Flame Restaurant started as a Modern European restaurant with great views of the Makati skyline. The views are still amazing but the menu has been transformed by Chef Luis Chikiamco to a fine casual take on Modern Asian cuisine with bold flavors executed in new and exciting ways.
Start off with the Tuna Yukhoe Tacos (P380). A fishy take on Korean tartare with tuna cubes tossed in gochujang and soy honey vinaigrette, then topped with carrots, onions and cabbage. The shell is crispy while the vegetables provide a nice crunch to contrast with the soft tuna. The marinade is a good balance of spicy and sweet that will take all your willpower to stop at just one.
Japanese Curry Beef Puffs (P450). Flaky pastry wrapped around hearty Japanese curry beef served with a togarashi mayonnaise. Easy to eat with the flakiness of the pastry leading to the soft and chewy curry beef, a smear of the mayo will give it an extra kick.
Tuna Poke (P490). Tuna tataki with cucumber, radish, edamame, tempura flakes, wasabi mayo, and crowned with an egg, sprinkled with sesame seeds and finished off with Maderia-mirin sauce. Not your usual poke bowl, with fresh tuan and lots of complementary textures and flavors in one, light and east to eat bowl.
A-5 Wagyu Beef Claypot (P1600). This is Chef Luis’ take on kamameshi rice. A bed of dashi rice topped with carrots, beans, shimeji mushrooms and drizzled with tare sauce. The wagyu beef slices are tender with a nice smokiness. This is an excellent dish but I felt the use of premium meat pushed the price too high when an alternative would have worked well enough.
Char Kway Teow (P590). Rice noodles with assorted seafood, Chinese sausages cooked in sweet soy.
Duck Congee (P790). Grilled duck with crispy shallots and garlic, spring onion, sesame oil, crispy wonton chips and sous vide egg. Ginger rice sauce is poured table side. The grilled duck was flavorful and tasty but I wasn’t a fan of the congee part of the dish.
Iberian Secreto (P790). This is a prized cut of meat from Spanish Iberian pigs resting between the shoulder blade and loin. Chef Luis cooks it on their Josper grill and give it the Pinoy BBQ flavor treatment. The meat is very tender with the smoky charring gave it a nice aroma. Be sure to order some rice with this.
Crispy Pork Belly (P690). Sliced crispy pork belly is laid on top of eggplant, ground pork, hot bean paste, tomatoes and tofu. The heat from the eggplant was just right to balance out the pork belly. Another dish meant to be enjoyed with rice.
Manchego (P360). Spanish peaches topped with Manchego cheese espuma (culinary foam). A must order for cheese lovers like Irene who really loved this not too sweet dessert.
Coconut Panna Cotta (P360). A triangular coconut panna cotta coated in gingerbread shards crowned with pineapple, and lemongrass mouse with a Don Papa granita served on the side. I enjoyed the smooth coconut contrasting with the icy cold granita. Be sure to get a bit of everything in one forkful.
Flame Restaurant16th Floor Discovery Primea
6749 Ayala Avenue,
Makati City, Philippines
Contact No.: (632) 955-8888
Operating Hours: Monday to Saturday – 11:30am to 2:30pm, 6pm to 10 pm