Local Flavors of the Past, Revisited: The Philippine Culinary Heritage Filipino Food Festival at Diamond Hotel's Corniche with Guest Chef Christopher Carangian

Walk back and retrace the roots of our rich and diverse culinary heritage, one plate at a time...at Corniche.

Corniche at Diamond Hotel takes you on a culinary journey of rediscovery with Philippine Culinary Heritage: A Filipino Food Festival by guest chef Christopher Carangian from June 19 to 30, 2019, an epic revival of traditional dishes recreated in a lavish buffet feast. And just like the previous festivals at Diamond Hotel, Corniche reveals even more intricate layers from our flavorful tapestry of local flavors.   

I've always been impressed by the Filipino food festivals of Corniche, tapping some of the country's leading chefs in recreating long lost dishes from the past. This year, Chef Christopher Carangian takes you deep into our culinary past with a regional representation of our rich tapestry of flavors (for more on Diamond Hotel's elegant buffet dining at Corniche, see my earlier posts, Local Flavors Shine at Diamond Hotel's Filipino Culinary Pride with Chefs Sau del Rosario and Miko Aspiras, Savor the Flavors of the Philippine Archipelago by Chef Myke "Tatung" Sarthou at Corniche, Celebrating the Flavors of May Festivals at Corniche's Culinaria Filipina with Chefs Myrna Segismundo and Jill Sandique, A Spanish Festival of Flavors: Exquisita Comida Espanola at Corniche with Chef Francisco Javier Coque, Fiesta Sabores de Espanoles: A Spanish Fiesta of Flavors at Diamond Hotel's Corniche with Chef Edgar Sanuy Barahona, Food News: Diamond Hotel's Corniche Features Cocina Filipina with Chef Bruce Lim, An All-American Feast at Diamond Hotel's Corniche with guest chef Christopher Gallaga, Crocs, 'Roos, and Ostrich: Diamond Hotel's Flavors of the Land Down Under with Chef Steve Shrimski and All-You-Can-Eat Steaks at Corniche).

Founder and President of Razorchef Philippines and Punong Heneral of the Culinary Generals of the Philippines, Christopher Carangian's passion for traditional cuisine shines at the Philippine Culinary Heritage Filipino Food Festival at Corniche. Each rediscovered dish offers not only comforting and rustic flavors, but tales and stories that define our heritage. His extensive travels throughout the country is reflected in the lavish spread of local dishes, tracing the origins of local cuisine with a chronological perspective instead of a regional approach. Last June 21, Chef Christopher Carangian also hosted the special Malolos Congress Wine Dinner at the Diamond Hotel Ballroom recreating the historically accurate feast of 1898. It's this respect for both history and heritage that adds authenticity to Chef Christopher's interpretation of local flavors. And you can experience all these at Corniche...

From North Luzon, Chef Christopher brings back the Warik-Warik, a communal dish combining the tender liempo cut from native black pigs with choice offal infused with ginger and aromatics and nutty liver spread. Similar to the Capampangan Sisig and Ilocano Dinakdakan, the Warik-Warik was the highlight of an ancient and traditional ritual performed to gain wisdom from the gods and culminating in a tribal feast. The dish brings textural contrasts and rich flavors with its succulent and juicy pork capped by a lightly crisp outer layer, and the savory richness of the pork is perfectly tempered by the ginger, aromatics and liver for balanced flavors.    

The Ciento Quinse from Cavite is a long-forgotten ceremonial dish with seafood, coconut cream, sweet jackfruit and 115 spicy chilis (hence the name) often shared during celebrations. The bountiful combination of shrimps, crabs, mussels and pork is a sign of thanksgiving for the abundance of blessings from the land and sea in a mildly sweet, tart, savory and spicy dish. 

Skewered meats of pork and chicken grilled on charcoal is another popular local cooking method, represented by Chef Christopher's Zapote Inihaw. The subtle sweet notes of the marinade combine with the hints of smoke from the charcoal for a comfortingly familiar dish...

...while the Wak Na Toy sa Makremang Kalabasa draws inspiration from a sweet and savory pork menudo dish sold in the streets of Las Pinas that seemed to apparently disgust many Chinese immigrants as they exclaimed "Wak Na, Toy" in rejection. The name stuck, and the dish is now part of local lore and legend, just one of many flavorful stories from our rich culinary heritage.

The shared history with Spain is a major influence in local cuisine, and from the Manila-Acapulco Galleon Trade comes the Carne Asada with thinly sliced and marinated fork-tender grilled beef and onions. Enjoyed by the country's elite, the clear distinction among the social classes weaves its indelible marks in the origins of our culinary heritage. 

From the streets of Davao, the Pastil Rice wrapped in banana leaves offers a satisfying snack or meal on the go with sticky glutinous rice topped with tuna or chicken adobo. The Pastil Rice also pairs well with the local dishes showcased at Corniche.

Throughout the buffet, one can spot local indigenous produce like the Ubi Kinampay (R) from Bohol, a local root crop. I spot an old favorite, the Kinamatisang Baboy Ramo (L), a hearty soup stewed in sweet and tart ripe tomatoes with slabs of wild boar. Sampling the original recipe is quite an experience.

At the Carving Station, Chef Christopher's Barakong Bibe combines the deep, full-bodied and nutty notes of the local coffee, Kapeng Barako, with the rich, rendered fat of deep-fried duck. The earthy sweetness of the local coffee adds a flavorful layer to the savory duck for another interesting discovery at Corniche.

The highlight of any Filipino feast is always the roasted whole suckling pig...

...and Chef Christopher's Nilitson na Baboy ni Pigafetta adds that local and festive vibe to the buffet feast. History records reveal a feast with roasted pig in Cebu, documented by Italian scholar Antonio Pigafetta who accompanied Ferdinand Magellan in his voyage around the world. It's also the first recorded mention of lechon. It's just fitting that a sumptuous Filipino feast includes a traditional charcoal-roasted whole native black pig at Corniche with its juicy pork and crisp crackling. On different days of the Filipino Food Festival at Corniche, you can enjoy other sumptuous offerings including Chef Christopher's Adobong Dilaw ni Aguinaldo, Lumpiang Cerdo ni Pepe, Steamed Chicken ni Meong and Adobong Pusit Rice with its daily menu cycle.   

For dessert, Chef Christopher offers tempting treats made from indigenous ingredients like the Mini Ensaymada Kinampay (L) and Kinampay Sorbetes (R) sweetened with the local root crop. Not to be missed is the Criollo Sorbetes made with local chocolate with origins traced back to Mexico.

The Criollo, dubbed as the King of Chocolate, can also be enjoyed with Chef Christopher's Chilled Champorado ng Laong Laan, a traditional breakfast porridge. The use of the finest and freshest local ingredients is evident throughout the buffet spread, including the impressive array of fresh seafood at the Japanese Station...

...with its wide selection of fresh Sashimi...

...Maki, Sushi and seafood rolls in a variety of shapes and colors.

Then, there's the impressive Cheese Board with its indulgent offerings of fine gourmet cheeses. At Corniche, it's all about options and variety.

At the Salad Station, one can enjoy fresh and clean flavors with garden-fresh greens or prepared salads like the Kani Mango Salad (L) and the Shiitake and Mushroom Salad (R). You can also enjoy local-inspired salads like the Ensaladang Pako, Atchara, Ensaladang Talong and Ensaladang Mangga.

At the Asian Station, indulge in a variety of authentic noodles dishes... 

...including this sumptuous dish with homemade tofu and seafood (if you wish to indulge in a special Chinese feast at Corniche, see my other post, A Chinese Lauriat at Diamond Hotel's Corniche).

At the entrance of Corniche, one just can't miss the Fresh Seafood Station with the day's freshest catch on ice including succulent Mussels... 

...plump Shrimps...

...fresh local Lobsters...

...and Crabs. Have it prepared just the way you like it, draped in chili sauce, fried with salt and pepper, baked with cheese or lightly sauteed with garlic and butter. Seafood is always a highlight at Corniche (for more on the impressive daily seafood offerings of Corniche, see my post, Awesome Lobster Buffet at Diamond Hotel's Corniche).

In between bites, have a fresh fruit shake from the bar to cleanse the palate. Corniche also boasts of an authentic Indian Station if you suddenly have a craving for exotic eastern flavors.

For dessert, your options at Corniche are equally impressive. In addition to local desserts like Minukmok, Tinustang Pastillas, Bibingka Bars and Chilled Taho, you can indulge in a variety of intricate pastries like Macarons...

...and elegant cakes...

...and more local favorites inspired by the neighborhood bakery like Pan de Coco and Spanish Bread stuffed with cheese...


...and Bibingkang Malagkit, traditional rice cakes wrapped in banana leaves.

And take your time. There's no need to rush at Corniche.

Back at the Asian Station, you'll find even more sweet bites to tempt your palate. It's a good time to have that freshly brewed cup of coffee or tea at Corniche.

For me, the Halo-Halo Station always caps my feast at Corniche...

 

...with heaping spoonfuls of preserved fruits, ube and leche flan topped with crushed ice, milk and Ubi Kinampay Ice Cream. And now it's your turn. Relive and experience traditional local flavors and more with Philippine Culinary Heritage: A Filipino Food Festival by Chef Christopher Carangian at Diamond Hotel's Corniche from June 19 to 30, 2019 for only P 2,990 net per person. And here's even more good news. Guests with a minimum spend of P 5,000 at the Corniche Lunch or Dinner Buffet are entitled to a raffle ticket for a chance to win a 2-night stay in Baguio. Grab your plate and dive deep into our rich culinary heritage and savor the flavors that shaped and defined our national identity, one plate at a time...at Corniche.