By Raoul J. Chee Kee
Foodie and businessman Vicvic Villavicencio has come a long way since he first opened the first Saisaki Japanese restaurant in the mid-1980s. In fact, one could say that with the recent opening of Ogetsu Hime at the fifth level of SM Aura Premier, he has come full circle.
By Marge C. Enriquez
Behind the granite counter, the server slices three-inch thick slabs of beef and pork before the customer. Tender and chewy, these grilled meats, called churrascos in Brazil, are on long skewers with juicy tomatoes.
By Alex Y. Vergara
Lovers of grilled food—and who isn’t?—better take note of a piece of information from veteran restaurateur Vicvic Villavicencio.
By Irene C. Perez
Restaurateur VicVic Villavicencio reinvented Filipino dining in his Kamayan restaurant chain, which adopted the Filipino (or Asian) practice of eating with one’s hands. This was in the ’70s when dining at Kamayan was part and parcel of Filipino lifestyle.
By Joy Rojas
If you didn’t know Vicvic Villavicencio, you would have missed him weaving in and out of the noontime crowd of his hugely popular Kamayan, Dads and Saisaki buffet restaurants. But instead of piling goodies on a plate, Villavicencio, a jolly fellow who arrives at his Glorietta, Makati branch together with four of his six children, will only check out the various food stations before settling down with nothing more than a glass of iced water.