Behind each unique and memorable culinary creation at one of the metro's prestigious properties is an enduring partnership that has defined the Discovery Primea experience. Starting November 17, this creative gastronomic partnership is celebrated with the Elements of Flavor series...
The story of an epic culinary journey unravels high above Discovery Primea along Ayala Avenue in Makati, retold and celebrated with each dish. Discovery Primea's General Manager, David Pardo de Ayala and Executive Chef Luis Chikiamco highlight two decades of creative partnership with an elegant and lavish four-hands dinner to kick-off the Elements of Flavor series at Flame Restaurant. The series showcases unique collaborations between Discovery Primea's culinary team and renowned local and international chefs and personalities reflecting modern cuisine in an elegant setting at Flame Restaurant. With the aim of presenting gastronomic innovation by bringing together unique culinary ideas, special techniques and a passion for fine flavors for even more memorable experiences to the property's loyal patrons and guests, Elements of Flavor is a snapshot of the very best redefined with each course in a collaborative experience. Here's a peek at Elements of Flavor in Discovery Primea...
Through the years, Discovery Primea has been home to some of the most memorable experiences shared through my blog's own journey. I've been fortunate to feature Discovery Primea on the blog right from the start, with my very first feature posted more than eight years ago (see more on my post, Discovering Discovery Primea from way back in 2014). And it's a story that continues, with even more volumes and new chapters to discover...
...at one of the metro's now iconic structure along Ayala Avenue. From their classic, traditional and contemporary spin on Mediterranean flavors at Tapenade (for more on Tapenade, see my posts, Dining in the Next Normal: Mediterranean Flavors Continue to Shine at Discovery Primea's Restaurant Tapenade on their signature dishes from 2020, Inspired Mediterranean Flavors: A Taste of the Mediterranean at Discovery Primea's Restaurant Tapenade on their extensive menu of Mediterranean-inspired dishes from 2019, Mas Paella! Celebrate World Paella Day at Discovery Primea's Restaurant Tapenade featuring their paella selection from 2018, Savor the Flavors of the Mediterranean Summer with Tapenade's All-New Menu from four years ago, Serious Beef. At Restaurant Tapenade. on their specialty steaks from 2016, Mediterranean Flavors: A Late Sunday Lunch at Tapenade on their bestsellers, Mama Mia! Mom's Day Lunch at Tapenade from seven years ago, Discover Mediterranean Flavors at Discovery Primea's Tapenade from 2015 and Fresh: The Salad Room at Discovery Primea's Tapenade on my very first dining experience back in 2015) to the soothing libations at Gilarmi Lounge (more on my posts, A Bite and a Tipple at Discovery Primea from 2019, Gin is In: Discovery Primea Celebrates World Gin Day at Gilarmi Lounge from 2018, Cocktails, Bar Chow, And A Cool Vibe at The Gilarmi Lounge from seven years back), Discovery Primea has always been a dining destination high on my list.
At Flame sixteen stories above Makati's famed avenue, Discovery Primea reveals yet another facet to their lavish culinary weave with its inventive take on modern cuisine. And through the years, Flame Restaurant has also been home to countless memorable experiences (for more on Flame Restaurant, see my posts, Discovering Culinary Connections with Flavors of Colombia at Discovery Primea's Flame Restaurant from October this year, Carnivores on Deck: The Carnivore 4-Hands Dinner at Discovery Primea's Flame Restaurant featuring guest chef Sau del Rosario from 2019, Firing Up New Dishes at Discovery Primea's Flame Restaurant from 2018, Power Lunch at Flame, Cocktails at Edge... from four years ago, Flame Restaurant Fires Up for Lunch from 2016 and Igniting the Next Culinary Standard at Discovery Primea's Flame Restaurant on their elegant cuisine from six years ago). The Elements of Flavor series continues the high level of culinary excellence set by Discovery PrimeaGeneral Manager David Pardo de Ayala and Executive Chef Luis Chikiamco from day one of their operations.
The impressive and stunning interiors of Flame Restaurant is an experience in itself, making it the perfect stage and setting for the sumptuous and refined culinary offerings of Elements of Flavor. Surrounded by panoramic views of the busy commercial business district, Flame is magically transformed when the shifting light of the setting sun makes its final bow. This is the dramatic opening act in a memorable dining experience...
The new Elements of Flavor series at Flame Restaurant begins with the celebration of a creative partnership spanning two memorable decades between General Manager David Pardo de Ayala and Executive Chef Luis Chikiamco. With their shared roots, the dynamic duo have been the creative driving force behind the culinary stories and experiences at Discovery Primea. The remarkable careers of two culinary talents come together in one elegantly seamless experience with a lavish dinner to start the Elements of Flavor series at Flame Restaurant.
General Manager David Pardo de Ayala began his journey as Discovery Hotel Corporation's Corporate Chef and led the food and beverage operations at Discovery Suites Ortigas, Discovery Country Suites Tagaytay and Discovery Shores Boracay. Executive Chef Luis Chikiamco brought his own experiences gained from stints from prestigious properties around the world to Discovery Suites Ortigas before joining forces with David Pardo de Ayala with the opening of Discovery Primea in 2015. Together, David Pardo de Ayala and Luis Chikiamco set out on a serendipitous course to define the culinary character and foundation of Discovery Primea.
It's this creative collaborative union of culinary talents from diverse backgrounds that diners can expect from the first in a series of dining experiences with Elements of Flavor at Flame Restaurant. The curated menu that evening showcased Flame's distinct modern Asian flavors by Executive Chef Luis Chikiamco interwoven with the unique and vibrant South American touch from General Manager David Pardo de Ayala.
One's palate is teased with tasty bites at Flame Restaurant....
...as the culinary team masterfully preps the first few courses...
...starting with an appetizing Amuse Bouche of fresh premium salmon with cream cheese.
The collaborative weave of flavors by General Manager David Pardo de Ayala and Executive Chef Luis Chikiamco become evident from the very first course of the elegantly plated Variations of Fresh Tuna...
...with Spice Seared Tuna with Asian Condiments garnished with fresh micro greens...
...a flavorful Tartare with Curry Mayonnaise delivering a vibrant burst of rich notes followed by the Ceviche Latino with Avocado completing the east meets west play on flavors. The bold notes of spices in the Spice Seared Tuna drapes the palate with a lingering richness while the nutty hints of curry weave complex yet elegant flavors. The ceviche showcases hints of playful inventiveness the addition of crunchy Cornicks for textural contrast. Each variation highlights the fresh and clean flavors of tuna, complementing it with layers of distinct notes reflecting the diverse culinary styles of General Manager David Pardo de Ayala and Executive Chef Luis Chikiamco.
The first course was paired with the McManis Family Vineyards River Junction Pinot Grigio 2020. The masterful trifecta of tuna creations opens the palate for another memorable evening at Flame Restaurant, adding flavorful chapters to its long and storied history.
For the second course, the Foie Gras "Sandwich" was served with the tart sweetness of sautéed Granny Smith apples, garden-fresh artisanal greens and lemon-ginger "gastrique" providing contrasting notes to temper the richness of foie gras on soft, buttery and delicately crisp brioche.
Elegantly presented in the signature style of Flame Restaurant, the second course becomes an unrestrained expression of pure savory indulgence with the foie gras leading a flavorful cast of distinct notes coming together in one bite.
The play on contrasting notes and textures delights the palate, followed by the release of a seemingly continuous stream of flavors. The blend of apples, mildly bitter sweetness of artisanal greens and the lemon-ginger gastrique all complement the deep, earthy and nutty richness of the foie gras perfectly finished by the buttery and lightly crisp brioche. One bite is quickly followed by another, and before you know it you're down to the very end of the indulgent sandwich. Like a well-orchestrated performance, each dish builds up for the next course...
The fresh and succulent Prawns, Scallops, Baby Squid, Chilean Mussels on Dashi Risotto and Ocean Herbal Broth deliver a rich and briny sweetness followed by a playful weave of mildly contrasting yet perfectly balanced flavors in another masterfully executed dish by General Manager David Pardo de Ayala and Executive Chef Luis Chikiamco. The delicate natural briny sweetness of the assortment of seafood come through, finished by hints of dashi and herbs for that distinctive Asian touch Flame is known for.
The flavors are elegantly subtle, with the freshness of the seafood draping the palate with a briny burst of richness. The fresh and clean flavors of the medley of seafood with bold herbal hints and the distinctive notes of dashi are washed down perfectly with a glass of Domaine Peiriere Reserve Chardonnay 2020.
In between bites, master mixologist Lennon Aguilar serves up a refreshing shot to cleanse the palate...
...followed by even more wine for another festive evening at Flame Restaurant.
For the fourth course, General Manager David Pardo de Ayala and Executive Chef Luis Chikiamco served the Duck Breast"Adobo"Flakes laid on Sweet Potato Custard and Sous Vide Egg Yolk sprinkled with crisp Garlic Chips in an elegant glass bowl.
Presentation and execution come hand in hand with each course at Flame, as General Manager David Pardo de Ayala and Executive Chef Luis Chikiamco continue to push the creative limits honed by their cumulative years of experience. The savory richness of the tender, juicy and crisp duck breast becomes even richer with the flavorful hints of adobo while the creamy sweet potato custard smoothens each bite. The addition of sous-vide egg yolk lays on yet another layer of richness to the dish, finished by the contrasting textures and flavors of the garlic chips. It's pure savory perfection in a bowl completed with a sip of Fattoria di Basciano Chianti Rufina DOCG 2018.
Lennon Aguilar then served another inventive concoction with his blend of peach schnapps and angostura bitters topped with candied orange for another palate-cleansing and soothing shot before the next course. With a refreshed palate, you're ready for the next course of Elements of Flavor at Flame Restaurant.
Meanwhile, the culinary team at Flame Restaurant orchestrates the next course...
The Josper-Grilled US Beef Short Ribs on Black Bean Puree, Charred Crispy Leeks, Pickled Cherry Tomatoes and Thai Basil completes the savory parade of sumptuous courses at Flame's Elements of Flavor. Slow-cooked for 48-hours then delicately charcoal-seared, the fork-tender US Beef Short Ribs with its lightly charred layer delivers full-on beefy notes followed by subtle smoky hints.
But it's the supporting cast of flavorful elements that complete the dish from the mildly sweet and nutty black bean puree, the sharp bite of the charred leeks, the vibrant tartness of the pickled cherry tomatoes and herbal finish of the Thai basil with unique notes complementing the other. Consistent with its Elements of Flavors theme, the dish blends various unique notes into one sumptuous and creative expression of flavors. The savory course is paired with a bold red, the Cillar de Silos Joven de Silos 2016.
A savory finish deserves another soothing cocktail, and Lennon Aguilar obliges with another refreshingly handcrafted creation.
Before dessert, General Manager David Pardo de Ayala and Executive Chef Luis Chikiamco teases the palate with another beautifully plated dish for Elements of Flavor at Flame feeding first the eyes...
...with the ornate Whipped"Soignon"French Goat Cheese with Variation of Red Beets and Pedro Ximenez Sherry Vinegar Glaze. In another masterful dissection of flavorful elements, General Manager David Pardo de Ayala and Executive Chef Luis Chikiamco presents an inventive interlude before the final act of indulgence with dessert.
The silky smooth and creamy richness of the French goat cheese drapes the palate with its lavish textures, perfectly tempered by the mild sharpness of the red beets and sherry vinegar glaze for a beautifully balanced finish.
At the kitchen counter, the final touches are applied to the evening's dessert finale...
...with the decadent AURO Chocolate Marquise with Pistachio, Vanilla and Pink Peppercorn English Cream paired with a freshly-brewed cup of 100% Colombian Coffee. The indulgent smoothness of luscious chocolate just melts on the palate releasing even more intense chocolate notes followed by hints of pistachios, vanilla and the subtle sharpness of the pink peppercorn English cream.
From the Amuse Bouche and starters to savory mains and dessert, Elements of Flavor at Flame is another flavorful page from the continuing story of Discovery Primea's fine dining outlet driven by the culinary styles of General Manager David Pardo de Ayala and Executive Chef Luis Chikiamco. And this is just the first in a series of even more memorable collaborations.
Ready to embark on your own culinary discovery? Elements of Flavor at Flame is your ticket to a world of inventive and sumptuous flavors. Flame at Discovery Primea is now open for lunch and dinner from Monday to Saturday from 11:00 am to 11:00 pm.
As we end another year, you can look forward to even more memorable Flame moments. The enduring culinary partnership of General Manager David Pardo de Ayala and Executive Chef Luis Chikiamco spanning over two decades is a fitting start to the Elements of Flavor series at Flame. Ignite your appetite for a flavorful rediscovery of flavors, now firing up at Flame...
Flame Restaurant is located at the 16th Floor of Discovery Primea, 6749 Ayala Avenue, Makati City. For reservations and inquiries, call (632) 7955-8888 or visit their website at discoveryprimea.com. You can also email at primea.restaurants@discovery.com.ph for reservations or visit their FB Page at https://www.facebook.com/DiscoveryPrimeaMakati for updates.
Dude for Food is now on Facebook and Instagram, check out the FB Page, IG Feed, Twitter and YouTube for regular updates on good eats. Better yet, click "Like" and "Follow" and enjoy the ride...just look for the FB and IG widgets on the right sidebar.