The Magellan dining room, the largest of PIC’s restaurants, offers different food sections and a wide selection of international cuisine and traditional favorites.
At 12:30 p.m. yesterday, all tables in the vast dining hall were filled and a long line of hungry people was waiting outside the restaurant for vacant tables. Restaurant staffers were busy refilling empty plates all the time.
You can start your lunch with a bowl of hot soup or noodles at the noodles station, work your way toward the wide selection of fresh salads, and move to the main dishes of traditional favorites. Seafood lovers will have a feast. A must-not-be-missed section of the Magellan’s Sunday brunch is the roast pork and beef station where attentive staffers are ready to slice generous servings of meat.
You can’t say no to the temptation of the dessert station where the most mouthwatering array of cakes, pastries, cookies, fruits and an assortment of goodies await you.
Executive chef Habib Akbar, who joined PIC last November, initiated a lot of changes in the menu and introduced new stations at The Magellan’s dining room, such as the Indian station where one can partake of Indian favorites including the lentil dish, the “naan” or the Indian flat bread, and curry dish that Akbar calls Habib Chicken Curry.
“We change the menu from day to day and introduce new food items to go with the changing trends because we serve what people like to eat,” Akbar said.
Beverages vary from fruit juices to sodas to coffee, milk and even beer for diners 21 years old and above.
The Sunday Lunch Buffet starts from 11 a.m. to 2 p.m. at $26 per adult and $13 per child. The Magellan is open for breakfast seven days a week from 7 a.m. to 10 a.m. at $20 per adult and $10 per child, lunch buffet at $23 per adult and $11.50 per child Monday to Saturday. Dinner buffets start from 6:30 p.m. to 9 p.m. at $33 per adult and $16.50 per child.
A 20 percent local discount is applicable for all buffets. Major credit cards are accepted. For reservations or more information, call 237-5132 or email email@example.com
This article was first published HERE