East Meets West
FLAME IS SIMPLE IN CONCEPT, PLAYFUL IN EXECUTION, AND MEMORABLE ON YOUR PALATE
WORK YOUR WAY UP to the 16th floor of Discovery Primea in Makati, and you’ll be treated to a striking view of the city’s landscape, an unexpected panorama of the metropolis that seems almost peaceful from above. Flame, the establishment’s new casual-fine dining restaurant, invites you to ease into their nook, accented with modern elements but imbuing an inimitable coziness.
Their careful take on European cuisine says it all, melding casual aesthetic with modern techniques, putting an Asian flair to classic European dishes. Discovery Primea’s General Manager David Pardo de Ayala worked closely with Chef Luis Chikiamco to come up with the inventive menu which produces none of the frou-frou of fine dining, but with just as much class and character. You get the privacy of a space that doesn’t fill with the noise and chaos of bustling Manila—but rather feels like an escape: easy-going and relaxed, familiar yet exciting. You will easily lose track of time over ample sips of wine and a good conversation, which is how dinner should always be enjoyed anyway.
Flame’s attention to detail is most commendable, such as the complimentary butter they serve with your bread, sourced from Bacolod, the “crème de la crème” of churners, they say; or the Chinese takeout box used as a prop for their star dish. While they insist that every dish is worth a try (and we believe them), we’ve already marked our favorites.
To start, their decadent
is divine—a slab of the buttery goose liver slightly crisped on the outside, layered over teriyaki eggplant, sprinkled with nori and tempura crumbs, and paired with pickled pear. The combination is sweet and sinful with a subtle texture that makes for a balanced foie gras dish that isn’t overbearing. In fact, once you’re nearing the last bite, you want to have more, despite doctor’s orders.
is an easy favorite. It’s fried rice— accessible, sure—but mixed with three kinds of pork (char siu, bakkwa, and chorizo), a 63-degree poached egg, and lobster over jasmine rice—you’ve never had take out like this before. Plus, it’s served to you literally spilling out of a Chinese takeout box. And, don’t miss out on
paired with pureed pumpkin, charred leeks, and a sweet but fiery honey glaze. The duck is cooked to perfection, fatty and chewy lined with a crispy skin. It’s a classic dish with a modern twist, done well and satisfyingly good.