Everyone’s excitedly counting down the days ’til Christmas, and the folks at Discovery Suites in Ortigas have a circus of a time planned, with the whimsical Cirque du Noël being their overall theme for the holidays!

The magic and whimsy of the holiday season at Discover Suites starts on November 16, with Holiday Gifts and Goodies happening at the hotel from 10:30am to 6:30pm all through January 6, 2016. The Christmas Tree Lighting happens on November 25, right before Thanksgiving, and one can enjoy Festive Celebrations with the family at 22 Prime from December 16 to January 1, 2016 at 22 Prime for only Php 2,000 nett/head. On the night before Christmas, tuck into a Christmas Eve Dinner of prime rib and holiday turkey at 22 Prime at Php 2,300 nett/head, and ring in the holidays with a Christmas Lunch Buffet between 12nn and 2:30pm at Restaurant 5 for Php 972 nett/head.

And with that, Jericho and I were treated to a special dinner of sorts, showcasing dishes from the #beaststeakhouse in Ortigas, 22 Prime. Located on the topmost floor of the hotel, the steakhouse is a hidden gem in the business district. serving up USDA Wagyu steaks along with a fantastic view of the city. Whilst waiting for the other guests to arrive, we indulged in a few specially curated cocktails from New York-based mixologist, Enzo Lim – the Camille Collins, a feminine interpretaion on the Tom Collins adding chamomile tea to the gin base;  the Breakfizz of Champions uses a rum base to which egg whites and bacon strips are added; and lastly, Enzo reinvents the Old Fashioned, with his Foie Old Time’s Sake, which yes, infuses foie gras with the whiskey. Personally, I’m a cocktail lightweight, but I did enjoy the Breakfizz of Champions more than I should have.




We were served an amuse-bouche of Chilean Sea Bass Fritter with piquillo pepper aioli to waken our alcohol-drenched tastebuds, the firm fish meat standing up to the mild pepper nicely, the aioli tickling the senses.




The appetizer that evening was a gorgeous plate of Foie Gras Terrine served with petite greens, dried fruit compote, and red grape gastrique. Also perfectly timed with our starter was the bread basket that came with an assortment of pesto, sundried tomato, and feta in olive oil that helped with that was paired nicely with Stone Cellars by Beringer Chardonnay, California

ur starters were also paired with a Daiquiri de Pamplona, a cocktail infused with chorizo oil, whose heady aroma and slightly sour taste made for a delicious combination with the smooth pâté.




The person responsible for all our delightful cocktail concoctions that night was the well renowned New York-based mixologist and consultant, Enzo Lim. Talking us through each glass, he enthusiastically explained his inspiration for each, and why each drink paired well with each dish, it was amazing to listen to him talk through his thought process – this guys is really, really passionate about his alcohol!




For the soup course, we were served a generous helping of Pumpkin Bisque with melted leeks and crab ravioli. The warm autumn flavors of pumpkin with a hint of cinnamon and cream was just as nice on its own, but the crab ravioli made it a lot more special, the lumps of crustacean adding a whole new layer of delicate flavor to the thick soup.




For our main course we were treated to 22 Prime’s USDA Angus Prime Rib Eye with a bright purple potato purée, aromatic vegetables, and a green peppercorn sauce. Definitely the star of our dinner, the steak was grilled ’til medium and still pink at the center, needing nothing more than sea salt and a dab of horseradish to entice the taste buds even more. Paired with a medium-bodied Altozano, Finca Constancia Tempranillo, the table went quiet while everyone savored each and every bite.




Whilst I thought the USDA steak was the highlight of our dinner, I was far off the mark. The highlight of our evening was definitely the Dessert Buffet, the table laden with assorted pralines, chocolate covered strawberries, chocolate tarts, a duo of chocolate mousse, chocolate crème brûlée, chocolate macaroons, slices of decadent chocolate cake, and chewy fudge brownies.

We ended the night debating over colon cleanses (random, I know), bonding over a mutual appreciation for Moscato, and furbabies. A big thank you to our gracious hosts at Discovery Suites Ortigas for treating us to a really special dinner! Liven up the festivities with delectable food offering that will surely delight families and friends. Enjoy 22 Prime’s 4-course meal featuring Double-Smoked Bacon Turkey Roulade and USDA Angus Prime Rib Eye. This special holiday offer is Php 2,000 nett and is available from December 16 to January 1, 2016, from 12:30pm to 10:30pm. As a special treat for the family, celebrate Christmas Eve at Discovery Suites Ortigas’ 22 Prime which offers a carving of Prime Rib Eye and Holiday Turkey with decadent pastries at Php 2,300 nett.


22 Prime is located on the 22nd floor or Discovery Suites Ortigas is located at 25 ADB Avenue Ortigas Center, Pasig. For inquiries and to make a table or suite reservation, please call +63 2 719 8888 or email rsvn@discovery.com.ph.