Discovery Primea embarks on a new gastronomic experience with the Elements of Flavor series, which made its debut on 17 November with a
multi-course meal by the hotel's general manager David Pardo de Ayala and executive chef Luis Chikiamco as they celebrate two decades of culinary partnership.

Pardo de Ayala was Discovery Hotel Corporation's corporate chef and used to oversee the food and beverage operations of Discovery Suites Ortigas, Discovery Country Suites Tagaytay, and Discovery Shores Boracay.

Chikiamko, the former executive chef of Discovery Suites Ortigas, took charge of the kitchen and created various delectable dishes based on his extensive culinary background, training, and experience spanning more than a decade from various parts of the world.

Elements of Flavor is a series of curated events that highlight culinary collaborations between Discovery Primea's culinary team and renowned local and international chefs and personalities.

The restaurant, Flame, with its wooden floors, marble countertops with tall glass windows, and white interiors, is crowned with a chandelier centerpiece just after the entrance, giving it an upscale vibe.

Dirty martini was served as guest gathered at the table.

The meal kicked off with three variations of fresh tuna: A spice-seared variant with Asian condiments, tartare with curry mayonnaise, and ceviche Latino served with guacamole and cleverly incorporated with Boy Bawang corn nuts. Until recently, Boy Bawang had no place in fine dining, but this was a deliberately playful combination. The course was punctuated with a River Junction Pinot Grigio from the McManis Family Vineyard.

Next up was a foie gras sandwich with sauteed Granny Smith apples, artisanal greens, and a lemon-ginger gastrique. The overall dish felt like an upscale French toast served with a silky and luxurious foie gras.