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It’s funny how buffets have changed for me over the years.

When I was younger, the appeal of a buffet was simple: the more food there was, the better. Endless trays meant you were getting your money’s worth. But after covering restaurants for years, I’ve come to realize that more variety doesn’t always mean more value.

Sometimes, the best buffets are the ones that focus on doing a few things really well.

That was the mindset I had when I visited The Dining Hall at Seda Abreeza Davao, which recently launched its Weekend Dinner Buffet. We were invited to try it out after the hotel’s rebrand and reopening, and I was honestly curious to see what they had in store.

For those who remember, Seda’s previous in-house restaurant Misto had quite the reputation in Davao. It even made the Tatler Dining Guide, so expectations were naturally a little high.

First Impressions of The Dining Hall

The Dining Hall feels like a continuation of Seda’s recent refresh.

The space is open, warm, and modern without feeling overly formal. It’s the kind of restaurant that works for both business dinners and family celebrations, which honestly fits Seda’s brand of hospitality really well.

Before even diving into the food, I noticed that the buffet layout felt organized and intentional. Instead of an overwhelming spread, the stations are curated.

For ₱1,180, guests get access to several buffet stations, including:

• Salad station
• Main dishes
• Tempura station
• Grilling station
• Carving station
• Dimsum station
• Dessert station
• Shabu-shabu station

There’s also a halo-halo station and drinks station, which is always a welcome sight at the end of a meal.

Considering that many buffets in the city are already hovering around the ₱900 range, I think the price point here makes sense. For a little extra, you get a more polished hotel dining experience without it feeling overly expensive.

The Shabu-Shabu Station Was Easily the Most Interesting Part

One station that really caught my attention during dinner was the Shabu-Shabu station.

According to Seda’s chef, the idea behind it was inspired by Chinese and Mongolian cooking, where guests can customize their own broth depending on what ingredients they feel like combining. And honestly, that concept alone already makes the station worth visiting.

You basically start with your soup base, then choose from different ingredients like vegetables, meats, and other add-ons. If you’re someone who likes experimenting with flavors, this station is where you’ll probably spend the most time.

We tried making two versions while we were there.

First was a classic soup, which felt comforting and familiar. But the one that fascinated me more was when we tried turning it into a stir-fry instead. I didn’t expect that level of flexibility from one station.

And apparently, if you’re feeling adventurous, you can also do what Sir Adrian from Seda suggested and just ask the chef to surprise you with a combination.

What I liked most about this station is that it doesn’t feel repetitive. You could technically come back for multiple rounds and make something completely different each time. That kind of customization makes the buffet feel more interactive rather than just going from tray to tray.

If I had to pick one station that really adds value to the experience, it would definitely be this one.

What I Personally Enjoyed from the Buffet

Of course, a buffet only works if the food actually delivers. During our visit, a few dishes stood out to me almost immediately.

The lemon garlic shrimp was easily one of my favorites that evening. It had that balance of citrus and richness that makes you want to go back for seconds.

I also spent a bit of time at the grilling station, which is always one of the more interactive parts of a buffet.

The dimsum station was also a reliable stop during the night, especially if you want something lighter between heavier dishes.

But if there’s one thing that really caught my attention, it was the dessert section.

The Mango Crepe Samurai (Yes, It’s As Good As It Sounds)

Desserts are usually the part of the buffet where I slow down a little, but one dessert stood out right away.

The Mango Crepe Samurai.

Imagine delicate mango crepes with a soft cream top, lightly dusted with powdered sugar. It’s simple, but the flavors work really well together.

There’s also a halo-halo station, which is honestly a fun addition to the buffet. You can build your own bowl depending on how nostalgic or indulgent you’re feeling that evening.

Ending the Night at S-Bar

After dinner, we decided to check out S-Bar, Seda Abreeza’s in-house bar located just beside the restaurant.

We tried their Cocktail of the Month, called the Orange Popcorn, which is made with Kanto Perya popcorn vodka, dark rum, orange juice, and lemon juice.

I’ll admit I was curious about the popcorn vodka, but the drink turned out to be surprisingly refreshing.

S-Bar is open daily from 4 PM to 12 AM and also runs a few weekly promos:

Mix-and-Mingle Mondays
Buy 1 Take 1 Mojito, Gin & Tonic, and Margarita
₱380

Tequila Tuesdays
Tequila Sunrise
₱299

Wine Down Wednesdays
20% off house wines

Thirsty Thursdays
Special cocktail
₱380

Everyday Beer Bucket
₱900 per bucket

It’s definitely a nice way to extend the night without leaving the hotel.

Overall, I enjoyed Seda Abreeza’s Weekend Dinner Buffet more than I expected.

It doesn’t try to overwhelm you with endless trays of food. Instead, it focuses on a curated spread that still gives you plenty of options without feeling chaotic.

And for occasions like birthdays, small celebrations, or even casual weekend dinners, it strikes a nice balance between accessible and a little upscale.

I’ve always enjoyed visiting Seda over the years, and seeing the hotel refreshed with The Dining Hall and S-Bar makes it even more exciting to come back.

If you’re looking for a buffet in the city that feels a bit more polished without breaking the bank, this one might be worth checking out.

For more food discoveries and dining experiences around the city, visit dailygaelley.com.