The Cake Club at Bonifacio High Street Central

It was back in 2008 when I first wrote about The Cake Club (Rockwell). Now, with a cozy and sophisticated interiors paired with Diamond Hotel's signature food and bestsellers, The Cake Club brings you to a new level of dining experience at the Bonifacio High Street Central (2nd Floor) at The Fort.



The Cake Club offers Diamond Hotel's bestselling cakes, pastries and an a la carte menu selection. The Ube Ensaymada, Supermoist Chocolate Cake, Le Royale and the famous Baked Cheesecake need no further introduction. New additions to the growing yummy desserts of The Cake Club include Cecilia, a coconut mousse pie; Vanessa, made from pistachio macaroons and fresh strawberries; and Danielle, a raspberry white chocolate cheesecake, which is sugarless -- all made by Diamond Hotel's Pastry Chef Daniel Back, who has raised the level of Diamond Hotel's already remarkable line up of dessert offerings.



Besides the food, a fine selection of wine, and the award-winning chocolate brand from Japan, Royce Chocolates, are also available at The Cake Club. You may also have a cup of Hediard Tea or Malongo Coffee, both brands originated in France and are internationally renowned for their distinct flavors and quality.



The Cake Club is a perfect venue to start and end your day, with a bite of their incredible and irresistible food offerings. You can take your friends, family, or colleagues to enjoy a leisurely meal or dessert after a hard day's work. As they say, "At The Cake Club, indulgence is just a piece of cake."



For starters, I had the Truffle Fries, crispy fried sliced potatoes with truffle oil and sea salt flakes. Anything with truffle oil turns divine. This one is no exception. It's really good!



I also got the Hobart's Spicy Tomato Soup, which is homemade tomato jam and fresh basil. I didn't taste a hint of spiciness, but the soup is rich and really good too. I guess you just have to say to make it spicy.



For the main course, I got the Slow-Roasted Beef Belly. Succulent beef belly with honey roasted baby carrots, brown rice, and horseradish cream.



After the a la carte dinner. We went on to the most important part of the tasting... DESSERT! Diamond Hotel has always been known for its delightful lineup of pastries and desserts, and this year, besides the cakes, the hotel's signature array of sweets is made more exceptional with the addition of homemade ice cream specially concocted by Executive Pastry Chef Daniel Back.

(L-R,T-B): Award-winning Baked Cheesecake (Diamond's signature cheesecake, one of the richest and cheesiest in the metro), Le Royale (Chef Pang Kok Keong's signature cake made of Valrhona dark chocolate mousse, almond meringue and hazelnut crispy), Vanessa (Diamond's GM's favorite! Made of pistachio macaroons and fresh strawberries), Cecilia (Chef Robert Mempin's creation, a version of the ubiquitous buko pie) and Danielle (Chef Daniel Back's white chocolate raspberry cheesecake).



Savor an assortment of refreshing flavors that are set to tickle your senses and satisfy your craving. They offer 10 flavors which you can choose from. They have the Azuki (Japanese Red Bean), Black Sesame, Genmaicha (Green Tea with Roasted Brown Rice), Supermoist Chocolate Cake, Baked Cheesecake, Mont Blanc (Chestnut and Rum), Taro-Jackfruit, Melon, Apple Pie and Coconut-Palm Sugar.



These are available at Dimond Hotel's Poolside Bar and at the newly opened The Cake Club. These homemade ice creams are sold in scoops, one-pint and half-gallon containers. The Cake Club is located at Bonifacio High St. 7th Avenue, Bonifacio Global City, Taguig.