Cake and Wine Pairing Experience at The Cake Club by Diamond Hotel

Of the number of restaurants at Bonifacio High Street Central, The Fort, The Cake Club by Diamond Hotel is definitely one of those I frequent to and recommend to friends as well. Who could blame me? The Cake Club is one of the dessert places that dishes out some of the best cakes I have tried here in Manila. Also, their savory dishes are equally impressive.

Well I guess we couldn't expect anything less than something that carries the name Diamond Hotel, eh? From their impressive themed buffet spread at Corniche, to their take on authentic Japanese cuisine and the teppanyaki feast at Yurakuen, up to their chic and comfortable spot at The Lobby Lounge, I cannot remember not having a great time in each and every visit.

So, during the time that I got to experience a cake and wine pairing at The Cake Club, I knew from the get go that it will be equally satisfying like the previous trips. Cake and wine have always been a proof that food god really do exist, and pairing these two equates to the culmination of all things luxurious and decadent, not to mention, pleasantly intoxicating.

My recent visit happened when The Cake Club in partnership with Sommelier Selection introduces Sommelier Wine Flights where cake and wine pairing was the name of the game. Although known to carry an impressive line of decadent desserts and savory dishes, The Cake Club also sells wines of different selection. That means that anyone can definitely enjoy cake and wine paring all year round at The Cake Club.

I have always been interested in food and wine pairing and there have been few gatherings I have been to that opened my eyes to the joyous world of food and wine pairing. Yet, it was only at The Cake Club that I got a chance to shift my focus on decadent dessert paired with wine instead of the usual dishes. We were a lucky bunch that night since well known and respected Manila foodie Cyrene de la Rosa was generous enough to share with us her knowledge on this league. For that, we are grateful.

I will not claim to be knowledgeable in cake and wine pairing after one night of exposure. It will take years of experience before I could dish out recommendations and nitty gritty details as to what particular dessert goes perfectly well with specific wine. So let us leave that to experts. But what I could say with confidence is that having experienced the pairing at The Cake Club, my interest heightened.

During the cake and wine pairing, we were given a cheat sheet we used as a helpful guide. Although I respect the claim that there is the right way for pairings, I also believe that taste is very subjective. Whatever works for one does not necessarily mean that it can work for others. Whatever floats your boat, I must say. But it could be just me and my limited knowledge on dessert and wine pairing.

My dear friend Rina of Rina's Rainbow Blog wrote a detailed account including some excerpts on the cheat sheet/guide handed to us at The Pickiest Eater Blog. The guide can be very helpful for those who are interested to have a basic idea on pairings, and Rina's own takes on the experience is also an interesting and delightful read.

Aside from the cakes and wines, signature savory dishes of Diamond Hotel were also served.These dishes can also be enjoyed at Diamond Hotel's Lobby Lounge just like what we did during our previous visit.

French Onion Soup (Php250) was a beautiful starter. Although I wish they could have added way more cheese on top just like what we had before, it does not discount the fact that this soup is always soul satisfying. I have always been in love with their GM's Salad (Php210) since the first time I tasted it at the now defunct Astralis, and up to now, it still carries the same charm that made me fall for it.

I have always loved The Cake Club's Slow Roasted Beef Belly (Php415) and as expected, it was a delightful treat to the palate. What surprised most of us though was how good the sweetened that came with the beef. Rarely do I encounter a side dish that can rival the goodness of the main considering it's a vegetable and I'm a self confessed carnivore!

The Roast Chicken (Php415) just like the beef belly was remarkably good. The French beans that came with it although not as stellar as the sweetened carrots of the beef, still deserved the spotlight.

Baked Salmon (Php455) was made all the more palatable with the Mediterranean sauce smothered on top. The safron risotto may not be the best I have tried, but it still goes well with the salmon.

I have tried Sato San’s Mentaiko Spaghetti (Php370) at The Cake Club before but that particular night, it feels like it was the first time. I am not sure if they made an adjustment with the ingredients because I found it way tastier and extremely satisfying than before.

The cake and wine pairing at The Cake Club by Diamond Hotel was indeed a different dessert experience. Like what I have mentioned, it steeled my resolve to trek that uncharted territory even more especially when when the desserts I will be dealing with are as good as the ones they serve at The Cake Club.