A degustation is always a treat, but even better when savored with friends in the cozy private section of Flame at Discovery Primea, Makati.

Manila Bulletin Lifestyle joined the intimate dinner launch last September 30, 2025, and it was graced by the Ambassador of Japan to the Philippines, His Excellency Endo Kazuya, and Mme. Endo Akiko. Guests were welcomed with live acoustic music upon entering the restaurant, setting a relaxed yet elegant tone for the evening. At the far end, a long table awaited—adorned with glowing candles and single-stem red tulips in minimalist cylindrical glass tubes, creating a warm ambiance that set the mood for a sumptuous dinner.

“What we’re presenting tonight is something we’ve quietly crafted for those occasions that deserve more intention and refinement than the typical reservation. Private dining at Flame is designed for moments that call for something memorable—where the atmosphere, the menu, and the company come together in a way that stays with you,” Discovery Primea’s General Manager David Pardo Ayala shared in his welcome speech.

It was an evening to remember, with a nine-course tasting journey thoughtfully curated by Chef Luis Chikiamco, Chef Renan Ignacio, and the rest of the culinary team. Each course brought something new to the table, and by the end of the dinner, it felt as though we had traveled the world through flavor.

We began the evening with a trio of amuse-bouche—a chicken liver mousse tartlet, financier, and tuna “o-toro” taco, a playful mix of French, Japanese, and Latin influences that set the tone for the night’s global tasting journey.

The next course paired Fine de Claire oyster from France with Wagyu beef tartare from Japan (MBS-6), enhanced by shallots, chives, capers, pickles, and an oyster–caviar sauce. It was a surprise delight to enjoy a bit of land and sea, East and West.

Then came a comforting Spanish–Japanese fusion. Jamon Serrano laid over black pepper cauliflower “chawanmushi,” topped with petit pois and a soft egg. This course was paired with Palmer & Co. Brut Réserve Champagne NV, a classic from France’s Champagne region.

The Anolini, a nod to Italy’s Emilia-Romagna region, was filled with black truffle and shiitake ricotta, served with miso butter and Parmesan “migas.”

From the coast of Brittany in France came the langoustine, paired with sweet potato purée, langoustine bisque, orange juice, curry, coconut milk, and coconut flakes. It’s a dish with subtle Southeast Asian influences that added warmth and depth.

Next was a Mediterranean-inspired course, the Chilean sea bass dressed with chorizo cappuccino, fennel confit, crisp chickpeas, and piquillo pesto paired with Domaine Pierre Girardin’s “Éclat de Calcaire” Blanc Chardonnay 2021 from Burgundy, France.

The A4 Wagyu “Bulgogi” reflected Korean flavors, elevated with pickled mushrooms, edamame, and miso-scallion arroz in a Madeira–mirin sauce. It was matched with Château Luchey-Halde Pessac-Léognan 2016 from Bordeaux, France, with notes of dark fruit, spice, and subtle oak.

French-farmed pigeon breast was served with a duck liver and pine nut–stuffed leg confit, finished with a rich pigeon civet sauce. It’s a truly French haute cuisine moment, complemented by Chantal Lescure Pommard Les Bertins 2020 from Burgundy, France.

As the evening drew to a close, diners were treated to a Gianduja dessert inspired by Italy’s hazelnut chocolate tradition, beautifully layered with berries, coulis, Nutella ice cream, and white chocolate snow. To cap it off, delicate petit fours of lemon tart and madeleine drizzled with Canada’s maple syrup and topped with toasted chopped pecans and a hint of salt brought the night to a sweet, elegant finish.

“An intimate atmosphere like this is not just meaningful for hospitality—it plays an important role in diplomacy and in business. Bringing people together in a setting like this creates space to exchange ideas and build relationships, and I believe this “Art of Private Dining” concept will succeed,” Ambassador Endo said in his toast.

This bespoke private dining concept accommodates intimate gatherings from a minimum of eight guests to as many as 80, taking over the entire restaurant if desired. Every element can be tailored to your preference—from menu curation and wine pairing to tablescape styling and live music—creating an experience that’s as personal and memorable as the occasion itself.