Potaje de Adobado de Gallinna, Adobo de los Naturales, Quilaluin. These are just three of the authentic Spanish-era Filipino dishes chef and culinary heritage advocate Christopher Caragian has prepared for diners.
Savor authentic Filipino dishes that way our ancestors did during the Spanish times did. Discover a selection of fascinating dishes from the Galleon Trade era at the Corniche restaurant at Diamond Hotel Philippines until July 7 as prepared by featured chef and culinary heritage advocate Chef Christopher Carangian.
Take a journey to the past and enjoy featured specialties steeped in culinary culture from the era of the Galleon Trade. From the year 1529 is the Potaje de Adobado de Gallina, a chicken dish inspired by the Pipian which originated in Mexico. Then in 1613, the Adobo de los Naturales came about which is currently known as dry adobo and is made from a combination of pork and chicken. Another dish to be highlighted is the Quilauin from 1794, the first Filipino food seen by Antonio Pigafetta and referred to as the First Adobo.
Chef Christopher will guide diners into the origins of Filipino cuisine through the dishes he will showcase at the Corniche lunch and dinner buffet (P 3,880 per person). As founder and president of Razorchef Philippines and punong heneral of the Culinary Generals of the Philippines, his passion for exploring and reintroducing local, traditional dishes aims to promote the country’s historical identity.
Diamond Hotel will also recreate the Malolos Congress Dinner of 1898, wherein the proclamation of Philippine Independence was ratified in Bulacan. Savor the best of the original French menu, to be prepared by Chef Christopher, alongside fine wine pairings on July at the Diamond Ballroom at 7pm (Php 6,800 per person).
For reservations please call (632) 8528-3000 or email restaurant_rsvn@diamondhotel.com. You may also purchase in advance at onlineshopping.diamondhotel.com. All promotions are not valid in conjunction with other promotional offers. Prior reservations are encouraged.
