4/10/2019: FLAME Restaurant: The Best of Modern Asian Dining
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Chef David Pardo de Ayala, current GM of Discovery Primea, belongs to the generation of chefs that trail blazed fine quality cuisine outside the hotels and paved the way for the restaurant boom in Manila.
He came out of chef retirement to go back to the kitchen and cook a 6-course retrospective dinner to raise funds to support the Dumagat Tribe through Waves for Water.
Here’s a photo essay of the awesome dinner with Beringer Wine pairing…
Flame at Discovery Primea was the host for the beautiful 6-course retrospective dinner by Chef Pardo de Ayala.
The entire restaurant was packed to get a taste of a flourishing era of cuisine in Manila way before the blogging and social media craze.
Asian Beef Tartar, Asparagus & Parma Ham Grissini, Spicy Seared Tuna with Asian Condiments.
The raw beef tartar won in this appetizer challenge.
Nice to always go with a light fruity sweet Beringer White Zinfandel to start your meal.
Oysters “Fricassee”. Risoni, Lemongrass Cream, Caviar.
Love this classic oyster dish with pasta, lots of cream, and caviar to balance out the creaminess. Reminds you of Lolo Dad’s baked oysters.
The Beringer Founders’ Estate Sauvignon Blanc 2015 is a medium-bodied white wine that pairs well with the oyster without overpowering it.
Waves for Water is one of the social enterprises that I admire for addressing the basic need of clean water for remote communities that don’t have access to it.
Pan-Seared Foie Gras. Tagaytay Arugula, Portobello Mushrooms, Honey-Garlic Vinaigrette.
Foie Gras was made popular during Chef David’s era. He taught Filipinos how to appreciate and enjoy Foie Gras, like in this dish with arugula and mushrooms.
The sweetness of the Beringer Moscato cuts through the umami of the foie gras. I would have never thought of this kind of pairing.
Kataifi Prawns, U.S.Scallops, Baby Squid. Lemon Risotto, Ocean Herbal Broth.
One of my favorite courses. A taste of the ocean with seafood done three ways.
The seafood nicely paired with the easy-to-drink Beringer Founders’ Estate Chardonnay 2014, with fruity aromas and not as intense acidity.
Thank you to Happy Living and Beringer Wines for the awesome wine pairing for that night!
Seared Chilean Sea Bass. Melted Australian Leeks, Ginger Aromatic Sauce.
This is the best course, perfectly cooked sea bass with melted leek and ginger sauce showcasing the chef’s French culinary techniques.
Love the finesse of the Beringer Private Reserve Chardonnay 2014 with fruity citrusy notes in a silky smooth and continuous finish.
It’s better than the Founder’s Estate Chardonnay. I also love how the pairings progressed into the better Beringer wines as the evening went on.
Roasted Rack of Lamb. Spiced Eggplant “Ragout”, Carrot-Curry Froth.
A classic meat course of roasted rack of lamb with eggplant and a carrot curry sauce.
The best wine of the night–the Beringer Napa Valley Merlot 2015 with a round berry flavor and soft tannins. Just enjoyable to drink all night.
Congratulations to Chef David Pardo de Ayala for paying tribute to a dining era before social media. And thank you for trail blazing the boom of restaurants in Manila.
Valrhona Chocolate Marquise. Textures of Pistachio, Vanilla English Cream.
Love the playful textures of pistachio alternating with valrhona chocolate bites.
We literally closed down the restaurant talking with Cathy while enjoying these Petit Fours.
Congratulations on a successful Charity Dinner for Waves for Water at Flame, Discovery Primea!
Live an Awesome Life,
Founder, www.OurAwesomePlanet.com
Disclosure: Our meal was courtesy of Chef David Pardo de Ayala. I wrote this article with my biases, opinions, and insights.
P.S. I recommend the Beringer Private Reserve Chardonnay 2014 and the Beringer Napa Valley Merlot 2015 for your private dinners this Christmas!
