It truly is beginning to look — and taste — a lot like Christmas, as restaurants and bakeshops break in their holiday menus and get ready for the big events, which are Noche Buena on Christmas Eve, Christmas Day celebration, the Countdown on New Year’s Eve and New Year’s Day.

For one, Guevarra’s, which has through the years become one of Metro Manila’s favorite buffet destinations, is all set for the holidays. It launched its all-new Christmas Menu for 2025 early, so that it could turn every day — lunch and dinner — into a Christmas celebration because, let’s face it, not every person, not every family, can celebrate the special occasion on Christmas Day itself. Some have to get together earlier; and yet others have to sit down for a grand celebration days after 25 December itself. Then there are those who have to meet up with different groups — former classmates, officemates, overseas-based relatives in town for a visit, industry colleagues, socio-civic groups — on different days for a quick catch-up.

“Christmas is always special at Guevarra’s,” shares celebrity chef and Guevarra’s executive chef Rolando ‘Lau’ Laudico. “For 2025, we crafted dishes inspired by nostalgic Filipino flavors, but expressed in a more refined, creative way. As always, everything is made from scratch — no shortcuts, and no MSG (monosodium glutamate) — just honest cooking and fresh ingredients.”

Chef Lau has paired up with wife Chef Jac Laudico, one of the best pastry chefs in the metro, and the entire Guevarra’s culinary team to draw up the Paskong Guevarra’s 2025 menu. This year’s buffet spread, which covers all stations from appetizers to desserts, reimagines Filipino holiday comfort food with elevated techniques, thoughtful flavor combinations and the unmistakable warmth that diners have come to love from Chef Lau, Chef Jac, and their team of chefs and cooks.

The festive lineup begins with a new soup, Sweet Kamote Purée with Bacon Crisps & Crouton, a velvety blend of sweet potato enriched with smoky bacon and crisp toppings.

Appetizers are divided into Hot and Cold, with Hot appetizers including comforting and indulgent bites of Four Cheese Pizza Drizzled with Honey, Spaghetti in Shrimp Bisque Sauce, Mozzarella Rice Balls on Sofrito and Crostini with Pâté topped with Apple Salsa. The Cold selections, meanwhile, are composed of fresh and festive Apple & Mesclun Salad in Creamy Honey Dressing, Roasted Chicken & Sausage Macaroni Salad and Ham & Cream Cheese Pandesal Sandwich.

Freshly steamed rice is always available, but for this Christmas season, diners may want to opt for Tomato & Pesto Paella, which is topped with chicken, chorizo, pork, squid and shrimps. It is a vibrant and hearty centerpiece inspired by holiday celebrations.

New main courses on the buffet spread include different proteins: Beef Lengua in Mushroom Sauce, Twice Cooked Duck in Orange Asado Sauce, Longganisa Meatballs in Cranberry Glaze, Crispy Fish Tuyonesca and Parmesan Breaded Chicken with Cheesy Bechamel Sauce.

The Grill Station cheerfully turns out batches of savory, smoky, festive favorites fresh off the grill, such as Bacon Spinach Stuffed Embotido, Chicken Galantina and Roast Turkey with Apple Chorizo Pandesal Stuffing.

Finally, Chef Jac’s turf, desserts, welcomes diners with Christmas Crinkles, Peppermint Brownies, Suman Fruit Cake, Puto Bumbong, Bibingka, Christmas Rumballs, Christmas Butterscotch,

Ham & Cheese Rolls, Apple Yema Cake, Apple Tart, Apple Empanada and Apple Banana Loaf. Yes, lots of apples, reimagined in delightful pastries that evoke the warmth of the Christmas season.

Select holiday favorites will also be available for take-out, including Beef Lengua in Shiitake Cream, Chicken Galantina, Bacon and Spinach Embotido, Mini Bibingka and Mocha Caramel Holiday Cake.