The vibrant local and regional flavors of May's colorful festivals come alive at Corniche...
Starting May 19 to 29, 2016, Diamond Hotel's Corniche showcases the festive local flavors of May, dubbed as Culinaria Filipina, with a sumptuous lunch and dinner buffet prepared by noted guest chefs Myrna Segismundo and Jill Sandique.
Go on a colorful and flavorful culinary journey of diverse regional flavors at Corniche, as the country's rich culinary heritage is showcased with a variety of traditional and familiar dishes, updated with a modern spin by guest chefs Myrna Segismundo and Jill Sandique.
Beauties at the buffet. That evening, we were joined by the finalists of the Miss Earth pageant, adding a festive vibe to our dining experience at Corniche. Guest chefs Myrna Segismundo and Jill Sandique offered an array of traditional dishes including a few surprises...
...like the Adobo Pasta, a hearty dish infused with distinctly local flavors. The rich adobo sauce pairs well with the pasta, with each bite bringing back familiar memories yet new and excitingly different.
The US Short Rib Kaldereta is another must-try dish at Corniche's Culinaria Filipina Food Festival, with tender beef in a rich sauce punctuated by the sharp notes of olives and chili.
Other tasty dishes included the Boneless Chicken Inasal (L), traditional chicken barbecue glazed with rich annatto oil; and the Crispy Binagoongan with Burong Mangga (R), just some of the main dishes at Corniche's Culinaria Filipina Food Festival.
Start with some crunchy Chicharon, crispy pork rinds, infused with a distinct smoky flavor...
...paired with a refreshing Cherry Tomato, Kesong Puti and Salted Egg Salad with Pako and Lato, with its sour, tart and salty notes to balance the richness of the chicharon.
The pizza gets a unique local touch with the Adobo Pizza, with the familiar adobo glaze adding a distinct flavor pairing well with the crisp and rustic crust.
At the Carving Station, you can find a selection premium roasted meats and seafood, including the Adobo Baked Salmon, with the rich sweetness of the imported salmon tempered by the equally rich adobo glaze for complex yet balanced notes.
Also at the Carving Station, you'll find the impressive Prime Roast Beef Tagalog, with subtle hints of soy sauce and caramelized onions to complement the rich beefy notes. The Prime Roast Beef Tagalog is great as is, with bold and robust flavors, and if you add just a little of the Caramelized Onions and Basi Wine Sauce, you can enjoy even more flavors. At Corniche's Culinaria Filipina, you can expect traditional dishes with a modern spin, like the US Beef Tenderloin Morcon a la Emilia, Rellenong Alimasag with Coco-Aligue Sauce, Seafood Kare-Kare with Banana Blossom Bagoong, Pork Estofado, Roast Rack of Lamb with Calamansi-Guava Glaze, and Roast Tamarind Chicken.
At Corniche, you can also indulge in their regular staples, like the well-stocked Fresh Seafood Station with its bountiful catch of crabs, plump prawns, oysters, and mussels. The popular Japanese Station, with its fresh sushi and sashimi; and the Indian Station, with its wide selection of Indian cuisine, round out your dining experience at Corniche.
Cap your feast of Filipino flavors with an equally impressive spread of desserts, like the indulgent Chocolate Tableya Cake. Other sweet selections include the Dulce de Leche Cake, Peanut Chocolate and Muscovado Coconut Masi, Suspiros de Macapuno con Natilla, Ube Mousse Cake, Malagos Dark Chocolate Panna Cotta, Mango Crepe Samurai and other delights. You can indulge in a lavish buffet spread featuring May's festive local flavors at Corniche for only P 2,288 net per person. And to add even more excitement, there will be a lucky draw where two diners will each win a two-night stay in Baguio for two when they spend a minimum of P 5,000 at the buffet. Now that's worth celebrating...only at Corniche.
The Corniche is located at Diamond Hotel Philippines, Roxas Boulevard corner Dr. J. Quintos Street, Manila or call (632) 528-3000 extension 1121 or email firstname.lastname@example.org for reservations and inquiries.
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