Discovery Primea is launching “Elements of Flavor at Flame: Beijing X Manila” on August 29, 30, and 31, 2024, at Flame Restaurant in Makati City, Philippines. The event will feature a culinary collaboration between Executive Chef Luis Chikiamco and Chef William Mahi, Chef de Cuisine, at the Michelin-starred Jing Restaurant at The Peninsula Beijing. The event will feature a seven-course dinner that blends French culinary techniques with contemporary Asian flavors.
Chef Luis Chikiamco, recognized for his innovative approach to Asian cuisine, has established Flame Restaurant as a premier dining destination in Makati. With a distinguished career that spans training in France, Mexico, and the Philippines, Chef Chikiamco infuses each dish with a unique flair. “I’ve always admired Chef William Mahi since his days at The Tasting Room. It’s now an incredible honor to cook alongside him,” Chef Chikiamco shares.
Chef William Mahi, a celebrated figure in the culinary world with over 28 years of experience, is acclaimed for his inventive Modern French cuisine. His career, enriched by experiences in Istanbul, Shanghai, and Athens and collaborations with culinary legends Alain Ducasse and Joël Robuchon, brings a distinctive elegance to this event.
The “Beijing X Manila” theme pays homage to the vibrant culinary landscapes of both cities. It highlights the time-honored techniques of French cuisine, exemplified by Chef Mahi’s Michelin-starred Jing Restaurant, and the bold, diverse flavors of Asian dishes showcased by Chef Chikiamco’s Flame Restaurant. This event blends the refined techniques of French gastronomy with the rich, multifaceted tastes of Asian culinary traditions.
EVENT DETAILS
- Dates: August 29, 30 & 31, 2024
- Seating Time Options: 6:00 p.m., 7:30 p.m., 8:00 p.m.
- Venue: Flame Restaurant, Discovery Primea
- Rates:
- Dinner: PHP 8,500++ per person
- Wine Pairing: PHP 4,000++ per person
The seven-course menu celebrates a cross-cultural culinary dialogue featuring:
- Gillardeau Oysters & Wagyu Beef Tartare – Gillardeau French Oysters, Wagyu Beef MB5-6, Shallots, Chive, Caper, Pickle, Oyster & Caviar Sauce
- Jade Abalone – Black Pepper Cauliflower “Chawanmushi,” Jamon Serrano, Petit Pois Paired with Champagne Palmer & Co. Brut Reserve NV
- Brittany Langoustine – Sweet Potato Purée, Crisps, Langoustine Bisque, Orange Juice, Curry, Coconut Milk, Coconut Flakes
- Chilean Sea Bass – Chorizo “Cappuccino,” Fennel Confit, Crispy Chickpeas, Piquillo Pesto Paired with Pierre Vincent Girardin Bourgogne Chardonnay “Éclat de Calcaire” 2021
- French Farmed Pigeon – Slow-cooked Pigeon Breast, Duck Liver, Pigeon Leg Confit Stuffed with Pine Nuts and Sunflower Seeds, Savoy Cabbage in Two Textures, Pigeon Civet Sauce Paired with Domaine Chantal Lescure Pommard 1er Cru “Les Bertins” 2019
- A4 Sendai Wagyu Short Rib – Celeriac, King Oyster, Porcini, Shiitake, Edamame, Truffled Potato Fondant, Madeira Mirin Paired with Chateau Chantalouette, Pomerol 2019
- Auro Chocolate – Flexi Ganache, Chocolate Ganache, Fresh Berries, Mint
The wines selected for this event are sourced in partnership with Premium Wine Exchange, ensuring a perfect pairing for each dish.
