Hotpot and Shabu-Shabu Restaurant in Manila with Healthy Bar: Suki-Ya Hot Pot Buffet Metro Manila Philippines 2024
Explore the Premier Hotpot Buffet Restaurant in Metro Manila with Healthy Bar: Suki-Ya Japanese Hot Pot and Shabu-Shabu
In hot pot restaurants, the vegetable bar is a cool spot where you can find a variety of fresh veggies, tofu, mushrooms, and other plant-based goodies to add to your hot pot broth. It’s a great way to customize your meal with healthy options that suit your taste.
Typically, the vegetable bar is self-serve, so you can pick and choose exactly what you want to cook in your hot pot. It’s especially popular with vegetarians and anyone looking for lighter, healthier choices.
For vegetarians and vegans, the vegetable bar is a real treat, offering plenty of plant-based options that cater to their diets. Plus, the fresh ingredients really boost the quality of your meal.
Choosing your ingredients from the vegetable bar adds a fun, interactive element to your dining experience, making it a memorable way to enjoy a meal with friends or family. Read on as we review one of Suki-Ya's hotpot buffet highlights: the healthy bar, commonly known as the vegetable bar.
Suki-Ya: Best Japanese Buffet HotPot Restaurant in the Philippines with Healthy Vegetable Bar
Suki-Ya stands out as the premier Japanese hotpot buffet restaurant in the Philippines, offering an unbeatable dining experience. What sets it apart is its exceptional healthy vegetable bar, where you can find a wide selection of fresh, vibrant vegetables and other ad-on for the hotpot buffet. Suki-Ya as one of the premier hotpot restaurants in Manila commitment to quality ingredients and a diverse, customizable menu makes it the ultimate destination for hotpot diners.
Suki-Ya Healthy Bar Coverage: Fresh, Flavorful, and Fun
At Suki-Ya, the Healthy Bar is where you’ll find a bounty of fresh and delicious options to make your hotpot experience truly special. Here is the coverage of Suki-Ya healthy bar/vegetable bar.
Vegetables
Pechay Baguio: A type of Chinese cabbage known for its tender leaves and mild flavor, commonly used in stir-fries and soups.
Cabbage: A versatile leafy vegetable with layers of crisp, dense leaves often used raw in salads, cooked in soups, or fermented for dishes like sauerkraut.
Bokchoy: Also known as Chinese cabbage, bokchoy has crunchy stems and tender leaves, perfect for stir-fries and hotpot.
Native Pechay: Similar to Pechay Baguio but with smaller leaves and a slightly stronger flavor, commonly used in Filipino cuisine.
Spinach: Tender green leaves that cook quickly and are rich in vitamins, commonly used in salads, soups, and as a side dish.
Leeks: Mild-flavored stalks that resemble oversized green onions, often used as a aromatic base in soups and stews.
Carrots: Sweet and crunchy root vegetable with vibrant orange color, used raw in salads, cooked in soups, or as a side dish.
Lotus Roots: Crunchy, slightly sweet root vegetable with a distinctive appearance of holes throughout, used in stir-fries and soups.
Tofu Skin: Also known as bean curd skin or yuba, tofu skin is made from soybeans and has a chewy texture, used in soups and stir-fries.
Sweet Corn: Sweet and juicy kernels that can be eaten raw or cooked, commonly used in salads, soups, and as a side dish.
Squash: A versatile vegetable with a mild, sweet flavor and soft texture, used in soups, stews, and as a side dish.
Baguio Beans: Also known as green beans or string beans, these are crisp, long pods with tender seeds inside, commonly used in stir-fries and as a side dish.
Meat Balls/Mushrooms:
Salmon Balls: These are savory and moist balls made from minced salmon, providing a seafood twist to hot pot.
Lobster Balls: Balls made from minced lobster meat, offering a luxurious and flavorful addition to the hot pot.
Crab Balls: Balls made from minced crab meat, adding a sweet and delicate seafood flavor to the hot pot.
Squid Balls: Balls made from minced squid meat, known for their chewy texture and mild seafood taste.
Chicken Balls: Balls made from minced chicken meat, offering a tender and savory option in hot pot.
Cheese Balls: Balls filled with cheese that melt when cooked in the hot pot, adding a creamy and indulgent touch.
Fish Cake: Slices of processed fish paste that have a smooth texture and absorb flavors from the broth.
Fish Ball: Round balls made from minced fish meat, providing a light and springy texture.
Fresh Tofu: Soft tofu that absorbs the flavors of the broth, adding a mild and creamy element to the hot pot.
Wakame (Seaweed): Delicate and slightly salty seaweed that adds a unique umami flavor and texture.
Enoki Mushroom: Long and thin mushrooms with a mild and delicate flavor, often used for their texture.
King Oyster Mushroom: Thick and meaty mushrooms with a savory flavor, known for their firm texture.
Shiitake Mushroom: Earthy and robust mushrooms with a meaty texture, adding depth of flavor to the hot pot.
Black Fungus Mushroom: Also known as wood ear mushrooms, they have a crunchy texture and mild flavor that complements the broth.
Dory Fish: Tender and flaky white fish that cooks quickly in the hot pot, adding a mild seafood flavor.
Squid Ring: Rings of tender squid that cook rapidly in the hot pot, offering a chewy texture and sweet seafood taste.
Noodles:
Vegetable Noodles: Noodles made from vegetables such as spinach or carrots, offering a colorful and nutritious addition to hot pot.
Udon: Thick and chewy Japanese wheat noodles that add a hearty and satisfying texture to the hot pot.
Vermicelli: Thin rice noodles that cook quickly and absorb flavors well, providing a light and delicate base in the hot pot.
Egg Noodles: Wheat noodles enriched with eggs, known for their springy texture and ability to hold sauces and broths effectively in hot pot.
Suki-Ya Salad Station
Lettuce: Crisp and leafy greens commonly used as a base for salads, providing a fresh and crunchy texture.
Salad Dressing: Various dressings such as vinaigrettes, creamy dressings, or Japanese-style dressings, used to enhance the flavor of the salads.
Cucumber: Refreshing and crunchy vegetable often sliced or diced, adding a cool and crisp element to salads.
Tomato: Juicy and sweet fruit (often considered a vegetable in culinary terms) that adds vibrant color and flavor to salads.
Corn Kernel: Sweet and tender kernels of corn, providing a burst of sweetness and texture to salads.
Carrots: Sweet and crunchy root vegetable often grated or thinly sliced, adding color and texture to salads.
Onion: Sharp and pungent bulb vegetable, sliced or diced, used to add a savory bite to salads.
Shredded Cabbage: Finely shredded cabbage with a crisp texture, used as a base or additional crunch in salads.
Boiled Egg: Hard-boiled eggs, sliced or halved, providing protein and a creamy texture to salads.
Macaroni Salad: Salad made with cooked macaroni pasta and mixed with mayonnaise, often containing diced vegetables or herbs for added flavor and texture.
Dipping Sauces
Garlic Miso Tare: A savory sauce combining the rich umami flavors of miso with a subtle hint of garlic. It adds depth and complexity to meats and vegetables dipped into the hotpot.
Spicy Peanut: A creamy and spicy sauce made from ground peanuts, offering a delightful combination of nuttiness and heat. It complements meats and vegetables, adding a unique flavor profile to the hotpot experience.
Ponzu: A tangy and citrusy sauce made from soy sauce and citrus juice (typically yuzu or lemon). Ponzu sauce provides a refreshing and acidic contrast to the richness of the hotpot ingredients.
Fresh Egg: Raw egg served as a dipping sauce, often mixed with soy sauce or other seasonings. It creates a creamy and indulgent dip for meats and vegetables, enhancing their flavor with a silky texture.
Grated Radish: Finely grated fresh radish, offering a crisp and refreshing dipping option that cleanses the palate between bites of hotpot ingredients. It adds a mild, slightly peppery flavor to the experience.
Spring Onion: Chopped spring onions that provide a fresh and mild onion flavor. Spring onion dipping sauce adds brightness to the hotpot and complements the savory flavors of meats and vegetables.
Kimchi: A spicy and tangy Korean side dish made from fermented cabbage and chili peppers. Kimchi dipping sauce adds a robust and tangy flavor to the hotpot, with a hint of fermentation that enhances the overall dining experience.
Fresh Garlic: Minced fresh garlic, offering a pungent and aromatic dipping option for those who enjoy bold flavors. Fresh garlic sauce adds intensity to the hotpot ingredients and can be adjusted according to personal taste preferences.
Suki-Ya's Selection of Meats and Soup Bases Paired with the fresh add-on on the healthy bar
Meats: Beef, Pork, Chicken
Soup Bases: Shabu-Shabu, Sukiyaki, Tomato Soup, Kimuchi, Butaniku
Suki-Ya is the ideal destination for hotpot lovers, especially if you appreciate a healthy twist. With its extensive vegetable bar featuring fresh, crisp ingredients, Suki-Ya allows you to create a nutritious and flavorful hotpot experience. Suki-Ya's vegetable bar enhances your dining experience, making it a top choice for a delicious and wholesome hotpot experience. Don’t wait—plan your visit to Suki-Ya today and savor the ultimate hotpot feast!
Reservation:
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Visit us at:
2/F Filipino Village Ayala Malls Bay Area
Macapagal Ave. Tambo Parañaque City