The untrained hand that tries to trap fire will only hurt and embarrass itself. But a master of flame, a bonafide disciplinarian of the element, can make it bend and dance at will, extracting its heat and passion to amaze, delight and thrill all those who dare to watch.
There’s a place — one that’s filled with the welcoming warmth of a tamed fire — that’s home to such masters; in this case, culinary masters. They roast and sear with perfected skill, they grill and broil with the confidence of self-made flame tamers.
Walk through the doors of Makati Citys newest and fieriest stop, Discovery Primea’s 16th floor restaurant, Flame.
(Fire up date night or business socials with Flame’s menu and view)
With less than 20 items on the modern European restaurant’s menu, diners can simply close their eyes, point at random and still be guaranteed an excellent choice.
But a quick chat between mouthfuls with marketing communications associate Rafael Camus at a private five course dinner held on June 22 reveals that if there’s anything a first time visitor shouldn’t miss out on, it’s the Pan Seared Foie Gras with Grilled Eggplant, Pickled Pears, Nori Flakes and Teriyaki Glaze.
The story behind the dish was that it was finalized only after a playfully heated discussion between Rafael and the chef genius Luis Chikiamco behind it. (Apparently it was a discussion about marrying oriental and Western flavors. The end result is excellent). See, even the final list of ingredients used in and twists given to their dishes also go through some sort of fiery birth before they find their way to your tables.
The Quezo de Bola and Hamon is an appetizer to keep coming back for with the Seared Chilean Sea Bass with Shiitake Mushrooms, Garlic Confit and Madeira-Mushroom Broth as a perfect climax for those who prefer lighter meals. And for those with heartier and gamier palates, the US Short Ribs with Celeriac Puree, Mustard Seeds and Ginger Tamarind Sauce as well as the Black Angus Ribeye Steak are sure to hit home.
(Quezo de Bola and Hamon)
Sweet endings to passionate beginnings are found in Flame’s deconstructed tiramisu and in apple, apple, apple! A dessert with — you guessed it — Caramelized Apples, Calvados Cream, and Apple Gelée on a Cinnamon Puff Pastry, among so many others.
When the tables have been cleared and diners can finally look up from their plates, they’ll be delighted to know that they’ve been enveloped in a panoramic view of Makati City this whole time; little lights from sky high windows appear like lanterns in the distance, the view still in keeping with the restaurant’s fiery promise.
(Deconstructed Tiramisu)
And don’t forget — on the way in and another time on the way home —spot the grand “living chandelier†and their expansive marble-top open kitchen that beautifully complement the restaurant’s open space and high ceilings.
With general manager David Pardo De Ayala (who’s had a long and full love affair with food himself as this exclusive story about him illustrates) and Chefs Anthony Raymond and Luis J. Chikiamco at the heart of this particular flame, rest assured that diners will always head home with a warmth that will stay with them for good.
“While each ingredient, each product, has a distinct flavor, the careful combination is the source of great taste and moments of delight. That sense of wonder, surprise and awe is what we hope will make our guests return for more,†GM David says. With the city lights sparkling just beyond your dinner plate and service that strikes the perfect balance between attentive and comfortably extempore, we promise a sumptuous and memorable culinary journey each time.â€
Flame’s operating Hours: Open for dinner from 6:00 p.m. to 10:00 p.m., Mondays to Saturdays. For restaurant reservations, please call Discovery Primea at (02) 955 8888 local 71610.
(Food lover turned chef turned Discovery Primea general manager David Pardo De Ayala | Photography by RENJIE TOLENTINO)
(Arguably the warmest and coziest spot in the restaurant)
(Seared Chilean Sea Bass)
   
(Taleggio cheese)
 
(Pan-Roasted Duck Breast)
(Roasted Scottish Salmon)Â 
(Black pepper & strawberry “panna cottaâ€)
