To be honest, I don’t know how to elaborately write about buffet meals because I get so overwhelmed with the feast. It was so sinful — I just wanted to try everything! So, I’ll simply try my best to explain what I devoured last August 13 at Chef Laudico Guevarra’s. Wow, even the date sounds sinful.
Anyway, I wasn’t able to make it the first time I got an invite to dine at Chef Laudico Guevarra’s. That’s why I made sure to attend the second invite that came along. Fortunately, it did — but from a different person. It’s like I was destined to visit the place, lol.
Here’s a shoutout to Ross for letting me experience the delightful Filipino buffet restaurant near Greenhills — Chef Laudico Guevarra’s. From afar, the place looks like the White House.
Chef Laudico Guevarra’s is owned by Chef Rolando Laudico and Chef Jackie Laudico — yep, they’re husband and wife. They met while they were in college at UP Diliman, and the rest was history.
We didn’t get to meet Chef Rolando, but we were fully entertained by the sweet and charming Chef Jackie Laudico. I can hardly believe — and neither would you — that she’s already in her 40s!
To start off, I tried the carvings section, which features Angus beef, pork, and chicken. The pork (the one being carved in the photo) was quite salty, but the meat was incredibly tender. Their newest addition to the buffet is the Angus beef — thinly sliced, not chewy, and absolutely perfect. I also tried their Grilled Bangus Belly, but it wasn’t particularly special.
Their Angus Beef Kare-Kare is quite oily, but it’s delicious. I also like the bagoong paired with it. The Halabas na Hipon, on the other hand, was not that tasty. However, the Baked Pangat Dory was well-blended.
The Fried Chicken Adobo has a typical taste, but the Chicken Pastel with the rolling lava of cream is quite exquisite.
I was drowned with the succulent flavor of The Seafood Palabok, but the Party Pasta was not exactly rocking my boat. The Bagoong Rice pumped up our meal.
The Chicken Ham, Squid Law, Tokwa’t Baboy, and the Dijon Bagoong Vinaigrette made up an impeccable salad.
To finish off my meal, I tried their Pichi-Pichi, Brownies, and Leche Flan. I wish I picked the Chocolate Tart instead, because my fellow bloggers told me that it tastes good. They also have an ice cream section, but I was told that it was too creamy, so I didn’t give it a try anymore. I’m already too full anyway.
The place, as Chef Jackie mentioned, was originally an old house that was later converted into a spa before becoming a restaurant. The house is very spacious and has a bright, inviting ambiance. It retains a hint of its Hispanic-era architecture, which the owners chose to preserve. They simply repainted it and restructured some parts.
Meanwhile, part of their decor includes plates signed by special guests such as celebrities, singers, and newscasters. After that, we were also given a plate to sign. Weeeeeee!
Fancy way to say thanks to Guevarra’s is writing from plates given by them. Only here at this restaurant in San Juan were great marks that you were once here.
When it comes to the location, I’m not entirely sure if it’s accessible to everyone, but the receptionist mentioned that the Shaw Boulevard MRT station is just a short walk away. The price for lunch from Monday to Thursday is P399.00, while dinner costs P499.00. On Fridays to Sundays, they charge P599.00.
There are also some hidden charges, so expect your P399.00 bill to total around P440 – P450. It’s highly recommended for customers to call ahead, as walk-ins are often directed to the waiting area. They also sing “Happy Birthday” for celebrants and provide a complimentary slice of cake. The staff accommodated us well, and they were very polite.
Ambiance: 5/5
Price: 5/5
Serving: 5/5
Service: 5/5
Taste: 3.5/5
Chef Laudico Guevarra’s address: 387 P. Guevarra St. cor. Argonne St.,
Addition Hills, San Juan
Hours: 11:00 am – 2:00 pm, 7:30 pm – 10:30 pm
telephone: (02)705-1811, 705-1874, 502-5006, 0917-3112222
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Disclaimer: This is a sponsored post but not swayed to write positive reviews. Photo watermark is named after my old site.
