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Chocolate Marquise from Flame Discovery Primea's The Summer Table Menu

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Chocolate Marquise from Flame Discovery Primea

<p>Created by Executive Chef Luis Chikiamco, <em>The Summer Table</em> tasting menu at Flame in <a href="https://www.discoveryprimea.com/" rel="noopener noreferrer" target="_blank">Discovery Primea </a>takes inspiration from childhood summers. Do you remember the simple joy of indulging in favorite comfort food shared around the table during school breaks, family vacations, and slow afternoons at home? Those are exactly the memories that <em>The Summer Table</em> evokes.</p><div><span class="fr-img-caption fr-fic fr-dib" style="width:379px;display:block" width="379"><span class="fr-img-wrap"><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/1778255845803_The vision behind The Summer Table. Executive Chef Luis Chikiamco, whose memories of childhood summers helped shape this season’s tasting menu at Flame.jpg" class="fr-fic fr-dib" width="379" style="width:379px"/><span class="fr-inner"><em>The creative force behind The Summer Table: Executive Chef Luis Chikiamco, whose childhood summer memories helped shape this season’s tasting menu at Flame</em></span></span></span></div><div><strong>Reimagining Familiar Flavors </strong></div><p>Through <em>The Summer Table</em>, Chef Luis reimagines familiar flavors while applying Flame’s refined, modern approach to dining.</p><p>The evening began with a trio of bites that instantly woke up the palate: a rich Spanish Bikini with Jamon Serrano and Manchego, Shrimp Ceviche, and Braised Beef “Vol au Vent” layered with roasted bone marrow and red wine sauce. </p><div><span class="fr-img-caption fr-fic fr-dib" style="width:513.865px;display:block" width="513.865"><span class="fr-img-wrap"><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/17782548726251 Three bites to begin the story. From the richness of Spanish Bikini to the brightness of Shrimp Ceviche and the comforting depth of Braised Beef “Vol au Vent.”.jpg" class="fr-fic fr-dib" style="width:513.865px;height:auto" width="513.865"/><span class="fr-inner"><em>Spanish Bikini, Shrimp Ceviche, Braised Beef &quot;Vol au Vent&quot;</em></span></span></span></div><p>The Pan Seared Foie Gras with waffles, duck confit, pear, butterscotch, and baby greens was indulgent without feeling too heavy. I am still thinking about this. I would go back just for this, in a heartbeat.</p><div><span class="fr-img-caption fr-fic fr-dib" style="width:513.865px;display:block" width="513.865"><span class="fr-img-wrap"><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/17782551761862 A signature expression of comfort elevated. Pan Seared Foie Gras with waffles, duck confit, pear, and butterscotch—rich, balanced, unforgettable.jpg" class="fr-fic fr-dib" style="width:513.865px;height:auto" width="513.865"/><span class="fr-inner"><em>Pan Seared Foie Gras</em></span></span></span></div><p>Up next was another delightful surprise. I could not get enough of the Crab and Corn, from its familiar sweetness to the silky corn veloute, soft egg, and crab gyoza. The real standout for me? The charred corn kernels which added a robust smoky contrast to the sweetness of the dish.</p><div><span class="fr-img-caption fr-fic fr-dib" style="width:513.865px;display:block" width="513.865"><span class="fr-img-wrap"><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/17782553107443 A familiar pairing, reimagined. Crab &amp; Corn layered with velvety corn, soft egg, and delicate crab gyoza.jpg" class="fr-fic fr-dib" style="width:513.865px;display:block;height:auto" width="513.865"/><span class="fr-inner"><em>Crab and Corn</em></span></span></span></div><p>The Longganisa Lucban “Taco” offered a fun reinterpretation of the Filipino breakfast, made with &quot;En Picadillo,&quot; red onions, cherry tomatoes, salted egg, and cilantro aioli. It&#x27;s a flavorful new twist on a beloved classic.</p><div><span class="fr-img-caption fr-fic fr-dib" style="width:513.865px;display:block" width="513.865"><span class="fr-img-wrap"><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/17782553936834 Boldly familiar, beautifully unexpected. Our Longganisa Lucban “Taco” transforms a beloved classic into a vibrant, flavor-packed course.jpg" class="fr-fic fr-dib" style="width:513.865px;height:auto" width="513.865"/><span class="fr-inner"><em>Longganisa Lucban &quot;Taco&quot;</em></span></span></span></div><p>&quot;The Encocado de Pescado&quot; featured a soulful take on seafood: pan seared black bass, clams, yucca chips, &quot;Arroz con Titote&quot; and Pacific coconut bisque. The coconut rice served on the side offered just the right balance of savory, slightly smoky, and a subtle sweetness that tied the entire dish together. This brought back memories of summer vacations at the beach. </p><div><span class="fr-img-caption fr-fic fr-dib" style="width:513.865px;display:block" width="513.865"><span class="fr-img-wrap"><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/17782565722385 A vibrant tribute to coastal comfort. Encocado de Pescado layers black bass, clams, coconut warmth, and deeply savory arroz con titoté.jpg" class="fr-fic fr-dib" style="width:513.865px;height:auto" width="513.865"/><span class="fr-inner"><em>Encocado de Pescado</em></span></span></span>For the main course, the Josper Grilled Wagyu Beef was served with potato “noodles,” assorted mushrooms, celeriac, and a port wine mustard sauce that added richness to the dish. </div><div><span class="fr-img-caption fr-fic fr-dib" style="width:513.865px;display:block" width="513.865"><span class="fr-img-wrap"><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/17782560369856 Fire, finesse, and flavor. Josper Grilled Wagyu Beef with potato noodles, mushrooms, celeriac, and port wine mustard sauce.jpg" class="fr-fic fr-dib" style="width:513.865px;height:auto" width="513.865"/><span class="fr-inner"><em>Josper Grilled Wagyu Beef</em></span></span></span></div><p>The Chocolate Marquise with hazelnut praline, Oreo crumbs, and marshmallows was a refined take on the childhood sweets we grew up with. This dessert was nostalgic, indulgent, and a fitting finale to the evening.</p><div><span class="fr-img-caption fr-fic fr-dib" style="width:513.865px;display:block" width="513.865"><span class="fr-img-wrap"><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/17782569915567 A nostalgic finish, elevated. Chocolate Marquise accented with Oreo crumbs, marshmallows, hazelnut praline, and berries.jpg" class="fr-fic fr-dib" style="width:513.865px;height:auto" width="513.865"/><span class="fr-inner"><em>Chocolate Marquise</em></span></span></span></div><div><strong>Behind the Menu </strong></div><p>What made the evening feel especially personal was being invited by Discovery Primea’s Marketing Communications Director, Rossana Unson, who graciously hosted the experience. As a childhood friend, the conversation naturally turned toward our own shared memories of summers growing up, which made me resonate even more with the menu.</p><div><span class="fr-img-caption fr-fic fr-dib" style="width:418px;display:block" width="418"><span class="fr-img-wrap"><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/1778257152497_Behind every beautiful plate is a team that cares deeply for the guest experience. Chef Renan Ignacio, Sous Chef of Flame.jpg" class="fr-fic fr-dib" width="418" style="width:418px;display:block;height:auto"/><span class="fr-inner"><em>Behind many of Flame&#x27;s beautifully executed dishes is Sous Chef Renan Ignacio and the team&#x27;s thoughtful craftsmanship</em></span></span></span> Rossana shared, “This menu was created around the warmth and nostalgia of childhood summers; the flavors, memories, and simple moments that stay with us long after the season has passed. We hope the evening brought back a few of those beautiful feelings, while offering them in a new and memorable way. And since we are technically childhood friends, I&#x27;m here to really drive this feeling home!”</div><div><em>The Summer Table is available from April to June 2026 at Flame in Discovery Primea for Php 4,000++ per person. Reserve your table at +63 2 7955 8888 or email primea.restaurants@discovery.com.ph </em></div><div><em>For inquiries, visit Discovery Primea’s website at discoveryprimea.com or social media through Facebook http://facebook.com/DiscoveryPrimeaMakati; Instagram @DiscoveryPrimea and Tiktok @discoveryprimea.  </em></div><p><em></em>All photos are courtesy of Discovery Primea.<em></em><br/></p><div><em> </em></div><div><em> </em></div>

<p>Executive Chef Luis Chikiamco draws from the warmth and nostalgia of Filipino childhood summers for Flame’s latest tasting menu, The Summer Table. From playful takes on familiar comfort dishes to elegant coastal flavors, the experience blends memory, storytelling, and modern dining.</p>

Executive Chef Luis Chikiamco draws from the warmth and nostalgia of Filipino childhood summers for Flame’s latest tasting menu, The Summer Table. From playful takes on familiar comfort dishes to elegant coastal flavors, the experience blends memory, storytelling, and modern dining.

Reminiscing Filipino childhood summers through Flame’s new tasting menu

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Reminiscing Filipino childhood summers through Flame’s new tasting menu

Mawi Fojas De Ocampo

Published May 09, 2026 01:22 AM PHT

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Updated May 09, 2026 01:51 AM PHT

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Flame Discovery Primea

The Summer Table

Discovery Primea

Tasting Menu

Makati Dining

Fine Dining

Filipino Cuisine

Food And Travel

Summer Memories

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