served straight from the oven. The outer crust is crisp and the interior is soft. It’s a classical dish with many flavors! –so, I think he was more right than me although I got the custard part with the egg whites and baking directions.

Basically, the presentation of the food was appetizing, and there was not one item that I tasted that wasn’t delicious. However, there were about three line-ups that I wasn’t able to go to so I can’t give a full assessment. The buffet price was far from my first guess. It was cheaper than Paseo Uno buffet which cost 1.2 K per head excluding taxes. I’d say that the price was just ideal for everything the place has to offer. The interior was lovely, low-lighted but good enough to appreciate what you’re eating. The place had an exclusivity air to it. It was also roomier than Paseo Uno. I enjoyed their interior pieces as well as the table articles. My final verdict: I wanted to go back the next evening to eat there again. Everything was so gastronomically satisfying!

Call +63 2 840 0884 for reservations.