What’s at steak at 22 Prime

MANILA, Philippines - I should’ve come with an empty stomach. With all that good food in front of you, even if you  already feel full, you can’t help but want to have some more. 22 Prime, the multi-awarded steak specialty restaurant of Discovery Suites in the Ortigas Business District, recently unveiled its new a la carte selections.

Long recognized for its US prime steaks, it did not come as a surprise that the star of the evening should be its soon-to-be signature dish, the “Tomahawk — mouthwatering USDA Prime Angus Bone-in Ribeye.” Bone-in rib eye, as the name implies, is the rib-eye cut with the bone left in. “It is the entire rib,” corporate chef Anthony Raymond explained, as he proudly showed off the humongous ribs resting magnificently on the cutting board.  Together with executive chef Luis Chikiamco, they proceeded to carve the meat for us to enjoy our individual servings. 

This new item on the menu is definitely good for sharing. Allow 30 to 40 minutes preparation and cooking time. Prime’s Tomahawk is served with grilled asparagus, tomato-parmesan gratin, potato mousseline and the house steak sauce. “We simply got tired of 

requests for Worcestershire sauce, so we decided to make our own,” chef Raymond relates.

It took 10 months of trials until they were satisfied with the right recipe, which uses white anchovy from Italy, a reduction of balsamic vinegar, cloves, brown sugar and tomato ketchup. Yes, chef Raymond took into consideration the Filipino’s preference for a sweet taste.

Born in the Philippines — his parents were originally from Tuguegarao — his family moved to Puerto Rico when he was six years old, and then to Indiana. His father worked for Eli Lilly. He spent his grade school and high school at the American School in Singapore.

He was on his third year at the University of Arizona, studying Business and Sports Psychology while working as a night chef at the same time, he relates. He took some electives in Restaurant Revenue Management, which captured his interest. He went on to Paris and studied at Le Cordon Bleu.

Only 36 years old, chef Raymond already has impressive credentials tucked under his belt. He has worked in top fine-dining hotel restaurants here and abroad, including The Peninsula Beverly Hills, a five-star/ five-diamond hotel; Stella Maris restaurant in Paris,

a French Michelin-starred restaurant; as well as The Peninsula Manila’s Old Manila Restaurant.

His personal mission as corporate chef for The Discovery Leisure Company (TDLCI), the Filipino holding company that owns and manages the Discovery Suites, which he joined in January this year, is to “elevate and showcase the culinary talent in the company.” He says, “One of the reasons I joined TDLCI was their appreciation for Filipino talent. We are a homegrown Filipino company and I am blessed for inheriting a great group of Filipino chefs and

cooks who have the heart, passion, and ambition to succeed in today’s kitchen world.”

He intends not only to continue but also to enhance the superior fine-dining experience that 22 Prime has come to be known for. “You should try our handcrafted sandwiches, which would be a good choice for lunch,” Raymond remarked. There’s Prime’s signature USDA Angus beef burger, served with crispy onion rings, double smoked bacon, sharp cheddar, 22 Prime steak sauce and fries. The BBQ Triple Pork Burger has housemade pork sausage, pork belly, double-smoked bacon, BBQ sauce , cheddar and fries. Or you might want to try The Classic Reuben for a change — USDA Angus corned beef served with sauerkraut, melted Swiss and Prime’s very own Russian dressing.

I would recommend the Oysters Plateau, “a tower of oysters including an array of freshly shucked oysters from Aklan, the seafood capital of the Philippines — chilled oysters, baked oysters, and the classic oysters Rockefeller, served with cocktail sauce, mignonette, and horseradish cream.” Even without the sauce, the oysters, in their simplicity and freshness, are just divine.

The Tomato and Buffalo Mozzarella salad has its own appeal, with fresh mozzarella cheese, arugula and baby tomatoes that were fried and marinated in lemon vinaigrette and aged balsamic.

And for dessert, Espresso Panna Cotta — white chocolate mousse, candied pistachios and coffee niblets — went perfectly well with a glass of sparkling white zinfandel.

All in all, it was a memorable meal worth wanting to go back for more. If I did not come with an empty stomach, I certainly left with a full heart.  

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For inquiries and reservations, contact Discovery Suites at 719-8888, e-mail: fbds@discovery.com.ph or visit www.discoveryhotels-resorts.com.