Just when you thought Diamond Hotel's Corniche had everything covered with their extensive buffet spread, here's one more tempting offer that's just in time for the holidays...
Guests and diners can now enjoy an authentic Chinese Lauriat at Diamond Hotel's popular Corniche for yet another memorable dining experience. With three set menus to choose from, going Chinese in a grand way is as easy as booking your reservation for a Chinese Lauriat at Diamond Hotel.
Diamond Hotel's Corniche becomes the perfect setting for an elegant Chinese Lauriat for lunch or dinner with a special round table for eight persons tucked away in an intimate corner. Draped in vibrant red linens, prepare for another epic feast at Corniche...
Diamond Hotel's Chinese Sous Chef, Yang Yong, ensures only the freshest and finest ingredients are used in preparing each dish for the Chinese Lauriat at Corniche. Freshness and authenticity, that's what you can expect at Diamond Hotel's Chinese Lauriat feast.
Refresh your palate with the Pineapple Shake, and let the Chinese Lauriat feast begin...
Diamond Hotel offers three set menus with different dishes ranging from P 6,000 net per table, P 11,000 and P 12,600 for eight persons. During the preview, we were served a selection of dishes from all three set menus for a taste of Diamond Hotel's take on the Chinese Lauriat. Your Chinese Lauriat at Diamond Hotel's Corniche begins with the Assorted Platter of tasty treats including Suckling Pig, Jelly Fish, Century Egg and Barbecue Combination. Beautifully plated, diners can enjoy a variety of vibrant and distinct flavors all in one dish...
...from the freshness and textural mouth feel of the jelly fish followed by a mildly tart and soothing heat...
...to the juicy pork with its savory richness capped by lightly crisp layer of crackling of the suckling pig, the first course gets you and seven other friends on the right track for an authentic Chinese Lauriat experience.
For the second course, Chinese Sous Chef Yang Yong served his Braised Chicken Stock Soup with Abalone, CrabandScallop warming both the palate and body with its hearty flavors. Each sip lines the palate with a delicately light yet rich layer of flavor, and you'll probably want another bowl...
...as the next course is served. The Wok-Fried Crab with Beehoon, Mushroom, and Dried Fish Powder is a masterfully executed dish that tastes as good as it looks. Seriously.
The soft noodles are infused with the subtly briny notes of the succulent crab and nutty hints of the mushrooms with each bite and go ahead, use your hands for some quick work on the crab claws.
Your Chinese Lauriat feast continues with the Steamed Garoupa in Superior Soya Sauce with the mild flavors of the succulent fish and the sharp hints of the soya sauce coming together for comfortingly familiar and classic flavors. The garoupa just melts in your mouth, perfectly finished by the soya sauce for balanced notes.
Chinese Sous Chef Yong Yang shows some flair with his Drunken Prawns with Chinese Herbs, prepared by your table side. The live prawns are covered in liquor and gently cooked by the flame. In minutes, the colors of the prawns turn from dull grey to bright orange...
...and added to a rich herb-infused broth simmering on low heat.
The herbal aromatic notes of the broth play well with the fresh briny flavors of the prawns for another tasty course in Diamond Hotel's Chinese Lauriat.
No Chinese Lauriat is complete without the classic Peking Duck, and Chinese Sous Chef Yang Yong serves it three ways...
...starting with the traditional pancakes with julienned carrots, cucumbers and leeks along with a dab of plum sauce...
...to perfectly crisp deep-fried duck with salt and pepper...
...and a hearty soup with vegetables, each one a satisfying dish in itself.
But there's more. The light notes of the Polonchay with Wonton in Superior Soup offers clean and fresh flavors for a welcome change of pace in a sumptuous and lavish parade of rich flavors...
...culminating with the Fried Rice with Assorted Meat Wrapped in Lotus Leaf as the final course. The soft and sticky rice is infused with the flavors of the different ingredients as well as the fragrant notes of the lotus leaf for that perfect ending.
The Chinese Lauriat ends on a sweet note with traditional Chinese desserts...
...along with Chinese Sous Chef Yang Yong's indulgent Avocado Mousse Ice Cream served with fresh fruits. From the first course all the way to dessert, the Chinese Lauriat at Corniche presents yet another unique dining experience. Go Chinese in a grand way at Diamond Hotel's Corniche with an elegant Chinese Lauriat. But be sure to book your reservations at least two to three days in advance for that perfect feast prepared by Chinese Sous Chef Yang Yong. And prepare to feast...
Corniche is located at the lobby level of Diamond Hotel, Roxas Boulevard corner Dr. J. Quintos Street, Manila or call (632) 528-3000 local 1121 for inquiries and reservations. You can also email restaurant_rsvn@diamondhotel.com.
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