Retrace the footsteps of the Philippines’ roots with culinary heritage advocate Chef Christopher Carangian on a food journey steeped in culture and tradition at Diamond Hotel Philippines.
Take a glimpse into a milestone of Philippine history as Diamond Hotel recreates the Malolos Congress Wine Dinner of 1898, wherein the proclamation of Philippine Independence was ratified in Bulacan. Experience the revival of the best of the original French menu alongside fine wine pairings on June 21, 2019, at the Diamond Ballroom for Php5,000 nett per person.
Explore an anthology of illuminated Filipino flavors from June 19 to 30, 2019 at the Corniche restaurant, where a spread of fascinating regional recipes and rediscovered delicacies wait to be savored and celebrated. Diners can relive the tastes and aromas of the past on their plate with friends, family, and fellow food lovers for Php2,990 nett per person. To give a touch of excitement to the event, guests with a minimum spend of Php5,000 at the Corniche lunch or dinner buffet will get a raffle ticket for a chance to win a 2-night stay in Baguio!
Though guests can leisurely let their taste buds lead them through this gastronomic adventure, Chef Christopher Carangian is set to be your guide as diners delve into the origins of Filipino cuisine through his prepared dishes. As Founder and President of Razorchef Philippines and Punong Heneral of the Culinary Generals of the Philippines, Chef Carangian’s passion for exploring and reintroducing local, traditional dishes aims to promote the Philippines’ historical identity.
Unique and unabashedly vibrant, the featured specialties brim with timeless tales and customs. Ciento Quinse, an extinct Chavacano dish, combines seafood with liempo in a long-forgotten, tradition. A better-known delicacy is the Pancit Langlang of Imus, Cavite, first made popular in El Filibusterismo by Dr. Jose Rizal and made with sotanghon noodles, chicken meat and eggs, quail eggs, shrimps, and vegetables. The Warik Warik of Northern Luzon is reminiscent of the Kapampangan sisig and the Ilocano dinakdakan. Once part of a ritual invoking the wisdom of the gods, this contains liempo cut and choice offal infused with ginger and other aromatics, along with liver spread for a modern take on an ancient, communal meal.
From June 19 to 30, the menu cycle of the festival are as follows:
For salads, you may opt to start with Ensaladang Pako (fern salad), and choices of side dishes — Atchara (pickled unripe papaya), Ensaladang Talong (smoky, roasted eggplant, drizzled with a citrus dressing), Ensaladang Itlog na Maalat (salted egg), or Ensaladang Mangga (green mangoes with shrimp paste).
Soup follows with Kinamatisang Baboy Ramo (wild boar stewed in tomatoes and vegetables), Mutya ng Cavite (creamy seafood chowder), Sinabawang Kalabaw sa Kawayan (carabao meat boiled until tender with an assortment of vegetables),
For the main dish, savor the Sinaing sa Pandan (White rice is steamed with pandan leaves), Adobong Dilaw ni Aguinaldo (Maria Agoncillo’s twist of traditional adobo with infusion of turmeric), Lumpiang Cerdo ni Pepe (Dr. Jose Rizal is said to be a fan of this Chinese pork spring roll), Steamed Chicken ni Meong (this simple yet satisfying dish is in the list of then-President Emilio Aguinaldo’s favorites), Adobong Pusit Rice (squid ink stewed with rice), Wak na Toy sa Makremang Kalabasa (local pork menudo includes the creamy addition of native squash), Carne Casada (thinly-cut, marinated cuts of steak grilled with onions and coated in a rich sauce), Zapote Inihaw (an assortment of meats are skewered and barbecued for a smoky flavor, and Pastil Rice (white rice steamed and topped with tuna, then wrapped in a banana leaf).
Main carvings will be a cycle of Sinuso (melt-in-your-mouth deep-fried pork mammary glands are considered a delicacy in Bulacan), Barakong Bibe ( deep-fried duck marinated in Kapeng Barako), and Nilitson na Baboy ni Pigafetta (a flavorful and crispy roasted pig).
Traditional Filipino desserts are also served such as Minukmok (made of bananas and sweet potatoes, this rich and sweet dessert is part of a courtship ritual practiced in Quezon), Tinustang Pastillas (a popular milk-based confectionary is torched for an indulgent, caramelized twist), Bibingka Bar (one of the Philippines’ best-known baked rice cakes comes in a new shape and size, Chilled Champorado ng Laong Laan (chocolate rice porridge is usually served as a breakfast item with dried fish), Chilled and Fresh Taho (soy-based snack is drizzled with brown sugar syrup and topped with tapioca pearls). While the Kinampay Sorbetes (ube yam ice-cream), and Criollo Sorbetes (ice cream flavored with local chocolate) are sweetened by Stevia for an added dietary twist.
These delectable dishes will make your day at Corniche in Diamond Hotel Manila more memorable knowing they are well-researched and well-crafted Filipino dishes dotted with history by a talented chef proud of his Filipino roots.
Discover all these and more at the celebration of Philippine Heritage Cuisine this June! Book your table today via (632) 528-3000 ext. 1121 or email restaurant_rsvn@diamondhotel.com. For online vouchers and more information, visit onlineshopping.diamondhotel.com.
Diamond Hotel Philippines is located at Roxas Boulevard corner Dr. J. Quintos Street, Manila. For inquiries, please call (632) 528-3000 or email guestservices@diamondhotel.com. For more information on Diamond Hotel Philippines, please visit www.diamondhotel.com. For hotel updates and special offers, follow the hotel on Facebook, Instagram, and Twitter @DiamondHotelPh.
