Discovery Archives - Between Bites - Bites of Food, Travel and Lifestyle

Relish Hello! Happiness Restaurant, Morato

March 19, 2014 by Janey

Last year, I suggested Lola’s Café to the SOLA gang to celebrate Isis’ birthday. They were pretty happy about the homey ambience in the traditional house-cum-restaurant and generally with the food. After a couple of months, they discovered another restaurant with a homey ambience in the Morato area and kept insisting to bring me there.

They were all telling me how it reminds me of my own living room at home mostly decked in white motif and neutral colors with minimal color accents. After our Christmas outreach, we wanted to grab a late lunch somewhere in Quezon City and finally ended up at Relish. The porch which serves to be the waiting area when the dining room is packed looks like a modern living room with lots of lamps and modish accents. I actually saw two pillows that were exactly the same as mine.

RELATED POST

Lola’s Café

On the Table

Roasted Tomato Basil Soup P140

I started off with the roasted tomato soup which tasted smoky tangy and slightly sweet. It was quite good to start my meal with.

Poco Deli, A Revisit

September 5, 2013 by Janey

It’s been a while since I last ate at Poco Deli but I was able to visit again sometime mid-July. Parking is still tough around this part of Kapitolyo but luckily, we were able to park right out front. I walk in the familiar dining area with the display case and counter on the right and a huge shelf of wine at the far end.

READ MORE:

Take a Poke at Poco Deli

In Crumbs: Poco Deli

Lola’s Café, Tomas Morato

July 16, 2013 by Janey

The car turned left to the street where Uno restaurant is located. It was supposed to be our destination for a quick dinner before poker night with the group, until he mentioned that there’s a good restaurant also near the area that he used to go to, pointing somewhere at the next corner. And as soon as he said the word, “Lola”, I immediately chimed in “Lola’s Café!”

My excitement escaped me and that was enough for him to drive pass Uno and take a detour. I heard about Lola’s Café from Eugene of heftyfoodies when we were at the Best of the Beast dinner and it’s been on my hit list since. Invited my friend Eric to check the place out 2 weeks ago but since he had an ER at work, we had to explore dinner somewhere nearer Ortigas.

Ken and I walked in without any reservations but the place was fully booked that Friday evening. We pled to just grab a 30-minute dinner since we’re in a hurry to meet the group right after. They obliged and gave us one table. Lola’s Café is an ancestral home converted to a homey restaurant. The mainly white-and-black-hued dining area is split into three, an al fresco veranda, the lower floor and the 2^nd floor. Going up the stairs, I noticed the wall studded with quirky frames of ingredients, words and travel! I also love their big drop lights using bottle jars.

The interiors were simple and modish, minimalist with interesting elements of quirkiness and style. Just the way I designed my own place, leaning on a lot of clean relaxing white and decked with personality, travel and fun.

I like this traditional-style chair with modern upholstery “Solihiya”

On the Table

Dynamite P130

Deep fried green chilies with cheese and salsa dip

Adobo Balsamic Chicken P330

Traditional savory Filipino chicken adobo, cooked with balsamic vinegar

Lady Satin Pillowcases

June 26, 2013 by Janey

If you can afford many hours of sleep, it is life’s most simple relaxing pleasure. We all wish for that uninterrupted deep sleep… and at times, sweet dreams to go with it. For some of us, we are sleep deprived, nightcrawlers tossing and tumbling on our beds.

That is why it is good advice to keep any noisy and bright electronics like TV or computers outside our bedrooms and make that one area as serene and quiet as possible. The bedroom is our refuge, where we surrender everything that went on the day and hopefully get a respite from many hours of movements.

I’m very particular with beds and beddings. I burn holes in my pocket investing on good bed sheets with very high thread count and quality material, pressure-less and conforming pillows, temp-adjusting duvets and anything that will ease me off to Zzzz-land like a magic carpet ride.

Cochinillo Asado, A New Discovery at 22 Prime, Discovery Suites

June 19, 2012 by Janey

22 PRIME always had a soft spot in my heart. Bubba and I find random refuge at the restaurant located at Discovery Suites’ 22^nd floor after a long day at work. Having occupied the Number 1 post on my Between Bites’ Best Date Places in 2010, it’s no secret that I like going here for dinners and even cocktails at Serendipity Lounge. Listed among the top five Philippine restaurants by the international Miele Guide on its 2011-2012 Edition, it confirms that my taste is not far from theirs.

Bubba and I in 2009

During Spot.Ph’s Goldspot Awards, 22 Prime was also awarded as the city’s best steak specialty restaurant.

READ THE STORY HERE:

World of Flavors at Discovery Suites’ Restaurant 5

In Crumbs: 22 Prime and Others

Between Bites Top 10 Best Date Places

Premium Night at 22 Prime

For regulars like me who go from time to time to enjoy the steaks, surf and turf, the bone marrow with apricots or simply Chef Rick’s Cheese Bread (mouth-wateringly my favorite!), you’re in for a new dish discovery.

22 Prime doesn’t only serve well-cooked steaks as diners are delighted anew with its latest culinary offering – Cochinillo Asado.

General’s Lechon is Top Rank Lechon

June 29, 2011 by Janey

Last June 9, 2011 (which was incidentally Irene’s birthday… HAPPY BIRTHDAY love!), I was invited by Spanky Spanx at a rendezvous somewhere in Parañaque. To be honest, I’m lazy to travel or drive far nowadays, even as central as Makati. Heavy traffic just doesn’t fly with me anymore and I’d rather be bored with the same old if it means not being stuck stationary for at least 30-45mins. Life is too short to be wasted in heavy-congested streets. I have become attached to Ortigas, Eastwood and Greenhills areas but it does get boring after awhile. I guess it’s only a phase for now.

READ MORE:

Claude Tayag’s 5 Ways Lechon

Tasty Lechon Liempo at Chic Boy

Zubuchon Brings Lechon to a Prime Roast

Ultimate Taste Test UTT 3.0

Screeching sirens started alarming and big bells clonking when I heard it was an exclusive lechon taste test. I mean, it is lechon! I don’t think anybody needed to say more. LECHON… slowly-roasted pig over open fire… is there anything else that can be more important?

General’s Lechon is a home-based lechon venture by couple Brian and Lynett Ong, whose recipe originates from San Carlos city in Negros Occidental. Yes, I figured out who the General is when Brian pointed to Lynett’s direction.

General’s Lechon’s unique selling point is their offer of flavored lechons. Their huge lechons come in a variety of flavors: Original, Chili Garlic, Garlic and Curry.

When we entered the kitchen, the vision of three huge lechons almost stopped me in my tracks. Key word, almost. It was a split second pause trying to make sense how I can fit three lechons in my tummy. It was a feat I’ve never attempted or achieved before this night. Then I looked around in daze and realized that there were other people around. For awhile there, I thought I was in lechon heaven… or the aftermath of the Three Little Pigs fairytale story… alone and ready to pounce.

Brian explained the parts of lechon and probably the beginnings of General’s Lechon but I can barely concentrate on the words coming out of his mouth. My mind was too focused on what’s going inside my mouth in a few. And I was quite distracted by the glistening well-cooked skin of the roasted pig.

I bit into the crackling skin even before I sat down on the table. The crispy skin drowned the noise of the surrounding area. At least in my mind, it did. The beauty of lechon is (really skin and) skin deep. The meat was tender and heavily flavored. I particularly loved the curry-flavored lechon.

I picked up a few tips on HOW TO SAVOR THE LECHON:

1. Crisscross the skin with a sharp knife and break it apart from the rest of the lechon

2. Let other people grab the outer layer of meat (and occasionally grab some for you if you’re already hungry but leave room for the best parts)

3. The best parts of lechon are the ribs and belly. Indulge in your carnal desire and grab the ribs with hands and nibble on them

4. The belly of the lechon is the tastiest and most tender portion. You cannot miss forking portions of the belly since this is highly flavored

5. For flavorful lechons like this one, there is barely any need for gravy or dipping sauce. General’s Lechon still serves the liver sauce for those who enjoy lechon with it but they recommend just dabbing it in vinegar.

I’m sure there were other tips that involved ears and back but I was lost in the pig moment by this time already.

General’s Lechon brings lechon into a whole new level with their flavored lechons. Change up the game a bit during parties and order curry lechon. I personally would love to spunk up my lechon cravings with chili garlic or curry that they infuse in the meat. There are more flavors in the curry though than the chili garlic since the latter I felt lacked a bit of that chili spice.

All elements are still there, the crispy crackling skin, the soft tender meat, but now with variants!!! Lechon made more drool worthy.

Price ranges from PHP 3,000 to PHP 6,000 depending on the size and flavor of your preference.

General’s Lechon

3 Guillermo St. Parañaque

(632) 408 6850 / (63) 917 897 5966

Photo Credits:

Related Entries:

Our Awesome Planet’s General’s Lechon

Tales from the Tummy’s The General has Arrived

Trip or Treats, The Three Lechon Flavors of General’s Lechon

Glenn’s Salute to the General

Claude Tayag’s 5 Ways Lechon

Tasty Lechon Liempo at Chic Boy

Zubuchon Brings Lechon to a Prime Roast

Ultimate Taste Test UTT 3.0

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3 Comments Filed Under: Inside Dish: A BITE of Food Tagged With: 5 hours, 5 hours lunch, 5 Ways Lechon, abode, address, afternoon, Anthony Bourdain, best, best lechon in town, best skin ever, Bicutan, blogger, Cebu Lechon, cheap, Claude Tayag address, Claude Tayag's 5 Ways Lechon, contact number, cooking, crispy skin, culture, curry lechon, date, delivery, directions, discount, Discovery, expensive, Filipino, food, food blog, food blogger, food discovery, food review, foodie find, foodie haven, General LEchon, General Lechon flavor lechons, General's Lechon, General's Lechon flavored lechon, google map, home, house, how much, how to roast pig, image, landmark, lechon, lechon curry, lechon delivery, lechon flavors, list, location, longest lunch, Makati, Manila, Map, menu, Metro Manila, Must Try, ortigas, Pampanga, Pampango chef, Paranaque, Philippine Tour, Philippines, Philippines Tour, Photo, photos, pork, pritchon lechon, Quezon City, recipe, restaurant, Restaurants, review, roasted pig, Spanky Enriquez, Taste Manila, tasty, technique, Tour, travel, trick, trip, where

Boulevard Diner

May 23, 2011 by Janey

Sometime July last year, I was invited for a “Secret Taste Test” and fortunately, I came out of it alive –alive and ready to kick for some more! I tasted a range of burgers and wings that Saturday and left the venue panting because I was working hard… eating… and eating… I couldn’t stop eating, even if my belt was complaining of near explosion. This got me eagerly anticipating for the opening of that restaurant.

READ MORE:

The Secret Taste Test

Now, the diner that haunted my burger/fries/wings fantasies stands like a small David in Xavierville. The small diner offers only approx. 30-seating capacity but don’t let the cramped space deceive you. It offers a Goliath of taste and personality that will make you change your mind about other burger places.

To simplify, everything almost starts with the Hero Burger, which is Boulevard Diner’s classic recipe of green ice lettuce, fresh tomatoes, beef patty, and pickle relish. It’s that familiar comfort taste that your taste buds would time and again come home to… that classic burger that withstood the test of time. Boulevard Diner cooks it medium to medium-well so as to keep the savory juices in. If you like it well-done, the kitchen can grill it some more upon request.

Let’s line-up again the full cast below:

Larry Lana’i PHP 175

Hero Burger, cheese, smoked bacon, grilled pineapple, red onions

Different layers of flavor in one simple Hawaiian burger. Dig the crunch of the crispy smoked bacon and contrast it with the soft sweet and citrus mellow of the pineapple… then sprung to a biting tinge of the red onions. As all other bacons, this one also can’t stay in place. Definitely one of my Boulevard Diner favorites!

Gorgon-zola PHP 180

Hero Burger, cheese, sautéed oyster mushroom, gorgonzola dressing

Using the classic burger taste as the foreground, bite into a chunk of tender oyster mushrooms that doesn’t compete with the meat’s beefy-ness and instead compliments it. The gorgonzola dressing is the tie that binds it all with its partly sharp and creamy essence.

Sgt. Slaw-ter

Classic burger coupled with cheese, red cabbage slaw, peanut-sesame dressing

This burger gives a pleasant surprise with its red cabbage slaw is tossed in a delightful peanut-sesame dressing that has a touch of citrus and tang that tastes refreshing.

Nuclear Bean

Hero Burger, cheese, special chili beans, chopped jalapeños

It’s definitely a number of things. The special chili beans aren’t soggy at all and add a depth of texture to the burger with an unusual bite. I’m not a big fan of beans unlike Bubba but this one caught my interest and opened my mind a bit. The chopped jalapeños make it more appealing to me. It’s such a happy mess to eat. You cannot miss not to try it.

Sha-Zam!!! PHP 195

If you’re like me that sometimes opens the top bun and puts fries in the burger for that extra layer of starch and bite, Sha-Zam is a must-order. The burger served with crispy potato strings and a fried egg in its ingredient roster.

Wingerangs PHP 130 / ½ lb and PHP 255 / 1lb

Their heat-o-meter ranges from the cowardly Hickory to Lust, Fury, Love, Smoked, Death and Better than Hell. As the name implies, you’d actually get what you’re asking for. If you’re Lust-ing for buffalo wings with just enough heat that’s tolerable, then this is what you should gun for. Lust has chili and lime flavor to balance out the taste.

Hell hath no fury like a woman scorned, or so they say. Level with a scorned woman’s anger with Boulevard Diner’s Fury Wingerangs. Love Wingerangs is their chocolate-spiked wings while Death and Better than Hell is the heat torture that you’re aiming for.

Cheddar Charles PHP 170 / ½ lb

Other than the flavorful wings, these cheese-stuffed potato tots are my favorite sides to my burger at Boulevard Diner.

So if you’re a big grub eater like me who LOVES, LOVES, LOVES cheeseburgers, fries and wings, Boulevard Diner is going to be one of your top favorites. You will be so happy like me every time you see that Boulevard Diner is OPEN 😉

Yes, you know me too well, my dear readers, you’d probably bump into me at Boulevard Diner again. SOON.

Photo Courtesy:

Richard of TalesfromtheTummy.com

Carlos of FoodieManila.com

Related Entries:

The Secret Taste Test

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1 Comment Filed Under: Inside Dish: A BITE of Food Tagged With: 2010, 2011, address, Ateneo campus, best, best food blog, best restaurants in Katipunan, best wings, blogger, Boulevard Diner, Boulevard Diner address, Boulevard Diner menu, Boulevard Diner Wingerangs, buffalo wings, burger ville, burgers, Carlos Palma, Cheddar Charles, cheese, contact number, date, diner, discount, Discovery, exclusive, Filipino, food, food blog, food blogger, food review, foodie find, gorgonzola, how much, image, list, location, Makati, Manila, Map, menu, Metro Manila, new finds, new restaurant in Metro, ortigas, Philippines, Photo, photos, pinoy, price, Promo, Quezon City, restaurant, Restaurants, restos, review, San Juan, Secret Taste Test, Taste Manila, where, wings of fury, Xavierville list of restaurants

Delicioso at Delish Restaurant

October 1, 2010 by Janey

Discover another restaurant to visit if you’re driving along Maginhawa Street. Discover Delish. Delish is a recently opened restaurant (in its soft opening) in Teacher’s Village that offers a variety of fusion cuisine. Get the freshest oysters from Delish as their fresh and baked oysters are flown daily to assure you freshness quality.

Sometime in August, Michelle of mrsmartinezravesandrants.blogspot.com invited friends from the online community to try out the new restaurant.

Carlos and Alvin

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The whole group

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Food Bloggers

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Richard, Janey and Bubba

Delish Restaurant’s Must-Try dishes include baked oyster, eggplant and pumpkin soup duo, spicy chicken wings, smoked baby back ribs and sautéed herbed prawns.

On the Table

Baked Oysters PHP 225

You know it’s fresh because it will really taste fresh underneath all the additional ingredients that the oysters are topped and baked with. Our platter came with two kinds of baked oysters: Spinach, Bacon and Herb was the first one and the other was the Garlic and Cream Cheese. I didn’t get to taste the garlic and cream cheese but I was pretty satisfied with the first version.

Pork Sisig PHP

If you want to go to a place where they know how to make the right sisig, Delish is definitely that place. If you love Via Mare’s rendition of pork sisig, that is almost exactly what you will taste at Delish. The sisig had the perfect crunchiness and the sauce had the right balance of soy and creaminess. You’d at least finish two cups of rice with the tastefulness of the sisig… or maybe 5 bottles of beer.

Fettuccini ala Carbonara PHP 185

I’m not a big fan of carbonara but this one passed in my book. Their pasta carbonara had the right creaminess without being overpowering and the noodles were cooked al dente.

Asian Crispy Chicken with Honey and Garlic PHP 185

Crispy marinated chicken with a taste of honey and garnished with garlic chips

Richard and I were talking about their Crab Relleno the other time after reading Michelle’s plurk. Their crab relleno sells for only less than PHP 100. We would definitely visit again to try that one because crab relleno is a favorite of mine that I haven’t eaten in a while. I’d probably do repeat orders too of the pork sisig and crispy chicken with honey and garlic.

Delish Restaurant

103 Maginhawa St.

Teacher’s Village East, Quezon City

(632) 355 5241

delishfoodservices@gmail.com

Delish Restaurant Album

Many thanks to Michelle for the invite!

Photo Credit:

Richard of TalesfromtheTummy.com

Carlos of FoodieManila.com

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3 Comments Filed Under: Inside Dish: A BITE of Food Tagged With: 2010, best, blogger, date, Delish, Delish in Teacher's Village, Delish menu, Delish Restaurant, discount, Discovery, event, exclusive, Filipino, food, food blog, food blogger, food finds, food review, foodie, how much, location, Maginhawa Street, Map, menu, Metro Manila, Philippines, Photo, photos, pinoy, price, Promo, promotion, Quezon City, restaurant, Restaurants, review, seating capacity, service, Taste Manila, Teacher's Village, Venue, where

Late Night Dinner at Small but Incredible Shiok

August 15, 2010 by Janey

August 5, 2010 –The Thursday group attended the Worship Night at VCF Fort. It was one of the most moving evenings I’ve had in quite some time. I didn’t know most of the songs sang that night but I just sang my heart away anyway without care if I might have been out of tune (okay not maybe, I was totally out of tune)… I know that when I sing song of praises, the one who sits in the front row of my audience is God.

My heart totally goes out to the ladies who I share this wonderful experience with –PL Marge, Doc Maan, Pearly Shells, Maddie-line, and Poet Rasia (soon, maybe Kennykins?). I’m giving you each a big squish in my mind right now –redeemable also at Big Bang Studio (tee-hee).

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Right after Worship Night, we headed out for dinner since most were famished. I suggested Shiok since I’ve been meaning to try it out. FoodieManila.com invited me a few times to visit with him before but it kept getting pushed back. Perfect timing that we were at the Fort that night and I was able to invite the Thursday group to grab dinner at Shiok.

Shiok is a small fast-dining restaurant tucked in the Bonifacio Stop Over area (near St. Luke’s Hospital). Urban Dictionary says Shiok is a word used to convey a feeling of sheer pleasure and happiness or tingling taste bud. Even at half past nine, the place was crawling with customers.

On the Table

Roti with Ham and Cheese PHP 75

It baffles me that CW ordered this appetizer because we always have our roti plain, ready to be doused in curry dip. He obviously enjoyed this variation of ham and cheese sandwich but inside the soft roti as he downed the whole plate on his own.

Murtabak PHP 85

Pearly followed CW’s suit and ordered an appetizer of Murtabak.

Roti

Maan ordered roti to serve as her “rice” for her entree (I forgot!)

HK Luncheon Meat Rice PHP 105

Marge’s order –usually a breakfast treat but noteworthy to enjoy also during dinner

Nasi Lemak PHP 165

Pearl’s order –Nasi Lemak is one of the more popular Malaysian dishes with a lot of versions (slightly resembles Indonesia’s Nasi Campur). It’s usually a platter of food with small dried anchovies, peanuts, egg, pickled vegetable or cucumber slices, sambal (hot spicy salty sauce) and accompanied with chicken or pork.

Crispy Pork PHP 110

Kenny’s order –pork cuts with chewy meat and crispy fat skin. Kenny gave a thumbs-up! He took a few pieces from my Sambal Kang Kung to combat the dryness of the pork.

Hainan Chicken PHP 245

CW’s order (although I was also eyeing this) –Chicken set complete with Hainan rice and soup as well as the trio of condiments regularly associated with any Hainanese chicken. CW said the chicken was moist and tender. I didn’t get to try even a bite since I was so immersed with my curry beef brisket with rice and sambal kang kung.

Curry Beef Brisket with Rice PHP 200 (Baked with Rice PHP 230)

The baked curry beef brisket with rice is the headliner for me on this first trip to Shiok. Stewed beef brisket with curry powder, garlic, onion and other spices and chunks of potatoes and carrots. It’s a creamy and savory dish with a liberal layer of melted cheese on top (with parts that are charred –my exact preference). It’s quite saucy that it will prompt you to finish your rice.

Sambal Kang Kung PHP 65

If there’s one delicious dish that everyone agreed with, it’s the Sambal Kang Kung I ordered. It got quite the attention on the table and despite everyone taking tabs at the leafy vegetable, it never seemed to finish. It was filling and serving was generous.

Milk Tea PHP 55

The milk tea was another hit on the table and I almost ordered another glass. Pearly had horlicks for her second glass. Shiok’s milk tea wasn’t overly sweet and had enough milk component in it without ruining the tea taste.

I wasn’t able to take note of the others’ orders but almost all the dishes were wiped out. The Thursday group was happily satisfied with the late dinner at Shiok, affordable price on scrumptious SG dishes.

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Shiok

0105 Fort Forum Bldg.,

31^st and 2^nd St, Fort Bonifacio Global City

Taguig City, Metro Manila

Shiok Album

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5 Comments Filed Under: Inside Dish: A BITE of Food Tagged With: address, affordable price, best food blog, Bonifacio High Street, Bonifacio Stop Over, cheap food, cheap price, Discovery, food blog, food blogger, food review, foodie find, FoodieManila.com, Kenny Flake, Maan Cortez, madel alsola, Makati, Marge Patena, menu, Metro Manila, murtabak, Pearl Perlada, Philippines, Photo, price, Rasia Ortanez, Ro Manalo, Roti, roti with ham and cheese, service, Shiok, Shiok at the Fort, Shiok Fort, Shiok restaurant, Shiok Singapore, Small but Incredible Shiok, St. Luke's Hospital in Fort, taguig, Thursday group, VCF, worship night, yummy food

Claude Tayag’s 5 Ways Lechon in Pampanga

July 26, 2010 by Janey

I can’t believe how time flies. It’s been almost 10 months since that day we had Lechon 5 Ways, which means it’s been sitting on my blog backlog for the longest time (I wonder what else I will find in my backlogs. I know it’s a long list.). September 21, 2009 was declared a non-working holiday but it was more than a non-working day for me and Bubba… and the other folks that visited Claude Tayag in Pampanga… it was a Lechon feast holiday!!!

If you spend 5 hours basically eating nonstop glorious food slowly through each hour (while chatting with newfound friends about travel and food), it’s got to be one of the best Monday afternoons of the year.

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Convoy of I think 5 cars took a bit longer than taking just one Coach or bus or van but I didn’t mind at all. I love long and semi-long drives with Bubba. And it was a cinch finding Claude Tayag’s beautiful home with Spanky leading the way.

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Stepping into Claude’s abode is a footstep towards serenity as a lush of greens welcomes you while a food paradise beckons you to the table as there are different flavors to discover.

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If Willy Wonka had a chocolate factory, Claude has a food haven. Lounge back in your chair or feast your eyes at the lovely pieces of wood, rock, cement, glasses that he has built his home with while he freshly whips up Lechon delights and other food feastings inside the kitchen.

Claude Tayag with Spanky Enriquez welcoming us

On the Table

Dalandan Drink

Nothing is more welcoming than a cold drink of sweet Dalandan juice that wheezes away the heat.

Crackers and Spreads

Not to get the guests bumming listlessly, crackers and spreads were served. Pesto, alamang (shrimp paste) and buro (fermented rice) are the Trifecta of spreads that accompanied the crackers.

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I personally liked the buro for its piquant taste and coarse texture while the alamang had a stark taste. I tried combining the two and it gave a contrast of flavors and texture.

It was also escorted by this cold mini salad with slivers of carrots and mushrooms that cleansed the palate.

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Ensaladang Pako

Ensaladang Pako is a Filipino term for Fern Salad. This fresh Fern salad was complemented brightly with slices of fresh tomatoes and onions as well as halved quail egg. It was drenched lightly with brown-colored and salty shrimp sauce.

Not a lot of people appreciate fern salad but it’s really a pleasing crunch of unsavory greens that opens your taste buds to something refreshing and clean-tasting.

Lumpia Ubod with Claude Tayag’s 9 Oriental and Claude’s XO Chili Sauce

Another lighter fare of a local vegetable scrolled in a thin flour wrapper, fried to a golden crisp and stretched out on a leaf of lettuce. It’s lined with Claude Tayag’s 9 Oriental and Chili Sauce that carry some kick that tickles your palette a little –the taste will later scrape your memory again.

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Inasal na Pakpak ng Manok at Talangka Rice

Packing the most flavors in the range of appetizers that whet our desire for food is the grilled chicken wing on a stick, “inasal” style, served with a teacup size of rice cooked splendidly in crab fats.

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I could seriously munch on 10 more pieces of it without making me full. It had a slight segment of crispy, highly flavored skin that has some smoky charred aspect. I don’t mind pulling meats out of the bony wing.

They also served a sushi of rice and crab fat with a chip of “kamias.”

Claude Tayag then announces that the star of that afternoon’s show was ready.

Along with the other guests who wanted a snapshot, I took a peek at the backyard where they did the roasting. The roasted pig also known in Filipino as “Lechon” was already resting peacefully in a cutting table.

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Somebody commented “poor pig…” and I cringed a bit. On the contrary, what a lucky pig because at least once in a short existence, you were touched by Claude Tayag –the Midas touch of best skin. If Gold had a taste, this would be it. It’s glossy, tastes rich and smooth.

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The 1^st

Lechon as Lechon

Of course, Claude had to start with lechon in its pure naked glory. Purists would appreciate the evenly cooked lechon meat with the right amount of fat and the skin that crackles together with my unadulterated joy. Heaven has no bounds.

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Bubba, not a big “Lechon” fan even whimpered in elation as he bit into the thinly crisp skin. Two options for sauces: vinegar and pork liver sauce. I was content enough to just eat the lechon in its untainted form but I went back for seconds and decided to try it with the sauces, for curiosity’s sake. If you’re more inclined for a sour taste then vinegar is the way to go, but if you like thick sauces that’s full of taste, then opt for the pork liver sauce.

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You can choose to scrape off a bit of the fat from the skin. I live on the edge so I take it whole with all the magnificent fat.

“BB” so giddy! 😀

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My 2nd helping

We were handed a frozen face towel in case we needed cooling off.

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Re-energizing!

Lechon con Sisig

I don’t think this was supposed to be part of the 5 Ways Lechon but Claude threw it in anyway. Sisig is one of the more popular Pamapanga dishes.

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The 2^nd

Pritchon ala Claude Tayag Style

Fried lechon with soft tortillas, assorted condiments with Claude’s oriental sauce

I like how the flavors started to build up. This time, Claude had the lechon meat quickly fried and shredded into flakes. It had bits and pieces of skin too. Get an ample amount of the lechon flakes and put it in the soft tortilla. Add in it your preferred accompaniments. I like everything so I put the tomatoes, onions and wansuy in.

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If you like Kimchi like I do, add that up and Claude’s Oriental sauce that tastes a bit minty. Take a bite and this is the time the taste’s rock and roll in this Pritchon roll!

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With the Man of the 5-Hour

I was able to recall the taste of the lumpia ubod earlier with the XO sauce and marry it with that memory.

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The 3^rd

Sinigang na Lechon with assorted native vegetables

Midway through the banquet was a welcoming interjection of warm broth from the Sinigang na Lechon. It had the right sourness and the native vegetables were cooked perfectly without being soggy. The broth was completely infused with the taste of the pork/lechon.

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The 4^th

Barbecue Lechon Ribs –inasal na lechon ribs with grilled eggplant boat

The “Lechon” feast continues with barbecued lechon ribs. I assume it to be the same marinade used in the chicken wing earlier but the barbecue lechon rib tends to be a bit dry. I still gnawed at the rib and found pleasure in its taste.

The side dish medley of baby eggplant with tomato onion relish and salted egg balanced off each other’s taste. Too bad Bubba is not a fan of eggplant because I feel that it brought out the smoky taste of the BBQ-ed rib.

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Yes, I was born in the Year of the Dog 😉

The 5^th

Inasadong Lechon Pata with assorted buttered vegetables

Very much similar to Chinese style cooking of pork, a shade of sweetness and saltiness. Bubba liked this one a lot while my appreciation sojourned on the Barbecue Lechon rib. By this time, our tummies felt really full.

The 5-hour lunch didn’t end there. After all the tastefully wicked ways of Lechon, it’s only but proper to cap it off on a sweet note. To digest better what we just consumed, they served hot chocolate. Afterwards, we had delicious desserts that can make you forget its name 😀

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Claude Tayag’s 5 Ways Lechon Food Trip (PHP 1,800/head in 2009) was absolutely the best way to spend 5 hours of your time pleasing yourself with mighty impressive food. You learn something new ever mouthful and there’s no better way to lose yourself in an afternoon of great Lechon among other things.

Claude Tayag’s 5 Ways Lechon Album

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The Secret Taste Test

July 6, 2010 by Janey

Saturdays are made for sleeping in but what better reason to wake up early (okay, 11am is not early) than to get ready for a Secret Taste Test that afternoon? My friend ZP (a.k.a Carlos Palma) invited me to this Secret Taste Test he’s been harping about for a couple of weeks now.

Bubba and I reached the place without any hitches and were happy that the house door opened to a table of burger selections. Burgers of sorts are laid on the table and they seem to call out my name. I was sorta snobbish at first… say, a bit guarded. It was the first meeting after all and I can’t be too easy. I was in love with a burger once… and before “burger” broke my heart, it first broke my belt.

But then, as Mariah Carey belts out, a hero comes along…

Hero Burger is Alvin Ong’s recipe of green ice lettuce, fresh tomatoes, beef patty, and pickle relish. This hero is the burger classic –simple but with a lot of class, an unbroken taste. And that’s where the clan of supreme burgers comes from.

Let’s meet the rest.

On the Table

Gorgon-zola

Hero Burger, cheese, sautéed oyster mushroom, gorgonzola dressing

Using the Hero Burger as the foreground, get a chunk of tender oyster mushrooms that doesn’t compete with the meat’s beefy-ness and instead compliments it while the gorgonzola dressing unifies all the taste with a partly sharp essence.

Larry Lana’i

Hero Burger, cheese, smoked bacon, grilled pineapple, red onions

Cat got my tongue? No, this burger got my tongue. Different layers of flavor in one simple Hawaiian burger. Dig the crunch of the crispy smoked bacon and contrast it with the soft sweet and citrus mellow of the pineapple… then sprung to a biting tinge of the red onions. As all other bacons, this one also can’t stay in place.

Sgt. Slaw-ter

Hero Burger, cheese, red cabbage slaw, peanut-sesame dressing

This burger was a nice surprise especially when people are used to red cabbage slaw slathered with mayo. The red cabbage slaw is tossed in a delightful peanut-sesame dressing that has a touch of citrus/tang that tastes refreshing. Simple but still different and holds its own.

Nuclear Bean

Hero Burger, cheese, special chili beans, chopped jalapeños

Wings of Fury

½ lb chicken wings with extra hot chili sauce

It’s another happy mess to eat. Finger-licking good wings coated in extra hot chili sauce that drips on my fingers and I don’t mind at all. It kinda reminded me of this or this and this but difference is, I had maybe 8 pieces that Saturday afternoon. 8 pieces in one sitting!

Justice Fries

½ lb imported potato fries with grated parmesan cheese

Photos and styling are greatly done by ZP (these are photos from the previous taste tests). The burger flavors aren’t that complicated and you can taste freshness in each bite like it was made simply from home.

But I’m glad that it won’t be made only from home anymore… a restaurant/diner will soon open that serves these burgers and wings -in probably 1-2 months. Crossing my fingers tight that the same will be for the diner! 😀 I’m thrilled that it will open around the area I frequent. At least, that’s what the owner is currently trying to work out.

It was a scrumptious afternoon of secret taste test. It’s the secret you want to be in.

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And while I wait eagerly for the diner’s signage to light…

I’m off to find a new belt. A longer one, in fact.

I might be in love again.

Photo Credit:

Carlos Palma of FoodieManila.com

*Thanks to Carlos Palma and Alvin Ong for the invite. And congrats to Joe Kuan, hope you had a great graduation dinner last Saturday 😉

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Take a Poke at Poco Deli

June 17, 2010 by Janey

Bubba invited out to lunch and I can only be a happy beaver to get out of the office environment and enjoy a slow lunch with him. Away from the tall buildings of Ortigas Center, we found ourselves at a small deli near Charlie’s Burger (our usual for lunch dates on weekdays).

Poco Deli, situated unassumingly along East Capitol Drive in Pasig City, has only 5-6 tables including those outside. Upon entering, you’d notice Dave’s Natural Yogurt stand near the counter, display cases of cheeses and other deli products like sausages, and wine display at the end of the dining area.

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Their menu consists of pasta, pizza and sandwiches as well as cheese boards and cold cuts of Mickey Deli’s products. Dave’s Frozen Yogurt for dessert and a list of wines are also available.

On the Table

Pomodoro PHP 155

The pasta pomodoro arrived 5-8 minutes after ordering. It had that sweet light tomato base on angel hair pasta.

Pizza Margherita PHP 280

The pizza took approx. 20-25 minutes before it arrived that Bubba and I only had a slice each before we had it wrapped.

Glass of Wine PHP 140

Pistachio Yogurt PHP 80

I’d probably do a repeat once there’s another lunch out invite, especially if I wanted to stay off the crowded areas like Charlie’s Burger (unless I’m craving for Charlie’s!).

21 East Capitol Drive,

Barrio Kapitolyo, Pasig City, Philippines

(632) 664 0519

Poco Deli Album

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Australian Tomahawk Chop of 22 Prime: A Definite Prime Mover

May 28, 2010 by Janey

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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Rehabilitated to Eat Peanut Butter Again

March 14, 2010 by Janey

Hello, I am Jane and I was a Peanut Butter addict.

When I was a kid up until high school, Peanut Butter is one of my comfort foods. I love my peanut butter and jelly sandwich. I love my peanut butter and banana. I love my peanut butter in a bottle. Yes, there are times, I just watch TV with a peanut butter bottle in hand and a spoon on the other.

My peanut butter ways died down a bit right after college –which is years and years ago. Other than the time I started calorie counting (when I ballooned to 130lbs), my sweet cravings (I used to be a chocoholic too!) getting plucked was another reason. Not to mention the salmonella scare a couple of years ago.

My visit to Peanut Butter Company rehashed my old ways.

Going Nuts at Peanut Butter Company

7 days after being introduced to Peanut Butter Co., I was back again at SM North (which was only my 2^nd time in the mall) to pay PB Co. another visit. This time it was a bonding session slash brunch with Didi.

I ordered my favorites from the first visit.

This time though, I remembered to order (or at least, the counter lady took note) Marshmallow Peanut Butter sandwich.

Marshmallow Peanut Butter Sandwich PHP 135

It was simply coma-inducing –perfect marshmallow taste blended with creaminess of the peanut butter.

Hello, I am Jane and I am still a Peanut Butter addict.

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3 Comments Filed Under: Inside Dish: A BITE of Food Tagged With: 150, affordable, Asian noodles, best food blog, best food blogger, bottle, bottles, branch, Burger, cheap, credit card, Didi Tiu, Discovery, dish, flavors, Fran Haw, gift bottle, going nuts, indulgence, marshmallow peanut butter sandwich, menu, mojo style, nutty flavor, ortigas, Pasta, PB Co, PBC, peanut butter, peanut butter chili, Peanut Butter Co., Peanut Butter Company, peanut butter curry, peanut butter green tea, peanut butter phenomenon, potato slices, price, prices, Quezon City, reasonable, restaurant, Sky Garden, SM City The Block, SM North EDSA location, Spaghetti

Going Nuts at Peanut Butter Co.

February 23, 2010 by Janey

Saturday afternoon, Bubba, Joyce and I traveled to SM North EDSA with one thing in mind –gorge on PBC food. Medium-heavy traffic in EDSA at around 3PM slowed us down a bit but we eventually reached the destination. It wasn’t difficult to find the restaurant and I’m glad that SM guards know which direction to point to.

Peanut Butter Co is smaller than I expected. There are maybe 6 coffee tables outside the store, while inside, on the right, a table upholstered against the wall gives more area to dine in. The counter greets you as you check their menu for their assorted offerings. On the left is a shelf upholstered on the wall with a display of all the intriguing PB Co. peanut butter flavors. Some of their flavors are White Chocolate, Chili, Green Tea, Curry among others. But what it lacked in space made up BIG in taste.

On the Table

BBQ Wings PHP 125

Sink your teeth into these barbeque chili wings topped with the right amount of chili peanut butter. Taste the barbeque semi-chili flavor first on the chicken meat then get a light touch of the chili peanut butter that still blends with the whole flavor. If you were a peanut butter lover, you definitely won’t find this off. On the contrary, you’d order boxes of this to go for the next bball game on TV. I dug my fingers cheerfully into the box and grabbed myself a second and third helping. I couldn’t resist licking my fingers.

Classic Spaghetti PHP 135

Sun dried tomato peanut butter, meat sauce. The classic spaghetti flavor still glides upfront more than the semi-sweet peanut butter taste but you’d taste it –positively. Counter play of the meat sauce and the sweetness of the peanut butter –it’s certainly something to try. It was good enough for us three. We kept twirling ourselves a forkful.

Elvis the King Sandwich PHP 155

Crunchy peanut butter, bacon, banana –I guess I was expecting a lot from this being the highlight of Spanky’s email. It satisfied yes. Suggestion on improving it –thinner banana slices, crispy crunchy bacon, grilled toasty “pressed” (for easy handling and not the mushy hard to hold) sandwich. That would be a wonderful rapture of semi-crunchy sandwich with the softness of the banana, sweetness of the peanut butter and saltiness of crispy bacon.

I remember making an Elvis sandwich in 2006. The Sabiclub team was in Baguio for the weekend to support me during the grand opening event of Station 168 Internet Café Baguio branch. The next day, I volunteered to cook breakfast for everyone with the help of my office best buddy, Carlo G. I toasted the sandwich bread, plastered it with peanut butter spread, crispy bacon (that Carlo fried –I’m not big on frying), and instead of banana, a soft egg mixture I concoct that Bubba loves. Most found it weird, but funny that the whole plate of that was finished anyway. I think it was Mon (were you already part of Sabi then?) who commented that it’s quite unusual but it’s good. He didn’t sound convincing. I personally think it was yummy though 😉

PB Burger Sandwich PHP 185

Sesame peanut butter, lettuce, tomato, peanut cucumber mayo –Bubba’s order. He loved it that he only shared one bite with me and one bite with Joyce. Nothing out of extraordinary for me but I like the sesame peanut butter. It was delish and complements perfectly with the burger taste.

Box of Chips PHP 65 with Wasabi Mayo PHP 35

Fried seasoned potato slices –I now know where to get my fill of mojo potatoes.

Brewed Coffee Short PHP 45

Anything that is creamy yummy peanut buttery taste really sets the mood right. Price is really reasonable with most of the items less than PHP150. I think we spent a little over PHP 700 and there were three of us.

I’m now watching what I eat since I’m preparing for our Bali trip and I hope to shed some fat off my mid-section but I do allow myself to indulge at least once a week, preferably weekends. My indulgence for next week will be the same as last Saturday’s –PB Co!!! I hope you open a branch in Ortigas or San Juan area.

I thought I also ordered Marshmallow Peanut Butter sandwich (PHP 135) but I don’t think the counter lady was able to include that in our order. I don’t mind, I will surely be back next Saturday with Didi and Fran for another rich and creamy Peanut Butter-heaven brunch at Peanut Butter Co. Unwrap an exercise in indulgence.

Peanut Butter fanatics, try it and let me know what you think! 😉

Peanut Butter Co.

2/F SM City The Block

Quezon City

(632) 401 3826

Operation Hours: 10am – 9pm

Peanut Butter Co. Album

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Premium Night at 22 Prime

September 2, 2009 by Janey

It was Saturday, the cool and crisp evening air surrounds the city. The night was begging for a gratifying dinner and off we headed to Discovery Suites. Café Verbena of Discovery Country Suites in Tagaytay was a delightful experience when I gave Bubba his birthday treat in 2008. No need to travel far south as Discovery Suites in Ortigas can perhaps replicate that.

The 22^nd level of Discovery Suites leads to a modernly decorated lounge with plush interiors and expansive glass windows that provide a luminous visual of North Manila’s skyline. Live piano music fills the air. Candle lit lamp adds romance to each table. The elegance and sophisticated charm of Serendipity Lounge of Discovery Suites extends to the restaurant adjoining it, 22 Prime –the very destination of that evening’s dinner.

On the Table

Bread Sticks/Bread and Three Spreads -Free

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 cheese pimiento

Chef Rick’s Cheese Bread PHP 140

Sun dried tomato bread, broiled four cheese topping with baby greens

Gooey warm cheese topped on three breads, soft and bursting with tantalizing flavors. Served with baby greens in a mild citrus dressing sparkled with pink peppercorn. Sun dried tomato and broiled four cheese together? It’s an exercise in indulgence.

Their Prime Rib nights (PHP1, 195) are every Friday, 350 grams Prime Rib with soup and salad. We opted to go for the Rib Eye instead since I’m not a big fan of meat sitting under the strobe of light for hours.

22 Prime Rib Eye Steak 400 grams PHP 1,295

USDA certified prime beef served with choice of two steak sauces from a selection of Forrest Mushrooms, Three Peppercorn, Teriyaki Barbeque, Three Mustard Cream and Horseradish Cream.

Horseradish is a staple in sauce option. Instinctively, the decision was to go with Three Peppercorn, which is an obvious choice for me since I love peppercorn. Option for the second sauce left a debate between Horseradish Cream and Forrest Mushroom. Irresolute faces prompted Dors, the friendly and knowledgeable table attendant, to pipe in and recommend Horseradish between the two. She was nice enough to throw in Forrest Mushroom as our third sauce though.

The accessories that came with the steak entrées to enhance the gourmet experience are Twice Baked Potatoes, Potato Gratin, Hand Cut French Fires, Potato Puree, Garlic Roasted Potatoes, Roasted Mushrooms, Spinach Gratin, Grilled Asparagus, Braised Baby Carrots and Grilled Zucchini. Potato Gratin was the prime choice.

The steak was already split into two on its arrival. A blob of mashed potato artfully needled by crackers and roasted tomato twigged by a clump of herbs accompanied the Prime highlight of the meal. I wanted the doneness to be medium while Bubba wanted medium well so I opted for the latter.

The first few bites were sheer beefy pleasure with fat that melts in your mouth. Halfway through my steak though, the meat tends to be dry, which is a complete puzzle because the first half was juicier. When Dors came to ask how was the steak, I told her that it was tad bit dry. She said that it must be the doneness, which is a good point. I’ve tried medium well so many times and it wasn’t usually as dry as the other half of the steak. A spade is a spade. It was really a bit dry. I call it as I taste it.

Bubba enjoyed his part of the steak very much and said it was moist and tender. The steak tasted luxurious and liked it better than the Wagyu we tried a month ago. I agree with him only midway *wink* and didn’t finish the drier half of the steak. He finished it for me.

Complimentary dessert –trio of dessert

Pandan cheesecake, mango panna cota, strawberry chocolate with whipped cream

The allure of Discovery Suites carries through its restaurant, 22 Prime. This refined place served palatably creative food and offers service that is professional and attentive. Service is top notch –Discovery is truly known for so many years.

Reasonably priced, enjoy an intimate dinner for two or celebrate with a group. At the elegant 22 Prime, experience a meal that throws off sparks in a dining room that radiates in both service and gourmet food.

22 Prime

22^nd Level, Discovery Suites

25 ADB Avenue

Ortigas Avenue, Ortigas Center

Pasig City, Metro Manila

(632) 683 8222 loc. 3722

22 Prime Album

Related Post

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Café Verbena

In Yo

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Lemur

May 13, 2009 by Janey

Say hello to my furry friend!

Madagascar is world-famous for its lemurs. Lemurs are primates that look something like a cat crossed with a squirrel and a dog. These animals are unique to the island and display a range of interesting behaviors from singing like a whale to sashaying across the sand like a ballet dancer.

“I like to move it, move it… You like to move it!

Lemur Video

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World Cafe Asia 2: Manila

March 12, 2009 by Janey

It was confirmed during yesterday’s channel presentation of Discovery that World Café Asia Season 2 premiere will feature Manila on its first episode. Marketmanila.com toured the show’s host, Bobby Chin, around Salcedo Market.

Catch the season premiere and Manila EP on March 23, Monday at 10PM on Discovery Travel and Living. Discovery Travel and Living is on Sky channel 120.

Image Source http://www.pilotguides.com

Catch the upcoming theme-based cooking show: Bobby Chin Cooks Asia.

Anthony Bourdain’s No Reservations Manila episode is set to hit the Philippine TV scene sometime July-August this year.

For more info on how to subscribe to the channel, please call Sky Cable Customer Service Hotline at 631-0000 or visit the Sky Cable website.

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Biting Nigella

December 16, 2007 by Janey

Discovery Travel and Living sent us a Christmas treat –a Chocolate fruitcake made by no less than Nigella Lawson. I wonder if she really made every single one of the fruitcakes they sent out. Nevertheless, I find Nigella Lawson pretty and sexy with the way she carries her self and that voice! I just love watching her show. The fruitcake was so sinfully think and rich. I can get tipsy in the amount of liquor that’s actually in the cake! A few teensy bites have made me feel liquorishly funny already.