Opened in June, Discovery Primea Hotel and Residences’ Flame Restaurant is fast creating a name for good food and ambience, thanks to the tandem of David Pardo de Ayala, the hotel’s general manager who is also an award-winning chef and executive chef Luis Chikiamco who was trained and had worked in France.
Concept Flame offers unforgettable dining experiences by serving modern European food with Asian flavours.
Located on the 16th floor of the hotel and enclosed in glass, the restaurant offers a sweeping view of Makati skyline and is therefore best experienced at night.
A marble-top open kitchen surrounds the restaurant and there’s an area called The Hub, akin to a bar for those who enjoy meeting and conversing with other diners.
Being a foie gras fanatic, I find the pan-seared delicacy creamy and up to my standards. After all, it came from the French Rougie duck, one of the best in the world.
The appetizer quezo de bola and hamon (edam cheese and ham) – traditional Christmas fares on Filipino tables – was served with great panache and with twists such as cheese foam and asparagus. It’s comforting and surprising, transporting me back to Christmas at home.
MICE application Flame can be hired entirely for events with up to 80 pax, and offers two private rooms that can each can seat 20 guests.
Event planners may order off the menu or work with the chef to design one that reflects both Flame’s cuisine and guest preferences. Rates vary depending on the day of the week; lunch or dinner; duration of event.
