Experience the diverse and vibrant flavors of the archipelago in one place, one plate and dish at a time. One of the metro's celebrated chefs takes your palate on a culinary journey of local flavors in an elegant buffet dining experience...
Chef Myke "Tatung" Sarthou brings the distinct flavors of all 7,107 islands with Rediscover Flavors of the Archipelago at Corniche in Diamond Hotel Philippines from June 6 to 12, 2022 with a lavish curated buffet spread for P 3,300 net per person. Ready for an epic culinary experience of local flavors? Then, read on...
The Jewel by the Bay, Diamond Hotel Philippines remains one of the top culinary destinations in the city located along the famed and picturesque bay with its elegant restaurants...
...including Corniche, the popular all-day buffet dining restaurant with its wide and impressive selection of both local and international cuisine. Several live stations line the grand and spacious interiors of Corniche offering diners a tempting selection of dishes prepared a la minute for a variety of tasty options all in one place.
The spectacular high ceiling and panoramic glass walls of Corniche sets the tone for an elegant buffet dining experience in the city by the bay. Like my previous experiences at Corniche, Rediscover Flavors of the Archipelago by Chef Tatung promises to be yet another memorable culinary adventure of discovery.
Through the years, I featured countless memorable dining experiences at Corniche with my blog since 2013 featuring local and international cuisine and the tradition continues with the latest culinary spectacle with Rediscover Flavors of the Archipelago by Chef Myke "Tatung" Sarthou (for more on Corniche, see my previous posts, Local Flavors of the Past, Revisited: The Philippine Culinary Heritage Filipino Food Festival at Diamond Hotel's Corniche with Guest Chef Christopher Carangian from 2019, A Chinese Lauriat at Diamond Hotel's Corniche from 2018, Local Flavors Shine at Diamond Hotel's Filipino Culinary Pride featuring Chefs Sau del Rosario and Miko Aspiras, A Spanish Festival of Flavors: Exquisita Comida Espanola at Corniche from 2017, Celebrating the Flavors of May Festivals at Corniche's Culinaria Filipina from 2016, Fiesta de Sabores Espanoles: A Spanish Fiesta of Flavors at Diamond Hotel's Corniche from six years back, Celebrate Independence Day with Feasts from the Filipino Kitchen at Corniche featuring Pepita's Kitchen, All You Can Eat Steaks at Corniche from 2015, Crocs, 'Roos and Ostrich: Diamond Hotel's Flavors of the Land Down Under from 2014, The Best of Filipino Cuisine at Diamond Hotel's Corniche with Chef Bruce Lim, If It's Tuesday, It Must Be Arabian Delights at Diamond Hotel's Corniche from 2014, An All-American Feast at Diamond Hotel's Corniche from 2013, Salmon 100 Ways and More: Salmon Nights at Diamond Hotel's Corniche from nine years back, Food News: Diamond Hotel's Corniche Features Cocina Filipina with Chef Bruce Lim and Awesome Lobster Buffet at Diamond Hotel's Corniche on my very first dining experience at Corniche from 2013).
Award-winning celebrity chef, restaurateur, television host, best-selling cookbook author (he's the culinary genius behind the "Simpol" series of cookbooks) and YouTube sensation Tatung Sarthou showcases his traditional Filipino dishes at Corniche for a week-long celebration of local flavors up to June 12. For Chef Tatung, this is the second time his dishes will be featured at Corniche (see my earlier post, Savor the Flavors of the Philippine Archipelago by Chef Myke "Tatung" Sarthou at Corniche from 2017), and Rediscover Flavors of the Archipelago brings back the comfortingly familiar and even nostalgic flavors we all love in a luxurious buffet setting.
Chef Tatung draws inspiration from the rich and colorful tapestry and diversity of local flavors from all 7,107 islands with Rediscover Flavors of the Archipelago at Corniche. Savor familiar delicacies recreated by Chef Tatung like Kinilaw na Tuna, Sinuglaw, Sinampalukang Manok, Papaitan Soup, Beef Hinalang, Callos, Balbacua, Piyanggang, Beef Kulma, Lechon Belly Roll, Browa, Torta Bisaya, Leche Flan, Buko Pie and more for a flavorful tour of the archipelago at Corniche.
At one corner of Corniche, diners and guests can purchase Chef Tatung's popular Simpol series of cookbooks. And if by chance Chef Tatung isn't busy in the kitchen, you can even have your Simpol cookbook autographed by the man himself.
Now let's take a peek at the selections of Rediscover the Flavors of the Archipelago by Chef Tatung at Corniche...
First Stop, Cheese and Charcuterie
Begin your culinary adventure with tasty bites...
...with a variety of gourmet cheeses...
...and premium cold cuts...
...cured meats, assorted charcuterie and fresh-baked artisan bread.
Chef Tatung infuses the Flavors of the Archipelago at the Cheese and Charcuterie Station with his traditional Chicken Embutido, a local meatloaf with tender chicken and vegetables. A festive dish, the much-loved delicacy is recreated by Chef Tatung alongside gourmet cheeses and charcuterie for a seamless blend of international and local flavors.
To complement his Chicken Embutido, Chef Tatung adds his refreshing Pako Salad...
...and Ensaladang Talong for a delectable contrasting play on flavors and textures. Freshness is flavor, and these dishes open up your palate before the savory mains. True to Chef Tatung's "Simpol" culinary style and philosophy, the featured starters for Rediscover Flavors of the Archipelago at Corniche reflect an uncomplicated and straightforward approach with fresh and real flavors.
A comforting bowl of the Capampangan-inspired Sinuam na Mais, a local corn soup interpreted by Chef Tatung, warms both the palate and body with its simple yet rich flavors. Each sip brings a creamy and subtle richness to the palate, taking me back to carefree childhood summers with my grandmother and her homestyle dishes. It's comforting food like this that reconnects you with memories long gone, relived with a variety of dishes at Rediscover Flavors of the Archipelago by Chef Tatung at Corniche.
Another Capampangan dish, Bringhe, was also featured that day by Chef Tatung. The Capampangan style paella made with sticky glutinous rice and coconut milk reflects the diversity of our rich local culinary heritage driven by the centuries old agrarian based economy.
The unique Pancit Pusit with vermicelli noodles infused with squid ink and topped with crunchy chicharon is one of my personal picks at Rediscover Flavors of the Archipelago by Chef Tatung in Corniche. The distinct flavors of squid ink is delivered with a burst with each bite of the soft and mildly chewy noodles followed by the crunch of the chicharon. The deceptively simple noodle dish brings all the right notes and richness from the fresh ingredients together in a balanced dish in that uncomplicated style of Chef Tatung.
Memories of countless reunions and celebrations in Pampanga come to mind with the Lengua inspired by the Capampangan spin with tender cubes of beef tongue slathered in a rich mushroom gravy with sweet corn and carrots topped with silky smooth mashed potatoes. The lavish richness of the dish with indulgent buttery hints and deep nutty notes from the mushrooms add a flavorful depth to complement the beefy flavors and vegetables. Enjoyed in a bowl like a thick and hearty soup, the Lengua by Chef Tatung is another absolute must-try at Rediscover Flavors of the Archipelago in Corniche.
Any discussion of Filipino food includes the popular sisig, and Chef Tatung brings his own version with the Pork Sisig for Rediscover Flavors of the Archipelago at Corniche. The contrasting textures of the soft and mildly chewy bite with a crisp crunch from the pork blends seamlessly, with the topping of chicharon and fresh chili adding that finishing touch.
When it come to adobo, every region and household spanning the entire 7,107 islands has their own specialty recipe making it one of the iconic and ubiquitous staples of Filipino cuisine. Made with a variety of proteins depending on the region, the popular adobo is also presented with an equally wide range of colors. The use of vinegar is the common thread linking all the different adobo variations in the colorful mosaic of local cuisine. The Adobong Pula from the south infused with annatto for a distinctive reddish hue is one such variation, and Chef Tatung pulls all the stops with hefty slabs of pork belly pairing well with steamed white rice. The flavors from the annatto not only gives this adobo variation a more festive color to tease the eyes but rich flavors as well. Generously ladle some of that sauce on rice and you'll be going back for seconds.
That day, Chef Tatung had one more savory surprise for Rediscover Flavors of the Archipelago at Corniche...
...with the Roast Beef Adobo, a fork-tender slab of beef with a juicy pink center marinated in adobo spices and seasonings. It's another highlight at Rediscover Flavors of the Archipelago by Chef Tatung, and one of many reasons to indulge in an elegant buffet dining experience at Corniche.
The unique and robust notes of adobo perfectly cuts through and tempers the savory richness of the tender roast beef for an elegant interpretation of the local staple. It's this playfully inventive and creative fusion of flavors Chef Tatung is known for, showcased in a festive spread at Corniche all the way until June 12.
An equally rich gravy with pronounced hints of pepper completes the savory dish. From starters, soup and salads to savory mains, Chef Tatung spins a colorful weave of local flavors from the archipelago at Corniche. But the buffet dining experience at the Jewel by the Bay does not limit you to the confines of 7,107 islands. There's a world of flavorful possibilities waiting to be discovered...
The Day's Freshest Catch
Add the day's bountiful ocean harvest to your plate with an impressive selection of fresh seafood from plump mussels...
...to succulent shrimps...
...and crabs. Enjoy the fresh seafood as is with a fresh squeeze of lemon or have your fresh catch prepared just the way you like it by the station chefs. Draped in chili sauce or lightly sautéed in garlic butter? You can also ask for the station chef's recommendations as you explore other tempting options at Corniche.
The Orient Express
Take a tasty side trip to China with the impressive selection of Corniche fresh off the steamers...
...with an assortment of dim sum...
...or go for some hearty dishes like the Homemade Braised Beancurd with Lingzi Mushrooms that's great with steamed white rice.
Check out what's on the racks at the Roasting Station like crispy Lechon Macau...
...and Roasted Chicken, served with a variety of dips and sauces.
More tempting options like the Steamed Pork Ribs in Lotus Leaf with Sichuan Sauce round up the tasty possibilities. And there's more...
Turning Japanese at Corniche
At the Japanese Station, you'll find all-time classics like Tempura...
...alongside fresh sushi and sashimi...
...and savory dishes like Pork Shogayaki.
Chili Garlic or Garlic Butter? Have your seafood the way you like it at Corniche.
Fresh at the Salad Station
In between bites, enjoy a bowl of garden-fresh and crisp salad with a tempting array of dressings and toppings to balance your culinary journey beyond the 7,107 islands of the archipelago at Corniche.
The International Selection at Corniche
Pick up another plate and continue your culinary adventure with the international offerings of Corniche like the savory Roast Pork Loin Stuffed with Cranberry & Apricot in Mustard Cream Sauce...
...the Beef Pot Roast...
...and Pan Seared Red Snapper in Pizzaiola Sauce to complete your feast.
Pizza? Why not. Enjoy a slice or two fresh from the oven at Corniche.
Save Room for Dessert
At Corniche, it's always a good idea to leave some space for a decadent sweet ending with the enticing selection of indulgent desserts...
...from lavish cakes and intricate pastries as well as local delicacies like Palitaw and Sapin-Sapin.
The sumptuous spread at Corniche never fails to impress, and the Filipino-themed festival by Chef Tatung is aptly named allowing you to Rediscover Flavors of the Archipelago one plate and dish at a time at your own pace.
And here's even more good news. Guests spending P 5,000 net at the Corniche buffet will get a chance to win roundtrip airline tickets for two persons via Cebu Pacific Air to any local destination of choice at the raffle.
Ice cream for the road? Absolutely. The Butter Pecan is not to be missed. Ready to embark on a culinary journey of 7,107 islands? It's time to Rediscover Flavors of the Archipelago by Chef Tatung at Corniche...
Diamond Hotel Philippines is located at Roxas Boulevard corner Dr. J. Quintos Street, Manila. For inquiries, please call (632) 8528 3000 or email guestservices@diamondhotel.com. For more information on Diamond Hotel Philippines, please visit www.diamondhotel.com. For Hotel updates and special offerings, visit their Facebook Page at facebook.com/DiamondHotelPhilippines and IG Feed at Instagram@DiamondHotelPH
Dude for Food is now on Facebook, Instagram, Twitter and YouTube, check out these social media accounts for regular updates on good eats. Better yet, click "Like" and "Follow" and enjoy the ride...just look for the FB and IG widgets on the right sidebar.
No comments:
Post a Comment
Got something to share? I'd love to hear from you...