The Cake Club offers more than just sweets
MANILA -- The Cake Club may be a popular stop for the Diamond Hotel’s famous ensaymada and its bestselling Supermoist chocolate cake, but its new savory menu proves it’s more than just a go-to place for dessert.
The revamped menu features a mix of old-time favorites and new, surefire hits in a selection of sandwiches and a la carte items.
Start off the meal with The Cake Club’s signature truffle fries. Thick-cut, golden fried to perfection, and infused with earthy truffle goodness with a light dusting of sea salt, it’s no wonder diners keep coming back for these fries alone.
Leading the sandwich selection is the Club Sandwich, a room service bestseller from the Diamond Hotel. With chicken breast, egg, organic greens and a side of fries, this hefty, four-decker sandwich is massive enough for a filling meal or to share family-style, and its familiar, comfort-food taste is sure to evoke good vibes all around.
Panini specials are also part of the new menu, showcasing an assortment of fillings for varying tastes and moods. Go heavy with Parma Ham and Arugula, where the mildly peppery greens make a perfect foil for the flavorful cured meat; the Grilled Chicken and Pesto, juicy chicken breast on a bed of grilled zucchini and melted Emmental cheese, drizzled with a tasty pesto-mayo spread; and the Smoked Salmon, with generous chunks of top-quality Norwegian smoked salmon, red onion, and capers dressed with cream cheese.
Cheese lovers will go for the Ultimate Cheese panini, with melt-in-the-mouth mozzarella and Gruyere, while a lighter option is available in the Grilled Vegetable panini, featuring organic Tagaytay vegetables, cheese, and a homemade balsamic dressing.
For entrees, the Beef Lasagna and the Chicken Parmigiana are excellent classic fare, but The Cake Club ’s biggest hit is the Pinoy Eggs Benedict. East meets West in this inspired take on the breakfast favorite, where a perfectly poached egg sits on pan de sal with a choice of beef tapa or chicken tocino. The creamy hollandaise, the dripping yolk and the Filipino breakfast meats make a memorable mouthful, and a must-try dish.
Of course, no meal at The Cake Club is complete without dessert, and the Diamond Hotel’s new executive pastry chef Paul Gardin makes his mark on the menu with a new selection of desserts.
Gardin adds lemon and raspberry to the French Macaron flavors, but the extra virgin olive oil macaron is noteworthy for its uniqueness. Gardin takes the vanilla macaron and substitutes olive oil for butter, and it works surprisingly well, the burst of subtle flavor from the olive oil adding depth and dimension to the basic macaron.
The Delice Chocolat is a sinfully multi-layered chocolate cake that is sure to attract chocoholics, while the Double Baked Cheesecake is dense and rich, tempered by a refreshing hint of citrus.
Gardin’s signature Wild Pistachio Dome, a creamy pistachio custard ensconced in a crisp pistachio wafer dome and drizzled with chocolate, is a beautiful, sweet endnote to the Cake Club experience.
It’s definitely high time to join the ‘Club.