The smell of grilled tinapa greets you first. Then comes the aroma of gata simmering with kuhol. Calamansi cuts through the air, sharp and bright. At the Diamond Hotel Culinary Celebration, these scents do more than signal what’s cooking. They bring you back. They tell a story.
This is Likhang Malinamnam, Diamond Hotel’s Filipino Food Festival, running from June 5 to 12, 2025, at Corniche. Officially, it’s a buffet. But it feels more like a gathering of memories—flavors shaped by experience, served with purpose.
A Diamond Hotel Culinary Celebration Rooted in Story
Diamond Hotel has long treated Filipino cuisine with respect. Its festivals go beyond food. In 2024, Galleon Trade: A Culinary Journey featured Spanish-era recipes. Earlier, the 1898 Malolos Congress Dinner was recreated with historical precision.
This year, Likhang Malinamnam shifts inward. The spotlight moves from national history to personal heritage. It’s not just about the dishes. It’s about the chefs behind them.
A countryside classic reimagined with care—tender snails simmered in rich coconut cream, spiced just enough to awaken memory. Comforting, nostalgic, and quietly elegant.
The Chefs Behind the Diamond Hotel Culinary Celebration
Inside the Corniche kitchen, five chefs shape the soul of this year’s event: Danilo Guerrero Jr., Emmanuel Reyes, Honey Ecreala, Mon Luyao, and Kiko Bautista. Their experience together spans years. Over time, they’ve built trust, mastered timing, and developed a shared language in the kitchen.
As Chef Emmanuel explains, “We all carry stories through our food. This isn’t just technique. It’s identity.”
With that in mind, they’ve designed a buffet that feels thoughtful and grounded. It doesn’t just showcase their skills—it reflects their deep connection to Filipino cuisine.
Signature Dishes with Soul
So, where should you start? The balot a la pobre is a strong opening. It features slow-cooked duck yolk in warm garlic broth. The dish sets a tone—familiar, but elevated.
Then there’s the seafood paella negra, striking in appearance and rich in flavor. It’s dark with squid ink and generously topped with prawns, mussels, and clams. This dish blends tradition with flair.
For something more subtle, go for the ginataang kuhol. The snails are tender, simmered gently in coconut milk, and balanced with spice. It’s a quiet favorite—simple but layered.
Meanwhile, the pako salad offers brightness. Wild fern, a splash of vinegar, and crispy dilis make for a refreshing bite. Right beside it, you’ll find the aligue rice—deeply savory, aromatic with crab fat, and hard to resist.
To finish your savory round, try the tinapa mousse with kesong puti. It’s smoky and smooth, paired with herbed cheese for contrast. Finally, the kinilaw keeps things crisp and clean, with just the right acidity.
Each of these dishes was created with purpose. They’re not trying to impress with theatrics. Instead, they speak with quiet confidence.
As Chef Mon puts it, “Filipino food is comfort. But comfort can be thoughtful, too.”
Save Room for Dessert
Every Filipino meal deserves a sweet finish. At the Diamond Hotel Culinary Celebration, dessert doesn’t disappoint.
Start with the brazo de mercedez—light, airy, and just sweet enough. Then move to the coconut langka cake, which brings warmth and a familiar tropical aroma. For a sharper note, the calamansi sorbet cuts clean through the richness. And for those seeking nostalgia, the pianono delivers—a soft roll that tastes like merienda from childhood.
Why Malinamnam Matters
There’s no direct English word for malinamnam. It goes beyond “tasty.” It’s the kind of flavor that stays with you—full, satisfying, and rich in meaning.
That’s what the Diamond Hotel Culinary Celebration captures. It’s not just about food. It’s about memory, tradition, and pride on a plate.
Plan Your Visit
Likhang Malinamnam runs from June 5 to 12, 2025, at Corniche, for both lunch and dinner. Buffet price is Php 3,880 net per person.
For reservations:
📞 (632) 8528-3000
📧 restaurant_rsvn@diamondhotel.com
🛒 onlineshopping.diamondhotel.com
