Let 'em eat cake, beets & truffle fries

Let’s give beets a chance.”That’s probably what Diamond Hotel president Cecilia Ang said to executive chef Nicolai Stoyanov when she urged him to whip up a delectable red beet burger as soon as she got back from her recent trip to Singapore.

“I have no idea how many versions of the red beet burger she tried but she talked about it for months! She only stopped when she finally saw me romancing the shredded red beets in the kitchen. Cecilia even swore that she lost weight due to that burger,” recalls chef Nicolai. It took the Russian chef two months to finally come up with his own version of the vegetarian delight.

The beet’s deep red hue is a telltale sign of health and longevity. The classic way to enjoy it is pickled, but the best way to cook the veggie is to grill it and sandwich it between two hamburger buns. Well, that’s exactly what chef Nicolai did.

Beet it: Chef Nicolai Stoyanov’s red beet burger tops The Cake Club’s menu.

“What I did was roast the curry-spiced red beets, shred and mix it with tofu before forming it into a burger patty,” explains the amiable chef.

Chef Nicolai’s red beet burger is topped with goat cheese, walnuts and arugula, and served between slices of caraway ciabatta roll. It tastes so good, which explains why it’s one of the best-selling items at — of all places — the newly opened The Cake Club in Bonifacio High Street, Taguig.

 “Due to the nature of its name, a lot of people think that The Cake Club is only a haven for dessert lovers. What they don’t realize is that a sweet tooth is not required to be part of the ‘club.’  The Cake Club brings a complete gastronomic dining experience,” shares Diamond Hotel president Cecilia Ang.

 A quick look at the eclectic menu, which features exciting and unusual options, is enough to whet one’s appetite. And as soon as we got a whiff of the drool-inducing aroma of the freshly popped truffle fries, our taste buds went wild. The crispy fried sliced potatoes with truffle oil are made extra flavorful by the sea salt flakes.

Sweet indulgence: Ispahan has raspberry, lychee and rose essence.

For the main course, we feasted on grilled Reuben sandwich, homemade corned beef with sauerkraut and thousand island dressing served with marble rye bread; lamb burger, Moroccan-spiced lamb patty with harissa yogurt topped with feta and Parmesan cheese; the Porcini mushroom crepe with Parmesan and Emmental cheese doused in a light, cream sauce; the slow-roasted beef belly (which took six hours to prepare) served with honey-roasted baby carrots, brown rice and horseradish cream; and the braised veal cheek ravioli, which has a full-bodied flavor with its braised jus bursting with every spoonful.

“The menu is eclectic. We actually picked some of the bestsellers at Diamond Hotel and introduced new items exclusively for The Cake Club. So if you’re a regular at the Diamond Hotel, then chances are some of these items are familiar to you,” notes chef Nicolai.

Welcome to the (cake) club

What used to be a kiosk at the Power Plant Mall offering Diamond Hotel’s famed ensaymada, the super-moist chocolate cake, baked cheesecake and Japanese coffee is now a perfect meeting place for an intimate weekday lunch with family, friends or even clients. 

Roast it to me gently: The slow-roasted beef belly is a labor of love.

 “The Rockwell kiosk is still there. This is actually The Cake Club’s second branch but instead of just offering our signature cakes and pastries, we decided to incorporate gourmet dishes into the menu so diners have the option to not just eat cake but enjoy good food, too!” enthuses GM Vanessa Suatengco.

 At The Cake Club, which is an extension of the Diamond Hotel, some of the pastries are named after its officers and chefs. There’s Cecilia, a coconut mousse pie named after Diamond Hotel president Cecilia Ang; Vanessa (named after the hotel GM), a giant pistachio macaroon with fresh strawberries; and Danielle, a raspberry white chocolate cheesecake (sugarfree) made by Diamond Hotel pastry chef Daniel Back.

Don’t leave the resto without trying Ispahan, The Cake Club’s homage to dessert god Pierre Herm. This to-live-for pastry is made with raspberries, lychee, and rose essence.  

Many of the popular treats have been incorporated into the homemade ice cream, with versions of the cheesecake, apple pie, and super-most chocolate cake now available in scoops, one pint, and half gallon that you can bring home and share.

Reuben on my mind: The grilled Reuben at The Cake Club

Now that you’re in on the best-kept secrets of The Cake Club menu, you’re ready to be part of this prestigious club of foodies. And like all clubs, there are certain rules that must be observed:

• Eat with your eyes first. While food is the club’s main business, treat your other senses to the elegant and comfy ambience of the restaurant. With its chic white interiors and good-looking wait staff, The Cake Club has taken the exclusive and sophisticated vibe of the hotel and made it available to the Bonifacio High Street habitues.

• Come for a meal and not just dessert. The Cake Club is more than just a dessert place.

• Go on a sugar high. Let the meal reach its full circle by ending it with dessert.

• Food is meant to be shared. Bring the pleasure home and share it with your loved ones.

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The Cake Club is at Bonifacio High Street, 7th Street, Bonifacio Global City, Taguig. For reservations, call 621-3176.

Diamond Hotel executive chef Nicolai Stoyanov welcomes diners to The Cake Club. (Inset) Vanessa Suatengco, GM, Diamond Hotel