Diamond Hotel celebrates Madrid Fusion Manila 2016 with a sumptuous lunch and dinner buffet featuring authentic Spanish cuisine at Corniche with Fiesta Sabores de Espanoles from April 4 to 10, 2016, showcasing the rich and rustic homestyle cuisine by Guest Chef Edgard Sanuy Barahona.
Diamond Hotel's Corniche showcases authentic Spanish flavors for the whole week with Fiesta de Sabores Espanoles in celebration of Madrid Fusion Manila 2016. The buffet spread is impressive, from starters to mains and desserts. It's a Spanish fiesta of rich flavors, at Diamond Hotel's premier dining destination.
For the Spanish festival, Guest Chef Edgard Sanuy Barahona, chosen by Hong Kong's Foodie Magazine as 2013's Chef of the Year and currently the Executive Corporate Chef of Maximal Concepts Group, opted to share dishes he grew up with, drawing inspiration from his family's cherished recipes.
Diamond Hotel's Corniche offers some of the best buffet spreads this side of the metro (for more on Corniche, see my previous posts on their Independence Day Filipino Festival, a unique Aussie Food Festival, Chef Bruce Lim's Cocina Filipina Buffet, an An All-American Buffet, the unforgettable Lobster Buffet, and All-You-Can-Eat Steaks). And for April, Corniche joins Madrid Fusion Manila 2016 with its own Spanish buffet festival. Guest Chef Edgard Sanuy Barahona starts with his Seleccion de Embutidos Espanoles, assorted Spanish cold cuts and charcuterie with pickled baby cucumbers...
...followed by comforting shots of Ajo Blanco (L), a cold almond and garlic soup made with bread, olive oil, and vinegar topped with a sweet grape; and Gazpacho (R), the traditional cold soup made with raw vegetables in a rich tomato base.
Continue your Spanish feast with a wide assortment of refreshing Spanish salads, like the Ensalada de Tomate y Atun Ahumado, a simple yet flavorful tomato salad with tuna draped in olive oil and herbs...
...and the Spanish Cojodongo, a refreshing summer salad with tomatoes, olives and peppers topped with croutons, recreating the vibrant and sunny flavors of Spain.
At Corniche's Fiesta de Sabores Espanoles, you can find even more refreshing salads like the traditional Ensalada de Lentejas y Queso Azul (L), a comforting salad with lentils and blue cheese; and the Ensalada de Pollo en Escabeche (R), with tender strips of chicken topped with garden-fresh vegetables.
Other light yet tasty salad options included the Olivas Arbequinas Marinadas en Naranjas y Tomillo (L), with Arbequina olives marinated in thyme and orange; and the Berenjena Escalivada con Pinones (R), a tasty eggplant dish with walnuts. The rich flavors open up your palate for the next round of Spanish dishes at Corniche...
The Mejillones en Escabeche, or pickled mussels, is another must-try at Corniche's Fiesta de Sabores Espanola, with the briny sweetness of the plump mussels punctuated by sharp notes of the pickling marinade.
At the fresh Seafood Station, you'll find a variety of the day's freshest catch, like plump mussels and other seafood...
...which you can have baked, sauteed or grilled by the live station chefs and served ala minute to your table.
And there's more. If you're craving for real fresh seafood, head on over to the Ceviche Station and pick your fresh catch for a bowl of tart Ceviche prepared by the live station chef (R). A variety of herbs and tart dressings are just some of the options for your ceviche.
My bowl of fresh prawns and tuna in a lemon and vinegar dressing topped with herbs and chili...perfect. And it gets better when paired with a refreshing glass of Sangria.
Traditional Spanish Tapas like the nutty Croquetas de Setas (L), light croquettes with a crisp outer layer filled with savory mushrooms; and Gambas al Ajillo (R), the iconic garlic prawns, complete your first round of Spanish flavors. 
Pick-up another bowl and some freshly-baked bread for a hefty serving of Almejas con Salsa Verde, clams in green sauce. The subtle, briny and sweet hints of the clams and the rich notes of the broth combine for intense and vibrant flavors. Seconds? Absolutely.
For the mains, the Spanish-themed spread included the hearty Callos, a traditional beef tripe stew with chorizo and chickpeas slow-cooked and simmered for hours (L), a personal favorite; and the Pinchos Morunos de Cordero, skewers of marinated lamb (R), grilled to perfection. 
Guest Chef Edgard Sanuy Barahona also served his homestyle Pollo al Chilindron, a rustic and comforting stew with chicken, peppers, tomatoes, onions, and Spanish Ham, with smoky hints from the peppers and tart tomatoes adding layers of flavors to the delicate notes of the chicken.
No Spanish feast is complete without some suckling pig and paella, and Guest Chef Edgard Sanuy Barahona served his traditional Paella de Marisco, a seafood paella with soft and fluffy rice topped with clams, mussels, shrimps, and river prawns...
...and his Cochinillo, whole roast suckling pig, the centerpice at Corniche's carving station. The tender and juicy pork is mildly sweet, capped with a crisp layer of crackling. Seasoned with spices and herbs, it's great as is, and you don't need any sauce at all.
For dessert, Chef Edgard Sanuy Barahona offered an equally indulgent spread with his indulgent Crema Catalana (L) and Torrijas (R), pan-fried bread pudding to cap your feast on a high note. But save room for even more desserts like Arroz Con Leche, a sweet and sticky rice pudding; and some crisp Churros with thick chocolate...
...and velvety smooth Flan, perfect when paired with a cup of freshly brewed coffee. You can experience the rich flavors of Spain with a sumptuous line-up of Spanish dishes prepared by Guest Chef Edgard Sanuy Barahona at Corniche's Fiesta de Sabores Espanoles from April 4-10, 2016 for only P 2,580 net person for the lunch and dinner buffet. You can also indulge in an exclusive degustacion 7-course menu paired with fine wine at the Diamond Ballroom on April 6, 2016 for P 4,500 net person. Have your own special Spanish fiesta of flavors at Corniche, at the Fiesta de Sabores Espanoles, this week only at Diamond Hotel.
Corniche is located at Diamond Hotel Philippines, Roxas Boulevard corner Dr. J. Quintos Street, Manila or call (632) 528-3000 extension 1121 for reservations and inquiries.
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