Steak Spree Thursday at Corniche

It was the end of Ramadan and I was asked by a friend together with four other food bloggers to try the buffet dinner at Corniche in Diamond Hotel along Roxas Blvd., Manila City.

We met around 5:30PM at the hotel's lobby and had a little chat before proceeding to the buffet area. The group got together on a Thursday, and every Thursday on Corniche is Steak Night. This kind of buffet includes the best choices of cut steaks -- US Striploin Steak, US Rib Eye Steak, US Hanger Steak, Beef Tenderloin Steak and Roasted US Prime Rib, all seasoned with savory marinades and seared to perfection.

Ms. Twinkle Lacsamana, the Public Relations Supervisor of Diamond Hotel Philippines welcomed us and discussed the buffet themes of Corniche. Buon Appetito every Tuesday is a grand feast of everything Italian. Savor a sumptuous array of Italy’s favorites from gourmet pizzas to classic antipasti and sausages, along with a variety of cheese, meat and seafood dishes for only Php1,930 net per person.

During Fridays, dinner buffet features the finest variety of lobsters cooked in any style you want. Take your dining experience to a whole new level with this supreme crustacean banquet along with other fresh seafood selection for only Php2,385 net per person.


We started early that Thursday evening and it gave us the luxury of time to survey the food being offered and take good photos. The dining area has a high ceiling that prevents echos, consequently minimizing noise. Our table was located at the center of the action, so to speak. Across us is another set of tables, located just beneath the mezzanine. And at our right is where the chocolate fountain and dessert selection can be found. That area was very tempting to a sweet tooth person like myself.

Seafood Section

A variety of choices is available for crustacean lovers. They can choose from Sauteed Clams with Bacon (upper left), fresh crabs (upper right), and prawns (lower left) that you can request to be prepared as Buttered Garlilc Prawns (lower right).

Other seafood dishes include the Sous-Vide Salmon Fillet and Baked Salmon. There are also other fish dishes but these two caught my attention.


Papadum (upper left) is a thin and crisp disc-shaped Indian food that is typically based on a seasoned dough made from black gram (urad flour). It is fried or cooked in dry heat and is prepared in the Indian Section (upper right). Flours made from other sources such as lentils, chickpeas, rice, or potato, can also be used. Papadum is usually served as an accompaniment to a meal in India, can also be an appetizer or a snack. It sometimes come with toppings such as chopped onions, chopped carrots, chutneys or other dips and condiments. In certain parts of India, papadums which have been dried but not precooked are used in curries and vegetable dishes.

There is also a pasta section (lower left) where all the pasta condiments are located. Just beside the pasta section are the chicken section where this delicious Chicken Tandoori (lower right) is placed.

The next section includes the vegetables such as the Tortang Talong (upper) which is also called Eggplant Omelette and is one of my favorite dish for breakfast. The Beef Bulgogi (lower left) is also one of my favorite dishes from Korea and is just beside the Beef Rendang, which is a popular dish from Indonesia.

Meat Section

The meat section include this tender Prime Rib (upper) cooked just right. Salami Milano (lower left) are onions wrapped with salami also found in the meat section together with the Pork Terrine (lower right).


The steaks were served after awhile -- T-Bone (upper), Tenderloin (lower left) and Sirloin (lower right). They cooled off a bit since it took us a long while to take pictures due to the subtle lighting which makes the ambiance of Corniche more relaxing. When the steak was served again after we requested the staff to have them re-heated, it took only a while before we consumed all of them. The steaks were cooked in perfection and tasted above par. The Sirloin was really juicy and honestly, I think I ate the most compared to rest of the group.

Lemon Meringue Pie and Chocolate Truffle

After feasting on the main courses, I tried some of the desserts. The Lemon Meringue Pie (left) is a bit sour while the Chocolate Truffle (right) is soft and chewy inside.

Other Desserts

I also tried the Maja (upper), Bibingka (lower left) and Vanilla Creme Brulee (lower right). I went back for another serving of the creme brulee after finishing all my desserts.

And for my final dessert, which is my comfort food, I tried on their Homemade Ice Cream. The ice cream, which has just the right amount of sweetness is perfect for those who like sweets but do not want those extra calories.

Our overall experience was excellent, the dining area has ambient lighting and tables were strategically arranged to provide a bit of privacy for diners. One can expect a wide variety of choices from meat to seafood. You can also have your meat grilled. There are also options for those who do not want the extra bulge and for those who have sweet tooth like me.

Roxas Boulevard corner Dr. J. Quintos St., Manila
Tel No:(632) 528-3000 local 1121
Twitter: @DiamondHotelPh

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