Fiesta of Flavours at Cocina Filipina

THE earthy flavours of Filipino cuisine were executed for an international market to experience, thanks to the daring approach of Diamond Hotel. Opening Cocina Filipina at Corniche, a buffet spread glamourized local ingredients from the vision of the celebrated chef Bruce Lim of Asian Food Channel's Tablescapes, veering away from the usual conception of Filipino food and infusing it with memorable innovations. Taking TV to table, the young chef had only one message to the global audience at the festival: "Enjoy it," he declared, beaming with pride.

Having already a decade of experience despite his youth, Bruce learned the craft of cooking from Le Cordon Bleu in London, England. He studied the Superior Level of Cuisine and Pastry before working in hotels and restaurants in the United States. Working nearly 16 hours a day abroad, he began to look for inspiration and decided he would do it by travelling the Philippines.

Prawn and Mango Salad with Tinapa vinaigrette

Tuyo with Caramelized Onions and Sundried Tomatoes 

While doing his show, Bruce learned many recipes from off the beaten path. The Philippines is known for its Manila city life and Boracay beaches, but Bruce focused on the little towns and what they had to offer to the culture as it is known by the world. Ingredients from the country's provinces took centre stage and dishes like the sinigang sa batuan with grilled pork belly, an Ilonggo special, enriched even Filipino diners of their knowledge of the fare.

Chef Bruce Lim of Chef's Lab demonstrates cooking Lobster Palabok 

Bruce is steadfast in his philosophy of using what you have, which reflected in the creativity of the festival. With bold and attractive ideas, he presented combinations of seafood with fruit such as a chilled roasted beet soup with seared scallops and mangoes as well as a tuna tartar with paco salad and aratillis, a local sugar date the chef likes. Displaying his keenness on the local palate, Bruce served pinangat na liempo with aligue cream sauce - two indulgent Filipino favourites in one dish. The dynamic chef also did a live demonstration of the preparations for a lobster palabok during the launch, while the buffet's hot station served a special pizza of tuyo with caramelized onions and sundried tomatoes to showcase a fusion of international cuisine.

Mango Sago Timbals 

Diamond Hotel is well known for its desserts, which the chef did not overlook in complementing the menu. A delectable selection featured sinful infusions such as buko crème brulee, mango sago timbals, Barako coffee profiteroles, and Queso de Bola cheesecake.

Queso de Bola Cheesecake 

There were many new things at Cocina Filipina's buffet but they tasted very familiar. The festival presented the twists the local cuisine can take while still making you feel home. The Filipino flavour was not lost on the ambitious ideas, but otherwise displayed the foundations of a different way to do traditional recipes.