Perfecting the Delicate Balance Between Quality and Quantity at Corniche in Diamond Hotel Philippines

The buffet dining format has long been a popular option among local diners promising both variety and value all in one place. That final decision on where to dine often comes down to the long-running debate on quality versus quantity, and you can safely mark a big check on both at Corniche in Diamond Hotel Philippines...

Ever since my very first time at Corniche in Diamond Hotel Philippines over a decade ago, I knew then that the fine balance of variety and value, quality and quantity were perfectly aligned at one of old Manila by the bay's enduring all-day buffet dining restaurants (more on that first visit on one of my earliest posts, Awesome Lobster Buffet at Diamond Hotel's Corniche from 2013). The on-going Galleon Trade: A Culinary Journey Filipino Food Festival by Guest Chef Christopher Carangian is just one more reason why Corniche remains at the top of the buffet game this side of the metro with its impressive selection of both local and global cuisine (see more on my post, Rediscover Culinary Connections with the Galleon Trade: A Culinary Journey Filipino Food Festival at Diamond Hotel Philippines from a few days back). 

With the nostalgic and faithful recreations of classic Filipino cuisine alongside Asian and western dishes each meticulously prepared by Guest Chef Christopher Carangian and the culinary teams of Diamond Hotel Philippines, the fine balance of quality and quantity is showcased at Corniche daily for lunch and dinner. Read on for the full lowdown on buffet dining at Corniche...

Located at the Lobby Level of Diamond Hotel Philippines, the panoramic glass walls reveal a lush garden view with its picturesque rock formation and serene cascading waterfall setting the tone for an elegant buffet dining experience at Corniche. Whether it's a festive gathering for family and friends...

...or a more intimate arrangement, Corniche always has the right table for you. Once you've picked your perfect spot, it's time to explore the wide array of tempting options at the different stations of the buffet spread at Corniche. The elegant space may not be as large as many of the newer properties by the bay, but Corniche packs in all the buffet essentials in a streamlined and easy to navigate buffet layout. That means a few less steps than usual on your countless rounds to the impressive buffet spread. 

The name "Corniche" means "road on a ledge" or on the side of a cliff or mountain with one side rising up and the other descending lower typical of coastal roads which captures the full range on the middle ground. It's this perspective that best illustrates the play on value and variety, quality and quantity as reflected in its extensive buffet spread. 

The current themed buffet offering, Galleon Trade: A Culinary Journey Filipino Food Festival by Guest Chef Christopher Carangian retraces the origins of Filipino cuisine with centuries-old recipes from the epic trans-Pacific trade route from the Spanish colonial past with its melting pot of flavors. The repertoire of dishes recreated by Guest Chef Christopher Carangian offer an insightful and even nostalgic glimpse of the past with the flavors we love to this day (you can take a peek at his array of sumptuous and comforting reinterpretation of classic local flavors on my previous post here). The themed buffet offering runs only until July 7, so be sure to book your table (see links below for reservations). 

In addition to the lavish spread of Filipino dishes by Guest Chef Christopher Carangian at Corniche, the regular buffet offerings present an equally stellar roster of Asian and western dishes for an impressive buffet dining experience hinged on both quality and quantity. Let's start with a refreshing salad, shall we? 

The Salad Station at Corniche is your first stop for a hearty buffet feast. From its extensive harvest of garden fresh greens to a tempting array of dressings as well as prepared salads like Potato Salad and various seafood salads, Corniche gets you on the right track with the proper first course. After all, it's all about balance right?

The Cheese & Charcuterie Station is also well-stocked with premium gourmet cheeses and cured meats along with dried fruits and nuts for those tasty nibbles in between courses. 

One of the many highlights at Corniche is the Fresh Seafood Station with its prized catch of the day including succulent lobsters, crabs, river prawns, shrimps, mussels, clams and oysters on the half shell. Enjoy it fresh as is paired with a variety of condiments or have it prepped just the way you like it by the station chefs. Grilled, baked or lightly sautéed in garlic butter with a fresh squeeze of lemon or sweet and spicy chili sauce? You make the call for your customized serving of the day's freshest catch. 

For the on-going Galleon Trade: A Culinary Journey Filipino Food Festival by Guest Chef Christopher Carangian, diners can create their own bowl of quilauin or kilawin. The native ceviche is said to be the very first dish observed by Antonio Pigafetta and later described as adobo. 

Then, embark on an epic global tour of flavors starting with comfortingly familiar Asian dishes...

...like the fork-tender and melt-in-your-mouth Chinese Style Braised Pork...

...or Roast Duck with its intense and juicy savory richness lingering long on the palate. Noodles are also available for that comforting fix at the Chinese Station. 

And when you have noods, a platter of Dim Sum fresh off the steamers becomes the perfect side to a satisfying feast. 

At the Japanese Station, you'll find an extensive selection of sushi, rolls and sashimi...

...along with crisp, deep-fried Kushikatsu made with seafood like salmon on skewers. 

The Japanese Station just isn't complete without the mandatory Tempura, and Corniche completes your all-Japanese feast with its offerings. 

Venture deep into the bold flavors of the Southern Asian subcontinent over at the Indian Station with savory dishes like the Butter Chicken... 

...and the Chettinad Shrimps with Okra simmered in a rich and thick sauce. Your epic global tour at Corniche doesn't end there...

...with more options like the Soy Marinated Salmon-Sauté Okra with Sambal Sauce with its buttery richness tempered by the soy and sambal for balanced flavors...

...and the Vietnamese Grilled Chicken Skewer with Cucumber and Chili Sauce. 

Take a flavorful spin to the other side of the globe with western culinary classics like the Braised Beef Cheek Bourguignon...

...the Grilled Marinated Duck Leg with Balsamic Sauce...

...and the Lamb Cutlets with Honey and Mustard Seed Crust. Ready to pick up another plate? 

At the Carving Station, a slab of Roast Beef was served along with the iconic Lechon for a tempting duo of savory goodness. In addition to the featured selection by Guest Chef Christopher Carangian for the Galleon Trade: A Culinary Journey Filipino Food Festival, Corniche presents both variety and quality with each dish on the spread. 

Ending your buffet feast on a sweet note is par for the course at Corniche, as the Dessert Station showcases a lavish selection from cakes to pastries, fruits and ice cream to do-it-yourself Halo-Halo. 

And don't forget to top your Halo-Halo with Leche Flan for some old school indulgence.

For the duration of the Galleon Trade: A Culinary Journey Filipino Food Festival by Chef Christopher Carangian at Corniche until July 7, rates for Lunch and Dinner are pegged at P 3,880 net per person.

For a limited time, indulge with the special Smoothie (P 680 net) and get a stuffed toy for an even sweeter deal at Corniche. Available in Black Forest with ice cream, heavy cream, cocoa, cherry syrup and chocolate chips...

...Berry with strawberries, blueberries, heavy cream and vanilla ice cream or the Matcha with green tea, vanilla ice cream and heavy cream.

Buffet dining continues to be a popular option high up on everyone's list for the ultimate feast. Value and variety, quality and quantity in that perfect balance. You'll find it at Corniche in Diamond Hotel Philippines. 

Corniche is located at the lobby level of Diamond Hotel, Roxas Boulevard corner Dr. J. Quintos Street, Manila or call (632) 8528-3000 for inquiries and reservations. You can also email at guestservices@diamondhotel.com or purchase and book online at onlineshopping.diamondhotel.com

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