Between May 13 and 23, Diamond Hotel Philippines’ Corniche Restaurant is showcasing a Filipino cuisine buffet spread of four chefs, Sau del Rosario, Bruce Lim, JP Anglo, and its executive chef, Marko Rankel.

The culinary promotion brings local cuisine to a premium level through the use of high-quality ingredients and techniques. Each chef carries their own culinary heritage to Corniche’s spread, from Del Rosario’s Kapampangan roots to Anglo’s Ilonggo recipes and Lim’s American approach.

Among the interesting dishes include Del Rosario’s kare-kare and sisig dishes. While he maintained the traditional recipe of kare-kare, Del Rosario utilized the Ilocos bagnet and macadamia sauce for the dish. In his sisig, he added foie gras. Meanwhile, Lim’s approach is inspired by his U.S. roots, seen in his roasted turkey inasal.

Events like this help improve the perception on Filipino food, said Anglo. “I hope that we can be recognized and our cuisine earn a lot of respect from other cuisines. Our cuisine is not the best looking in the world, but the flavors are there, it’s pretty deep, simple ingredients but at the same time we can make it taste delicious.”