Rain falling softly from the night sky added to the intimacy of a dinner 16 stories above the ground. Guests walked into Flame at Discovery Primea for a taste of the art of private dining. A long table stretched across a semi-enclosed space with flickering tea lights and single yellow tulips, the flower associated with perfection and deep love.  

Chef Luis Chikiamko was conjuring a nine-course degustation with the signature restraint and integrity of ingredient espoused by the restaurant’s philosophy of intention. Together with Chef Renan Ignacio and the culinary team, he would create plated dishes that were both visually and palatably pleasing.

Creating the unforgettable

The affable David Pardo Ayala, Discovery Primea’s general manager, was the gracious  host who clinked champagne with the early arrivals. A short tour of the premises included the open terrace popular with guests who favored al fresco dining with a view of Urdaneta below. While it didn’t seem much of an option that night, there were guests who chose to enjoy their cocktails by the outdoor bar, wet weather notwithstanding.

Back inside, music from an ensemble of two set the tempo for a relaxing atmosphere. It was the preamble to the GM’s welcome remarks.  “What we’re presenting tonight is something we’ve quietly crafted for those occasions that deserve more intention and refinement than the typical reservation,” he said. “Private dining at Flame is designed for moments that call for something memorable, where the atmosphere, the menu, and the company come together in a way that stays with you.”

Understating elegance

The concept builds on bespoke, chef-driven menus paired with wines from a curated list. Even the look of the table setting is personalized, designed to reflect the unique and distinctive elements determined by the host. That was the experience unfolding throughout the evening. Refined tastes from the amuse bouche starters to each of the courses with a stellar A4 Wagyu Bulgogi Jasper as the main teased the palate with a fusion of flavors, enhanced by a fruity, smoky Château Luchey-Holde Pessac- Léognan 2016.

Such pleasures of fine food in congenial company, surrounded by flickering flames and music impressed a feeling of satisfaction upon the senses. The idea of reprising the evening was becoming a plan as dessert was still being served. The experience was too good not to be repeated and shared with others who could appreciate refinements so thoughtfully put together.

Carnet Mondaine by M