A Culinary Flame Rekindled: Rediscover Modern Asian Flavors at Discovery Primea's Flame Restaurant

For nearly a decade, Flame Restaurant at Discovery Primea has sparked the local culinary scene with its distinctive blend of modern elegance and exquisite culinary innovation. After a brief refurbishment, Flame Restaurant is back shining brighter than ever with the masterfully executed repertoire of dishes by Executive Chef Luis J. Chikiamco. From elegant Asian-inspired courses, local flavors and global cuisine to fork-tender and juicy premium steaks straight off the charcoal Josper Grill, Flame Restaurant is all fired up for a memorable feast. Read on and rekindle your love for Flame Restaurant's burning passion to create and innovate flavors in a luxurious setting...

Located sixteen floors above the stunning skyline of the bustling Makati commercial and business district, Flame Restaurant at Discovery Primea is one of the prestigious property's premier dining destinations with its focus on modern Asian cuisine and charcoal grilled prime steaks, meats and seafood. Exuding that delicate balance between fine dining and a relaxed casual vibe, Flame Restaurant is Executive Chef Luis J. Chikiamco's intimate and deeply personal stage for his impeccable modern and inventive renditions inspired by classic and even nostalgic Asian flavors. 

And Executive Chef Luis J. Chikiamco knows his Asian flavors. It's the flavors he grew up with weaving sweet and salty, sour and tangy, umami and sometimes just a whisper of soothing heat in a delicate play of balanced notes. That evening, Flame Restaurant unveiled its new menu offerings in a lavish dinner marking the return of Discovery Primea's culinary gem to the local dining scene after its brief refurbishment. 

The elegant space is an experience in itself providing diners with a scenic view of the vibrant Makati cityscape. Whether it's a festive family gathering for special occasions, a business meeting or even an intimate dinner, Flame Restaurant has the perfect table for you. 

Leave it to Discovery Primea to set up the perfect table for a memorable dining experience at Flame Restaurant. It's the picture-perfect setting for an array of exquisite dishes by Executive Chef Luis J. Chikiamco and his own personal take on elegant Asian-inspired flavors and western classics fresh off the Josper Grill. 

The story of Discovery Primea's epic culinary journey can be attributed to General Manager David Pardo de Ayala and Executive Chef Luis J. Chikiamco, the creative duo behind the gastronomic offerings of the prestigious property. The native Colombian GM is also a chef with his wealth of experience adding to the tapestry of flavors at Discovery Primea. Executive Chef Luis J. Chikiamco earned his stripes at the L'Institut Paul Bocuse coupled with invaluable experience gained in a three-star Michelin establishment along with stints in France and Mexico. 

In a collaborative culinary partnership spanning more than a decade, General Manager David Pardo de Ayala and Executive Chef Luis J. Chikiamco have successfully defined the direction and elegant flavors of Discovery Primea. That evening, Flame Restaurant unveiled its signature dishes reflecting their exquisite approach to flavor in a meticulous blend of contemporary sophistication and inventive innovation fired up with renewed passion. 

Our feast began with the succulent XO Oysters topped with melted leeks and drizzled with house made XO Sauce...

...draping the palate with the fresh and clean briny sweetness of the plump oyster followed by the lingering sweetness of the leeks with the bold notes of the XO sauce for the perfect finish. Masterfully executed, the XO Oyster was the first course in a series of impressive dishes at Flame Restaurant. 

Executive Chef Luis then showcased his mastery of Asian-inspired flavors with the Duck Gyoza, a tasty bite with its play on textural contrasts and rich notes with foie gras, soy-rice vinegar dip and togarashi. The distinct and clean flavors of the duck comes through perfectly complemented by the richness of the foie gras tempered by the sharpness of the soy-rice vinegar and togarashi for that elegant balance. 

Skewered Wagyu Nuggets of crispy ground Wagyu beef filled with Mozzarella and Camembert and paired with a Japanese curry dip concluded the opening salvo of appetizers. And that's how they kick-off an elegant feast at Flame Restaurant. Is there a more elegant and better way to start your dining experience? The refreshingly crisp notes of Château Luchey Halde"Les Haldes de Luchey"2018 was paired with the starters to complete the flavors. 

The Chilled Asian Salad with delicately compressed watermelon, radish and sesame seeds slathered in a creamy ginger dressing cleansed the palate with its pure and fresh sweet notes. The freshness of the ingredients drives the flavors, completed by the subtle sharpness of the silky smooth ginger dressing to open up the palate for the first savory course...

...with the impressive Flame's Peking Duck: The Magret prepared and served by your tableside exuding that old world elegance and theatrical flair to your dining experience. The duck is expertly carved...

...and placed in a wooden box where apple wood chips are lit adding a layer of flavor and fragrant smoky hints. All this is done by your tableside as anticipation builds for that first bite.

Romanced by the fragrant smoke, the tender duck breast is served...

...paired with thin pancakes and fresh scallions. That first bite packs a solid savory richness balanced by the fresh and sharp hints of the scallions and the special sauce. Soon, you'll find yourself rolling up a second and third wrap in quick succession. The first of three ways, the wraps are just the start of the flavorful medley from Flame's Peking Duck: The Magret. 

The Duck Consommé is the second course of Flame's Peking Duck: The Magret, warming the palate with each soothing sip. The deceptively thin broth lines the palate with a savory richness, opening the palate once more for the next main courses at Flame Restaurant...

...announced by the grand entrance of the USDA Tomahawk, an impressive Sterling Silver US Bone-In Ribeye carved by your tableside. 

The tableside service brings an elegant flair to your dining experience at Flame Restaurant, and the USDA Tomahawk certainly deserves all the attention. Beautifully marbled, the USDA Tomahawk delivers bold beefy flavors as it slowly melts in your mouth. Flame Restaurant served its tempting sides of Steak House Fries, Flame's Steak Rice, Roasted Mushrooms and Asparagus and Creamed Spinach along with an array of sauce like the Forest Mushroom, Peppercorn, House Steak Sauce and a selection of premium Mustard. 

But the Josper Grill at Flame Restaurant isn't quite done yet. Next up, the arrival of the premium Okan M7-9+ Full-Blood Wagy Rib Cap from Western Australia teases the eyes before the palate once more. Like butter, each slice and bite just melts away draping the palate with a lingering savory richness. Flame Restaurant takes pride in its premium selection of world class steaks from the US, Japan and Australia for a taste of the world's finest served on your table. 

The Oita A5 Full-Blood Wagyu Striploin from Japan completes the beefy trifecta at Flame Restaurant. That vibrant burst of savory notes with each bite immediately tells you this is world-class beef. The fiery charcoals of the Josper Grill does its magic perfectly, infusing deep smoky hints to enhance the pure, fresh and clean flavors to the premium beef. 

One plate is soon followed by a second, the steaks at Flame Restaurant are certainly among the metro's best offerings. The savory bites are paired with the bold yet soothing notes of the red Domaine Francois Carillon "CapAu Sud" Chardonnay 2021. 

And the feast continues. Executive Chef Luis then served yet another flavorful surprise with the elegant Roasted US Beef Wellington...

...presented and carved by your tableside...

...revealing its layers of mushroom duxelles and scallion crepe on tender beef with its perfect juicy pink center wrapped in flaky puff pastry and served with Bordelaise Sauce. The presentation and execution of the elegant western dish is a reflection of Flame Restaurant's exquisite cuisine. And that first bite of the tender US Beef, nutty and earthy mushroom duxelles and buttery puff pastry with Bordelaise Sauce just seals the deal with its delectable play on contrasting textures and flavors in a seamless weave. Can it get any better than this? 

At Flame Restaurant, it certainly does. The Miso Glazed Chilean Seabass with soy-dashi sauce, charred leeks, mushrooms, soba noodles and carrots is a masterful expression of subtle and even nuanced Asian-inspired flavors...

...while the next course offers a peek at the playfully inventive spirit that burns brightly inside the kitchens of Flame Restaurant. Our Kare-Kare is a creative reinterpretation of a local staple with cashew-crusted pork hoc and oxtail, grilled eggplant and French beans, crispy banana heart and flowers laid on thick and rich peanut sauce served with Bagoong Rice. The creative rendition of a comfortingly familiar local staple has to be one of the best in the metro. Elegant culinary techniques combine with bold flavors in another exceptional dish at Flame Restaurant. 

And don't forget the third and final way of Flame's Peking Duck: The Magret with the Flame's Peking Duck: The Legs. The expertly deboned duck legs are topped on soft and moist rice cooked in duck consommé then fried with house made XO sauce for a hearty and comforting one-pot dish. The multiple layers of richness from the duck leg to the soft, moist and fluffy fried rice is a decadent conclusion to the Flame's Peking Duck: The Magret served three ways. 

For the final dish, Executive Chef Luis served his Josper Grilled Chicken highlighted by its juicy and smoky finish from the charcoal fired grill. Marinated and finished on fiery charcoals, the juicy chicken brings clean yet rich notes to the palate complemented crisp Romaine, red radish and furikake. 

The Josper Grilled Chicken is paired with steamed rice topped with soy-cured egg yolk adding even more flavors for a hearty and satisfying meal in itself. From starters to mains, Flame Restaurant impresses the palate with each savory dish. 

For dessert, Executive Chef Luis caps another epic feast at Flame Restaurant with the fresh and clean notes of his Pineapple Consommé with compressed watermelon, cantaloupe, dragon fruit, pineapple, grapes and fresh berries. Just perfect. 

It's culinary flame shining brighter than ever, diners can expect even more delectable dining experiences at Flame Restaurant of Discovery Primea. The much-anticipated Elements of Flavor series is back with a number of culinary collaborations in the pipeline starting with Michelin-starred Chef William Mahi from August 29 to 31 and a Colombian-inspired feast by Chef Alex Nessim on September 26 (for more on the Elements of Flavor culinary series, see my earlier posts, DPA x LJC: Celebrating Two Decades of Culinary Partnership with Elements of Flavor at Flame in Discovery Primea featuring the culinary collab between Discovery Primea General ManagerDavid Pardo de Ayala and Executive Chef Luis Chikiamco from two years ago and Discovering Culinary Connections with Flavors of Colombia at Discovery Primea's Flame Restaurant with guest Chef Manuel Martinez from 2022). 

The brief refurbishment period was long enough to make us miss the signature specialties of Flame Restaurant. But General Manager David Pardo de Ayala and Executive Chef Luis J. Chikiamco makes it all worthwhile as you return to one of  Discovery Primea's premier dining outlets. Flame Restaurant is all fired up once more, and your table is ready and waiting for you.