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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.

B&T Mexican Kitchen’s Chicken Mole, Deliciously like No Other

January 7, 2011 by Janey

Bubba and I have frequented B&T quite a number of times and although we are hooked in ordering our usual favorites, I deviated a bit and got something that I have never tried before. What was on my plate this time was an order of B&T’s Chicken Mole.

READ MORE:

B&T Mexican Kitchen

Mole is known to be a famous Mexican Spanish mixture of sauces where the combination of a variety of chilies and chocolate is predominant among the other numerous spices it’s mingled with. Chicken Mole is traditionally chicken, more often deboned, covered in the “mole” mixture and baked until it’s done.

B&T’s Chicken Mole Meal PHP 320

Chicken was tenderly cooked and coated copiously with this dark brown “mole” sauce that has a burst of different flavors, from sweet to spicy to piquant. Complex flavors with a tad hint of chocolate. The medium thick sauce can get overwhelming that’s why it’s good to pair it with rice. Mine was served with brown rice but my friend Richard had it with cilantro lime rice when he visited B&T. I think the cilantro lime rice would work better since the trace of acidity will balance off the sweetness and spiciness of the dish. The chicken mole was also served with 3 flour tortillas to wrap your chicken mole with.

Even if the dish can get pretty heavy midway, I thoroughly enjoyed B&T’s chicken mole. It would be perfect to wash it down with the Horchata drink or in between sips of margarita. I’d like to try it again with the cilantro lime rice next time, more timid than the Mexican brown rice. If it becomes too rich midway, just ask for a wedge of lemon to spritz on your mole from time to time or just add a touch of the fresh salsa. While you’re at it with all those testing of flavors, why not try it with their sexily addicting garlic sauce? 😉

Let your imagine-taste-tion go overdrive. Create your own wrap.

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My previous entry on B&T Mexican Kitchen mentioned that they didn’t have brown rice. They have since added it in their roster that’s why Bubba’s favorite burritos now come with brown rice.

Steak Burrito with Cilantro Lime Rice

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Steak Burrito with Mexican Brown Rice – Bubba’s ultimate favorite!

If you want a rich taste of Mexico on a plate, head over to B&T Mexican Kitchen and order the must-try Chicken Mole Meal.

B&T (Burritos and Tacos) Mexican Kitchen

G/F Sekai Building (same bldg. as Masuki and Maki Place)

Ortigas Avenue, San Juan, Philippines

B&T Mexican Kitchen Album

Many thanks to Philip for the Chicken Mole!

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6 Comments Filed Under: Inside Dish: A BITE of Food Tagged With: 2010, address, Authentic, B and T, B&T, B&T Mexican Kitchen, Baby Tan, barbacoa, berks, best, best burritos in town, Best Mexican, best Mexican restaurant in Philippines, blogger, BnT, BnT Mexican Kitchen, branch, branches, burgers, burrito, Burrito and Taco, Burritos and Tacos, Burritos and Tacos Mexican Kitchen, butch, Cali Mex, California, celebrity, Charlie’s, Charlie’s Grill, Chef Rob Goco, chorizo brown rice, cilantro wild rice, cris darwin lim, Cyma, darwin, delivery, DLSU, dogs, Eric, eric ryan tang, ERT, expensive, Filipino, food, food blog, food review, garlic sauce, Good Service, grand opening, grill, guacamole, hotdogs, how much, how to create a burrito, how to make, image, in town, J. Abad Santos, Jalapeño, jim, jim harold lim, la salle, latest, location, Makati, management, Manager, Manila, Map, marie, marinade, masuki, math, meat, menu, Metro Manila, Mex, mexicali, Mexican, Mexican Kitchen, Mexican restaurant in Manila, Mexican restaurant in Philippines, nachos, ortigas, Photo, photos, pinoy, previous owners of Ristras, price, prices, promotion, Quezon City, red cross, restaurant, Restaurants, Ristras, Ristras at the Fort, Ristras Fort, salsa, service, split up, taco, Taste Manila, wait staff, where, Zapata's, Zapata's new location. 2011

B&T Mexican Kitchen – Burritos and Tacos Mexican Kitchen

December 7, 2010 by Janey

One lazy Saturday, Bubba and I decided to check out the newest burrito place to hit the town. If you’re familiar with the building that’s frequented for the chicken wanton mami (noodle soup made famous in Binondo/Chinatown), siopao and siomai of Masuki that are easy on the palate as well as the pockets, this is also where B&T Mexican Kitchen recently opened.

B&T Mexican Kitchen interiors include orange chairs matched with black tables and elements of Mexico in certain aspects of the restaurant like the Mary by the door. Menu is written on a chalkboard with colored chalks. The concept looks familiar –word from the foodie grapevine is, the owners of the “OTHER” Burrito place had split up.

Rumor has it that Chef Rob Goco is supposedly opening his own Mexican place at the Fort to rival the newly opened Ristras. And B&T Mexican Kitchen is also from another previous partner of Ristras. But who actually knows? *shrugs* I only get my insider dibs from foodie friends.

It’s been quite a long while since I last visited Ristras –even before the rumored split up. I just found the quality not the same as the initial months it opened when Bubba and I used to visit at least twice to thrice a week. When I heard a new one opening, I was quite excited to see how B&T Mexican Kitchen will fair.

Step 1: Choose your meal

Burritos and Tacos are what they do best here. If you’ve been exposed to the other Burrito place, then you’re definitely not new to the oversized and overstuffed burrito that gives you the power of choice when it comes to the stuffing. Stuffing starts off with Cilantro White Rice and then choice of meat, salsa, toppings, and sauces.

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Guacamole!

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Cheese!

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From choices of DIY Burrito, Frito Burrito, Burrito Bowl to Mexican Taco, BnT Mexican Kitchen also offers Mexican favorites like Quesadilla, Chimichanga, Fajitas and Guaca de Frito.

But hold up, there’s MORE… you can get your Burrito or Taco all fused up with Asian flavors –whether it’s Japanese, Chinese, Malaysian, Korean (with Kimchi), or Thai.

There are also other dishes to try like the Mexican pizza, Mexican burger, Mexican franks and adobo pizza. Vegans are also welcome here with B&T’s vegetarian pizza and vegetarian burgers and franks.

Step 2: Choose your meat

Al Pastor PHP 310

Barbacoa PHP 320

Carne Asada PHP 320

Carnitas PHP 310

Chicken PHP 300

Chicken Mole PHP 320

Fish PHP 330

Shrimp PHP 350

Vegetarian PHP 290

Step 3: Choose your sides

Chips and Guacamole PHP 95

Chips and Pico de Gallo PHP 95

Chips with Chili Con Carne PHP 150

Ball Park Nachos PHP 220

9-Layer Dip Nachos PHP 220

Sweet Potato Fries with Garlic Sauce PHP 95

Step 4: Choose your drink

Other than the usual colas, they also serve Horchata, Agua de Melon, Agua de Tamarind, Margarita among other drinks.

Step 5: Choose your dessert

Quesadilla de Fruta PHP 115

Mexican Fritters PHP 115

Chocolate Nachos PHP 105

Mint Nachos PHP 105

Strawberry Nachos PHP 105

Tres Leches

Don’t get overwhelmed as the steps are easy as 1-2-3. In our case, Bubba and I skipped Step 5 since we expected that we’d be full by the end of our meal. But there are people who always have room for desserts.

On the Table

Steak Burrito PHP 310

B&T Mexican Kitchen only had one choice for rice, compared to a brown rice option before at the other place. I think brown rice has more flavor and presentation value because of its color. Nevertheless, B&T’s Steak Burrito was what Bubba missed a lot at the other place. Quality beef merged with a mélange of flavors and textures from the corn, salsa, guacamole, cheese, beans. It was as mouthwatering as it looked as it tasted.

The exploding taste and spices from the steak burrito is tamed a bit by the Cilantro White Rice portion. Add the winning garlic sauce and you’re in for a surefire treat!

Nachos with Salsa PHP 95

Notice that the nachos are in three different colors –same colors that represent the flag of Mexico. I’m sure kids would find a kick out of eating these colorful chips but I prefer it in just 2 colors at most.

Mexican Burger with Potato Fries PHP 310

Cooked medium rare, the burger was superbly juicy and had brisk meaty flavors. The tomato onion lettuce salsa on top was a refreshing gradation of taste while the melted cheese that seeped onto the outer layer of the meat almost made me finish it in record time but I had to restrain myself since Bubba wanted a bite.

Never had garlic sauce on your burger? I gave mine a dunk on the sauce and it added a creamy garlicky kick to my burger. I’m craving for it as I type this.

Horchata PHP 50

Milky sweet rice drink –we were given a sample of their Horchata which cooled all the flavors from the burritos and burger.

The wait staff is eager to please –maybe a little too eager at times but you can’t fault them. Better eager than lazy. There are tables also for big groups so it’s easier to sit everyone. Prices are relatively lower than the other place.

I’m visiting B&T again really soon for the Mexican Burger and I also got an eye for the burrito with kimchi. Sounds intriguing to me!

B&T (Burritos and Tacos) Mexican Kitchen

G/F Sekai Building (same bldg. as Masuki)

Ortigas Avenue, San Juan, Philippines

B&T Mexican Kitchen Album

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11 Comments Filed Under: Inside Dish: A BITE of Food Tagged With: 2010, address, Authentic, B and T, B&T, B&T Mexican Kitchen, Baby Tan, barbacoa, berks, best, best burritos in town, Best Mexican, best Mexican restaurant in Philippines, blogger, BnT, BnT Mexican Kitchen, branch, branches, burgers, burrito, Burrito and Taco, Burritos and Tacos, Burritos and Tacos Mexican Kitchen, butch, Cali Mex, California, celebrity, Charlie’s, Charlie’s Grill, Chef Rob Goco, chorizo brown rice, cilantro wild rice, cris darwin lim, Cyma, darwin, delivery, DLSU, dogs, Eric, eric ryan tang, ERT, expensive, Filipino, food, food blog, food review, garlic sauce, Good Service, grand opening, grill, guacamole, hotdogs, how much, how to create a burrito, how to make, image, in town, J. Abad Santos, Jalapeño, jim, jim harold lim, la salle, latest, location, Makati, management, Manager, Manila, Map, marie, marinade, masuki, math, meat, menu, Metro Manila, Mex, mexicali, Mexican, Mexican Kitchen, Mexican restaurant in Manila, Mexican restaurant in Philippines, nachos, ortigas, Photo, photos, pinoy, previous owners of Ristras, price, prices, promotion, Quezon City, red cross, restaurant, Restaurants, Ristras, Ristras at the Fort, Ristras Fort, salsa, service, split up, taco, Taste Manila, wait staff, where, Zapata's, Zapata's new location

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

People Palace and Ice Bar, Greenbelt 3

November 4, 2009 by Janey

October 6 –Madz, together with her visiting cousin from Australia, Bridgette, picked me up at the office that Tuesday evening. Off we braved the Makati traffic from Ortigas.

After rounding up the restaurants in the area, Bridgette finally picked People Palace since she was in the mood for Thai food.

On the Table

Chicken Satay PHP 380

Sliced chicken meat in bamboo skewers grilled and served with peanut sauce

Pad Thai PHP 380

Stir-fried rice noodle with prawn, chicken, tofu and bean sprouts

Kao So Gai PHP 380

Northern Style chicken curry with soft crispy egg noodles

Vanilla Sky PHP 290

Signature long and cool cocktails made by muddling fresh fruits, extracts and premium spirits plus a few special ingredients: fresh raspberry, lychee, absolut vanilla, vanilla sugar, cranberry juice, served long

People Palace serves modern Thai cuisine. People Palace’s main dining area has a progressive ambience that can accommodate close to 90 people. The posh al fresco lounge area can accommodate 50 more guests and features leatherette “day beds.” When you find the interior a bit too stiff, there is option to lounge or dine casually at their low bench tables outside. Service is adequate and friendly –just the right fit for the international guests that visit the restaurant.

After dinner, we headed to Ice Bar for some late night drinks. I remember my first poker tournament at this bar some years back. We were joined by Madz’ friends, Pat and Migs. Bumped into an old friend, Philip, who I haven’t seen in a while. I barely finished my one drink but I remember us laughing hysterically that night. What a fantastic time. Music wasn’t so bad either. And I did realize that it’s such a small world after all.

People Palace

G/F Garden Side Greenbelt 3,

Ayala Center, Makati City, Philippines

(632) 729 2888

Ice Bar

3/F Greenbelt 3,

Ayala Center, Makati City, Philippines

People Palace Album

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1 Comment Filed Under: Inside Dish: A BITE of Food Tagged With: bars, best cocktails, Bridgette, classy, cocktails, drinks, expensive, Good Service, greenbelt, Greenbelt 3, Ice Bar, international, Lounge, Madz Alsola, martinis, menu, Metro Manila, modern Thai cuisine, People Palace, Philippines, Photo, posh, price, restaurant, staff, Taste Manila, Thai food, wait staff, waiters

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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3 Comments Filed Under: (NEW HERE??) TAKE A BITE OF THE FAVORITES FIRST!!!, Inside Dish: A BITE of Food Tagged With: 22 nd level, 22 Prime, 22nd floor, attendant, award, best, best service, best steak, Boracay, bring a date, card accepted, Chef David Pardo De Ayala, Chef Rick Cheese Bread, Country Suites, Discovery, Discovery Shores, Discovery Suites, floor, food, food blog, food review, foodie, Hotel, hotel concierge, hotel review, hotels, how much, how to get there, interior, location, Manila, Map, meal, menu, metro, new menu, Ortigas Center, parking, Philippine hotels, Photo, photos, price, promotion, rate, rates, restaurant, Restaurants, romantic dinner, room rate, Serendipity Lounge, service review, staff, Steak, suite, Tagaytay, Tomahawk steak, Video, wait staff, where to eat, where to stay

Misato

July 15, 2009 by Janey

It was a rainy evening last Friday and we set out for Metrowalk because Madz invited to hang. It was supposed to be a poker night at Metro Card Club with Jody but at the last minute, he begged off. I wasn’t also up for it that much anyway. The schedule was at 9pm but traffic looked pretty bad that evening with the rain and all, that Bubba and I decided to have dinner at Metrowalk as well.

Misato was the pick of the night. It’s a Japanese restaurant parallel to Starbucks’ location at Metrowalk, which means that both are at the tip of the U-shaped area. Service was fast and pretty adequate, even the manager takes our orders.

On the Table

Freebie

Gy-Saikoro Steak PHP 365

I deliberated whether to get Beef Sukiyaki PHP 480 since the hot semi-sweet broth will temper the cold weather but decided on getting the Gy-Saikoro Steak, which is basically their version of Beef Teppanyaki. Notice that beef teppanyaki is not included in their menu but when I asked for it, the wait staff pointed to the “Entrée” section and directed my attention to Gy-Saikoro Steak.

The beef was tender to the bite but Bubba wasn’t too impressed. It was served on a sizzling plate with sautéed bean sprouts on the side. The mild sweet salty brown sauce gummed to the beef and vegetables were tasty.

Baked Salmon PHP 305

Of note is the salmon served inside a foil. It was very fresh and serving was generous. It had a mound of cheese on top of it and some onions making the baked salmon dish anything but boring.

Japanese Samurai Gohan Rice PHP 88

Japanese Gohan Rice PHP 55

We were in the middle of our dinner when we saw Eric Tang outside the window. He went to our table and asked if I was going to play at Metro. Bubba shook his head before I could so I just said, “I might” with a smile. It all depends if there is waiting time before my friends arrive. Eric and I have been chatting about Metro Card Club, rules and the crowd, the day before. Eric asked me a few more questions about Metro “rules” since it was going to be their group’s first time there.

We also saw Jayvee and Kring walk inside the restaurant and we said our hellos. It was a slow dinner as Bubba and I took our time knowing that with the heavy traffic, Madz, Pat and Eric will naturally be late. We both talked about our recent projects –but mostly I did the yapping about this project that my team and I are going to present the following week. He had some inputs and talking about work without the pressure and stress was really a breathe of fresh air.

Madz followed soon and feasted also on the baked salmon and rice. She liked the salmon as well. Not long, Patrick arrived and we all decided to transfer for drinks and meet Eric Lopez at the next venue.

Misato

G/F Metrowalk, Meralco Avenue

Ugong, Pasig City

(632) 638 7951

Misato Album

3 Comments Filed Under: Inside Dish: A BITE of Food Tagged With: address, baked salmon, beef teppanyaki, cheap, contact, dinner, Eric Lopez, Eric Tang, expensive, food, food review, fresh, gohan rice, how to, Jap, japanese, Japanese fried rice, Jayvee Fernandez, July 17, Kring, list of restaurant, location, Madz Alsola, menu, metrowalk, Misato, number, Pat Velarde, phone, price, recipe, restaurant, Restaurants, resto, review, service, sushi, sushi bar, Venue, wait staff, where to eat

EL’s Birthday at Bugsy’s

June 25, 2009 by Janey

Pat obediently following my instructions to reserve a table for 6, indoors and couch area secured us a table at Bugsy’s Tuesday night. My friend Eric is experiencing Murphy’s Law since the start of the month and the biggest blow was about his work –news that broke only last week. On top of that, he lost a mobile phone, nicked his Mazda and is currently nursing a forlorn heart.

EL celebrates his birthday every 23^rd of June. What a way to welcome a birthday right?

But like what they say, it’s hard to put a good man down.

EL still celebrated his birthday in tasteful fashion with friends over drinks and good food.

Bubba and I were first to arrive but we were an hour early so we were off to Big Bert’s for a carwash. We came back to Bugsy’s and found Pat on our reserved table. Of course, as Eric’s spokesperson, he briefed us with Eric’s mishap in the recent week.

On the Table

Buffalo Tenders (2) PHP 175

Imagine your favorite Buffalo wings with all the tangy spicy goodness without the bones! No more working out tediously to get the meat out. In every piece there’s a flake of crispy skin that makes it all the more addicting. I can eat this all day. Pat is not found of spicy dishes but he loved this obvious when he wiped out one plate.

The Family PHP 265

I ordered Warren’s Dip and Chips but it wasn’t available so I tried their appetizer sampler, The Family. The Family was composed of potato wedges, mozzarella sticks (that I didn’t get to try. *shooting a mean look to Bubba*) and buffalo tenders.

French Fries PHP 150 (?)

Deep Fried Burger Melt PHP 165

Burger meat, cheese in deep fried spring roll

Uncle Moe’s Beef Kebab Plate (2) PHP 130

I had to have my rice and I was craving for beef kebab. Bugsy’s was nice enough to let us bring in the food from their neighbor and serve it on a plate. You help your neighbor and you increase both your foot traffic –always good for business.

Margarita PHP 130

I love my margarita. I find it funny that they served it on a Martini glass.

Arctic Vodka (2)

Bottles and Bottles of Beer PHP 50

There is so much to love about Bugsy’s. The wait staff is really gracious, speedy and efficient. You wouldn’t mind hanging out with them on a Friday night. The food is nothing but delish particularly the mouth-watering appetizers! Price on the drink list is reasonable. There are no frills –just straightforward scrumptious dishes, reasonable price and quality service that always please. It seems to be the homiest hangout spot to enjoy beer drinking with friends, colleagues or sport groups.

Fred and Madz followed afterwards. It’s been more than 5 years since I last seen Fred. He still looks pretty much the same except that in this dinner he brought with him MUSCLES. Every time we look at him, he flexes them muscles. When he asks for beer from the wait staff, he flexes them muscles. When he laughs, them muscles flex.

"Pat, I know you enjoy our company... but what's with the BIG smile?"

Of course, Pat (as Eric’s VOLUNTARY spokesperson) had to share AGAIN with the latecomers Eric’s misfortunes. After much sympathy to EL, we know that our presence there is not to sulk with him but to remind him the comfort of having friends around at times like this. We remind him that as long as there is tomorrow, there is always another day of possibilities.

So we exchanged stories one after the other. Eric and Pat reminisced about the time there was a swimming get-together at Fay’s house. My girlfriends (Gina, King and Fay) and Fay’s other girl group were there while I was MIA since my parents didn’t allow me to stay out late during college days. Then-chubby Fred didn’t bring any swimming attire. He had to wear Fay’s badminton shorts that were sheer. We all doubled over laughing. They both demonstrated how Fred swam that evening like he was playing shark. Most of the time, he was sitting in one corner playing with Fay’s nephew trying to be unmindful of the beautiful girls that surround him. It was so hilarious. Fred evens the score when he tells us about the time Eric was so wasted and the Eng boys bathe him. He was so smashed that he didn’t know they were playing with his “cockpit where he keeps his gun”.

At this point, Fred was still flexing his muscles as he tells the story. The other tables were also getting as distracted as we were.

Bubba saw some Xavier friends while Chai walked up to me and surprised me.

We ordered another round of Buffalo Tenders. It was everybody’s first time there except for Bubba and I. They really liked the food and that makes me cheery. The humor and energy were nothing short of an upbeat tempo. The drinks continue to flow. We literally laughed our hearts out –it’s been quite a while since my abdomen had this heavy workout.

Little miss bo beep with the Engineering boys

Oh, Fred looks so much like Jake Cuenca when he laughs. With bigger muscles. Madz had to take another shot of Arctic Vodka to reluctantly agree. At this instant, Eric reminds me that it’s his birthday not Fred’s.

Effortlessly, the dynamics in the group bring so much energy to the table conversation.

Bubba and I excused us to go to Barcino and get Eric a cake. Good thing that Bugsy’s had a birthday candle on hand when we asked for one. To Eric’s embarrassment, we sang the Happy Birthday song.

It was a workweek and we had to call it a night. Pat was still raring to continue elsewhere. Eric and Fred were on board but Madz, Bubba and I had to beg off. Pat was convincing Madz to go when Eric unintentionally knocked the bottle that drenched Pat’s pants. I think Pat’s pants absorbed all spill because the red couch he was sitting on was spotless. That was our queue to get the bill. We were supposed to treat Eric and split the bill but Pat was insistent on letting Eric pay –how ironically funny.

On the way out, I snatched Fred’s jacket as soon as he stood up. He stares at the chair for a few seconds and then looks under the table. He looks at me and said, “Did you see my jacket?” He looks bewildered and shy, “I think I lost my jacket…” with his voice trailing off. I rapidly hand off the jacket to Madz from my back. I asked him, “did you bring a jacket?” He responds, “Yea, remember you were teasing me that I took it off to show off my muscles when I got in?” “Really,” I respond biting my lip to keep from laughing. He had this super worried look on his face that Bubba, Eric, Madz and I tried the darndest to stifle our laughter. Madz and Pat went out ahead while we wait for Fred to look for his jacket. He couldn’t resist and timidly asked the waiter if they saw a jacket. That’s the time I had to tell him and point outside to Madz.

We had such a commanding happy night that it took us another hour to say goodbye. It was already midnight.

Spotted: Zanjoe Marudo, Epi Quizon, Drew Arellano, Jake Cuenca (oh, that was Fred, my mistake)

Bugsy’s

Unit C-105 City Golf Plaza

Julia Vargas Avenue, Pasig City, MM

(632) 489-4985

Bugsy’s Album

EL’s Birthday Album

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Leave a Comment Filed Under: Inside Dish: A BITE of Food Tagged With: Alida Fay Santos, Bar, Barcino, beef kebab, Beer, Bubba, buffalo tenders, buffalo wings, Bugsy, Bugsy’s, carrot cake, Celebration, celebrity, celebrity spotting, Chai Talag, chocolate cake, City Golf Plaza, CLA, COE, college girls, College of Engineering, commendable, De La Salle University, dining, DLSU, Drew Arellano, drink list, drinks, elizabeth, Epi Quizon, Eric, Eric Lopez, evening, Fay Santos, Fred, friend, Friends, Gina Leon, girl, girlfriends, good food, good review, Good Service, group, hang-out, hangout, Happy Birthday, Inside Dish: A BITE of Food, Jake Cuenca, Jane, King Martinez, La Salle Greenhills, location, love life, Madz Alsola, margarita, menu, metrowalk, ortigas, Pasig, Pat, Patrick Velarde, Place, popular, price, quality service, reasonable, reservation, restaurant, resto, review, ruth, secret, service, shawarma, Sitel, Spot, Taste Manila, Uncle Moe’s, valle verde, Venue, wait staff, Warren’s Dip and Chips, Xavier, Zanjoe Marudo

Refined Taste at Sala

June 15, 2009 by Janey

Elegant with simple handsome décor, a well-established restaurant, Sala offers exceptional food and service in the city of Makati.

Romantic, quaint, comfortable and classy best describe the mood in Sala. One can have a leisurely meal and never feel rushed. The owners can pride themselves on creating a fashionable atmosphere of fine dining and professional service. The wait staff anticipates the patrons needs and are as accommodating as possible. Perfectly knows how to waltz in and out of your sight without any sense of being intrusive.

Sala’s menu although a bit limiting, offers something for everyone. Try their Degustation Menu (PHP 1,880++) that presents five lovely courses. Seafood lovers will enjoy their salad of tuna carpaccio (PHP 460) with fennel, herbs, peppers, quail egg and olive tapenade as well as the roast grouper fillet (PHP 890) with truffled tapenade on sautéed cabbage, sweet onion, parsley and bacon.

On the Table

The meal begins with complimentary freshly baked assortment of breads served by the waiter on a silver tray and an amuse bouche shooter of spiced eggplant and tomato and chicken and feta cota -a superb glance at what’s to come.

Portabello Mushroom, Ricotta and Thyme Ravioli with Parmesan and White Truffle Oil PHP 460

The pasta was cooked al dented with chock full of thyme and minced Portabello mushrooms that is savory in every bite. Sheer Parmesan shaves on top of the ravioli add a shade of saltiness to the dish while the white truffle oil enhances the overall taste with alluring and appetizing truffle fragrance.

The soft skin of the ravioli pastry erupts with a burst of different flavors in your mouth.

Roast Lamb Short Loin and Lamb Short Ribs Confit with Root Vegetable Pave and Shallot Jus PHP 980

Succulent lamb meat that almost melts in your mouth with its flavorful tenderness served with these slender green stalks. What to love about the short loin is the layering of flavor where you get a taste of the meat then a bit of fat and lastly the crispy skin. Wonderful play of palatable texture

Despite the hefty price, Sala is one of those fancier restaurants that leave a fantastic memory of the creative dishes served and excellent service.

Spotted: Eric Quizon, Nanette Medved

Sala

Podium Level, Locsin Building

6752 Ayala Ave. Cor. Makati Ave., Makati City

+632 750 1555

+632 893 0242

www.salabistro.com

Sala Album

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Leave a Comment Filed Under: (NEW HERE??) TAKE A BITE OF THE FAVORITES FIRST!!!, Inside Dish: A BITE of Food Tagged With: appetizer, Ayala Avenue, Bistro, Degustation Menu, dish, dishes, greenbelt, image, inquiry, lamb, lamb loin, location, Locsin building, Makati, Makati City, menu, owner, phone number, Photo, price, ravioli, restaurant review, review, Sala, Sala bistro, service, service crew, telephone, wait staff, website, wine list, Wines

Paul Calvin Deli

October 3, 2008 by Janey

Before that evening, it was months since I last saw Chai, who I fondly call Chai-fer. She is that person I used to always bring in tow to events/vtrs and wherever my happy feet lead us to. It was supposed to be a dinner date with Bubba but I caught sight of Chai with a welcoming smile at the door. I knew I was set-up.

Paul Calvin Deli is a quaint 2-storey deli that has checkered floor. Genuine charm can be felt throughout the dining room while dimly lit spotlights cast a glow on the warm yellow walls that are accented by distinctive display items and paintings.

It was my first time at Paul Calvin and boy, did I enjoy their food! My expecting palate was opened with bursting flavors of spice and sweetness as I bit into their free bread. Bubba had to request for another plate because the first one was finished in a flash. I almost ignored the olive oil balsamic vinegar mixture.

While Chai only had coffee, Bubba and I ordered one dish each. I had the Mac and Cheese while he ordered the Red Chicken Curry. The Mac and Cheese (P199) had 4 kinds of cheeses, Cheddar, Italian Mozzarella, Swiss Cheese and one of my favorite cheeses as of late, Emmenthal. It was successful in marrying the different cheeses. A lot of catching up to do but most I did was stuff my mouth with flavorful food.

Paul Calvin Deli has introduced a new approach to their menu offering healthier dishes to accommodate diners who are conscious of their food intake. It’s the freshness of the food and the caring service that definitely sets this deli apart from the other delis.

Paul Calvin Deli is located at Unit 111 Forbes Town Center, Rizal Drive, Fort Bonifacio, Global City, Taguig. Contact them at 8565900.

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