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Henann Lagoon Resort in Boracay

June 1, 2015 by Janey

They say we travel not to escape life but for life not to escape us. Instead of being trapped in the confines of every day routine, we must look to travel as far as we can, as much as we can, and for as long as we can. Life is not meant to be lived in one place. And I definitely don’t want to live it in one place when I have a home away from home at Henann Lagoon Resort.

My sister and I welcomed March with open arms and we were welcomed with warmth as we stepped into the holding area in Caticlan port prior to boarding the private boat to Boracay Island.

Even if it was only a 45min to 1hour plane ride from Manila to Kalibo, Henann Group of Resorts made everything seamless as soon as we landed, providing the coaster service from Kalibo to Caticlan, and welcoming us with refreshments and a shell necklace at the port.

We’ve flown international a few times but first time together in Boracay.

Off the bat we felt we were on a vacation… far from any worries or burden.

The boat men and respectful staff of Henann Group of Resorts quickly and carefully loaded our things on the boat and 15 minutes later, I’m stepping on the soft pristine white sand of Boracay… ready to be checked in.

Henann Group of Resorts (formerly Boracay Regency Group) is committed to delivering world-class accommodation in their luxury resorts in premium locations, with personalized and quality customer service and high-value for money.

Henann Lagoon Resort in Boracay boasts of 120 rooms, a beautiful al fresco restaurant overlooking a picturesque and sprawling swimming pool, one of the biggest on the island measuring up to 1,200 sqm. The resort also offers numerous function rooms for corporate meetings or your banquet needs.

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If Boracay Regency Beach Reosrt and Spa is full (which it always is unless you book very early since this is usually most people’s first choice), Henann Lagoon Resort is the next best place to be quartered in when in Boracay Island. The resort provides a complimentary shuttle service to the beachfront of Boracay Regency and it’s a cinch to get to the beach, with no delay at all. It can feel like you’re already staying beachfront.

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.

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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3 Comments Filed Under: Inside Dish: A BITE of Food Tagged With: 22 nd level, 22 Prime, 22 Prime at Discovery Suites, 22 Prime restaurant, 22 Prime restaurant introduces Australian Tomahawk Chop, 22nd floor, attendant, Australian Beef, award, best, best customer service, best hotel, best service, best steak, best steak house, best suites, Boracay, Bread, bring a date, card accepted, cheese bread, Chef David Pardo De Ayala, Chef Rick Cheese Bread, Country Suites, Discovery, Discovery Shores, Discovery Suites, Discovery Suites group of hotels, Filipino, floor, food, food blog, food review, foodie, four cheese, Hotel, hotel concierge, hotel review, hotels, how much, how to get there, imports, interior, location, lunch and dinner, lunch specials, Makati, Manila, Map, meal, menu, metro, Metro Manila, Nestle gold spot award, new menu, Ortigas Center, parking, Philippine hotels, Philippines, Photo, photos, price, promotion, rate, rates, restaurant, Restaurants, romantic dinner, room rate, Serendipity Lounge, service review, staff, Steak, steak house, suite, Surf and Turf, Tagaytay, Tenderplus, Tomahawk Chop, Tomahawk steak, Verse 1 wine, Video, wait staff, where to eat, where to stay, Wine, Wine of the Year

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

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