MANILA, Philippines - Discovery Suites has proven to be quite a discovery for assorted foodies. The juicy bit of news is that its 22 Prime is listed by The Miele Guide 2011-2012 as one of top five Philippine restaurants and the city’s best steak specialty restaurants, according to an Internet poll.
So, when Discovery Suites sends out invites to try its latest culinary offering, it’s not something you pass up.
And what’s the latest offering at 22 Prime? For pig’s sake, haven’t you heard of Prime’s cochinillo asado? The pig deal is that Prime has come up with a cochinillo asado meal that serves two persons at a pocket-friendly price of P1,850.
But before we sit down to our cochinillo dinner and relive our days of swine and roses, we treat ourselves to some aperitifs — coconut lychees with smoked salmon, mini Quiche Lorraine, and springtime tartine paired with an invigorating Musa de Vallformosa Cava Brut.
To kick off our dinner, we’re each served a bowl of freshly stewed Spanish garlic and pimenton soup with soft egg white and yolk gingerly resting on top and croutons and crispy bits of Jamon Serrano swimming in the soup.
Now, we’re raring to try Prime’s cochinillo asado in all its fatty glory! Our waiter uncovers a wooden chopping board on which sits — lo and behold — a big fat slab of cochinillo asado! Our cochinillo comes with garlic-roasted potatoes, mushrooms, green spring asparagus, herbs (rosemary, tarragon, oregano), and homemade peach chutney. Give peach a chance — its blend of sourness and sweetness provides the perfect counterpoint to the grilled smokiness of the baby suckling pig. With a big fat smile on our faces, we start to dig into our cochinillo which is so crisp outside with its meat so tender and juicy you can cut it with a plate — as they do in Segovia, Spain where the cochinillo can be eaten in restos throughout the city, fetching as much as 15 to 17 euros (over P800) per meal. Segovia, a World Heritage site with its 2,000-year-old Roman aqueduct, has surely found another treasure in its cochinillo!
Certainly, you ought to treasure the fact that it takes almost a day for your cochinillo to cook. “First off, the young pig is cured for 20 hours with sugar, salt, cumin, nutmeg, etc.,” executive chef Luis Chikiamco reveals the big fat secrets of 22 Prime’s slow-roasted suckling pig. “It’s put in a vacuum bag, where a bit of duck fat is poured; it’s sealed, water is added, and then it’s cooked at 84° or in gentle heat to keep meat tender and unstressed.”
You can’t imagine what this 32-year-old chef did for love — of good food! He worked in Paris and moved on to Mexico to learn all about the cochinillo.
So, what makes a good cochinillo?
“First of all, the quality of the pig must be good,” Chikiamco stresses. “A good cochinillo has the right flavor combination. That means putting things together without overdoing it, balancing the spices with the crispiness of the skin, coming up with clean flavors.”
Chikiamco believes that his cochinillo has found a perfect mate in peach chutney. “The chutney gives it a more refreshing taste because the pork is heavy. Peach and pork are very good friends. Of course, gravy is an option.”
After a hearty, porky meal, what’s for dessert?
22 Prime has its winning trio of dessert samplers — Chocolate Marquise with Crème Anglaise, coconut and pineapple panna cotta, and tropical fruits Macedoine in mint syrup. Triply sinfully delicious!
As if these sweet treats were not enough, in comes a platter of petit fours, macarons, and assorted cookies that our sweet tooth just can’t refuse.
Yes, since this meal is for two, you can bring a date or somebody with you who’s not a vegetarian. Go ahead, pig out and chill out.
“For lunch, this place has been very popular with businessmen,” shares David Pardo de Ayala, chef-turned-resident manager of Discovery Suites. “Imagine spending less than a thousand pesos for a meal that includes rib eye, soup of the day, and dessert! Our menu is always sensibly priced. On weekends, we’re packed with families — the kids love the rib eye.”
A set meal at 22 Prime features a three-course menu that includes the chef’s soup of the day, followed by the main entrée where guests have three great choices: chicken pan-roasted with balsamico, shiitake, and potatoes, and slow-baked in Pomodoro Sauce Al Basilico or Fish Fillet Ala Florentina served with cream spinach, mushroom duxelles, and gratinated Parmesan sauce, or wild mushroom linguine with assorted mushrooms and double-smoked bacon in creamy porcini sauce.
Surely, not a few sweet deals are sealed at 22 Prime. And its latest pig deal is definitely a big steal!
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22 Prime is located at the 22nd floor of Discovery Suites in the bustling Ortigas business center. For reservations, call 719-6822/719-6888 or e-mail fbds@discovery.com.ph.