Flame Restaurant Heats Things Up With Josper-Grilled Steaks
Food service can be compared to live theater. It has, after all, some of the basic elements: the narrative or plot through the flow of appetizers to dessert, characters who can be the culinary team as well as the diners, and the spectacle through tableside service. The last one is Flame Restaurant's newest claim to fame, as it reopens its doors after a period of renovation and innovation.
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Flame Restaurant's Tableside Service and Josper-Grilled Steaks
There's a must-not-miss, theatrical flair in how they carve Tomahawk Steak right by your table, then serve its flavorful goodness to your table with a side of steak rice and truffle potato gratin. The carbs that go with the protein can be sinful but will leave diners just wanting more. Then, there's the Roasted US Beef Wellington with mushroom duxelles, scallion crepe, puff pastry, and bordelaise sauce. Behind the scenes, these premium steaks were cooked through a Josper-branded grill, known for its enclosed charcoal oven that gives the meat an undeniable smokiness in flavor. Aside from the USDA Tomahawk, their Striploin (of the highest Wagyu grade at A5 from Oita, Japan) and their Rib Cap (Okan MS7-9+ from Western Australia) are also Josper-grilled.
USDA Tomahawk
Striploin
Rib Cap
What's probably the climax in Flame's tableside service is the Roasted Peking Duck presented in three ways. First: The Magret, which involves carving parts of the duck's breast, putting it on a small smoker box for the diners to see, and waiting for it to marinate in its rich flavor and other hints of spices mixed with the chips. After that, it's all DIY as the table is set with pickled cucumber, leeks, mu shu wrappers, and hoisin. Eat with your hands; you know you want to.
Flame's Peking Duck: The Magret
The second presentation is the Duck Consommé, best for a break between your apps and mains. Finally, the legs of the Peking Duck are deboned and topped on XO fried rice, making sure that everyone gets the most out of its meat.
Flame's Peking Duck: The Legs
Executive Chef Luis J. Chikiamco and Upcoming Collaborations
At the helm of Flame Restaurant's kitchen is Executive Chef Luis J. Chikiamco, who has been with Discovery Primea since 2014. He sets the restaurant's direction towards contemporary Asian cuisine, but brings to it his background and training in France, Mexico, and the Philippines. And, of course, the different ways a chef can play with fire by way of roasting, grilling, and more.
To make sure that the back-of-house continues to evolve, Flame is bringing back the Elements of Flavor Series. Upcoming collaborations include special dinners with Michelin-starred Chef William Mahi from August 29 to 31 and a Colombian-inspired menu with Chef Alex Nessim on September 26.
Chef Mahi, Chef de Cuisine at the Michelin-starred Jing Restaurant at The Peninsula Beijing, is set to present a seven-course dinner that combines French culinary techniques and contemporary Asian cuisine. Seating time is at 6 p.m., 7:30 p.m., and 8 p.m., while the price is at P8,500++ per person for dinner and P4,000++ for wine pairing.
"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 shared in a statement.
Flame Restaurant is on 16/F Discovery Primea, 6749 Ayala Ave, Makati. It is open from Monday to Saturday, from 11 a.m. to 11 p.m.
