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Showing posts with label restaurant in discovery primea. Show all posts
Showing posts with label restaurant in discovery primea. Show all posts
Monday, October 10, 2016
DISCOVERY PRIMEA'S TAPENADE: A Journey of New Dishes



If there was one part of a meal that everyone likes to have, it would be dessert. Sweet endings is the why we eat. At DISCOVERY PRIMEA'S TAPENADE, it seems they want you to have a journey. As their guest, you would appreciate the experience because it is worth it. Going through the starters, the mains and finally, the dessert would make one appreciate everything.

 It starts with the talk. The stories and the rumors that your friends and loved ones told you about TAPENADE is true. They are tremendously right. DISCOVERY PRIMEA has transformed TAPENADE into a dining destination like no other. Simple, sweet and straight to the point. They created the "SALAD ROOM" that serves more than just green leafy vegetables. Aside from fresh produce and prepared concoctions, they also have different kinds of cheese, bread, seafood, and even meat. Yes with just this you would have called it a day but TAPENADE is not yet done with you. They want you to be full and jolly so they created new dishes that would entice you to go back for more. And here, your sense of sight, smell and taste works overtime as the flavors keeps on rushing you.
To whet the appetite, TAPENADE would suggest that you try the SETAS CON JAMON and the CHISTORRA FRITA. The smoked prosciutto is served with different mushrooms and herbs to give it a light yet salty flavor. The CHISTORRA FRITA, on the other hand, is a bit stronger in terms of taste. One bite and you realize that these Spanish sausages are salty and goes well with the grilled homemade ciabatta.
If in case you and your dining companions are a bit old fashioned, the FRITTO MISTO and the CHICKEN WINGS "ALLA DIAVOLA" are both must try. The wings are covered with different spices to give you an intense experience. Partnered with the mint yogurt, the chicken is tamed. The squid, shrimp and the snapper of the FRITTO MISTO were fried perfectly. The batter used made sure that the natural flavor of the seafood is brought out. Delicious.
When the next dish was placed on the table, there comes a realization that the everything compliments the SALAD ROOM. Greeted with a huge plate of CRAB MEAT LASAGNA, any bad day could be turned into something great. This is comfort food personafied. One scoop and you could see the creamy crab bisque and the light bechamel sauce playing with each other. Although it might be a bit heavy if you consume this all on your own, you won't regret getting this.
I do not know if it was the freshness of the ingredients or the way the pasta was cooked but the PIMENTON LINGUINE was light, properly seasoned and a joy to eat. PIMENTON is the Spanish word for paprika. There is a tendency for some dishes to be over seasoned. Here, it was not the case as the herbs and spices went well with the Spanish chorizo, bell peppers and the home made pasta.
Another pasta dish that was incredibly good would be the GOAT CHEESE and SCALLION RAVIOLI. Even if the fillings included double smoked bacon, the saltiness of the dish was on point. One would expect that it might have gone overboard with the tapenade because of the anchovies and capers. Rather, the flavors were harmonious.
Pizza is a strong suit for TAPENADE. A mixture of different types of dough to make the perfect crust is a trademark of TAPENADE. Not too chewy nor too crisp, the texture is right there in the middle.
The VONGOLE ALL'OREGANATA is something unique as clams were used alongside different herbs to give it a different seafood feel. The TRUFFLE & SAGE was a welcomed surprise. When truffle is mentioned, other restaurants would be drowning their dishes with it. Here, the proper balance was sought out. Nothing was being covered up. A crowd favorite, the PIZZANTE DOLCE or the sweet and spicy pizza would give you a treat. Spicy salami was partnered withe provolone cheese and honey. Making contrasting flavors work hand in hand.
The skill of CHEF LUIS was masterfully demonstrated with the new mains. The SEAFOOD ARROZA CALDOSO is a brothy Spanish rice. Snapper, shrimps and clams were added to the saffron-shellfish essence.

Definitely for sharing, the WHOLE ROASTED FREE-RANGE CHICKEN and the US BABY BACK RIBS would be the toast of any dinner. The chicken is marinated delightfully and cooked with mushrooms, asparagus, carrots and lemon-thyme jus. The meat is moist as it should be, while the skin absorbed all the flavors as well. Meat lovers would rejoice with the BABY BACK RIBS. A sweet and spicy calabrian glaze was used to give it a different type of rib flavor. The meat was fall off the bones. That tender. The grilled corn and scallion risotto gave a sweet touch to this spice filled dish.
And the main goal of the meal, thus arrived. The dessert. New sweet dishes were brought out that  give patrons more choices to pick from.
Aside from the amazing CANNOLI, the BUTTERSCHOTCH BUDINO was the crowd favorite. A salted caramel pudding was covered with light whipped cream. For cake lovers, TAPENADE has the ORANGE and ALMOND CAKE. Moist and screaming with chocolate glaze, the pistachio cream accompanies the vanilla gelato. Chocolate would be proud with the BITTERSWEET TARTUFO. It had olive oil gelato and cripy bread chips to give it a bit of swirl in terms of flavor and texture.
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It was a journey worth doing over and over again. Everything came together. The ambiance, the service and more importantly, the food. The new dishes would definitely compliment the old and of course the famous salad room.
"It's Throwback Thursdays at TAPENADE. The Salad Room shall be pegged at its original price of Php 620 ++."

RELATED LINK:
FLAME RESTAURANT in DISCOVERY PRIMEA


TAPENADE
Ground floor of Discovery Primea
6749 Ayala Ave, Makati City,
Metro Manila
Restaurant Website
Disclaimer: Wrote this based on my experience. Was invited to try out the new dishes from our friends from Discovery Primea.
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Wednesday, June 29, 2016
FLAME in DISCOVERY PRIMEA: A Passion

 If there was one word that comes into mind, it would be impressive. The passion for cooking is evident in each masterful stroke such that it leaves you wanting for more. I believe that is the goal of this new restaurant in Makati. Leaving its patrons craving.  
 Located on the 16th floor of DISCOVERY PRIMEA, FLAME RESTAURANT recently opened its doors to the dining public. A living chandelier greets you as you enter. There is a familiar feeling that envelops you as you pass through the door. I was at ease. Everything was seamless. Almost perfect and somewhat intimate. The view of the central business district and the bright lights already makes up for the terrible traffic down below.
  Chef Luis Chikiamco heads the kitchen. His experience in the culinary field is impressive. Being in the business for more than a decade, you can't help but be at awe. Having talent is one thing but being able to play with culinary toys elevates the experience. Showing off his Josper makes him smile with gusto. This machine is an elegant combination of grill and oven. It could cook a steak well within 5 minutes. That amazing.  Knowing that guests are in good hands makes everything better.
Patrons are actually given options in terms of seating arrangement. The more popular choice would be by the window. The skyline makes the mood romantic and relaxing. Being 16 floors up with an uninterrupted view would make anybody swoon with delight.
Another alternative would be seating by the bar. This area doesn't really appeal to the casual diners the way it does to food enthusiasts. Here, guests are able to interact with the chefs creating the dishes. One could smell and instantly fall in love with the way the food is prepared.
With the menu, diners are encourage to mix and match. Everything is simple yet elegant.
Starting off with the QUEZO de BOLA and HAM. Inspired by Massimo Bottura, this dish recreates the flavors of Christmas eve. The cheese is a little salty but it was complimented well by the sweetness of the ham. 
PAN-SEARED SCALLOPS could be an alternative starter. Soft and plump, these babies were flown in from the U.S.. The Porcini mushroom marmalade gave the scallops depth. Delicious.
Being able to make use of an ingredient properly is important in cooking. Chef Luis' ability to produce amazing dishes through his duck creations demonstrated this skill.
The Pan Roasted Duck Breast was moist and tender. Served with pumpkin puree, the duck meat had a slight sweetness because of the honey glaze. Another duck dish that is well recommended would be the FOIE GRAS. To compliment the buttery feel, pickled pears and a teriyaki eggplant is served on the side. The Nori-Tempura gave it a crunch as well.
Best partnered with a glass of red wine, the BRAISED US SHORT RIBS was both savory and had a fruity note. The ginger tamarind sauce gave it an Asian twist.
Dessert is an important part of any meal. At FLAME, they take care of this wonderfully.
Homemade pistachio ice cream is served with the FLOURLESS CHOCOLATE CAKE. Very decadent and unassuming, the cake is as good as it can get. Not over the top but very flavorful. For fruit lovers, they would enjoy how the apple was used and presented by the kitchen. Caramelized apples were sandwiched between cinnamon puff pastry to give it a bite. The aroma of this dessert was enticing.
In leiu of a cheese platter, the kitchen produced the TALEGGIO. Everything that you would look for done in one simple dish. A crispy top and a semi soft and mild cheese underneath. A bed of homemade apricot and and cherry mostarda makes it complete.
The flavors of the dishes blend well with one another. Making it easy to choose which dish would go along with the next.
The powerful combination of Chef Luis and General Manager David de Ayala makes FLAME the newest must dine destination in Makati. The team work between the two is just astounding.
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"FLAME takes its name from the team's burning passion and desire to create new experiences through food. Dishes combine modern European cuisine with Asian flavors"

FLAME
16th floor of Discovery Primea
6749 Ayala Ave, Makati City,
Metro Manila
Restaurant Website
Open from 6pm to 10pm Mondays to Saturdays



Disclaimer: was invited to this event. wrote this based on my experience.
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