After thirteen years redefining the buffet experience with Vikings, the Vikings Group has unveiled its most ambitious project yet: Nyx. Named for the Greek goddess of the night, this new restaurant at One Ayala promises a departure from the traditional, a step into a realm of sophisticated indulgence.
Stepping inside Nyx is an experience in itself. Silver chainmail drapes from the ceiling, cool stone floors ground the space, and intimate private rooms offer secluded comfort. Mood lighting sets a refined tone, complemented by the gentle melodies of a live lounge singer and the free flow of wine – all within a sprawling 2,000 square meter space designed to accommodate 450 guests.
Nyx isn’t about piling plates high. It’s a reimagining of the buffet concept, shifting the focus from quantity to curated quality. Guests select from individual stations, choosing small, artfully presented bites reminiscent of a degustation menu. Orders are either patiently awaited at the station or delivered directly to your table, a deliberate pace designed to elevate the dining experience.
However, the initial launch wasn’t without its challenges. The promise of a seamless, luxurious experience was occasionally hampered by delays. The wait for each small plate stretched, and the fleeting enjoyment of each bite was quickly followed by anticipation for the next. While offerings like foie gras, scallop pasta with caviar, and Beef Wellington were presented, the timing detracted from the overall impression.
Other diners echoed similar sentiments. A wine served at an incorrect temperature, a Beef Wellington prepared with bacon instead of prosciutto, and foie gras lacking a proper sear – these details, while seemingly minor, highlighted a gap between expectation and execution. Some found the sashimi slightly tough and the lobster a touch muddy. The price point, exceeding P3,000 per person, naturally raised the bar for perfection.
Despite these initial hurdles, certain stations shone. The Italian station, with its rich oxtail ravioli, proved a highlight, as did the noodle station’s exceptional duck noodles and the carving station’s expertly prepared lamb and steak. Nyx distinguishes itself by offering dishes rarely found on buffet lines, showcasing culinary ambition and a commitment to unique offerings.
Charles Lee, second-generation of the family and independent director of the Vikings Group, readily acknowledges these growing pains. “We just opened, so we’re sort of in a soft opening stage,” he explained. “We will fix it. We will add manpower if we have to; we will work on the system. We won’t skimp on that.”
The core vision behind Nyx is a fundamental shift in the buffet paradigm. “Buffets have been the same for many years,” Lee stated. “What we’re trying to do here is changing the experience. We’re trying to make a hybrid between fine dining and buffets.” The goal is to create a space where guests linger, savor, and indulge without restraint.
This new direction stems from a keen observation of evolving diner preferences. “We’ve seen how they have been hungry for new things. Not just new flavors and new tastes, but newer experiences.” The Vikings Group has built its success on understanding and responding to these shifts in demand.
The success of Vikings thirteen years ago established a winning formula, leading to the expansion of the group’s portfolio to approximately twenty eateries. This includes concepts like Niu, The Alley, Taishu Yakiniku, Sam Stew, and Tong Yang, all united by the promise of exceptional value. Lee emphasizes the Filipino appreciation for maximizing value, a key driver of the group’s success.
However, the Vikings Group isn’t solely focused on the buffet model. They also operate Lore, a collaboration with Chef Myke “Tatung” Sarthou, and Putien, a Singaporean franchise, demonstrating a commitment to both casual and refined dining experiences. Recent additions include Ikoka Yakitori and Ramen Ibuki, both hailing from Japan, with plans to introduce several more Japanese concepts, some recognized by the Michelin Bib Gourmand.
Lee highlights the distinct challenges of managing a buffet versus a la carte dining. A la carte offers focused menus, but limited flexibility. “If people don’t like it, then that’s it.” Buffets, on the other hand, demand constant monitoring of diner preferences and meticulous inventory management to minimize waste. “How do we know that people like the food that’s being served in the entire line?” he asks, underscoring the complexity of the operation.
