Seda Vertis North is the latest — and largest — addition to the growing Seda Group of Hotels in the Philippines.
Set right between two Ayala lifestyle malls in Quezon City (TriNoMa and Ayala Mall Vertis North), Seda Vertis North is set to be the staycation destination for people seeking world-class service with premium relaxation right in the middle of the city.
Seda Hotel Group General Manager Brett Hickey welcomed the delegation for the media weekend and shared what Seda Vertis North is all about.
“It’s about the personal aspect. What it means to be at Seda Hotel is to welcome you into our home,” Hickey said.
“We want to expound on the world-famous Filipino hospitality,” he added.
Seda Vertis North Director of Sales and Marketing Cinty Yñiquez encouraged the members of the media to make the most of the weekend.
“Indulge in us as much as we indulge in you,” she said.
And indulge we did.
Simple Elegance
During the familiarization tour, Seda’s head of design, Edwin Yabut, talked about the design principle behind every Seda hotel. Its modern and timeless architectural features simple yet understated elegance through muted colors and earth tones.
Just like every Seda Hotel, Seda Vertis North showcases Filipino artistry with artwork personally chosen by Ayala Corporation CEO Jaime Zobel de Ayala and pieces of furniture by Cebu-based artists like world renowned Kenneth Cobonpue.
The rooms feature the signature Seda bed and the same modern feel and muted earth colors to relax the guest. The room’s versatility and warmth is further complemented by the use of asymmetrical balance.
Foodie’s Delights
That weekend, Seda’s flagship restaurant Misto was packed! And after experiencing Misto’s dinner, we’re not surprised.
This has got to be the highlight of our dinner at Misto: This Seda Pork Belly is marinated for at least 24 hours to soak in the flavor, slow roasted until fork tender (and I mean really tender), then seared on all sides to achieve a crisp and golden exterior and a succulent, flavorful interior. The chef who offered it to us said this is Seda’s own style of cooking pork belly and I must admit, this glorious piece of pork is one for the books.
Here at Misto, you can indulge yourself in decadent crepes all day. Since it’s made-to-order, I had it stuffed with maraschino cherries and topped with mocha ice cream and whipped cream.
Chef’s Table Lunch
On our second day, we met Seda’s executive chef Kerpatrik Boiser and his team. They’ve prepared a stellar lunch with a beautiful set-up — inside the kitchen!
The first part of our chef’s table lunch was Tuna Tartare. I loved the tanginess from the lemon and calamansi just as much as I loved how they chopped the tuna (locally sourced from General Santos) in bigger chunks so you can savor its sweetness and texture.
The second course was this delicate yet flavorful Salmon Recete Florentine with a light and tasty Pesto Cream Sauce. The only thing that was wrong with it was that I wanted to eat soooo much more of it.
It’s no secret that I am not a big fan of vegetables (ergo, salads) but this Chef’s Salad was really delicious — and I mean it! The sweetness of the red wine-marinated pears (work of a complete genius) worked well with the salty goat cheese, tangy balsamic dressing, and the slight bitterness of the greens. The candied walnuts and pecans were also a nice touch for added flavor and texture.
Before the savory broth was poured, this is how Seafood Soup was served . A luscious piece of scallop and pinkish salmon were carefully placed on top of the giant prawn — still sweet in its freshness, my favorite part of the soup. To compliment the soup, a thin cheesy breadstick was added.
Give me a bowl of creamy pasta and I am a happy camper. Seda Vertis North’s twist to Pasta Tartufo was completely genius. Aside from the usual creamy and cheesy pasta and sautéed mushrooms, they added a baked parmesan crisp on top sprinkled with chili flakes for an added depth of flavor and texture. The kick of the chili perfectly cut the creaminess of the pasta.
As a palate cleanser before the main course, we were served this Guyabano Sorbet — a beautiful homage to such an underrated local fruit. It was a bit too sweet for me, but still somehow refreshing.
The Highlight of the Highlight: Chef Kerpatrik Boiser’s Braised Beef with Herbed Mashed Potatoes, Seasonal Vegetables and Torched Foie Gras: Tender beef, perfectly seasoned mash, and buttery foie gras. Without a doubt, Seda Vertis North’s Chef’s Table Lunch was the highlight of my weekend.
It was sooooooo tender, I didn’t even need a knife to eat it.
A great way to end a lavish meal: Chocolate a la Bomba
This lavish meal was unforgettable in every way and we all need a treat every once in a while. Want to book your own Chef’s Table meal at Seda Vertis North? Inquirer here.
Seda Vertis North | Astra Corner Lux Drives, Vertis North, Quezon City | (02) 739 8888 | vertis@sedahotels.com
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