Across the thousands of islands that make up the Philippine archipelago, food is more than just sustenance. Every region speaks its own distinct dialect of flavor.
Today, a new wave of culinary craftsmanship is proving that preserving food heritage does not mean keeping it frozen in time. Running from June 9 to 14, 2026, Filipino cuisine is taking center stage at Diamond Hotel Philippines as its premier dining destination.
Corniche presents “Paleta Filipino”, a premier culinary showcase that celebrates the country’s rich gastronomic heritage. The festival brings together a colorful collection of flavors that reflect the diversity, creativity, and vibrancy of Filipino cooking. Ranging from cherished regional specialties to contemporary creations inspired by local ingredients.
Masterminds Behind the Menu
To bring this vision to life, the festival features an impressive selection of dishes masterfully prepared by Diamond Hotel’s award-winning culinary team. Led by chefs Jemelle Baarde, Michael Lozada, Jose Bensal, Rod Nuñez, John Suico, Peter Cagadas, Ernie Buesing, and Christian Alumno. The team draws inspiration from regional recipes and local ingredients.
Consequently, the chefs are able to present a menu that seamlessly blends tradition with contemporary flair.
From Savory Innovation to Sweet Heritage
Guests can explore an expansive menu that highlights both innovation and comfort. Among the savory highlights are: Purple Yam Soup, Pako Salad na may Crispy Dilis, Adobong Tahong in Fried Rice Paper, Nilagang Baka sa Dahon ng Libas, Smoked Tinapa Pizza, Pinya at Lechon Paksiw Pizza, Camsur Pansit Bato Guisado, Pansit Sotanghon na may Taba ng Talangka sa Gata, Tagalog Oxtail Adobo sa Gata, Apahap sa Luyang Dilaw, Pampanga Sisig Fried Rice, and Sinigang na Salmon Belly sa Pakwan.
In addition to these savory delicacies, guests can indulge in a tempting array of desserts inspired by classic Filipino flavors. The sweet selections include Pandan Chiffon Macapuno, Ube Yema Cake, Choco Tablea Cake, Mango Cashew Sansrival, Tsokolate Langka Roll Cake, and Ginataang Halo-Halo sa Bayabas.
Reservation and Event Details
Available for both lunch and dinner, the festival buffet is priced at Php 3,988 net per person. Whether diners are rediscovering familiar childhood favorites or exploring new interpretations of classic dishes. They can look forward to a memorable dining experience that honors the richness of Filipino culinary craftsmanship.
Because high demand is anticipated, prior reservations are highly encouraged. Furthermore, please note that these promotions are not valid in conjunction with other promotional offers. For reservations, guests may call (632) 8528-3000 or email restaurant_rsvn@diamondhotel.com. Alternatively, dining vouchers may be purchased directly through the hotel’s online store at onlineshopping.diamondhotel.com.
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