Diamond Hotel’s Filipino food festival is one of the most anticipated hotel buffets offerings in the metro. Their annual food event showcases the country’s best chefs and their creations inspired by our native cuisine. This year, Diamond Hotel ups the ante by inviting celebrity chef Sau Del Rosario and award-winning pastry chef Miko Aspiras to helm its kitchens for its Filipino Culinary Pride event happening from June 21 to July 1, 2018.
As a seasoned chef who has extensively travelled the world and has trained in world-renowned establishments, Chef Sau always goes back to his favourite—Filipino food. The Café Fleur owner remembers how his parents were major influences who ingrained in him unforgettable culinary traditions and experiences. “My dad was a chef while my mom is a good cook and they often cooked together at home, so I got exposed to food at such a young age,” he explains. “We also live in Pampanga with all these [town] fiestas and we’d celebrated them [with food] for a week.”
Kampampangan cuisine maybe his specialty, but Chef Sau still incorporated other regional dishes to his menu. That’s because he believes that the most beautiful thing about Filipino cuisine is its diversity.
Curious on what Chef Sau has in store? Here are some of his menu highlights:
Macadamia Nut Kare-Kare With Crispy Pork
This Café Fleur favorite makes its way to the buffet offering guests a unique take on the usual Kare-kare. Chef Sau’s rendition uses macadamia nuts for its velvety rich sauce instead of the classic peanut base and adds a bit of truffle oil to make it more tempting. Add in the perfectly cooked crispy pork and you’ve yourself a meal you’ll never forget.
O.X. Tongue with Mushrooms
Imagine melt-in-your-mouth lengua in a rich and creamy white sauce with mushrooms and sweet corn. It goes perfectly with hot steaming rice or with the sisig paella if you prefer to have a decadent food combination on your plate.
No Filipino celebration would be complete without a lechon. Chef Sau impresses the crowd with his version of the roasted pig with a succulent porchetta with semi-sweet chocolate and goat’s cheese stuffing. The celebrity chef also plans to serve different kinds of lechon each made with the flavors of Luzon, Visayas, and Mindanao.
THE. BEST. PAELLA. EVER. Here, the no-frills sisig is elevated into a high end main dish which you can either enjoy with beer or wine. Chef Sau proudly prepares this dish both in local and international Filipino food events earning praises where ever it’s served.
Diamond Hotel’s Filipino Culinary Pride Food Festival is on-going until July 1, 2018 and will be available for lunch and dinner at Php2,780 (nett) per person. For reservations, call 528-3000 loc. 1121. Visit www.onlineshopping.diamondhotel.com.