From the ubiquitous street food fare to tasty starters, savory mains and indulgent desserts, Diamond Hotel showcases comforting and diverse Filipino flavors in celebration of Philippine Independence Day. Step inside Corniche in Diamond Hotel and pick up a plate for a feast of local and regional cuisines...
From June 9 to 14, eight chefs unveil the diverse culinary richness of our gastronomic heritage at Corniche in Diamond Hotel serving regional specialties as well as modern renditions in celebration of Philippine Independence Day weekend. The weeklong culinary spectacle, dubbed Paleta Filipino features a wide array of masterfully prepared Filipino dishes by the award-winning culinary team of Diamond Hotel led by Chefs Jemelle Baarde, Michael Lozada, Jose Bensal, Rod Nuñez, John Suico, Peter Cagadas, Ernie Buesing and Christian Alumno alongside the always impressive buffet spread with its repertoire of international cuisine. Read on for a tasty peek of Paleta Filipino at Corniche...
The elegant and pristine white facade overlooking the famed bay has always been home to memorable culinary experiences anchored by their all-day dining restaurant Corniche. Since my very first visit back in 2013 when I was starting my food blog all the way to my most recent, Corniche remains one of the top dining destinations this side of the metro (for more on my very first visit to Corniche, see my post Awesome Lobster Buffet At Diamond Hotel's Corniche from way back in 2013, Perfecting The Delicate Balance Between Quality And Quantitiy At Corniche In Diamond Hotel Philippines from 2024, Rediscover Culinary Connections With The Galleon Trade: A Culinary Journey Filipino Food Festival At Diamond Hotel Philippines from two years ago, 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, Local Flavors Shine At Diamond Hotel's Filipino Culinary Pride featuring Chefs Sau del Rosario and Miko Aspiras from 2018, and Savor The Flavors Of The Philippine Archipelago By Chef Myke "Tatung" Sarthou At Corniche from 2017). Now an annual culinary tradition, Corniche takes diners once more on a local regional journey of rich flavors with Paleta Filipino...
The shifting late afternoon light becomes the dramatic transition for the dinner service at Corniche which starts promptly at 6:00 pm. By now, everyone has a favorite station at Corniche from the always popular Japanese Station with its selection of fresh sushi, sashimi and tempura to the savory Carving Station with its daily offering of roast meats. The Paleta Filipino at Corniche offers some interesting options starting with a uniquely familiar Filipino flavor experience...
...with its Street Food Station. From crisp and crunchy kropek, chicharon and nuts to savory fried dilis, kwek-kwek and fish balls with all the dips and condiments, Corniche goes all-out with the opening salvo of familiar flavors.
At the Cheese and Salad Station, you'll find the usual suspects of garden fresh greens, dressings, gourmet cheeses and charcuterie. But the chefs of Diamond Hotel bring a distinctly local spin with their inventive renditions of salads inspired by Filipino notes like the sweet and tart Green Mango Salad...
...the elegant Kesong Puti with Herbed Cream Cheese with Tinapa Flakes for a delectable play on contrasting textures and flavorful sour and creamy notes...
...the Sinuglaw from deep down south weaving the distinctive notes of sinugba or char-grilled pork belly with kinilaw or raw seafood cured in vinegar in one tasty dish with its blend of sweet, sour, smoky and spicy notes.
The savory Flaky Chicken & Pork Adobo Summer Salad is another creative salad twist inspired by familiar local flavors for a unique take you'll only find at Corniche. This playful inventiveness and local culinary tradition are also showcased in the repertoire of savory mains...
...from the different regions. Now grab a bigger plate...
Start with the CamSur Pancit Bato Guisado topped with vegetables...
...followed by the Bikolano Tinumok with just a hint of soothing heat from the fresh chilies to cut through the creamy richness of the dish for that perfectly balanced finish.
Fresh off the smoky grill, the Liempo ng Aklan brings bold savory flavors to the table with a nostalgic familiarity to warm the palate.
The Tagalog Oxtail Adobo sa Gata is a unique beef dish made even richer with coconut cream. The tender and fall-off-the-bone oxtail just melts in your mouth draping the palate with a savory richness.
Add some crunch to your plate with the Batangas Fried Tawilis along with an extra serving of steamed white rice. The variety of flavorful expressions by the culinary team of Corniche is impressive. And there's more...
At the Grill Station, pick your slabs of pork belly, succulent seafood and chicken and let the station chef do his magic. You can also try the Chorizo de Cebu and the Cabanatuan Longganisa too. Prepared a la minute and served to your table, you'll find even more local flavors at the Grill Station.
One of the signature stations at Corniche, enjoy the day's freshest catch at the Fresh Seafood Station and have it prepared a la minute just the way you like it. Garlic butter or sweet chili, let the station chefs whip it up for you in minutes.
The Japanese Station is always a hit with its fresh selection of seafood options...
...while the Tajima Roast Beef at the Carving Station is one more tempting option you just can't pass up.
In between savory bites, refresh and cleanse your palate with freshly squeezed Dalandan, Mango and Guyabano juices.
And for dessert, the culinary team of Diamond Hotel pulls all the stops with with its indulgent creations like the Buko Tarts...
...and the bite-sized nibbles of sweet Pili Nut Tartlets.
How about a slice of Leche Flan Custard Cake? From gelato to pastries, cakes and sweet bites, the Dessert Station at Corniche has all the bases covered.
My all-time dessert pick at Corniche since my very first visit has to be the D-I-Y Halo Station...
...where you can assemble and construct your shaved ice dessert to your own decadent specifications.
A special treat just for Paleta Filipino at Corniche is the Taho Station...
...with each spoonful taking you back to carefree childhood summers. It's the small details like this that makes Paleta Filipino at Corniche special, unique and different.
The Paleta Filipino lunch and dinner buffet at Corniche in Diamond Hotel lets you rediscover the rich and colorful layers of Filipino culinary heritage and identity from tasty starters to savory mains and indulgent desserts and then some. Available from June 9 to 14, rates for the Lunch and Dinner buffet is set at P 3,988+ per person. Book your table and experience Filipino flavors interpreted by eight master chefs of Diamond Hotel at Paleta Filipino...
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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