 |
| Surrounded by fresh seafood, meats, veggies, and endless hot pot possibilities at Tong Yang. My kind of buffet happiness. |
Long before unlimited Korean barbecue became a full blown obsession in the Philippines, before the words samgyupsal became part of modern dine-out vocabulary, and before every other mall seemed to smell like sizzling pork belly and melted cheese, there was already a restaurant quietly teaching Filipinos the art of cooking their own food at the table: Tong Yang.
For many Filipinos who grew up in the 1990s and early 2000s, Tong Yang was their first real introduction to shabu-shabu and grill-it-yourself dining. It was the place where diners nervously stared at trays of raw seafood and thinly sliced meat, wondering, “So, what do I do now?” At a time when restaurant culture in the Philippines revolved around being served plated or ala carte meals, Tong Yang introduced something interactive, communal, and honestly, slightly intimidating.
Established in 1992 in Quezon City, Tong Yang became one of the pioneers of the eat-all-you-can hot pot and grill concept in the country. And while many people today mistakenly assume it is a Korean restaurant because of the grill setup and unlimited meat offerings, Tong Yang actually leans more toward Chinese and Japanese influences, combining shabu-shabu, hot pot, yakiniku-style grilling, sushi, and Asian buffet dining into one sprawling feast.
I still remember dining in one of its earliest Quezon City branches decades ago, back when the concept felt almost futuristic. Honestly, my first experience was not exactly love at first sight.
Seeing trays of raw squid, fish fillets, shellfish, shrimp, and various mysterious meat slices lined up in front of me was overwhelming. Back then, I barely knew how to fry an egg properly at home, so the idea of cooking my own seafood in boiling broth while also trying not to poison myself was mildly terrifying. Imagine no Google to ask or Ai to chat, how long do you cook squid? What vegetables go with seafood? Which sauce do you mix? What happens if the shellfish is still raw? Meanwhile, I was internally panicking beside a bubbling pot of broth. Why is everyone confidently grabbing mushrooms like they know what they’re doing? Help! Super stressed!
But that uncertainty was part of what made Tong Yang memorable. It was one of the first mainstream restaurants in Metro Manila that transformed dining into participation. You did not simply order food and wait for a server to bring it to your table. You became part cook, part flavor scientist, part buffet strategist.
And Filipinos eventually embraced it.
 |
| My own concoction of sauces To my sawsawera heart's delight. |
 |
| Shabu-shabu Favorites: Lobster balls, crab sticks, squid balls, mushrooms, spinach, vegetables, pork, beef, and more. |
Before Samgyupsal Took Over Manila
It is funny how food trends evolve.
Today, unlimited Korean barbecue spots dominate almost every commercial strip, mall, and side street in the country. But before the Korean wave exploded, Tong Yang already introduced many Filipinos to the joy of grilling meat at the table and dipping cooked food into sauces customized to personal taste.
The difference was timing.
Tong Yang arrived before Filipino diners were culturally ready for DIY dining.
At the time, the average local restaurant experience involved waiters bringing cooked dishes directly to the table. Fast food already normalized self service to some extent, but buffet grilling and hot pot still felt unfamiliar. Many diners were hesitant because they did not know how to cook the ingredients correctly or combine flavors properly.
Then came the Korean wave.
K dramas like Dae Jang Geum slowly changed Filipino food curiosity. Suddenly, audiences were exposed to scenes of communal dining, sizzling meats, bubbling soups, side dishes, and shared cooking experiences. Later, the rise of K-pop further fueled the fascination with Korean cuisine and dining culture.
By the time samgyupsal became a national obsession, Filipinos were already much more open to the concept of interactive dining. In many ways, Tong Yang was ahead of its time. It laid groundwork for a dining behavior that would later explode into mainstream popularity.
Ironically, many younger diners now walk into Tong Yang assuming it is another Korean barbecue restaurant, when its roots are actually much closer to Chinese hot pot and Japanese grill traditions.
What keeps me returning to Tong Yang after all these years is simple: selection.
Some buffet restaurants overwhelm you with quantity but sacrifice quality. Others focus heavily on cooked dishes while neglecting freshness. Tong Yang manages to satisfy that craving for abundance while still making the dining experience feel customizable.
Walking around the buffet stations feels like entering a playground for people who love soup, grilled meat, seafood, and endless combinations of textures and flavors.
The seafood section alone can already justify the visit.
There are shrimp, squid, shellfish, fish fillets, crab sticks, seafood balls, and other hot pot staples waiting to disappear into bubbling broth. Then come the meats: beef slices, marinated pork, chicken, even organ meats, and various cuts prepared for both grilling and hot pot cooking.
The vegetable spread deserves appreciation too.
Leafy greens, pechay, cabbage, water spinach, corn, carrots, tofu, seaweed, mushrooms of different varieties, noodles, and dumplings all wait patiently beside the soup stations. For diners who genuinely enjoy hot pot, vegetables are not side characters. They complete the broth.
And then there are the mushrooms.
Enoki, shiitake, oyster mushrooms, and others absorb soup flavor beautifully while adding earthy depth to every pot. Hot pot veterans know mushrooms are not optional. They are essential.
One thing I genuinely appreciate about Tong Yang is how customizable the experience becomes depending on your mood.
Feeling indulgent? Focus on grilled meats and seafood. Feeling comfort-food hungry? Build a rich hot pot loaded with vegetables and noodles. Feeling balanced? Alternate between soup and grill every few bites.
It becomes less of a buffet and more of a choose-your-own-adventure meal.
 |
| Hot Pot |
 |
| Happy with the choice ingredients for my Laksa broth. |
The Three Soup Bases That Define the Experience
Every serious Tong Yang session starts with the broth.
For me, the soup is what elevates Tong Yang above many unlimited grill places that rely purely on meat quantity. Unlimited grilled pork alone eventually becomes heavy and repetitive. A good broth resets the palate and makes the meal feel more complete.
Tong Yang’s three soup bases each bring a different personality to the table. Plus, you can customize and enhance the flavors even more with the wide selection of sauces available, much to my sawsawera heart’s delight!
Sinigang Broth
This one feels instantly familiar to Filipino diners because of its sour tamarind profile. It cuts through fatty meats beautifully and pairs especially well with seafood. Shrimp and fish cooked in the Sinigang broth absorb that comforting sourness that Filipinos naturally crave.
There’s something deeply comforting about sipping hot Sinigang-style broth while rain pours outside a mall window. But honestly, even during peak summer, it still hits the spot. Like hot coffee, Sinigang is a year-round Filipino obsession, rain or shine.
Laksa Broth
For diners who love bold flavors, Laksa brings serious depth, richness, and heat. Hint of coconut, fragrant spices, and savory notes come together in a broth that feels far more intense and indulgent than the lighter Sinigang option. Seafood especially thrives here.
If you want an even stronger kick, you can ask the kitchen for extra laksa paste and throw in more chilies to turn the spice level up several notches.
This broth demands attention. It is not subtle.
Sukiyaki Broth
Sweet, savory, and comforting, Sukiyaki works best for thin beef slices, mushrooms, tofu, and noodles. It has that slightly sweet Japanese flavor profile that feels cozy and mellow compared to the sharper Sinigang or fiery Laksa.
Personally, I like rotating ingredients between the three because each broth transforms the same ingredient differently.
Shrimp in Sinigang tastes bright and tangy. Shrimp in Laksa tastes rich and spicy. Shrimp in Sukiyaki tastes mellow and sweet.
That versatility is part of Tong Yang’s charm.
The Grill Station Still Wins for Me
Despite the current dominance of Korean barbecue restaurants, I still find myself preferring Tong Yang when craving unlimited grilled meat.
Why?
Because it offers balance.
Many samgyupsal places focus almost entirely on pork, beef, and side dishes. After a while, everything starts tasting similar: salty, smoky, fatty, repetitive. Tong Yang gives you grilled meat, yes, but also soup, seafood, vegetables, sushi, noodles, dumplings, and buffet dishes in one sitting.
The grill becomes part of the experience instead of the entire identity.
You can enjoy smoky grilled beef, then cleanse your palate with hot broth and vegetables. You can shift from grilled squid to sushi to soup without feeling trapped in one flavor profile.
And honestly, the seafood options alone already make Tong Yang stand out.
Not all unlimited grill restaurants give you the same freedom to combine hot pot and grilled seafood in one meal.
One thing that often gets overlooked at Tong Yang is the sushi.
Buffet sushi can be risky territory. Some buffet restaurants overload sushi with cold, stiff rice and excessive fillings just to make it look abundant. But Tong Yang’s sushi consistently feels more thoughtfully prepared compared to many other local buffet chains.
For me, the real difference lies in the rice.
True sushi lovers know that the heart of sushi is not the salmon, tuna, or toppings. It is the shari, the seasoned sushi rice itself.
Good sushi rice should never feel cold and lifeless straight from refrigeration. Ideally, it is served near body temperature. The grains should remain distinct and slightly firm outside while still soft inside. The seasoning balance matters too: vinegar, sugar, and salt working quietly together without overpowering the fish or whatever fillings.
When lifted, the sushi should hold its shape. But once eaten, the rice should gently loosen and dissolve almost effortlessly.
That texture is difficult to achieve consistently in buffet settings.
Yet surprisingly, Tong Yang manages to produce sushi rice that feels more proper and satisfying than what I have experienced in some larger buffet chains like Vikings or Dad's. Of course, it is not a 5 star hotel fine dining restaurant-level sushi. Nobody expects that from an eat-all-you-can buffet. But among buffet restaurants, Tong Yang performs impressively well in this department.
One reason Tong Yang has survived for decades while many buffet concepts faded is adaptability.
The Filipino dining landscape changed dramatically over the years. Food trends came and went. Buffet competition intensified. Korean barbecue exploded. International chains arrived. Social media changed how people choose restaurants.
Yet Tong Yang remained relevant because its concept naturally evolved alongside Filipino tastes.
Families still gather there for birthdays. Friends still spend hours around bubbling pots and sizzling grills. Couples still treat it as comfort dining.
Unlike trend-driven restaurants that rise quickly then disappear once hype fades, Tong Yang feels rooted in something more enduring: communal eating.
Its format encourages conversation because cooking takes time. People naturally linger longer around hot pots and grills. Meals become slower, more interactive, and more social.
In many ways, Tong Yang dining feels old fashioned now, and I mean that positively.
It encourages shared experience rather than rushed consumption.
Robinsons Place Antipolo and Comfort Food Nostalgia
Here in Rizal, Robinsons Place Antipolo gave Tong Yang another layer of familiarity for us.
As far as I can remember, it was among the earliest major buffet concepts in the mall, helping establish it as one of the go-to places for celebrations, family lunches, and comfort food cravings in the area. Even as newer restaurants arrived, Tong Yang remained one of those dependable places people return to repeatedly.
And honestly, that says a lot.
In a market flooded with trendy food concepts, staying power matters. Some restaurants attract curiosity once. Others become tradition.
Tong Yang belongs to the second category.
And honestly, that says a lot.
In a market flooded with trendy food concepts, staying power matters. Some restaurants attract curiosity once. Others become tradition.
Tong Yang belongs to the second category.
 |
| The true badge of a Filipino buffet experience? A build-your-own halo-halo station, a spread of kakanin, and of course, the fast rising star of local desserts: anything ube. 🇵🇭🍧💜 |
Why Tong Yang Still Matters Today
Food trends are cyclical.
Right now, samgyupsal still dominates youth dining culture. But eventually, trends evolve. People begin searching for more variety, more balance, and more complete dining experiences.
That is where Tong Yang quietly continues to excel.
It is not trying too hard to become trendy. It does not rely heavily on gimmicks. It simply delivers abundance, variety, comfort, and interaction.
And perhaps that is why it still works after all these years.
There is something nostalgic about sitting beside a steaming hot pot while grilling meat and watching ingredients slowly cook. It forces diners to slow down a little. Meals become conversations rather than rushed transactions.
I also appreciate how Tong Yang appeals to different appetites at the same table.
The seafood lover stays happy. The meat lover stays happy. The soup lover stays happy. The vegetable lover stays happy. Even sushi cravings get addressed.
That flexibility makes it ideal for Filipino families where everyone wants something different.
Final Thoughts
Looking back now, my first Tong Yang experience feels almost funny.
I went from being intimidated by raw squid and boiling broth to eventually appreciating the beauty of building flavors myself. What once felt confusing eventually became comforting.
And maybe that is the real legacy of Tong Yang in Philippine dining culture.
It introduced many Filipinos to the idea that eating out could be interactive, customizable, collective, and adventurous long before Korean barbecue normalized those experiences.
Today, countless samgyupsal restaurants owe part of their success to a dining culture that restaurants like Tong Yang helped prepare decades earlier.
But while trends come and go, Tong Yang continues doing what it has always done best: giving diners endless choices, warm broth, sizzling grills, comforting flavors, and the simple joy of gathering around food together.
Sometimes, the oldest concepts survive because they were good long before they became fashionable.
Right now, samgyupsal still dominates youth dining culture. But eventually, trends evolve. People begin searching for more variety, more balance, and more complete dining experiences.
That is where Tong Yang quietly continues to excel.
It is not trying too hard to become trendy. It does not rely heavily on gimmicks. It simply delivers abundance, variety, comfort, and interaction.
And perhaps that is why it still works after all these years.
There is something nostalgic about sitting beside a steaming hot pot while grilling meat and watching ingredients slowly cook. It forces diners to slow down a little. Meals become conversations rather than rushed transactions.
I also appreciate how Tong Yang appeals to different appetites at the same table.
The seafood lover stays happy. The meat lover stays happy. The soup lover stays happy. The vegetable lover stays happy. Even sushi cravings get addressed.
That flexibility makes it ideal for Filipino families where everyone wants something different.
Final Thoughts
Looking back now, my first Tong Yang experience feels almost funny.
I went from being intimidated by raw squid and boiling broth to eventually appreciating the beauty of building flavors myself. What once felt confusing eventually became comforting.
And maybe that is the real legacy of Tong Yang in Philippine dining culture.
It introduced many Filipinos to the idea that eating out could be interactive, customizable, collective, and adventurous long before Korean barbecue normalized those experiences.
Today, countless samgyupsal restaurants owe part of their success to a dining culture that restaurants like Tong Yang helped prepare decades earlier.
But while trends come and go, Tong Yang continues doing what it has always done best: giving diners endless choices, warm broth, sizzling grills, comforting flavors, and the simple joy of gathering around food together.
Sometimes, the oldest concepts survive because they were good long before they became fashionable.
