Friday, May 17, 2013

Food News: Diamond Hotel's Corniche Features Cocina Filipina with Chef Bruce Lim

Local dishes with a cool new twist. Diamond Hotel Philippines features Chef Bruce Lim of Chef's Lab in Cocina Filipina: A Filipino Food Festival at the Corniche, an indulgent buffet showcasing Chef Bruce Lim's fresh and innovative take on local favorites.

For a limited run only, Chef Bruce Lim's Cocina Filipina: A Philippine Food Festival at the Corniche starts from May 15 up to May 25, 2013. In addition to Chef Bruce Lim's new local dishes, the bufet at Diamond Hotel's Corniche will also feature regular favorites, including a fresh seafood station, a carving and grilling stations, salads, cold cuts and cheeses, and the popular desserts station with specialty cakes, pastries and ice cream.

In creating the new dishes, Chef Bruce Lim draws on his favorite local cuisine and family recipes, infusing it with international flavors and giving it an updated and contemporary twist. A sampling of Chef Bruce Lim's new dishes include an extensive set of updated local classics, present in each of Corniche's different food stations, from the Cold Station, the Soup Station, the Carving Station, the Hot Line and finally, the Dessert Line. I start with Chef Bruce Lim's Tuna Tartar with Paco Salad and Aratilis, a unique blend of flavors and textures, familiar yet different. The subtle sweetness and acidity makes this cold starter a refreshing treat, as I go for a second...

The Chilled Roasted Beet Soup with Seared Scallops and Mangoes is another cool starter, with a thick, richly flavored soup base complemented by the sweet scallops and mangoes. Each little shot packs  bold flavors, and again, I go for seconds...

Chef Bruce Lim's Pinoy Style Oyster Rockefeller, topped with kang kong (water spinach) and sharp queso de bola for a burst of local flavors. The addition of these local ingredients transform the oysters with a pleasing and familiar flavor, uniquely local and another innovative twist by Chef Bruce Lim.

Chef Bruce Lim's Cold Pancit, another refreshing twist on a traditional dish, almost like the Korean Chapchae, but with more familiar local flavors. Unique, innovative and flavorful, another refreshing re-invention of a traditional dish.

The deconstructed Sinigang sa Batuan with Grilled Pork Belly, a personal favorite, with an intensely flavored broth blending with the smoky and tender grilled pork. Strong, clean flavors and the addition of the grilled pork belly is definitely new and game-changing in terms of additional layers of flavors. A perfectly balanced soup, hearty and filling, traditional yet different. Perfect.

The familiar lumpiang sariwa makes an appearance, with Chef Bruce Lim's Lumpiang Sariwa with Soy Garlic Gelee. The traditional flavors of the usual sauce is incorporated inside the fresh spring roll, providing all the flavors in each bite. Very cool.

Kalderetang Itik with Chili Sauce, another inventive twist on kaldereta. The thick sauce has a mild spice that coats and complements the rich duck meat, a comforting and filling dish.

Then, it's time for the heavy hitters. Chef Bruce Lim's indulgent Pinangat na Liempo with Aligue Cream Sauce, an indulgent grilled pork belly dish leveled up with crab fat, definitely a winner. Another personal favorite.

And don't miss the Carving Station, featuring Chef Bruce Lim's Roasted Pork Belly. Rich, flavorful, tender and juicy, pure clean flavors enhanced by a dab of BBQ sauce. Seriously good.

At the Live Cooking Station, check out Chef Bruce Lim's updated palabok, a version 2.0 of a traditional favorite, the Lobster Palabok is rich and creamy noodle dish with tender and sweet chunks of lobster. Can't get any better than that.

For dessert, you can choose among the wide array of signature treats at Corniche, including a rich chocolate and vanilla ice cream topped with pistachios. Simple indulgences that just can't be beat.

Or go for something new, with Chef Bruce Lim's  inventive cool take on international desserts infused with local flavors, like the Queso de Bola Cheesecake, Buko Creme Brulee, Barako Coffee Profiteroles, and Mango Sago Timbals. Indulgent, rich, different, a perfect ending to cap an awesome dining experience with Chef Bruce Lim's Cocina Filipina at Corniche.

Familiar, local flavors with a refreshing new twist. Chef Bruce Lim's extensive menu at Cornich changes daily for the entire run of Cocina Filipina, and leave it to Chef Bruce Lim to surprise and delight you with his inventive take on local favorites. Expect to find more exciting dishes in the next few days, like the Sisig Pasta,  a Cream of Potato and Kangkong Soup with Tinapa, Balut ala Pobre, Chocolate Tablea and Barako Coffee Mousse and so much more.

Rediscover traditional cuisine with Chef Bruce Lim's inventive playful culinary twist at the Corniche's Cocina Filipina: A Philippine Food Festival, for only P 1,680 nett per person. You can also enjoy the buffet with free flowing tropical juices for only P 1,888 nett per person. Plus, diners have a chance to win roundtrip tickets to Cebu with accommodations, and other exciting prizes including an overnight stay at Diamond Hotel. Not a bad deal. Catch Chef Bruce Lim at Diamond Hotel's Corniche, only from May 15 to 25, 2013.

For reservations, call Diamond Hotel Philippines at 528-3000 local 1121. The Buffet Promotion is not available in conjunction with other discounts or offers, Prior reservation is encouraged.

Diamond Hotel Philippines is located at Roxas Boulevard corner Dr. J. Quintos, Manila. For inquiries and reservations,please call Corniche at (632) 528-3000 local 1121. For more information on Diamond Hotel Philippines,please visit For hotel updates and special offerings, follow Diamond Hotel on Facebook at and Twitter at

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