Thursday, I made my way to Discovery Suites to partake in a hearty lunch made even more wonderful with the company at the table.  Stepping into the elevator, I pressed the button with the number 22.  As mentioned in my previous post, the 22^nd floor has a comfortable lounge setting as well as a relaxed dining area amidst the lavish surroundings of Discovery Suites shared by Serendipity Lounge and 22 Prime.

The last time Bubba and I were here, we had a lot to order –bisque, their bone marrow dish (served on the bone!), cheese bread and steak.  It’s not surprising to order practically everything on the menu (almost all are favorably satisfying) since 22 Prime is one of our favorite restaurants in the Metro while Chef Rick’s cheese bread tops our list of comfort favorites.  It is a gastronomic oasis found at the heart of Ortigas business district.

Interestingly, having a number of dinners here, I have never visited during broad daylight.  Thursday was a good opportunity to view during daytime the familiar place accustomed to me in low lights.  It has a warm and inviting atmosphere even with the sun’s brightness coming through their beautiful massive floor-length windows.

There’s always a sense of satisfaction whenever we dine here –from knowledgeable, adequate and genuinely friendly service to being served great tasting gourmet food.

22 Prime has always been known for its mouth-watering premium steak selections.  A gargantuan guest will change the “food” landscape by introducing the largest prime steak that will definitely appeal to you and your meat-ravenous comrades.  On June 1, 2010, Discovery Suites’ 22 Prime unveils the Australian Tomahawk Chop and “Verse 1” Specialty Menu.

Two of Australia’s best produce, beef and wine, take center stage at 22 Prime from June 1-15, 2010 for lunch and dinner.  Gourmands with a taste for fine meats can now indulge in a large serving of Tomahawk Rib-Eye Chop, approximately weighing 1 kilogram, grilled to a gourmet’s delight and accompanied with a casserole of perfectly seasoned baby vegetables, a bowl of Caesar salad, and a bottle of Verse 1 Cabernet Sauvignon.

June is definitely a month where there’s more to discover at Discovery Suites as 22 Prime acquaints you with the Tomahawk Chop.

A Tomahawk Chop can be an intimidating piece of meat.  When we came face to face with its raw greatness, the group collectively gasped, obviously wowed by the huge bone-in Australian beef. 

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Chef David Pardo de Ayala, Corporate Chef of the Discovery group of hotels, explained that such a distinguished piece of meat deserves a flawless preparation from readying the meat in room temperature to the actual grilling of the meat and to its “resting” stage which is absolutely crucial.  The whole ceremony done attentively ensures an evenly juicy, tender, succulent steak at the table.

For those who are less inclined, Chef David Pardo de Ayala was born in Bogota, Colombia and was the youngest winner of Colombia’s the Nestle “Toca de Oro” representing Colombia at gastronomic competitions of continental level.  He traveled to New York to further expand his professional scope and attended the prestigious Culinary Institute of America.  After a number of years as Executive Chef in several five star hotels in Colombia and restaurants in New York, he settled in the Philippines in 2007 and opened the prominent Soleil Restaurant in Makati. 

Currently, Chef David functions as Corporate Chef for the Discovery hotel group where he sets the food and beverage directions of Discovery Suites in Pasig City (which houses Restaurant 5, 22 Prime and Serendipity Lounge), Discovery Country Suites in Tagaytay City (home of Café Verbena) and Discovery Shores Boracay (Indigo, Platitos and Sands).  Anything that comes out of Chef David’s high-powered kitchen proves to be cooked with the freshest ingredients, care and creativity.

On the Table

Bread Sticks/Bread and Three Spreads

The perky staff brings to the long table several “tin baskets” of bread and breadsticks escorted with three different dips that are positively addicting. 

1^st Dip: Skordalia

Potato puree, silky and smooth spread with a hint of lemon

2^nd Dip: Sofrito

Tomato with olive oil

3^rd Dip: Chicken Liver Pate

Very creamy with a hint of mushroom

Australian Tomahawk Chop and Verse 1 Specialty Menu PHP 4,800

Grilled Tomahawk Chop 1 kilogram, 6-Star Tenderplus Australian Beef Rib Eye Steak

Served to share with a Casserole of Baby Vegetables and a Bowl of Caesar Salad “22 Prime”

1 Bottle of Verse 1 Cabernet Sauvignon

*Allow 25 minutes cooking time

The Tomahawk Chop is one of the largest rib eye steaks in Australia and culled from Tenderplus 6-star grass fed beef.  It takes its name from the 30-centimeter of rib bone that is left attached to the meat, which in turn increase the meat’s flavor and tucks in the moistness when grilled.

My Portion of the Tomahawk Chop

Quick-fire thoughts:

I love the ample size of fat that adds a buttery texture

and heightens flavor of the meat

Peppercorn sauce bursts a bouncy flavor that goes perfectly with the chop

The salad is a good pause in between bites of meat as a cleanser to the palate

Side of baby vegetables had the right crisp and seasoning

–the lone brussel sprout was my favorite!  Quite tasty!!! 🙂

The Tomahawk Chop is a perfect order when dining with friends.  Cast off inhibitions as you all dig in with immense hunger for the tender and flavorful Australian beef.  There is an option to have it sliced proportionately in the kitchen.  Share with a group the unadulterated pleasure of high-end beef and clink your glasses “cheers” to a vibrant wine served on your table.  This is the moment that is best shared with good friends.

Accompanying this gastronomic indulgence is a bottle of Verse 1 Cabernet Sauvignon from Brookland Valley –cited Winery of the Year by the James Halliday 2009 Australia Wine Companion.  Verse 1 wine has rich, vibrant garnet in color while it displays full blackcurrant aromas with hints of leafiness balanced out by fine French oak.  The palate is fruit driven with a soft texture and oak flavors.  Elegant richness balances well with the meat’s intensity.

Chef David, with years of experience cooking in Colombia, Manhattan and Long Island, prepares wonderful dishes both menu staples that have become favorites and upscale monthly specials that you’d certainly want to catch.  22 Prime becomes a more familiar place to you and friends for great food and conversation –a prime spot to share an enjoyable meal that first awes your dining group visually with its massive size, and once cooked, follows through with winsome taste. 

22 Prime

22^nd Level, Discovery Suites

25 ADB Avenue

Ortigas Avenue, Ortigas Center

Pasig City, Metro Manila

(632) 719 8888/ (632) 719 6821

22 Prime Album

Related Entries:

Premium Night at 22 Prime

Café Verbena at Discovery Suites Tagaytay

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