Corniche of Diamond Hotel features a Cocina Filipina festival by Chef Bruce Lim, They’re highlighting some local dishes infused with international flavors, familiar dishes done with a unique twist.
This is their Sinigang sa Batuan with Grilled Pork Belly; it has a more fruity and distinct taste than your usual sinigang and oh that grilled pork belly, succulent and the fatty bits almost melts in your mouth along with the really nice soup base of bright flavors.
Cocina Filipina: Corniche’s Philippine Food Festival will run from May 15 -25, 2013, the buffet rate is P1,680 nett per person or if you want some free flowing tropical juices that will be P1,888 nett.
Related Posts: Malaysian Food Festival – Corniche’s Makanan Lazat
Started with some really curious and appealing starters; their Lumpiang Sariwa with Soy Garlic Gelee and Tuna Tartar with paco salad and aratilis.
Tried the lumpia first, the veggies retained this nice tinge of crunch then you hit the gelee of soy sauce and garlic and it binds all the flavors together. Then there’s the tuna tartar, of varying flavors and textures I really enjoyed how the tuna went really well with the other stuff that gives off a nice hint of tartness.
But it’s their chilled soup of beets, scallops and mangoes that’s really special, a rather unique combination of seafood and fruity bits, but it just works. I first tried the soup with its slightly sweet flavor then I hit the scallops and the mangoes and that contrast between the rich flavor of the seafood and those little tart notes from the mangoes and the beet soup base was really good.
Then I didn’t waste any time and dived into the more sinful, meaty stuff.
Tried their roasted pork belly first, the meat was really fork tender and oh the fatty bits were soft and then you hit the skin with all its crunchy sinful glory. Hit it with their barbecue sauce and it really highlighted the flavor of the meat, it’s really simple, roasted pork belly done right, natural flavors, it’s sinfully good.
Liempo and aligue — one killer combination, really liked their pinangat na liempo. Succulent piece of meat enveloped by this really rich sauce base that’s aligue. It’s a more rice, more fun type of dish with it’s intense flavor, I think it would be a really good beer mate as well.
Moving on with the gamy stuff, I tried their Kalderetang Itik with Chili Sauce. The duck was cooked well and that tomato base sauce and the nice kick of the chili sauce cuts off the gaminess of the meat, I’m not really a fan of duck, but I liked this dish.
The pinaputok na isda was quite nice too, lightly seasoned piece of fish served with a lemon grass and tomato concasse, hit it with some pepper and it’s all good. It’s nice how the tomatoes and lemongrass gives an interesting tart flavor to the dish.
Another must-try is their Sinigang sa Batuan with Grilled Pork Belly, ever had grilled pork belly on your sinigang? This is a kick-ass version of a personal favorite, bright fruity soup, sinful meat; one rave-worthy dish.
The Sinigang na Batuan with Grilled Pork Belly was a stroke of genius, sinigang, one of my favorite Filipino dishes done with a nice twist, they utilized batuan / binukaw a fruit that’s typically used for souring dishes, it makes for a unique soup base more fruity and more distinct in flavor. Then you hit the meaty bits, love the faint traces of grilled, smoky flavor and how the fatty bits melts in your mouth with the bright flavored soup.
For the sweet endings started with their Queso de Bola Cheesecake and Mango Sago Timbals
The queso de bola cheesecake was nice, the base had this nice sharp cheese flavor then you hit the base that’s a bit sweet and then there’s the blueberry for some tartness. Then I tried the mango sago timbals that’s really simple just light cream base with some sago and mango bits that’s fruity and sweet.
I also tried the Buko Creme Brulee — light and sweet and then you hit the buko bits that gives a more interesting texture, a rather simple and creative take on the sweet tooth treat.
For the dessert selections of Cocina Filipina, I think it’s their Barako Coffee Profiteroles that’s really a must-try — bold coffee flavor, light and creamy filling. Took a bite and I love how it has a glaze of barako coffee that has a strong, bold coffe flavor, then you hit the filling that’s light and creamy and it’s just perfect.
The Banana Mango Foster was my kind of dessert, a nice contrast of hot and cold, and some fruity and subtle flavors. The fruits was heated and glazed and then topped with your choice of ice cream, I tried it with the simple vanilla and I love how the banana and mango bits was warm and comforting giving of these nice sweet fruity notes, then you hit the vanilla ice cream that’s cold and subtle in flavor.
And since this is Corniche, it’s hard to pass on their signature ice creams that’s also available on cake club.
Related Post: Diamond Hotel’s Cake Club
For reservations you can call Diamond Hotel at (02) 528 – 3000 local 1121. The buffet promotion is not available in conjuction with other discounts or offers.
Corniche, Diamond Hotel
Hotel’s Lobby Diamond Hotel, Roxas Blvd
(02) 528-3000 local 1121
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