Entries Tagged 'Steakhouse' ↓

Steak Buffet

I got the chance to dine with some of the best food bloggers in Metro Manila a few weeks ago. It was a steak night dinner buffet at Diamond Hotel‘s Corniche.

Diamond Hotel Philippines offers choice cut steaks for its customers every Thursday night. Labeled as Corniche’s Savoring Steak Nights, the dinner buffet offers a variety of steaks such as the US Striploin Steak, US Rib Eye Steak, US Hanger Steak, Beef Tenderloin Steak and  Roasted US Prime Rib.

Add to that other entrees with free flowing red wine for only Php 2,285 nett per person from 5:30pm to 10:30pm. This is inclusive of 10% service charge and local government tax.

5 Plates - 5 Rounds @ Corniche Buffet

I was only able to try the striploin, tenderloin, and prime rib. As expected, the meats were fork-tender and juicy, coming from Diamond Hotel.  However, I have observed that steak grill was only about a meter wide and can handle a limited number of steaks at a time. As per experience, there were only three us by the counter and the grill was already full (partially because we had multiple orders each 🙂 ). Maybe Corniche can improve on that, specially when customers flock in.

Seafood Buffet

More Entrees

I also enjoyed the other dishes at Corniche such as the seafood choices, salad selections, and Asian, Western, Japanese, and Indian cuisines prepared by culinary experts headed by Executive Chef Nickolai Stoyanov with general manager Vanessa Ledesma Suatengco.

Other International Cuisine Buffet @ Diamond Hotel

Diamond Hotel Philippines - Corniche Buffet

Barbequed Shrimp w/ Kumpati

A New Discovery – the Kumpati

I discovered an interesting stove as well. As per the cook at the Indian counter, it’s called a ‘kumpati.’

A kumpati is a traditional earthen cooking stove like a palayok, but much larger almost like a ‘banga‘. The traditional ones use charcoal and firewood to cook food but the one in Diamond Hotel is of course, electric.

Kumpati Indian Stove

Corniche uses it to “charcoal barbeque” some of the food like the tandoori chicken and  the grilled shrimp in the photo. They also use it to heat and toast the tasty Naan bread. Yum yum!

On Cheeses

I also saw a table of varied cheeses in different color and textures like Sage Derby, Iberico, Fontina, and Brie. I did not try any of them though as I am illiterate when it comes to cheese appreciation. 😛

Table of Cheeses (lower right side)

Desserts

I love their dessert choices though. There was much to choose from and I was able to try only less than half. Maybe I’ll try the other half in my next visit.

Lastly, it was glad to finally meet Lori Baltazar of DesertComsFirst.com. Also with us were prominent food bloggers Spanky, Ivan Man Dy, and Jane Chua, among others.

Corniche Desserts

Lori Baltazar & NomNom (right); Jane Chua & Ivan Man Dy (left)

Corniche Buffet Restaurant, Diamon Hotel

Corniche is located at Diamond Hotel’s lobby level with a 650 square meter space that can accommodate up to 200+ persons within a chic environment and contemporary overtones. However, I believe they can have more lights on the food. But I think the elegant interior necessitates the ambiance to be dim. With that in mind, they could have mini spotlights efficiently installed on focus entrees, at the least (or maybe I’m just used to other hotel buffet restaurants which are well-lighted). 🙂

I like the pocket-seating layout throughout Corniche providing spatial privacy for intimate groups. They also have a grand bird chandelier at the center and full height windows which offers a view of the garden and water features on one side.

Corniche Buffet @ Diamond Hotel PH

For reservations:
Corniche
Diamond Hotel Philippines
Roxas Boulevard, cor. Dr. J Quintos St., Manila.
Tel. 528-3000 / 305-3000
E-mail bizcenter@diamondhotel.com
Website: www.diamondhotel.com.

It’s a Thursday! Steak night tonight, Anyone?

I haven’t visited Mercato Centrale (the day market) since it started, but I was able to check out Midnight Mercato first with other blogger friends last weekend. This is defiintely for night people like me who can’t wake up early on weekend mornings. 🙂

Chilled/Hot Taho by Tahooo!

It was also the launching night of Midnight Mercato at the Bonifacio Global City last Friday so there was a simple opening ceremony, ribbon-cutting, guests, and the likes.

Briefly to the unaware, Midnight Mercato is a weekend late night food bazaar where foodies and barkadas can hanging out and enjoy great food you can’t easily find otherwise. You can feast on a wide array of food choices from gourmet selections to ‘lutong bahay‘ (home cooked) dishes; even sosyal street food and balut included. Add to that acoustic musical performances by Rock Ed – all in an air-conditioned ‘kubol.’ Yes, that is Tagalog for ‘tent’ (as fellow blogger Alex shared).

Here are some food trip photos I’m sharing from:

Buy 1 take 1 Sausages @ P150 and Chips To Go Booth (similar to Potato Loops)

Monster Burger & the Monster Burger Challenge (finish it in 4 minutes and it's FREE!)

Nutsylicious have different kinds of nuts including walnuts and pistachios!

After all the photos, it’s my tummy’s turn. So I got an authentic shawarma (P75) from a Mediterranean-looking guy whose booth I forgot, three Mochiko mochi ice cream, and  some Takoyaki balls.

Mochiko Mochi Ice Cream @ P70

Mochiko had a very long line and was out of stock before 12midnight. That speaks for itself. 🙂

I also had a set of Armenian Lavosh Chips with Pesto Mozarella Cheese dip (P145) from the stall with a witty name of ‘5 loaves and 2 Fishes.’

Armenian Lavosh Chips (right); Claypot Chicken Rice (left)

Big Bob's Quarter Pounder Burgers

I also got a bottle of Raw Honey and Organic Gourmet Rice from ‘Fresh Start‘. They’re quite pricey actually but I know mom would love the brown rice while I use the honey as sugar substitute in my morning milk (there goes the revelation). 🙂

Fresh Start Organic Gourmet Rice (Brown Rice P200) & Raw Honey (P300)

There were a number of media outfits and got to spot some celebrities including Mara’s Mom in ‘Mara Clara‘ , Ashlee Gosengfiao, Sarah Meier (I think), Mercato Centrale guy RJ Ledesma, and others. I also spotted Anton Diaz and wife Rachel at the Human Nature booth.

Rachel @ Human Nature booth (right); Mexican Kitchen (left)

Balut (Duck Embryo)

I wanted to try so much more but I can only take in so much having come from a full dinner at Rai-Rai Ken a few minutes before going to Mercato Centrale.

There were also other food finds which caught NomNom’s fancy and instantly became a favorite.

Watch out for that post coming out next week including my predictable Mochiko review. 🙂

It was a haven of grilled food, hamburgers, and suasages outside the Midnight Mercato Tent.

Moreover, I got some tips from foodie friends and is looking forward to try the following in my next visits:

Off Beat Burger‘s Krispy Kreme Burger,  Ravioli’s of Natalia,  and the Angus Beef Tapa Rice Toppings, among others.

Krispy Kreme Burger

I also got news from Antin Diaz’s blog that Bale Dutung will start tonight @ Midnight Mercato! I’ll have to wait a little longer though as I will be going to Thunderbird’s Resort in Rizal tonight and I’ll be at the Pyromusical competition in SM Mall of Asia tomorrow.

Check out more about Midnight Mercato and Mercato Centrale here.

Midnight Mercato Tent, Tables, and Interiors

Midnight Mercato happens every Fridays and Saturdays at Bonifacio Global City from 11pm to 3am the next day. They are located at the corner of 31st and 9th streets (vacant lots between Serendra and STI Fort). Mercato Centrale day market continues Saturday and Sunday 7am to 2pm.

First, I’m currently not in Singapore; but I would like to consider yesterday’s lunch as a symbolic one in appreciation of this year’s Singapore Food Festival (SFF). 🙂

Singapore Tourism Board

The Singapore Tourism Board invited a group of bloggers including food blog NomNomClub.com for a feast of Singaporean signature dishes at the Heritage Hotel in Roxas Boulevard, Manila.

In order, we had Singapore Slaw, Nyonya Meatball Soup (Bawan Kepeting), Singpore Laksa and Mee Goreng,  Hainanese Chicken Rice, and Sago Gula Melaka with Vanilla Ice Cream for dessert.

Singapore Slaw

The Singapore Slaw served as the meal appetizer and was constituted by layers of green cabbage, julienned jicama, and strips of onion, carrot and cucumber, among others. The dressing gave hints of sesame oil and vinegar topped by sesame seeds.

It was crunchy and rich in texture with a sauce made just right well-fitting for a starter.

Nyonya Meatball Soup / Bawan Kepeting / Bawan Kepiting

The Nyonya Meatball Soup, also referred to as Bawan Kepeting/Kepiting, was a simple traditional meatball soup mixed with shredded bamboo shoots.

Allow me defer my spicy adventure with the Singpore Laksa and Mee Goreng in a next week’s post. 🙂

And of course, the star of Singaporean Chinese Food – the Hainanese Chicken Rice. Your trip to Singapore is never complete without having at least one serving of Hainanese Chicken Rice.

Singapore Original: Hainanese Chicken Rice

The chicken meat was tender and good as expected although I found the rice quite different from the ones I usually have in Singapore. While variants in rice preparation can include “oily rice,” or with coconut milk, or with pandan leaves,  the one we had was like the local ‘sinangag‘ (re-cooked rice). It was ok though. 🙂

It was accompanied by three side sauces of which I can’t remember the second (I’m thinking if it’s chili but it’s not!). The other two were soy sauce and pounded ginger.

Sago Gula Melaka with Vanilla Ice Cream

To cap our Singaporean lunch, we had the Sago Gula Melaka with vanilla ice cream for dessert. “Gula Melaka” means ‘palm sugar’. This dessert is basically sweetened small tapioca with ice cream on top.

And since I love almost anything with ice cream (although I hoped for an Ice Kachang), needless to say, this one’s good as well. 🙂

Singapore Food Festival 2010

So if you’re on your way to Singapore or is planning to be there anytime soon, prepare for a mouth-watering experience of culinary cultures as you get immersed in a myriad of Singapore Chinese dishes in this year’s Singapore Food Festival 2010.

Tracing its roots as far back as 1994, the Singapore Food Festiva focuses on local food culture and heritage which is a diverse mix of oriental, Indian, and Middle Eastern dishes to the gastronomic delight of participants, foreigners, and visitors alike.

The annual event is not only about ‘nomnoming‘ (eating), there are also culinary workshops, themed celebrations, and competitions.

Schedule Highlights of Singapore Food Festival for your guidance:

• July 16-24 – Clarke Quay Food Street (Clarke Quay Rear Bridge)
• July 25 – Singapore Chinese Dialect Heritage Feast (Clarke Quay Rear Bridge)
• July 16-25 – Singapore Chinese Dialect Tingkat Cruise (Merlion Park)
• July 16-25 – Singapore Chinese Dialect Street Snacks (Central River Promenade, Merlion Park, Clifford Square)
• plus Makansutra SFF Culinary Master Classes

Singapore Food Festival

Missing Something?

I know, I know, you might be wondering where Bak Kut Teh, Chili Crab, and Satay are…maybe we’ll have a Singapore Food Festival 2010 ‘closing‘ lunch a few weeks from now, who knows? (*wink). 🙂

It’s D-Day today, Dad’s Day! And with the fathers on mind, Melo’s Steakhouse has prepared something special for the man of the house – Steak Ala Dad.

Melo's Steak Ala Dad

Known initially to be the first restaurant to serve certified Angus Beef in the Philippines, Melo’s now also features Wagyu beef. And speaking of Wagyu, Steak Ala Dad is Melo’s latest creation to commemorate all the fathers for their hard work and sacrifices. I’ve tried it myself a few days ago in Melo’s Makati and the steak is soft and luscious just as what I expected from Melo’s. Although it’s my first time in Makati, I have tried Melo’s in Quezon City near ABS-CBN.

“We came up with our own Fathers’ Day Special which is certified to make the man of the house melt,” shared Melo’s Marketing Manager Carolina Santiago Macasaet, daughter of owner Carmelo L. Santiago, known as “Melo”.

Personally, I appreciate Melo’s personalized service in making sure that the steaks served in our tables were carefully cooked and grilled according to our liking. You can have your steak cooked in any level but I suggest you have them medium rare to have the firm surface while maintaining the soft meat inside. The Wagyu tenderloin is wrapped in bacon and sits on a serving of mash potato, some vegetables including carrots and asparagus, and mushroom porcini sauce.

Melo's Father's Day Special - Steak Ala Dad

Watch out as we’ll be featuring more of Melo’s new Wagyu variants soon. Subscribe and be updated!

Melo's Jupiter in Makati

So in case you’re browsing for a good place to treat dad on his special day, give him a taste of Steak Ala Dad which is in line with Melo’s expertise of the tastiest steaks, and perhaps follow it with Red Ribbon‘s Father’s Day Cake as well for a sweet finish. 🙂