All the lobsters you can eat at Diamond Hotel

By Vladimir Bunoan,

Posted at Mar 22 2013 11:14 AM | Updated as of Mar 23 2013 01:59 AM

Steamed lobsters are displayed at the buffet of Corniche at the Diamond Hotel in Manila. Photo by Jeeves de Veyra for

MANILA, Philippines – With the numerous establishments now offering buffets, hotels and restaurants are continuously making tweaks to their all-you-can-eat spreads to entice customers.

Early this month, Makati Shangri-La, Manila began its “Oyster Mondays” promo, a new weekly themed dinner buffet at Circles Event Café that offers a variety of oyster dishes from oyster maki sushi to oyster pizza with blue cheese. Meanwhile, Marriott Hotel Manila started its “Ocean’s Harvest” buffet at the Marriott Café, which is offered on Friday and Saturday nights, featuring fresh catch presented in various ways.

The buffet spread of Corniche at the Diamond Hotel in Manila. Photo by Jeeves de Veyra for

Last Friday, it was the Diamond Hotel’s turn to unveil its latest buffet promo at its lobby restaurant Corniche which is highlighted by lobsters. This prized ingredient takes top billing at the seafood section of the “Lobster Buffet,” which is priced at P2,385 nett per person and available every Friday night.

Diners can simply select their lobsters from the buffet -- which also includes oysters, prawns, crabs, scallops, mussels clams – and have it cooked in whatever style they wish -- from plain grilled with herb butter, baked potatoes and sour cream to the classic lobster thermidor, topped with onion-mustard chutney gratiniert and served with a béarnaise sauce.

Lobster Thermidor. Photo by Jeeves de Veyra for

At a dinner for select food writers and bloggers, some opted to have their lobsters simply sauteed with garlic butter or elaborately baked with four different types of cheese. Avid carnivores can pair the lobster with their prime rib for an instant surf and turf.

But apart from having the lobsters prepared to your personal taste, the rest of the buffet are also teeming with lobster dishes. The appetizer section, for instance, had cold dishes like the octopus salad with lobster and garlic oil, while the Japanese spread had lobster roll sushi and the yummy lobster rice, which got the thumbs up from many of the attendees.

One can have the lobster meat mixed into scrambled eggs or just take a scoop – or several -- of the special lobster paella.

But my favorite in the entire Corniche spread had to be the tandoori lobster in the Indian section, with the spiced lobster cooked in a tandoori oven and enjoyed with Indian rice and curry potatoes and cauliflower.

Tandoori Lobster. Photo by Jeeves de Veyra for