ABE Buffet Plus — Restaurant in Angeles

Waited for about 1 hour+ to be seated. We were a party of 5. The placed instantly reminded me of Vickings. Crowed, loud, tables and chairs are very near to each other, so you will bump into someone for sure. There was quite a few options to eat, but the food was just okay at best. Lechon is okay, not really seasoned that well and tasted like any other lechon. I was looking forward to the sushi and pasta. Hit the pasta first and salad. The dressing had only 2 choices and thick sauce that didn't taste so tasty.

I headed to the sushi area. Completely and utterly empty. I patiently wated for 3 to 4 minutes, no one was manning the maki roll, and sashimi. Empty trays. I went to the other side a d asked where are the people who are doing the sushi, they notified someone and arrive in 5 minutes. I guy responsible for the sashimi took his time, kind of cleaned up, laid down the towel, made work out of nothing. After about 10 long minutes, he started cutting the ahi. I really wanted the Salmon, too the ahi to the table, ate it, it was okay. A bit mushy and not too firm of a piece. Came back for the Salmon, still nothing. 3 complete fish sitting there on top of the ice instead of covered with ice to note. After doing his weird cleaning up, 10 minutes later, he began to start cutting into Salmon #1. I was getting a bit excited as he filled the salmon only to find out, he just placed it back on ice and started on the next Salmon. I was first in line, but there was 6 10 more waiting. Finally, he cut into the third,, threw away the bones and even the belly, cut into the first piece. Drop a decent piece on the ground and threw away. He began to trim, but noticed how much blood line he kept. This is not good. I don't know who trained most of the sushi chef in the Philippines, but always see blood line and made it taste more fishy and not good. So, from the time I wanted Salmon sushi auto the time I got it was 20 minutes. Why? Perhaps incompetent sushi chef at the station, they didn't care about customer service I guess. This is my first and last time coming here. Mostly because of the sushi area. For some reason, on a Monday, they must have had 10 birthday singing in a row. Not good. Too loud and felt like this place is feeding a bunch of us animals and not human. I was even disappointed with the tempura. Not the right way to do the batter at all. Sushi station chefs needs to go back to school. Even the maki roll tasted sour. Too sour and not enough sweetness in the sushi rice. If you know the real taste of sushi stuff, don't eat here. You will be surely disappointed. ...

Walking into Abe Buffet, we were immediately greeted by pure, unfiltered chaos—Ape Style🦧. There was no organization, no system, and absolutely no floor manager in sight. Customers scrambled for food with the desperation of starved primates, pushing and shoving, their eyes gleaming with manic hunger. Children clambered onto chairs and tables, reaching for food with sticky hands, while adults elbowed their way to the buffet like it was some kind of survival challenge.

And what were they fighting for? A tragic excuse for a meal.

The grilled meats—supposedly the star of the buffet—were cooked on a blackened, grease-caked flat-top that looked like it hadn’t been cleaned in months. The layers of burnt residue fused into each fresh batch, resulting in a flavor best described as "charred disappointment." Each bite tasted like a combination of old grease, burnt scraps, and regret.

The side dishes were no better. The kimchi reeked of decay, its over-fermented funk strong enough to make us question whether it had been left out since last year. The banchan were limp, lifeless, and about as flavorful as wet cardboard. The "crispy" fried chicken? A grease-soaked tragedy that left an oil slick on our plates.

Then came the real horror—the flies.

With only two entrances—one leading to the lobby and the other to the main dining area—both doors were left wide open, inviting an army of buzzing invaders to feast alongside the guests. Flies swarmed over uncovered trays of food, crawled across the sticky tables, and even landed on plates mid-meal. I watched in stunned disbelief as a particularly bold fly leisurely explored a pile of japchae before taking off, probably to throw up on another dish.

But the nightmare didn’t end there. A quick glance through the swinging kitchen doors revealed a scene straight out of a health inspector’s worst nightmare. Dirty dishes stacked to dangerous heights, raw meat sitting suspiciously close to cooked food, and staff members handling ingredients with a level of indifference that bordered on reckless.

And still—no one in charge.

By the time we left, we weren’t just disappointed—we were actively concerned for our well-being. Abe Buffet isn’t just bad, it’s a health hazard. Without a complete overhaul—including proper management, stricter hygiene standards, and a functioning queue system—this place will remain nothing more than a cautionary tale for anyone who values their stomach.

Would I ever come back? Not unless I suddenly develop a craving for...

If you fancy an experience eating like cattle at a feeding trough surrounded by flies, for only P899 weekday rate, you can make your wildest dreams come true!

There's lots of variety in dishes but the problem is all the ingredients are downright cheap.

Lots of dishes lack any kind of flavor or spice. Brocolli beef was alright, salt & pepper ribs too.

The rest was just trash: Sushi station was ridiculous, salmon sashimi was alright but the tuna was poor. Samgy station meat was fatty and unremarkable. Cold cuts station is an insult, they put hotdogs(!) and eden cheese(?). Salad station was frighteningly poor, not touching that lettuce. Pastas tasted all the same despite the on-the-spot cooking, pizzas had cheap disgusting cheese on awful dough. The fruits, different types of melons, all were low quality without any observable sweetness. And the carving station had extremely dry roast beef, I didnt bother trying the pork belly or roast chicken. And the Filipino section, the palabok was terrible and the karekare didnt have any flavor, only stringy beef texture.

Do they buy all their ingredients at the discount section of the palengke? I understand this isn't quality like at the Hilton Clark so don't hold high expectations. But it's probably the best buffet for this price range in AC.

This place is all about quantity over quality. Feeding cattle with the cheapest ingredients possible for the highest profits possible.

And the people, well, at this price range it invites the type of people that cut in line, show no decency to others, and despite all-you-can-eat,still fill up their plates with a mountain of rice. More than a few patrons that are close to a medical emergency.

The service? Well, they could be faster to discard old plates from the table to avoid sharing the table with flies.

Here's a pic of the dessert station, located conveniently near the front entrance, where the flies love to hang out, but don't worry, they're also hanging out on everybody's table.

And about the decor people rave about, all of the couches at the lobby had dirty stains on them. How does that happen? Are those bodily fluids?? Inside, they packed the tables so close to each other, making it difficult to walk thru the lanes. The airconditioning was ample and you dont get to smell like food afterwards, so that's a sad plus for this dismal experience.

This was a first and last experience, and perhaps a lesson that nothing good is cheap and nothing...