The Flame at Discovery Primea’s 16th floor has always been a favorite of mine and Issa's. Chef Luis Chikiamco took over as Executive Chef in 2014, and over the decade, it’s consistently been an unrivaled dining joy to visit Flame. Regularly, Chef Luis will invite another chef as part of their Elements of Flavor series. Personally, I’m just as happy with the little changes and embellishments that Chef Luis adds to the Flame menu. So when Discovery Primea GM David Pardo de Ayala and Chef Luis invited us for a dinner to highlight their Flame "reboot," they didn’t have to ask a second time.

While steeped in Asian cuisine, Chef Luis takes his training at the L’Institut Paul Bocuse, and experience at Michelin-starred restaurants plus stints in France and Mexico, as starting points to elevate and enhance the dishes offered at Flame. The items on the Menu may be recognizable; but trust Chef Luis to give it a twist or tweak that makes the Flame version singular and unique. One of my favorites from way back then would be his Tuna Tacos. So I was excited to taste the new dishes, or his latest iteration of the "reliables."

There were a host of dishes that were bussed out in bite-size or single portions, and just looking at the Menu for the evening made my head swim. So here in capsule form, are my highlights of the night.

The Tableside Peking Duck is presented in three ways, as carved Magret, as deboned legs on top of XO fried rice with duck consommè, and as crispy fried bones with bell peppers and garlic. Here’s an Asian go-to that’s been spruced up and refreshed for Flame regulars.

The Josper oven/grill has always been one of the elements of Flame that people go back for.  The premium cuts of meat have added smokiness and depth of flavor, thanks to the Josper. While we had a Tomahawk, and a Ribeye, the Rib Cap was my ‘discovery’ that evening. A great meat dish that satisfies, with the rock salt enhancing the flavor in spades. I’m partial to just grilling with salt added and avoid sauces, and this one had me rocking.

The Flame Kare-Kare is cashew crusted pork hock, oxtail, French beans, grilled eggplant, banana heart and flowers, with rich peanut sauce and bagoong rice. What’s nice is how it’s been elevated to retain the flavors of the traditional dish but now presented do it can be eaten in a less messy manner. I’m allergic to eggplant, but could see how this one was going down so well with the other guests.

The Miso-Glazed Chilean Seabass puts together a soy-dashi sauce, with charred leeks, mushroom, soba noodles, and carrots. It’s a nice light dining option when at Flame. The soy-dashi wonderfully blends with the tender morsels of fish.

Here’s a refreshing dessert that comes from Chef Luis’ fertile imagination. It’s a Pineapple Consommè, made of compressed watermelon, cantaloupe, dragon fruit, pineapple, grapes, and fresh berries. And there’s a pineapple puree poured over all the fruits. It’s delightful and a wonderful way to cap the night, and eliminate any aftertaste.

And look, I haven’t even mentioned the Duck Gyoza, the Wagyu Nuggets, their XO Oysters, and the Roasted US Beef Wellington. These I’ve got to write about in some future piece.

The Elements of Flavor series returns on August 26 to 28 with Chef William Mahi collaborating with Chef Luis; and there’s Colombian chef Alex Nessim on September 26, promising an exciting global culinary adventure.

The Flame is my ‘eternal’ - one of those eating establishments that I can only hope will last forever.