Discover Delightful Flavors at Discovery Suites

A Special to BusinessMirror's Wine & Dine

by Marianne T. Escanilla

Restaurant 5

Chinese Dimsum, Yang Chao, Sweet Sour Pork

Are you craving for the flavors of Europe and Asia? Or are you simply looking for a good place to treat yourselves with some signature Filipino dishes? Then there’s no where to go to other than to Restaurant 5.

Located at the 5^th floor of the Discovery Suites in Ortigas, Restaurant 5 is a venue for casual family dining for hotel and walk-in guests. Cravings for different European, Asian and Filipino dishes would be soothed as you enter the enclaves of Restaurant 5. A variation of the international cuisines will be served as buffet on Mondays to Sundays at one of the showcase restaurants of the Discovery group.

Diners will be treated with a food fest that would move among Thai cuisine, Korean cuisine, Spanish, Italian, Chinese and eventually Greek cuisine from Mondays to Thursdays, and as the weekend commence, Restaurant 5 opens its doors to diners craving for authentic Filipino specialties. Restaurant 5 ends the week with all grilled menu, from the world famous baby back ribs to the well loved grilled chicken.

Chinese selections will include Roast duck carving, cold cuts like seaweed, century egg, Hainanese chicken, Hotpot and Asian noodles. The featured Korean delicacies are Bulgogi, Bibimbap, Korean Barbecue, Chapchae and Korean – style gyoza.   Diners craving for hot, savory Thai cuisine will experience authentic Sates, Tom Yum Goong, Bagoong Fried Rice, Thai Fried Chicken and assorted curries in Restaurant 5’s international food buffet.  

Fiesta Filipino

To cater the European cuisine craving taste buds, a Spanish spread is also offered at Restaurant 5. The Spanish menu selection includes Paella, Pescado Al Sal, Callos, Lengua, Fabada, Croquettas and Gambas while Rissoto, Osso Buco, Saltimboca, Parmigiana, Fried Mozarella sticks, Pasta Live station and Porcheta take up the Italian menu.

On Fridays and Saturdays, Restaurant 5 offers Filipino cuisine featuring native favorites like Lechon manok, Liempo, Crispy Pata and Lechon, a menu selection with the all time favorite Filipino delicacies that would surely be a medium for authentic Sunday family bonding.

22 Prime Steakhouse 

Aside from the delectable international cuisines served at Restaurant 5, Discover Suites in Ortigas brings forth “The Lunch Hour at 22 Prime,” a special executive lunch menu for today’s high-powered professionals and businessmen on the go.

U.S. Rib-eye Tagliata with
garlic roasted potatoes and Arugula salad

Available every Monday to Friday, the lunch hour at 22 Prime offers a three-course menu that provides today’s busy corporate warriors with a premium dining experience in less time, and less cost.  “We aim to cater to executives and decision makers who appreciate high end cuisine, but may not have the time to sit through a three-hour lunch meeting in a classy restaurant,” explains Corporate Chef David Pardo de Ayala. “Our alternative is a superb menu, with high quality ingredients, fast preparation time and our trademark steak for the main entrée.”  

For starters, Chef David begins the course with a hearty Soup du Jour, a savory special based on the season’s harvests. Guests may also enjoy a selection of crisp and fresh greens in the salad bar.

The main course is an indulgence – an eight ounce Grilled U.S. Rib eye steak “Tagliata” served with herb-roasted potatoes and mushrooms topped with Tagaytay Arugula & parmesan salad seasoned with extra virgin olive oil, balsamico.

Surf & Turf

For that sweet treat, chose from 22 Prime’s Cakes on Parade, an assortment of three dessert sampler that vary day-to-day depending on the Pastry Chef’s sweet inspirations.

Every meal comes with a complimentary glass of Chilean wine - Chateau Los Boldos, Cabernet Sauvignon.

Another worthwhile offering at Discovery Suites’ 22 Prime is their Surf & Turf, a menu selection that combines the flavors of exceptional beef and succulent seafood. This special offering combines 200 grams of hefty prime rib-eye grilled to perfection with jumbo tiger prawns.

Served for lunch and dinner, 22 Prime’s Surf & Turf offering is a complete gourmet meal that’s inclusive of crisp Caesar Salad, Soup du Jour, plated dessert and a glass of premium red wine. Enjoy a commanding view of the metro’s skyline from Discovery Suites’ 22nd floor while dining in great style.

Chef Luis Chikiamco

Chef Luis Chikiamco, Executive Chef of Restaurant 5 and 22 Prime testifies that both restaurants offer the best food experience with an additional one of a kind view of the city. Chef Luis, known as one of the top 5 chefs under 35, acquired his brilliance in the kitchen from L’ Institut Paul Bocuse, in Lyon, France, where he took up his culinary education. His signature dish, the U.S. Rib-eye Tagliata with garlic roasted potatoes and Arugula salad, is being served at the premium steak house of Discovery Suites, the 22 Prime. He and his team of talented chefs are also responsible for the popular and flavorful bites from Asia and Europe served at Restaurant 5.

A variation of international flavors and authentic cuisines is what Restaurant 5 and 22 Prime Steakhouse brings to all the diners and guests of Discovery Suites. Families, friends and even big time executives will surely enjoy every meal they have at these two showcase restaurants of the Discovery Group. Dine in and discover delightful flavors at Discovery Suites’ Restaurant 5 and 22 Prime.

Chillin’ with Chilean Wines

A Special to BusinessMirror

by Cesar M. Cruz Jr.

I have always leaned towards Chilean wines.  It is hard for me not to get poetic as I attempt to describe the pleasure I derive from it. Often, some would say to me- just drink, don’t think.

I could not contain my delight when I was invited to a food and wine pairing event  billed, “ Make Tonight Chile”. I was so ecstatic, I could not believe my fate. Maybe I would just savor the moment and hope it could provide some answers why I enjoy Chilean wines so much.

 It showcased Caliterra wines of Chile- a fusion of quality “calidad” and land “tierra”. It represented a passion for quality aimed at creating environmentally friendly wines.

Chilean Caliterra Wines 

 It was a pleasure getting acquainted with the Caliterra Reserva sauvignon blanc and cabernet sauvignon at the lounge area of the Tivoli Restaurant of the Mandarin Oriental. The wines were served with mini toasts of smoked salmon on dill cream and chicken liver mousse. On the other hand, the air was thick with anticipation. Everyone was excited to partake in the sumptuous dinner concocted by Mandarin Hotel’s F&B Director Chico Angeles and Executive Chef Remi Vercelli under the supervision of the hotel’s GM Mark Bradford and Tita Trillo of Titania Wine Cellar, Inc.

Chilean Tivoli

Everyone was amazed as they entered Tivoli Restaurant. They have witnessed the grand transformation of the restaurant with soft lights setting the mood, alongside the tables decorated with fist-sized, long stemmed red and yellow Columbian roses. Indeed, it was a sight to behold.

The event was made special by the presence of two people. One, by a wine master -Nicholas del Solar, who flew in from Chile to grace the occasion. He explained that the topography of Chile is truly one of a kind. It is bordered by the Pacific Ocean from the west, the Andes Mountains from the east, the Atacama Desert from the North, and Antartica from the south ( I got my answer!)

Chilean Nicholas del Solar and Tita Trillo

Second, by Tita Trillo- who was enchanted by her immersion in the central valley of this famous vineyard in Chile. It is where she met Robert Mondavi and Eduardo Chadwick who, in partnership, envisioned this magnificent winery. Tita spoke so highly of Chile that someone said she might as well be an ambassador for the said South American country!

Chilean Nicoise Salad

First course: Dinner began with an Amuse-Bouche of Chilean ceviche that was paired with fresh and crisp Tributo Chardonnay 2010, awarded a double gold in the Catad’ Or Wine Awards in June 2011. This was followed by  Nicoise Salad ( French pronunciation: ni’swaz) a French composed salad with tuna, haricots verts, quail egg,cherry tomato, potato, onion, black olives, served with vinaigrette.

The lemon flavors of the chardonnay jived with the lemon character of the ceviche and salad, thus heightening the flavors of both dishes.

Second course: The parsnip cream was paired with the Arboleda Chardonnay 2010. The rich cream sauce matched well with the chardonnay that has a natural buttery texture and hints of vanilla. (Cream sauces are quite often salty as well, so an extremely crisp wine is an excellent choice. Generally speaking, high fat food prefers acidic wines to mitigate the fat.)

Third course: The main course was braised veal cheeks served with celery root puree and buttered asparagus. The rich and hearty flavors of the veal cheeks found its match in Cenit 2007 Cabernet Sauvignon Petit Verdot, a multi-awarded full bodied wines with very soft tannins , wonderful persistence,  and an incredible long finish due to the Petit Verdot grape variety which was blended with full structured cabernet sauvignon and Malbec grapes.

As Chilean wine master Nicolas del Solar puts it, the softness of Petit Verdot is likened to a woman placed between two men-Cabernet Sauvignon and Malbec. This outstanding wine has a 90-point rating with Wine & Spirits Magazine 2011 and has won a gold medal in the International Wine Challenge 2011 and a silver one in the Decamar World Wine Awards in the same year.  The pairing proved to be unforgettable.

Fourth Course: To cleanse the palate before dessert, Goat Cheese and Queso Rustico were served. The sharp tasting duo was paired with the Seña 2007. Silky smooth tannins gave the wine depth and length. Berry fruit and vanilla oak carried through on the soft finish.  It has been winning in blind tasting conducted in Berlin, Hong Kong, Korea, and Singapore for the past 7 years over the Grand Cru Classe wines of Bordeaux. Seña 2007 has been rated 96 points by Robert Parker and is the highest rating given to a Chilean wine. No wonder this full bodied wine with a perfect balance that brings softness to the palate captured the interest of Robert Parker, the famous wine advocate and enthusiast.

Before the dessert came, the guests were treated to the operatic voice of Nic Norman Tugaff, a member of the Filipino Tenors. Clad in chef’s uniform, he proceeded to sing from the heart the Ave Maria and other songs to the delight of the guests.

Chilean Paris Brest

Fifth Course:  Paris brest, a French dessert made of choux pastry and praline flavored cream, was served with vanilla bourbon ice cream. To match its sweetness, it was paired with Cava Lucendo and Requena Brut Nature.

Needless to say, the pairing of well-prepared French food and great Chilean wines was a match made in heaven. As a matter of fact, Tivoli, the name of the restaurant, when spelled backwards- hinted my feelings about it -- I love it!

Caliterra Wines are available at all Titania Wine Cellar branches. For more details, call 894-1371-74