The House of Rémy Martin is well respected for the high quality of its cognacs and is founded by exceptional multitalented people. Rémy Martin is symbolised by the Centaur, an emblem that stands for a truly multifaceted spirit devoted to developing and revealing talents.

In 1981, legendary Cellar Master André Giraud created Rémy Martin XO, a tribute to almost three centuries’ worth of heritage carried by the House of Rémy Martin. Made from grapes grown in the most sought-after vineyards of Grand and Petite Champagne in France—a region collectively referred to as Fine Champagne—XO is blended from around 400 eaux de vie and aged up to 37 years. It’s complex, but not difficult to appreciate. More than anything, it is opulence in liquid form.

To recognize the XO in its full glory, Rémy Martin presented Opulence Revealed: an innovative, multi-sensory, and interactive tasting experience of the award-winning cognac with House of Remy Martin International Ambassador Florian Heriard Dubreuil. Born in Paris and now based between Paris and Cognac, Florian is keen on meeting new people and discovering new cultures. His responsibilities involve opening the doors of the House in Cognac and creating the most memorable experiences for clients around the world.  Proud of the heritage of the previous generations, Florian is keen on representing the 4th generation of his family and the members of the House of Rémy Martin.

For that afternoon, the guests were led to a table decorated with the ingredients, aromas, and flavors that can be savoured in a glass of Rémy Martin XO. The golden spirit lay alongside fragrant fruits such as grape and pear, iris and jasmine flowers, walnuts and hazelnuts, dried apricots and figs, and spices like cinnamon, chocolates, cheeses, dried saffron, and stem ginger—highlighting the exquisite and sophisticated flavors of the XO.

This colorful presentation also served as an appetizer to whet our taste buds before having our main courses paired with glasses of exquisite Remy Martin XO.

The Opulence Revealed experience allows guests to discover a deeper understanding and appreciation of the finer points of Rémy Martin XO cognac through an exploration of textures, flavors and aromas. Once savored, one glass is never enough.

More than just revealing flavors and aromas, “Opulence Revealed” also unravels the brand’s guiding principles and why Rémy Martin is simply a cut above the rest among other cognac houses. Through education, engagement, and personal discovery, the esteemed house of Rémy Martin seeks to inspire a new generation of refined cognac enthusiasts.

Florian also discussed that the best way to enjoy a cognac truly depends on one’s own preferences. Drinking it neat is still the preferred way for a smoother, full-bodied and long-lasting taste, but with the warmer climates in Asia, having it on the rocks is definitely a good option as well.  

It was then time for our four-course lunch so we moved to Flame’s other private dining room. Together with me was Jane Chua of Between Bites and we also talked about our own travel experiences while enjoying endless glasses of Rémy Martin XO.

We were also served the Remy Martin Cucumber which is a special Rémy Martin cocktail that has a lighter and sweeter taste. I tried this before during the launch of Rémy Martin’s new brand ambassadors (Read: Remy Martin Introduces New Brand Advocates) and the cucumber really does balance the strong flavors of the cognac.

Red and white wines were also available together with our first course, the Tuna Yukhoe made with gochujang, baby greens, tempura-nori crunch, soft egg, and lemon honey vinaigrette. Break the egg open and you get a delightful interaction of flavors from the egg and the tuna.

Our second course was the Pan Seared Black Bass lying on a bed of XO noodles and Asian vegetables. This was a filling course with the soft and tender fish coupled with the tasty XO noodles.

The main course that afternoon was the Australian Lamb Medallions served with baby potatoes, cherry tomatoes, red bell pepper puree, and doused with massaman curry. The lamb was perfectly cooked to retain its juiciness without being gamey and the curry sauce was exceptional.

We ended our lunch with Flame’s Yema Cake which comes with a deconstructed cream cheese sponge cake, condensada custard, graham crumbs, cheese disc and foam. It’s almost too pretty to eat, but still too good not to.

Diners’ culinary journey at Flame starts as soon as they are greeted with a warm welcome and ushered into the bright and spacious restaurant. Sleek and stylish interiors featuring a “living” chandelier plus an expansive marble-top kitchen lend a touch of charm and elegance, while the floor-to-ceiling windows enhance the atmosphere with panoramic views of Metro Manila’s skyline.

The restaurant is home to two wings—the Ayala and Urdaneta sides, respectively, which may be reserved exclusively for private events. This would be perfect for small gathering with around 10-30 guests, so it really is an ideal venue, especially during the Christmas season. 

Together with some friends from the media, we got ready for a 15-course tasting menu prepared by Discovery Primea’s Executive Chef Luis Chikiamco. Yes, you read that right, 15 elegant courses accompanied by endless glasses of Moscato white wine. Flame’s latest exciting chapter sees the move from European cuisine to a more playful yet sophisticated Modern-Asian menu. Moving away from his French culinary pedigree, Chef Luis draws from his childhood memories to create a flavor spectrum that evokes wonder and nostalgia, combining modern European cuisine with familiar Asian flavors.

For starters, the Foie Gras Chawanmushi (P690) is a Flame signature dish that I’m happy to see kept on the new menu. It incorporates two popular items from Europe and Asia as the Japanese chawanmushi with Shanton broth reduction is given an exquisite twist by adding succulent French foie gras. Just look at the size of that foie gras! This is a must order for everyone that visits Flame.

Chef Luis then introduces some of his newer creations like the Tuna Yukhoe Tacos (P420), his version of the Korean specialty with fresh chunks of tuna cured in gochugang and soy-honey vinaigrette stuffed in homemade taco shells and topped with Asian slaw including red onions, carrots and cabbage. 

This is definitely a unique combination, especially with the soft textures of the tuna wrapped around the crispy taco shells. Chef Luis doesn’t want to call these as “fusion dishes”, but more of a new modern interpretation combining Western and Asian influences.

The Asian Beef Carpaccio (P450) is another flavorful appetizer that comes with thinly sliced beef topped with fresh arugula, wasabi nuts, sriracha and soy vinaigrette. You can really taste the flavors of Asia on this beef carpaccio.

Another appetizer we got to try was the refreshing Papaya and Herb Salad (P420). This comes with fried tofu, celery, cucumber, shallot oil, lime-nam pla vinaigrette, and crispy shallots.

I preferred eating the Asian Mushroom Salad (P420) with its generous shiitake, oyster, button and shimeji mushrooms, combined with a ginger, soy-sesame vinaigrette plus crispy tofu skin. 

One interesting item is the Japanese Curry Beef Puff (P480). These crispy and flaky puff pastries are filled with flavorful strips of beef curry that you can top with the Togarashi mayonnaise. This is one of the best versions of “empanada” I have ever tasted and its combination of Japanese and European ingredients surprisingly works so well.

One of my favorites on Flame’s previous menu was the Soft Shell Crab Tempura so I’m happy to see that they now offer the similar Soft Shell Crab Furai (P820). This deep-fried panko-crusted soft shell crab comes beautifully plated with shredded cabbage, sesame dressing, sesame soil, pickled carrots, and Japanese plum sauce.

Can you believe that all those dishes were just our starters? For the main courses, Chef Luis lets diners explore the diverse and modern Asian culinary landscape. The Pan-Seared Black Bass (P680) is a seafood delight with its tender black bass fillet prepared with spinach, water chestnuts, candied walnuts, coconut masala, and Asian gremolata. 

The Clams and Fries (P520) is a lighter seafood option that comes with clams, fermented black beans, scallions, rice wine, chili, light soy, and crispy potatoes. This main is probably too light for my appetite but I can always order another dish to go along with it.

Now this is more like it! The Chili Lobster Spaghetti (P780) is a unique way of serving a pasta dish with its Sriracha bisque, scallions and coriander decorated with a big lobster head. The spaghetti is not really that spicy, but you can really taste the lobster flavors infused with the sauces.

Flame takes pride in their Josper grill so we also got some specialties like the Iberian Secreto Pinoy BBQ (P820). This one is really a bit of a “secret” for Chef Luis as it doesn’t come with any description or ingredients on the menu. One thing is for sure, it comes with that delightful smoky street-side barbecue taste that Filipinos are all too familiar with. The tender slices of pork are perfectly barbecued with charred grill marks that offer great caramelized portions.

The Duo of Duck (P920) is another colorful and exciting dish that shows two ways of preparing duck. On top are slices of roasted duck breast topped with hoisin foam and charred leeks, while inside the soft crepe are strips of duck leg confit combined with hoisin sauce.

Of course, the main highlight of the lunch at Flame was the Certified Prime Angus Rib Eye Steak (P2900). I’m a certified steak lover so you can’t go wrong with ordering this premium cut of U.S. Angus steak. Make sure to order some of their specialty Sauces (P120 each) like the Yakiniku tare, Korean Ssam, Porcini béarnaise, roasted onion and dashi sauce.

I prefer having my steak done medium so you can still see the reddish inner portion of the beef. Flame also offers another unique option with their flavored mustards which includes raspberry mustard, spicy brown mustard, pommery, and even a beer-flavored mustard. Try some on your steak and see which ones you like.

To cap off our wonderful afternoon, we had the Coconut Panna Cotta (P380) for our dessert with its Don Papa granita, lemongrass mousse, pineapple and gingerbread shards. Also on the plate was the Chocolate and Coffee (P380) with its Cacao streusel, milk foam, and Bailey’s ice cream. Flame is also offering an exquisite five-course dinner tasting menu until December for P2400+ per person featuring Asian creations such as Marlin Ceviche, Crispy Crab Claws, and Spiced Chocolate Tart.

I’m also happy to announce that their “Take-out” Lobster Fried Rice is still available! Thank you again Ms. Margaux Hontiveros, Director for Marketing Communications at Discovery Primea, for letting us be one of the first few to experience Flame’s new exciting menu. See you again soon!

Flame Restaurant

16/F Discovery Primea, 6749 Ayala Avenue, Makati City

955-8888 / 988-2988 / (0917) 679-4567

www.discoveryprimea.com

The entrance to Flame Restaurant reflects its unanticipated and inspiring approach to cuisine. Stunning yet comfortable, an expansive marble-top open kitchen surrounds the entire restaurant where diners can watch the chefs and bartenders in action. Modern European cuisine is a style of cooking that experiments with ideas and influences from many different countries, reflecting the global palate of today’s diners. 

The interiors also reflect this same concept, with European themes juxtaposed with Asian designs. The best spot inside the restaurant would be the tables near the floor-to-ceiling windows offering a panoramic view of the Metro Manila skyline. The ambiance is bright and comforting, and this is where I sat down to browse their lunch menu.

Flame’s menu uses contemporary culinary techniques to combine modern European cuisine with familiar Asian flavors. There were a lot of items on the menu that really looked interesting. Good thing my appetite was more than ready to handle my curiosity.

We started with a couple of cocktails that are available for guests of both Flame and Edge. The Kir Royale (P600) is a bubbly ladies’ drink with Chandon Sparkling Wine and Creme de Cassis. 

On the other hand, the Cilantro Sour (P540) comes with a refreshing mix of Glenlivet 12 Years, sugar, lemon, and cilantro. There are a lot more exciting options on the Bar Menu but that will have to wait until the next visit.

Lunch at Flame Restaurant comes with complimentary homemade ciabatta bread and organic butter from Bukidnon. This is not just your ordinary bread and butter starter because Flame juices it up with their olive oil infused with lemon that you can pour over your butter. This is probably one of the best complimentary items I have seen offered at restaurants.

The appetizers themselves are even better. This bowl of Foie Gras Chawanmushi (P550) is a Flame signature dish that incorporates two popular items from Europe and Asia. The Japanese chawanmushi with dashi broth reduction and spring onions is given a unique and exquisite twist by adding succulent French foie gras. This is definitely a must order for everyone that visits Flame.

Another interesting item is the Crispy Pork Belly Doughnuts (P390). I thought these were just regular bite-sized doughnuts but inside the sweet and crunchy balls were savory strips of pork belly. I was really not expecting that but it was a delicious surprise. You can dip the doughnuts on the butterscotch miso sauce for a really sweet and savory contrast.

I really like soft shell crabs but only a few restaurants in Metro Manila offer this, so I really wanted to try their Soft Shell Crab Tempura (P790). I think this little crab is a vegetarian though because it seems to want to eat the Saigon herb salad that comes with it. The delicious tempura is soft and crunchy and is served together with radishes and spicy miso remoulade.

Just when I thought our lunch couldn’t get any better, out comes the main courses! The “Take Out” Lobster Fried Rice (P890) is one of their most popular and photographed dishes with its awesome grilled lobster on top of fried rice. This is a complete meal by itself as the fried citrus Jasmine rice also comes with textures of pork, lobster remoulade, and a gooey 63 degree egg. Mix everything together and I’m sure there will be nothing left later to take out.

Flame’s Josper Oven also offers some grill and salad lunch combinations like the Double Smoked Bacon (P520). This comes with thick slices of juicy bacon plus crispy free range egg, mushrooms, arugula, and honey garlic vinaigrette

Another healthy pair is the U.S. Wagyu “Bistro Steak” (P990) with its flavorful and tender wagyu beef together with togarashi potatoes, toasted spice vinaigrette, and Tagaytay tomatoes. Now this is the type of salad I can eat everyday.

Flame also offers its Power Lunch set during weekdays which offers new, mouth-watering dishes served exclusively for lunch time. The 2-course lunch is priced at P880+ while the 3-course lunch is P980+. Diners can choose from among a list appetizers and main courses which can change from month to month. I suggest to get the Yellowfin Tuna Tataki with edamame, chukka wakame, bonito flakes, and lemon-togarashi dressing as your appetizer. Other choices include Chicken Consommé or the Grilled Octopus Salad.

For the Entrée, the options include the Adobo U.S. Beef Short Plate with egg noodles, crispy garlic, chili, and scallions. This is comfort food reimagined with its tender beef adobo on top of a yummy pile of noodles. Other choices for the entrée are the Braised Lamb or Roasted Barramundi Fillet in Sake Broth.

There is only one dessert option for the Power Lunch but you don’t really need another. The Coconut Panna Cotta is a colorful ending to any lunch with its pineapple granita, lemongrass mousse, and gingerbread crumble. The Power Lunch set is available only on weekdays and also comes with Lavazza Coffee or TWG Tea.

But if you want to add another dessert, you can also browse the dessert menu and order the Flourless Chocolate Cake (P360) with Homemade Pistachio Ice Cream. I had a wonderful lunch with my friend Margaux Hontiveros, who happens to be the Director for Marketing Communications at Discovery Primea, and I would like to thank her for introducing me to this enchanting dining spot in the city. I’m sorry you had to be a little late for your meeting, but I’m not so sorry for all the mouthwatering food we had. Until next time!

Flame Restaurant

16/F Discovery Primea, 6749 Ayala Avenue, Makati City

955-8888 / 988-2988 / (0917) 679-4567

www.discoveryprimea.com