buffet,
Last June 2 to 12, 2017, in celebration of the Philippine Independence, we took a culinary journey of the Philippine archipelago at the Diamond Hotel Philippines.
Dubbed as the "Philippine Archipelago", the Filipino Food Festival highlighted a diverse spread at the Corniche lunch and dinner prepared by sought-after celebrity Chef Tatung Sarthou.
The festival showcased different Filipino dishes of which they serve in three different cycles. Sharing some of what I encountered when we dined there:
Maya-Maya Sashimi. I love how chef came up with a Filipino sashimi that's as good as the salmon and tuna. He also made a good choice for the fish since I've tried other Filipino sashimi such as lapu-lapu before but it was so-so. This Maya-Maya is a good one.
Pakwan at Tuna Kilawin. Filipino version for ceviche, using fresh finds from the Philippines.
Shrimp and Vegetable Okoy. I like how chef mixed vegetables with the okoy.
Suam na Mais. Suam is rice broth with saut fish or meat, garlic and ginger. Chef made a good corn variation of suam with some shrimp.
Chicken Pastel. I like the presentation on how it looked like a pie. Tastes good as well.
Kalderetang Buntot. Goat meat stew with liver paste. I like how it came in flavorful with subtle spice.
Chicken Pianggang. A classic from southern Mindanao. Cooked with burnt coconut paste.
Hamonado. I'm not exaggerating but this is the BEST hamonado that I had in my existence. It melts in your mouth that gives you a somewhat savory indulgence. The sweetness is addicting, and the bottom side has a crunchy caramelized sugar texture and taste. I love it.
Lechon Belly Roll. Filipino festivals are not complete without lechon.
Adobo Glazed Roast Beef. On the side are fried camote, calamansi mutarda, and adobo sauce.
Mango Pili Butter Cream Cake. I am obviously a huge fan of mangoes. I like the softness of this cake. There is a good mix of the flavors and a subtle sweetness.
Minatamis na Saging na may Sago. Good balance of sago and banana. A sweet treat.
Champorado Mousse. This was indulging. I love the texture and the taste. I'm surprised how he turned it into a dessert with crunchy salty dilis on top that gives the champorado mousse a twist. The champorado itself didn't come out strong and it was just right.
Salted Egg Brazo de Mercedes. Creative variation for the brazo de mercedes.
Leche Flan. There's a contrast of flavors with the sweetness of the leche flan and the sour taste of the mangoes on top.
Assorted Macaroons. It's a good thing that I get dessert early because they ran out fast. Heavenly.
Ice cream. I love the texture and flavors that they served. They come in the following flavors: Ube Langka, Mangga, Gula Melaka, Mocha, and Baked Cheesecake
Humbled to meet Chef Tatung. Chef Tatung, also known as Myke, became a popular media personality as resident chef and segment host of Kwentong Kawali ni Chef Tatung on ABS-CBN’s top-rating morning show Umagang Kay Ganda, and as award-wining and best-selling author of Philippine Cookery From Heart to Platter, published by ABS-CBN Publishing in 2016, a winner in the World Gourmand Awards. He top-bills a four-part documentary special on Lifestyle TV called The Food That We Are, and a self-produced documentary on Philippine salt entitled Seasons of Salt. He also hosts a regular web-based cooking series, “Simple,” on his Facebook page Lutong tatung.
Journey of the Philippine Archipelago at Diamond Hotel Featuring Chef Tatung Sarthou
Last June 2 to 12, 2017, in celebration of the Philippine Independence, we took a culinary journey of the Philippine archipelago at the Diamond Hotel Philippines.Dubbed as the "Philippine Archipelago", the Filipino Food Festival highlighted a diverse spread at the Corniche lunch and dinner prepared by sought-after celebrity Chef Tatung Sarthou.The festival showcased different Filipino dishes of which they serve in three different cycles. Sharing some of what I encountered when we dined there:Maya-Maya Sashimi. I love how chef came up with a Filipino sashimi that's as good as the salmon and tuna. He also made a good choice for the fish since I've tried other Filipino sashimi such as lapu-lapu before but it was so-so. This Maya-Maya is a good one.Pakwan at Tuna Kilawin. Filipino version for ceviche, using fresh finds from the Philippines.Shrimp and Vegetable Okoy. I like how chef mixed vegetables with the okoy.Suam na Mais. Suam is rice broth with saut fish or meat, garlic and ginger. Chef made a good corn variation of suam with some shrimp.Chicken Pastel. I like the presentation on how it looked like a pie. Tastes good as well.Kalderetang Buntot. Goat meat stew with liver paste. I like how it came in flavorful with subtle spice.Chicken Pianggang. A classic from southern Mindanao. Cooked with burnt coconut paste.Hamonado. I'm not exaggerating but this is the BEST hamonado that I had in my existence. It melts in your mouth that gives you a somewhat savory indulgence. The sweetness is addicting, and the bottom side has a crunchy caramelized sugar texture and taste. I love it.Lechon Belly Roll. Filipino festivals are not complete without lechon.Adobo Glazed Roast Beef. On the side are fried camote, calamansi mutarda, and adobo sauce.Mango Pili Butter Cream Cake. I am obviously a huge fan of mangoes. I like the softness of this cake. There is a good mix of the flavors and a subtle sweetness.Minatamis na Saging na may Sago. Good balance of sago and banana. A sweet treat.Champorado Mousse. This was indulging. I love the texture and the taste. I'm surprised how he turned it into a dessert with crunchy salty dilis on top that gives the champorado mousse a twist. The champorado itself didn't come out strong and it was just right.Salted Egg Brazo de Mercedes. Creative variation for the brazo de mercedes.Leche Flan. There's a contrast of flavors with the sweetness of the leche flan and the sour taste of the mangoes on top.Assorted Macaroons. It's a good thing that I get dessert early because they ran out fast. Heavenly.Ice cream. I love the texture and flavors that they served. They come in the following flavors: Ube Langka, Mangga, Gula Melaka, Mocha, and Baked CheesecakeHumbled to meet Chef Tatung. Chef Tatung, also known as Myke, became a popular media personality as resident chef and segment host of Kwentong Kawali ni Chef Tatung on ABS-CBN’s top-rating morning show Umagang Kay Ganda, and as award-wining and best-selling author of Philippine Cookery From Heart to Platter, published by ABS-CBN Publishing in 2016, a winner in the World Gourmand Awards. He top-bills a four-part documentary special on Lifestyle TV called The Food That We Are, and a self-produced documentary on Philippine salt entitled Seasons of Salt. He also hosts a regular web-based cooking series, “Simple,” on his Facebook page Lutong tatung.
His work is not only recognized in the Philippines, but abroad, as well. In 2016, he was one of only two Manila-based chefs invited to speak at Madrid Fusión Manila 2016, the first and only Asian edition of the most important gastronomy congress in the world, held annually in Spain.
Chef Tatung has also shared his expertise as guest judge on such TV shows as The Amazing Food Challenge on the Asian Food Channel and Food Wars on Food Network. He has been featured in all major food magazines in the Philippines, as well as in foreign lifestyle magazines. The Philippine Daily Inquirer named him one of the “10 People Worth Knowing” in 2012. Food Magazine featured him in its “50 Best” list in December 2013.
Chef Tatung’s passion is the avid search for the roots of Philippine cuisine, through which he rediscovers indigenous cooking methods, connects historical facts, and relishes anthropological insights that enrich the practice of his craft, making him not only an interesting culinary personality, but an important prime mover in the promotion of Philippine cuisine in his country and abroad.
Chef Tatung Sarthou took the center stage at Corniche and gave us a taste of renowned flavors from Luzon, Visayas and Mindanao. He also shared his passion on indigenous cooking methods and in-depth knowledge of Philippine gastronomy.
Diamond Hotel Philippines
For more details, visit their website: www.diamondhotel.com
For inquiries, call: (632) 528 3000
E-mail: guestservice@diamondhotel.com
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