Cocina Filipina: Pinoy cuisine with a twist

MANILA, Philippines - It’s traditional Filipino cuisine with a twist. And it’s part of the country’s campaign to raise global awareness of the Philippines as a tourism destination.

To highlight the country’s local dishes infused with international flavors, Diamond Hotel Philippines has teamed up with Chef Bruce Lim for the 10-day Cocina Filipina Food Festival at Corniche Restaurant until May 25. Among the guests at the event’s opening was Domingo Ramon Enerio III, chief operating officer of the Tourism Promotions Board.

Chef Bruce, known for pushing the limits and boundaries of Filipino cuisine, said he tried to make the food at the buffet taste and look a little bit exciting to satisfy the distinctive palates of diners.

“It’s really the way we present it and the way we adjust the flavor profile so it’s really taking Filipino cuisine to a new level, not necessarily making it better, it’s just a matter of giving it a new life… a facelift so it will be appreciated more by our global clients since we are here at Diamond Hotel,” he said.

Most of the hotel’s clients, according to Chef Bruce, are tourists from Japan, the United States, Europe, China, and Korea.

“Our clients are primarily Japanese, American, European, Chinese and Korean… so if you look at it… if we present what we have, normally, it might not be that attractive to some of our clients who come here… so we want to make dishes that when they eat it they can understand it… you can easily say ‘okay I know what that is, I know what I’m gonna get’ and at the same time, the flavors are 100 percent Filipino,” he said.

Chef Bruce said Corniche would offer the most-liked dishes in the festival in its daily buffet later on. “Some of our recipes here they are going to retain, to be part of their everyday Filipino buffet,” he said.

The festival is also part of Diamond Hotel’s celebration of Philippine Heritage Week, he said. “We are celebrating Filipino culture. This is really made for Philippine heritage that’s why it is called Cocina Filipina. Not only the main dishes, the desserts and starters are all Filipino, too, and one thing I can pride myself with, it’s all locally sourced, nothing is imported,” he said.

Making the taste and presentation of the food a little different does not mean the price has to be adjusted. “Price will be the same. It’s like this… you get all the ingredients and put it in a way where it’s still the same process, same ingredients but it is just done differently and in theory, the price should be exactly the same,” he said.

The much-loved buffet includes appetizing dishes like Kinilaw na Tanigue with Grilled Liempo and Grilled Corn, Stuffed Ampalaya with Salted Eggs and Prawns, Sisig Pasta, Pinangat na Liempo with Aligue Cream Sauce, Lobster Palabok, and Tuyo with Caramelized Onions and Sundried Tomatoes. Sought-after desserts include Queso de Bola Cheesecake, Calamansi Meringue Pie, Chocolate Tablea, and Barako Coffee Mousse.

Who is Chef Bruce?

Chef Bruce is a Filipino-Chinese chef who studied the Superior Level of Cuisine and Pastry at Le Cordon Bleu in London, England.

At a relatively young age, he has had a decade of experience in food preparation from his training in various hotels and restaurants in London and across the US.

He made the decision to go back to the Philippines to trace his roots and get culinary inspiration. “I was working an average of 16 hours a day, it was really tough. One day I realized I was killing myself for no reason and I thought I might as well kill myself for my own business.”

With that, Chef Bruce packed his bags and left the US for the Philippines in 2007.

He first landed in the entertainment industry, met director Pinggoy Generoso, and there, “Tablescapes,” his show in Asian Food Channel showcasing the country’s culinary spots, was born.

Through this show and his restaurants, Chef Bruce has succeeded in showing Filipino cuisine in a different light internationally.

He lives up to two basic philosophies in cooking: “Never stop learning; when you claim that you know everything, you don’t grow as a person, you always learn something new every day.” And KISS — “Keep It Simple Stupid.”

And Chef Bruce’s advice — “Always make a plan. Plan out your week, list down what they need to do, budget both your money and time, utilize what you have.”

“You can cook ahead for the next day, make more and then recreate to a different meal, and keep it nutritious, this way you keep your family healthy instead of grabbing another fast food stuff.” 

Have a taste of Chef Bruce’s culinary masterpieces for only P1,680 nett per person at Corniche or enjoy the buffet with free flowing tropical juices at P1,888 nett per person.

To add more excitement, guests availing themselves of the Cocina Filipina buffet get a chance to win roundtrip tickets to Cebu with accommodations, and other exciting prices, including an overnight stay at Diamond Hotel.

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For reservations, call Diamond Hotel Philippines at 528-3000 local 1121. The buffet promotion is not available in conjunction with other discounts or offers. Prior reservation is encouraged.