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Diamond Hotel’s The Cake Club at Bonifacio High Street

May 11, 2012 by Janey

The Cake Club by Diamond Hotel is one of the many things that make the hotel’s name sparkle among foodies with delight. Diamond Hotel made it even more accessible to its patrons by opening The Cake Club in Rockwell Powerplant a few years ago.

Now, city dining in Bonifacio High Street has become exciting as Diamond Hotel Philippines opens The Cake Club in the area. Located at the posh Bonifacio High Street in Bonifacio Global City near the same location as Aria Italia Cucina, guests are welcomed by the restaurant’s cozy and sophisticated interiors matched with Diamond Hotel’s signature cuisines and delicacies – providing 5-star dining experience in a relaxed setting.

RELATED POSTS:

Yurakuen, A Teppanyaki Feast

Corniche Steak Nights, More than a One Night Stand

Aria Italia Cucina

Mad Dash to Diamond Hotel for the Culinary Flavors of Indonesia

Wine and Raclette Buffet at Astralis

As mentioned in this blog a few times, I’m a big fan of Yurakuen in Diamond Hotel that’s why I’m always open to what other offerings they still have in store for us. Set to satisfy discerning taste buds is a sublime selection of savory dishes at The Cake Club. Starters include Red Beet Soup, Truffle Fries and the much-loved GM’s Salad.

I’m not a huge desserts person and before we go to the sweet part of the subject, I’ve lined up the signature must-try dishes below. Other than various cakes and sweets, the Cake Club also offers savory dishes that can whet your appetite.

On the Table

Truffle Fries PHP 180

We’ve seen truffle fries creep up in restaurant menus more and more in the recent years with the growing exposure and awareness of truffle. Some can get it right and The Cake Club did with its packed finger-size cut fries served in a modern “steel” cone that emits the enticing truffle aroma. I feel it’s such a steal at P180 when most are pricing the same over P220.

40% Off Prime Rib at Deals HAPPY

October 4, 2011 by Janey

After the delicious prime rib at Good Fellas, I am craving for more. I got that from a good deal and here’s a TIP on another good deal that you don’t want to MISS.

Deals HAPPY, one of the newest PREMIERE deal coupon site, lets you sink your teeth into a juicy, Prime Rib Full Cut Steak at Gulliver’s for only Php 708 –which actually gives YOU 40% SAVINGS!

Deals HAPPY

www.dealshappy.com

Gulliver’s has been around for quite a while and for folks who knew from way back and who have been visiting for years, it still is the cut choice for Prime Rib. Get the vibe of an old English roadside innkeeper unlike anything you’ve experienced before atop Makati’s symphony of lights.

Mad Dash to Diamond Hotel for the Culinary Flavors of Indonesia

August 19, 2011 by Janey

Last Tuesday, I sauntered to Corniche like a mad woman to catch the Indonesian feast happening at Diamond Hotel. I fell in love with Indonesian food after my Bali trip sometime March last year. I heard though that there are more I have to discover about Indonesian food from other parts of the country. What I have tasted in Bali, I already have thumbs up for but I’m also curious about other dishes outside Bali.

TOP 10 Things About Bali

My Love Affair with Bali (1st of 3 Parts)

Memoirs of the Affair (2^nd of 3 Parts)

A Whole Lotta Bali Lovin’ (3^rd of 3 Parts)

Indonesia, as a tropic country, is abound with various spices across its islands and is known for their unique and colourful culture marked by their delectable dishes. From August 16-28, Diamond Hotel Philippines features the vivid flavors of Indonesia’s cuisine as it continues its remarkable series of food festivals with Selamat Menikmati: A Culinary Journey of Indonesia’s Best.

Corniche will be featuring the finest of Indonesian cuisine as this period coincides with the celebration of Indonesia’s national day. The event showcases authentic culinary masterpieces prepared by master chefs from Bandung, Indonesia to be served at the Corniche restaurant’s lunch and dinner buffet.

Basically, the many stations of Corniche famous buffet spread are still available but they have thrown in Indonesian dishes into the irresistible mix.

Three of Hilton Bandung’s most talented Indonesian chefs were flown to Manila to recreate their nation’s flavors at the Corniche buffet and I was really happy to meet and talk to Sous Chef Ovan Prahoro, who heads the team. He is a master chef who has an extensive background in cooking, not only from his native land but also from other countries such Riyadh, Dubai and Bahrain.

The Indonesian flavors are present in the curried meat and vegetables to indigenous samplings, from mild to intensely spiced up fares that includes Beef Rendang (Beef Stew with Sumatra Sauce), Mie Goreng (Stir-fried Noodle Dish), Sate Ayam and Sapi (Skewered Grilled Chicken and Beef), and Gado Gado (Mixed Vegetable Salad with Peanut Dressing).

Photo Credit: Abet of http://foodalphabet.blogspot.com/

Gado Gado became a favorite for me in Bali –one of the local dishes that I truly appreciated other than the Nasi Goreng Campur. Mixed veggies are shredded or roughly chopped tossed with this light and tasty peanut dressing that plays on sweet and nutty.

Photo Credit: Abet of http://foodalphabet.blogspot.com/

MORE THAN 1 WEEK LEFT!! Satisfy your Indonesian cravings and all other cravings for steak, fresh seafood, appetizers and mounds of desserts until August 28, 2011 for only Php 1,588 nett per person. This much anticipated festival also gives each guest a chance to WIN roundtrip tickets for two to Jakarta, Indonesia, courtesy of Cebu Pacific Air!

Particular to Corniche that other hotels cannot offer is the slow-paced cozy ambience that doesn’t feel stuffy and crowded. I distinctively like their high ceilings and warm modern interiors.

Diamond Hotel Philippines

Roxas Boulevard cor. Dr. J. Quintos St., Manila

For inquiries and reservations, (632) 528 3000 local 1121

www.diamondhotel.com

http://www.facebook.com/diamondhotelphilippines

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Twelve Course Degustation at Society Lounge

June 15, 2011 by Janey

I saw a seemingly good deal on one of the deal sites that I frequent and poked Bubba to review if he was up for it. Bubba and I love a good deal. Who doesn’t? We have bought quite a lot and instead of looking at the spending, we look more at the SAVING. Most deal sites offer products and services at such a huge discount and it is too tempting to turn a blind eye on. (CHECK OUT an upcoming deal site: www.dealshappy.com)

And for foodies like me, it’s such a welcoming opportunity to try new restaurants at a fraction of the cost –which means that if the new “try” comes out to be a disappointment, then I wouldn’t have lost MUCH. Hopefully, that means less of a letdown.

Whenever I pass by Makati Avenue, I see Society Lounge, where Schwarzwälder restaurant used to stand. I wanted to try it and decided to do so when they offered the 12-Course Degustation at half the price.

The Twelve Course Degustation Menu is normally priced at PHP 3,200 but we were able to get it for only PHP 1,500 per head. The food menu is inspired by French Fashion Food wrapped and presented in a touch of modernity combined with fine products to convey the theory of “Feed your soul with taste of food.” This is Chef Patrice Freulson’s concept.

On the Table

Appetizers

Goat cheese with onion jam

Tartine de fromage de chevre a la confiture d’oignon

The onion jam spread on the bread piece gives a bit of sweet tart and combines with the tangy creamy cheese perfectly. Goat cheese is one of my favorite cheeses so I’m very happy with this starter.

Vol au Vent with fresh mushrooms

Croustade fourre aux champignons a la crème

Service was really well-trained. The wait staff makes an effort to pronounce the dishes properly. Bubba and I don’t speak French, other than the occasional “bon appetit!” right before our face becomes a blowfish. We kept repeating “boulevard of mushrooms” while eating the second appetizer, scratching our heads wondering where boulevard figures in the dish, because we didn’t figure out Vol au Vent.

Vol au Vent literally means “flying with the wind.” It is a light pastry shell filled usually with ragout of meat or fish. In this case, it’s deep flavored mushrooms.

The French Snail Provencal

Escargot ala Provencal

Among Europeans, this dish isn’t really out of place. Same goes with Filipinos who eat “ginataang kuhol,” which group I don’t belong. The two-tined snail fork placed conveniently on the table made picking out the edible snail easy. I closed my eyes and popped it inside my mouth, almost with the intent to swallow it whole without breathing.

Good thing I found the courage to chew and felt the silky tenderness of the escargot, far from the rough and rubbery one during my first try elsewhere. C’est bon!

Soups

Hot vegetable volute

Soup de legume du jardin

If vegetable soup tasted this good when I was young, I wouldn’t have secretly flushed it down the drain each time I found it in my lunchbox.

Warm cauliflower shot with truffle oil

Veloute de choux fleur a la truffle blanche

The essence of truffle oil brings such zeal into any dish. Yes, even that cauliflower soup can enthrall.

Cold Tomato Pepper Gazpacho

Gaspacho de tomate et poivron rouge

The tomato gazpacho has the slightest touch of heat… The sweet tomato gives a cold but sweet caress on your tongue but with a mild peppery punch. It was good but hands down the best gazpacho I have tried is at La Cocina de Tita Moning’s.

La Cocina de Tita Moning’s Gazpacho

The trio of appetizers and trio of soups tickled the palate and groomed it cheerfully for the main highlights of this evening.

Main Dish

Giant Scallop in Lemon Sauce, Bedded with Chiffonade of Vegetables

Noix de Saint Jacque Grille sauce citron et chiffonage de legume

This dish was a visual winner. All the elements are brilliantly plated and balanced together better than a seasoned gymnast on a beam. The brown liquid squiggle tasted like ponzu or teriyaki sauce… sweet soy while the yellow is lemon sauce that isn’t overwhelmingly tart but savory. The ponzu sauce with the lemon sauce combined is a striking mélange of flavor.

Undress the scallop from its bacon shawl and find that the scallop was flawlessly cooked like a million dollar sea jewel in the mouth. It straddles the tongue for a mere second before evaporating to almost oblivion. Bacon was on the salty side but perfectly settles when you douse in the blotch of lemon sauce on the side of the plate. The Julienne vegetables added a textural crunch.

I picked on my plate with its different aspects and loved how it played back with me coyly.

Lamb Chop Provencal, mashed potato

Cotellete d’agneau et sa puree de pomme de terre

Flavorful and tender lamb chop begged me to imagine I had more. The mashed potato holds no water against the rustic garlic mashed potato we had at Rub earlier that day but the lamb chop was superb!

Duck Breast in Apple Peach Sauce, Grilled Apple

Magret de canard au pomme sauce a la liqueur de peche

You know the kitchen knows what they are doing when you are served with perfectly cooked duck meat that has a beautiful pink center and well crusted skin. The only flaw for me is the sauce that’s a tad too sweet.

The peach taste and smell can be a bit overpowering… similar to perfume. I gently scrape the sauce off the meat with my knife and enjoyed the tender-melt duck in its purity.

Desserts

Crepe suzette cointreau liqueur

Crepe suzette a la liqueur de cointreau

Red Fruit Express and Caramelized Popcorn

Fruit Rouge et Popcorn Caramelisees

This dessert was sublime –my favorite among the three. Bubba tore the mint leaves on his cup and I was stupefied that he was tearing it. 5 minutes later, I found myself doing the same. Haha. I love the caramel crunch of the popcorn against the plush-ness of the strawberry, and other red fruit.

Trio of French Macaroon Pierre Hermes

Trois macaron a la facon Pierre Hermes

Don’t forget to try their Passion Fruit Mojito (PHP 280).

Bubba and I finished two glasses and wanted more. The drink tasted good and the buzz creeps silently in.

I was remarkably satisfied with our late-dinner at Society Lounge with the seamless service and spot on taste of the dishes. The thought put into the dishes are impeccable –carefully and, most are, delightfully executed. It was one of the most pleasant dining experiences I’ve had lately. I could only say to those planning to try Society Lounge is Bon Apetit!

Society Lounge

G/F Atrium Building, Makati Avenue

Cor. Paseo de Roxas, Makati City

(632) 408 1852

Society Lounge Album

La Cocina de Tita Moning

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Astralis by Diamond Hotel

June 13, 2011 by Janey

Astralis was supposedly inspired by an expensive wine of the same name. Astralis in Latin means stars or anything relating to stars, which translates to high standards of service –aptly named as such since Astralis is under the same management as Diamond Hotel.

Prawn Napolitana 🙂

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The first time I was in Astralis in 2008, I thoroughly enjoyed their wine and raclette night. They have changed most in their line-up and introduced a recently launched menu. I was with Spanky, Richard, Glenn, Yedy, Jonel, Melanie and Lian last week to uncover the new digs at Astralis in Powerplant Mall.

READ MORE:

Wine and Raclette Night at Astralis

On the Table

Pan fried Chicken Quesadillas PHP 415

Grilled chicken breast, mozzarella cheese, pico de gallo, guacamole and sour cream

We had two plates of this and it was a goner in a matter of minutes. The Quesadilla was gorgeously toasted that it gave a crunchy exterior. The filling of grilled chicken breast, mozzarella cheese and diced tomatoes never fail to satisfy, especially when scraped with pico de gallo and sour cream.

Lobster Bisque PHP 275

Generous slivers of succulent lobster with lemon foam

This was my order but had Richard take a spoonful while I took a spoonful of his order of double-baked wild mushroom which I liked more, it turned out. Richard also preferred the taste of the lobster bisque which was on the salty side for me. The pureed lobster is good but I really prefer the saltiness toned down a bit.

Double-baked Wild Mushroom PHP 255

Served crowned with phyllo crusts and Gruyere cheese

If you’re thinking of soup, I suggest you go right ahead and order the double-baked wild mushroom soup. It’s fool-proof for me. I love the semi-thick creaminess of the soup and the evident woodsy taste of the wild mushrooms that complements the nuttiness of the gruyere cheese.

GM’s Salad PHP 285

Sautéed fresh mushrooms, Mesclun greens, cucumbers, fresh basil, and sweet coconut-lime dressing

The GM’s Salad is named after the General Manager of Diamond Hotel who likes this salad a lot. It arrived sexily inside a parmesan crisp bowl with sweetened balsamic dressing on the plate. The broken leaves of Mesclun provided a soft-crisp texture and a distinct leafy taste to the cluster of cucumber and mushrooms.

Caesar’s Salad PHP 255

Fresh hearts of Romaine, shaved Parmesan, bacon and croutons

The Caesar Salad was much tastier than its presentation.

Seafood Risotto PHP 495

Shrimps, Mussels, Blue Marlin and Calamari in Spanish Saffron

Creamy seafood risotto was cooked right, had the right bite and yet softness flavored by Spanish saffron and probably seafood broth.

US Choice Porterhouse Steak PHP 1,195

14 oz. With grilled asparagus PHP 75

This was my choice of entrée. Yes, I’m a man-eater… I mean, meat-eater. A BIG meat-eater at that! My preferred doneness was medium and the kitchen got it perfectly with the most geometrically paralleled grill marks! BRAVO! The meat was soft, juicy and flavorful – the three words IMPORTANT to me for any steak description.

I love my grilled steaks with grilled asparagus on the side. I was a happy camper.

The porterhouse was huge, while the earlier dishes were filling, so I was able to finish the tenderloin part of the cut and 1/3 of the strip / rib steak.

The rest was polished off by Richard, who is a great dining partner, especially that night. We were 2 seats apart across the table and still can communicate when it comes to sharing delicious food. Foodies unite!

Roasted Norwegian Salmon PHP 435

Crusted with fresh dill sauce and rice mélange

Glen ordered the salmon, which I was eyeing too while perusing the menu but told myself, I got to be true and order what my heart beats for. Har-har.

Prawn Napolitana PHP 615

Spicy, crushed tomatoes, and grilled buffalo mozzarella

This was Jonel’s order and it looked yummier in real life more than this photo. I’m probably ordering this next time I’m at Astralis.

US Choice Rib-eye

Spanky’s order I think

Lamb Shank Kaldereta PHP 545

Braised in tomato and liver sauce with carrots and sweet red capsicum

Lamb Shank Baby!

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Very interesting. I also saw lamb shank kaldereta in another restaurant a few days before this Astralis dinner. Chefs seem to like making our Pinoy Kaldereta stew with lamb shank.

Australian Baby Lamb Chops PHP 1,145

This was Ricardo’s order. He gave me 1 or 2 chops which I finished in a sec. The lamb chops had intense flavor without the gamey taste. I’m sure Bubba would have enjoyed this too.

Trio Sorbet PHP 195

Mango, coconut and strawberry sorbet

I was so full towards the end of the dinner that I almost couldn’t move. When Melanie and Ricardo asked if I wanted to have dessert, I almost declined. YES, ALMOST! At this point, Spanky Spanx already skipped the scene for a drinking sesh so I was spared any additional teasing.

Richard and I decided to share the Trio Sorbet. I prefer sherbets over the more refined sorbet and only liked the mango sorbet in this trio roster.

Overall, Astralis still provides consistently quality service that is inclined to your needs and dishes that echo equally high quality ingredients and cookery. Whenever at Powerplant Mall and you want a quiet dinner that doesn’t fall short of satisfaction, Astralis should be your stop.

Astralis by Diamond Hotel

R1/Lvl. Power Plant Mall, Rockwell Dr. cor. Estrella St.

Makati City, Metro Manila

Philippines

(632) 890 7124

Astralis Album

Wine and Raclette Buffet at Astralis

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Corniche Steak Nights at Diamond Hotel, More than a One Night Stand

March 4, 2011 by Janey

The last time I was at Diamond Hotel was when I attended a wedding of a former colleague about 2 years ago but I’ve been to their Astralis restaurant in Rockwell more recently than that. When I visited Diamond Hotel last week, it was a good surprise and refreshing to see that they have renovated their lobby level.

Located at the same level is Diamond Hotel’s restaurant, Corniche, which welcomes guests with its chic contemporary interior design. It’s hard not to catch the chandelier springing “migrating birds” concept suspended over the central area.

There are other elements in the interior that exudes both a Zen ambience and luxury. The full height windows draw attention to the lush landscaped garden while the scenic view that includes the picturesque rock formation with a cascading waterfall completes the stunning restaurant design.

Corniche is a French word that refers to a roadside of a cliff or ledge, attributing to its location beside Roxas Boulevard parallel to a waterfront promenade.

But more than its elegant interiors, Corniche showcases an exceptional buffet spread that is a class of its own. I used to frequent different hotel buffets in the past but since late 2008, buffets have lost its charm to me somehow. Too many dishes cooked altogether in big batches and most left sitting for long periods exposed to breathing people.

I’ve probably grown more finicky about my food (or its preparation). In the past 2-3 years, I only visited 2-3 buffet-concept dining spots. However, Corniche’s spacious interiors coupled with carefully prepared stations (and of course, glorious steaks) invigorate my lust again for a limitless range of scrumptious eats.

This hollow oven is where freshly made Naans (Indian bread) are baked.

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Corniche’s lay-out is evenly spaced, with enough breathing room that avoids accidentally knocking off the dormant person in front of you staring at another “cuisine” station deliberating whether he/she had enough hands to carry 4 more plates.

That could be me, by the way.

More notable is the several on-the-spot cooking stations that guarantee your food is freshly cooked as ordered. One of the things I truly appreciated about Corniche. I also liked that some dishes are presented in small amounts to shelter quality assurance.

Richard started with fresh oysters. If you want your oysters anything but boiled, Corniche can cook it based on your cooking preference. I think more Pinoys enjoy baked oysters than the fresh ones. You can also get the oysters or other seafood tossed in butter, sautéed, lightly seasoned, or anything that will please the eating mood.

I started with sushi and sashimi from the Japanese cold bar. And I also got a plate of different cheeses on the cheese board on the way back to our table. I had substantive lumps of brie and goat cheese on my plate side by side with dried apricots, dates and nuts.

Obviously, the goat cheese is no longer in this photo 🙂

I went nuts with the goat cheese. It was so pristine white and had this crumbly texture that was specked with a dust of saltiness, creamy, ever so slightly sweet, and tangy taste that made me speak in softer tones.

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Corniche’s Indian selection was surprisingly really good!

Savory and good taste of authenticity

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I couldn’t help NOT to get pizza.

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I loved the pasta cooking station 😉

Pick the ingredients you love. Create your own

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Richard and I hovered by the steak station, eagerly anticipating… and I restrained to rub my hands together and chuckle an evil laugh like how movie villains do it just when they are about to conquer the world. Unique to Corniche, they offer different cuts and kinds of beef for your meat-ing pleasure.

Get a limitless fill of steaks grilled to your delight with a line-up that includes US Strip Loin, US Rib Eye, US Hanger Steak, Beef Tenderloin and Roasted Prime Rib. The huge blocks of meat on display are chilled, ready for your favored thickness, whether ends, middle or fatty portion.

Richard and I picked Rib Eye because good marbling was evident from the raw beef. For our second steaks, my good friend and I went alternate routes when he picked Beef Tenderloin and I went for the Porterhouse.

These Savoring Steak Nights (PHP 2,285 nett/head) at Corniche happen every Thursday night where you get a mouthwatering line-up of appetizers, entrées, desserts and an all night free flow of robust red wine ON TOP OF the infinite number of grilled succulent choice cut steaks you can have. The buffet price is already inclusive of 10% service charge and local government tax.

Salmon Pizza with Capers

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This is the real fountain of youth… CHOCOLATE! 😉

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It makes me want to belt out an MJ song, “Don’t stop until you get enough. C’MON! And you don’t stop… you don’t stop ‘til you get enough…”

Interestingly, there was a bigger crowd than I anticipated that particular Thursday night but the place was still manageable and service was still top-notch minus the clang and clatter. I guess the crowd probably caught wind of the newest buffet scene to invade and there they were.

Ring them up for a reservation especially if it’s during weekends, just to be sure. When steaks this good come at a value price like Corniche’s, I’d start my love affair with steaks once again. And it definitely would be more than just a one night stand.